The supply of cauliflower out of California is tight at the moment. "The majority of the Salinas Valley shippers are wrapping up in a light way and we will begin harvesting our Imperial Valley plantings the first week of December," says Scott Niizawa of Church Brothers Farms. "The supply is the complete opposite of last year. Last year we had ample supplies coming out of both the Salinas Valley and Imperial Valley."
This year, production on cauliflower saw a slow start with harvest beginning one to two weeks later than usual due to the cool temperatures down in the desert. The season is expected to go on until mid-April.
Right now, supply is coming from the Imperial Valley–in the U.S., Santa Maria is the only other growing location for Church Brothers at this time.
"Cauliflower has had a strong run in recent years – think cauliflower rice, pizza crust, cauliflower steak, etc. – and I don't think that's going to change any time soon," says Niizawa.
Common Thanksgiving dish
As for demand, it is strong right now as it always tends to be during the Thanksgiving holiday pull. "Cauliflower has had a strong run in recent years – think cauliflower rice, pizza crust, cauliflower steak, etc. – and I don't think that's going to change any time soon," says Niizawa. "It's such a versatile vegetable and has a health halo around it that can be enjoyed with a Thanksgiving meal."
So where is this leaving pricing? Compared to a few weeks ago, prices are much higher due to elevated demand for the Thanksgiving pull. "Of all the items we sell, cauliflower is the most volatile in terms of pricing and availability. Otherwise, we're optimistic about a good season."
Looking ahead, Niizawa says that while it has been a slow start to the Imperial Valley season, once things get going, the supply is expected to be plentiful. "Again, cauliflower can be a roller coaster as things can change quite quickly," he adds.
For more information:
Loree Dowse
Church Brothers Farms
Tel.: +1 (831) 796-2434
https://www.churchbrothers.com/