Sleuthing through the noise north and south of the border
The truth is not always easy to find. It’s much like self-awareness. You have to have a great deal of will to find it. The current mango market is a strange one that has a lot of folks asking questions about what’s currently happening and what’s next.
In addition to produce being fickle in general, global warming has made forecasting difficult and unpredictable. Making matters worse, the industry is getting ultra-competitive with skinnier profit margins and higher operating costs. Mangoes -all the while- are a booming business. American consumers increasingly clamor for this sweet fruit, and there is little demand slowdown in sight. To-the-minute information is almost impossible to get right and those able to provide it often feel like they’re yielding what little power they have left by sharing it.
Is the perfect Spring cocktail/mocktail with major flower power
I’m infatuated with the floral qualities of mangoes and discovered it’s possible to make these lovely notes pop even more when you combine them with actual flower essences. Floral noted spirits, floral bitters and actual flowers- combined with mangoes, gives my floral obsession more flower power! This drink is the result of that power and my obsession. Continue Reading…
I make dreamy mango moon milk with Ariana Grande Sweetener in her honor
It’s not every day I pay attention to pop music. Today my mango google alerts were pinging me with a slurry of mango talk and Ariana Grande. I was intrigued from the get-go. Any pop star of her caliber giving juice to sweet mangoes just makes me smile. Does it surprise me? No, everyone loves mangoes. That’s the point of this glorious business that I happen to be smack in the middle of. I’m happy when others shine the light on this beautiful fruit, grown by amazing, hard-working people all over the world. Continue Reading…
It’s a funny (funny weird, not funny ha ha) time to report on copious amounts of mangoes. Supply on the round mangoes has taken an abrupt turn this week as Peru’s volume of Kents finally came to a halt and as Mexican Tommy Atkins are still just drizzling out of the orchards. Shortage is the main talk of the mango town. ………BUT.
The business of growing food for the American and Canadian markets in Mexico can often seem, and often times is, a strain on the environment. Regardless of whether your climate change viewpoints fall right, left or center, we could all agree that the unpredictable nature of weather affects us all. As more and more people around the globe lean more towards believing in climate change, more resources are shifted into its science and studies, and with that comes not only solutions but simple information that can sometimes surprise us all.
New studies are continuing to emerge leading to conclusions that mango orchards can help mitigate climate change.
Shortcutting the promotion of Mexico’s yellow slipper
This is an industry geared post.
Even though the rain is currently falling and the snow dropping, spring is definitely coming. It always does and when it does mango sales increase. The way we crave comfort food in the winter is exactly the way we crave healthy and vibrant foods in the spring. Mangoes are both healthy and vibrant and Ataulfos are the most vibrant and healthy mangoes we have access to in our organic marketplace. The buttery smooth Ataulfo flesh makes them extremely versatile for cooking and they are easy to please consumers price wise with sizing at 14/16/18 vs 8/9/10. The Crespo Organic Ataulfo program is robust. Not only do we take sizing and quality seriously but we have invested in the consistency of volume necessary to build sales and ongoing national programs. The Crespo Organic seasons starts in late January and moves through the end of August, so its also long one- worthy of some attention, especially as Ataulfos take off as the fastest growing organic varietal among consumers.
I am lucky to live in California, a place where citrus literally falls off trees in winter and brightens our rain soak days. Our grocery stores and farmers markets are brimming with a variety of brightly hued choices and my neighbors give me buckets of Meyer lemons, mandarins, oranges as well as a cluster of other varieties. So we may have went a little crazy in the Crespo Organic Kitchen the last few weeks creating recipes with these offerings. Mangoes compliment citrus perfectly by balancing with sweetness, eliminating the need for excess sugar. The perfumed nature of ripe mangoes balances the deep rich flavor of citrus peels. We are quite pleases with these recipes and think we offer something for everyone – sweet and savory. Its a celebration of the magic that occurs when mangoes are paired with citrus!
Minneola Mini Mango Cakes with Mango Cremé Anglaise and Citrus & Barberry Floral Salsa
This recipe was adapted from Dori Greenspans Mediterranean Yogurt Cake with Clementines. I took the concepts of yogurt and olive oil cake and made it even moister by adding mango puree. I got further inspired by love of the Middle East and exotic flavors and decided to included barberries and sumac. These mini cakes have excellent texture and vibrancy from the citrus zest and a perfumed quality from the mangoes. We serve them with Mango Crème Anglaise and Citrus Flower Salsa for an effect that’s quite magical.
I find out in this new cocktail recipe inspired by local Absinthe
This cocktail is inspired by one of my favorite teas and a bottle of locally made (Marin County) absinthe I was gifted on a recent writing assignment for Edible Marin & Wine Country Magazine. (The Crespo Organic Kitchen creates its magic from my Ger-Nis Culinary kitchen in Bolinas, California.)
Weeks 8-12 are the problem. Last Friday there was an early morning surge of mango chatter amongst industry folks. A handful of the bigger conventional players released a series of statements —more like warnings, in the form of internal and external emails, the subject being massive shortages of round mangoes as the Peruvian season winds down and transitions into Mexican and Central American fruit.
Under The Mango Tree is a sweet spot, where I, a long time mango industry crackerjack, share everything I know. A place to find mango centric, agricultural, food and culture knowledge and a few juicy industry secrets and lies.