The answer is that we’ll never really know. The event that Americans commonly call the “first Thanksgiving” was a feast provided by Native American Wampanoag people for the starving survivors of the Mayflower (known as Pilgrims) in October 1621. Cranberries were a common fruit to the Wampanoag tribe—who used it as medicine, a dye and food. If cranberries were shared with the Europeans, it was probably as a dish called pemmican–crushed cranberries and dried meat (similar to a jerky protein bar, yum!)  Cane sugar was not widely available at the time so cranberry sauce, as we know it, was most likely not a part of the feast. Indigenous Americans in the Northeast were quite familiar with maple syrup production however, so the tart quality of cranberry combined with maple sugar may have been served as a popular treat, appreciated and quickly adopted by the colonists.    

As we near the end of the year, cranberries are once again getting the spotlight. From baked goods to refreshing mocktails and classic sauces, they have a spot at nearly every table this holiday season. But did you know they are extremely nutritious? Fresh cranberries have high levels of polyphenols and phytonutrients which give the skin of the berries their intense red color. These compounds provide antioxidant, anti-cancer, and anti-inflammatory benefits. So yes—it is a good idea to double your recipe! Cranberries freeze well, and we recommend using them all year long in savory and sweet preparations. 

Fun Fact: Cranberries have pockets of air inside. Because of this, cranberries float in water. Cranberry bogs are most often flooded during harvest to help in removal of fruit from the vines. 

New & Exciting!

Apple: From heirloom to familiar favorites, we have a variety of apples this season for all your apple needs. Here are some new varieties we love:

• Granny Smith: Robin’s Nest Farm has come on with their delicious apples, grown locally in Watsonville, CA. These are a staff favorite because they are mature and fully ripe, unlike many Grannies picked too early.    
• Opal: Beautiful sunny yellow color with distinctively crunchy texture, and a sweet, tangy flavor. Opals do not brown after cutting which makes them perfect for salads, cheese boards and kids’ lunchboxes!
• Pinova: Sweet-tart flavor with slightly tropical taste. Yellowish-green skin with red and orange blush.
• Rome: Once the most popular shipping apple in North America, it was replaced by Red Delicious in the late 1960s (which is now less popular than the Gala). The Rome is now considered an heirloom! 
• SugarBee: Sweeter apple with more nuanced notes of honey, caramel, and molasses. Fun Fact: A honeybee unknowingly cross-pollinated a Honeycrisp and an unknown variety which resulted in the beloved SugarBee® apple. 

Chestnut: What is Thanksgiving without an old chestnut? Except ours are fresh from Heath Ranch, a small family farm in the Chico area of northern California. 

Eggnog: Straus Family Creamery and Alexandre Family Farm are offering organic eggnog through December only! Rich, creamy and not too sweet—this seasonal favorite is downright addicting! Place your preorders now! 

Green Kiwi: California kiwi season is here! We have steady supply of delicious green and gold kiwi from Wild River. Wild River green kiwi is the very popular Hayward variety. It’s sweet, tangy flavor is packed with vitamins and antioxidants. 

Fun Fact: Green kiwi also contains an enzyme which enables it to be used as a meat tenderizer. 

Rutabaga: Sweet, nutrient packed root vegetable that is actually a hybrid between a turnip and a wild cabbage. Delicious boiled, mashed or tossed into the air-fryer! 

Satsuma Tangerine: Coming soon! Get excited! Citrus season is on the horizon. Satsumas hopefully expected to start up the week of November 4th from Heath Ranch!

Sweet Potato: Beloved local farm, Sea to Sky is coming on with Garnets. This small farm is located in Santa Cruz County and is owned by Christine Laughlin, a fourth-generation farmer. 

Sunchoke: AKA Jerusalem artichoke. High fiber and versatile vegetable with mild, sweet, and nutty taste similar to water chestnuts, hazelnuts, and jicama. These ‘chokes are from new grower, Spade & Plow, located in Gilroy, CA at the historically famous Van-Dyke Ranch. 

Promotable

Brussels Sprouts: Readily available with great quality. Roasted, steamed, or chopped finely for a winter slaw, there’s no wrong way to enjoy this cruciferous powerhouse.

Cranberry: It’s not too early promote cranberries! Be well stocked with 8-ounce and 12-ounce bags this month for holiday recipes. 

Fuji Apple: 100 count WXF is plentiful at a promotable price! 

Hard Squash: Strong supply on most varieties including Butternut, Acorn, Kabocha, Spaghetti, Delicata, and Sugar Pie. Bins and pallet deals available—Talk to your Account Manager! 

Lemon: When life gives you a good price on lemons, buy more of ‘em! Take advantage of the plentiful volume and stock up for November. 

Passionfruit: Supply is steady. Exotic, locally grown and delicious! 

Persimmon: 1-Layer and Volume-fill Fuyu are bountiful. Fuyus can be eaten at varying levels of ripeness, and their crisp quality makes them ideal for eating fresh, and using in cheese boards, charcuterie, and salads (wonderful alternative to tomatoes!) Talk to your Account Manager if you’re interested in bins!   

Red Seedless Grape: Still going strong on fiber baskets and pouches for red grapes. Big and beautiful! 

Yellow Onion: Good supply on all sizes. Shoppers are stocking up in preparation for holiday cooking–-be fresh and prepared! 

Zucchini: While local supply is becoming more limited, product from Mexico abundant with sharp pricing.  

Limited

Baby Broccoli: Limited; costs expected to spike. 

Honeycrisp Apple: The Washington crop is unexpectedly short this season. Prices have skyrocketed.  

Honeydew: Gapping 

Rambutan: A delay at customs inspection has put a hold on supply.

Romanesco: Gapping due to quality issues. 

Roma Tomato: Local supply is limited. Mexican-grown fruit is high priced. 

Strawberry: The local season is winding down and supply is dwindling. The Baja season is expected to start up towards the end of December; there may be a gap. 

Sunrise Papaya: Production is down; very limited. 

Done for the Season

Figs 

Heirloom Apples from The Apple Farm 

Kiwi Berry 

Grapes from Marian Farm 

Red Starkrimson Pear 

Merchandising Corner

Are you ready for Thanksgiving? 

Thanksgiving falls on Thursday, November 28th this year. The home prepared food-centric holiday is easily the busiest time of year for retail produce. Early planning and organization are key for optimizing sales and a stress-free holiday. So how do you get your produce department Thanksgiving-ready? Read on for tips for order planning, scheduling labor and merchandising your displays. 

How to Have a Successful Thanksgiving 

Download and print Thanksgiving Shelf Talkers for your store! Need a laminated set? Talk to your Account Manager!