Carrots, potatoes, lettuce, onions and tomatoes were among the top 10 categories by volume in the third-quarter Organic Produce Performance Report released Oct. 21 by the Organic Produce Network and Category Partners.
As the weather cools and meal preparation turns to heartier fare, organic vegetables likely will play a significant role.
Thanksgiving traditionally is a big occasion for certain organic produce items, but Brian Peixoto, sales manager for Watsonville, Calif.-based Lakeside Organic Gardens LLC, said it’s uncertain what conditions will be like this year because of the COVID-19 pandemic.
“We have planted accordingly to our customer base, but what will happen is unknown,” he said.
Related: Covid-19 news and updates.
Supplies are “looking great” from ranches in California’s Pajaro Valley for the run-up to Thanksgiving, he said.
“Volumes are up along with the quality of our product.”
Cauliflower, celery, Brussels sprouts, broccoli, romaine, green and red leaf lettuce and fennel all look promising, he said, while leeks are “a little short.”
Lakeside expects to transition to the Imperial Valley desert growing region by the first week of December.
“Dick (Peixoto, owner) is already in the desert checking on all our crops down there that will be ready for the winter transition,” he said.
The company grows on 1,100 acres in that location.
Trending at Los Angeles based-4Earth Farms are organic Brussels sprouts along with organic mini — or Persian — cucumbers, which have become a popular, versatile snack that is easy to prepare, and organic shishito peppers, which have become a top-selling item thanks to restaurants driving awareness, said Mark Munger, vice president of sales and marketing.
“Shishito peppers are a little pepper, mild and sweet, and one out of 10 has a bit of bite to it,” he said. “But even the hottest ones are considered mild on the chili pepper spectrum.”
4Earth Farms has made a commitment to eliminate seasonality and offer a consistent product line to its customers, Munger said.
There still will be some “quasi-seasonal items” like Hatch peppers, he said, but for the most part, the company strives to have year-round availability.
All Seasons Fresh Produce LLC, based at the Atlanta State Farmers Market, Forest Park, Ga., launched its own Bay Farms label from its growing operation, Evans Growers, Claxton Ga., in July, said Eva Moghaddam, owner, president and CEO.
The company grows a full line of herbs and seven kinds of Italian peppers, sweet peppers and hot peppers in 53 greenhouses.
“We are the largest indoor organic facility in South Georgia,” Moghaddam said.
Evans Growers is the only company in Georgia that grows organic herbs, she added. Most organic herbs are imported.
Evans Growers opened its greenhouse operation in March, coinciding with the start of the coronavirus pandemic, she said.
The early days were tough, since much of the company’s business was with foodservice operators, and many restaurants were shut down due to COVID-19.
Moghaddam said she is trying to boost sales by expanding the company’s retail business.
The greenhouses have the capacity to grow 20,000 pounds of herbs each week, she said.
The company, which distributes in Georgia, offers 8- and 16-ounce packages of peppers, 1-pound pouch bags of herbs packed 12 per box.
Soon the company also will market 4-ounce packs of herbs.
Related:
Organic produce packaging makes a comeback
Organic produce gaining ground in grocery stores
Sales of organic produce surge during pandemic
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