I am very excited to open the new year with a new basket molded ricotta from Lakin’s Gorges Cheese in Rockport. This ricotta is clean tasting, unsalted, and made from the milk of the celebrated Tide Mill Farm Dairy…www.lakinsgorgescheese.com for more detail. Read the sheet for sizing and pricing…
Other new products on the list include greek yogurt from the Tide Mill Creamery (distinctly different from the Balfour Greek Yogurt, and certainly worth experiencing both!), sausage and pork chops from Maine Grind Meats (aka Herring Brothers), and a very special squash called Uncle Dave’s Dakota Desert. I seriously kept one of these on my desk here at COMOC through July last year. Ask the staff.
We have limited amounts of winter radish medley featuring watermelon radish, black radish, green and white radish and red meat radish…these will make a beautiful plate with a cool dip (possibly using the above mentioned greek yogurt…). We have spaghetti squash which never made it on the early season list but is holding up well.
Despite the lean potato crop up north this year, we have organic Russets and organic Red Norlands available. I urge you to use the short organic crop this year as an opportunity to explore Kennebecs, Norwiss, and Carola grown conventionally here in Maine…up at Northern Girl we’ve been using Kennebecs for french fries and and carola for roasting – the deep fryer has never been the forte of this crowd, so it is definitely eye-opening and interesting learning to make a good fry!
Finally, as happens every year, we have done a pricing review against our costs and have made price changes. Please review your customary items as many have changed for 2012. Most items went up by less than 10 cents a pound or $2/case. Some, particularly individual items went up dramatically. A few items have been woefully underpriced for years and were brought into line.
We continue to offer bulk sizes and pricing to the best of our ability. We would love to discuss better pricing on meats for volume orders.
Happy New Year, and we look forward to continuing our work together in the local food landscape!
Marada
