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FRESH PRESSAN UPDATE FROM YOURPEERSPRIME TIME UPDATE: Q2JULY 2024 | ISSUE 01
TABLE OFCONTENTS03 0405 0607 0809 1011 1213 14SINCERELY, MIKE FARMINGHARVESTINGPACKAGINGSHIPPPINGMECHANICSSUSTAINABILITYFOOD SAFETYPROCURMENTMARKETINGSALESACCOUNTING15 16IT HUMAN RESOURCES17 18/192024 INTERNSHIP RECIPES
Sincerely, MikeFRESH PRESS03For almost 30 years, the Prime Time Produce family has been working hard to become“the pepper people.” This title did not come easily and would not have been possiblewithout the hard work and dedication of our PEOPLE. It is you who come to work everyday with the goal of helping us grow and market high quality fresh fruits and vegetables.Whether you have been on our team from the beginning or have joined us recently, weare grateful for the important role you play in our success. We are proud to work witheach of you and we thank you for sharing your life with us. Carl, Chuck, Mark, Jeff and I all came from humble beginnings. Farming companies areusually built by generational families, ours was built from friendships. People workingtogether to help others achieve success. We try to carry on this tradition today; we wantto help you to be successful and to build a professional life you are proud of. When we hear from customers how much they love our produce and recognize our logoin the market, we are proud. When we stand in our booth at a trade show and receivepositive feedback from our customers, we are proud. And when we see you grow andthrive in your positions, we are proud. Thank you for making us proud to lead PrimeTime. As we all endure the intense summer heat (except for those lucky folks in Somis) andprepare the land for winter crops to come, please take a moment during this short breakto be proud of what you do for Prime Time. Sincerely,Mike
In less than three weeks, we successfully cleaned up theStoplight and Pineapple Hill ranches after finalizing theproperty sale, showcasing our commitment and efficiency.We also managed to clean up the spring crops on time,ensuring a seamless transition to the next planting season.Our team worked diligently to prepare the fields for theupcoming fall and winter seasons, demonstrating excellentteamwork by sharing equipment between Coachella,Bakersfield, and Oxnard. Coordinating with nurseries, we ordered and arranged thedelivery of seeds for the winter crops. Additionally, weprepared pesticides and fertilizers to ensure our winter cropsthrive. Our combined efforts highlight our dedication tomaintaining a productive and timely farming operation.“THE BESTFERTILIZER YOUCAN GIVE TO APLANT IS YOURBOOTS ON THEGROUND.” -Adrian MiramontesFarm OperationsManagerFARMINGFRESH PRESS04
HARVESTINGHarvesting is in full swing with action-packed locations inArvin and Oxnard! As of week 28, we've filled animpressive 53,704 bins! Meanwhile, our dedicated crewhas been braving an epic heat wave, with temperaturessoaring up to 115 degrees! Despite these conditions, theirhard work is a testament to a successful harvesting season.FRESH PRESS05Picturetaken inBakersfield,CA
Our packing house is thrilled to report a safe andinjury-free packing house, being a top-notch, secureenvironment for everyone! We've been on a roll,packing around 850,000 cartons and bagging over 2million peppers. Here's to our amazing team forkeeping things running smoothly and safely whiledelivering top-quality produce! PACKING06Fresh Press
SHIPPING Since January, our transportation team has beenon a roll, delivering over 1,500 truckloads! We’reall about saving money while maintaining strong,fair relationships with carriers and their teams.With strategic planning and top-notchcommunication, we’re geared up for even moremiles and successful deliveries ahead!Since preseason, our shipping departmenthas tripled the number of truckloads hittingthe road! It takes just about 45 minutes toload around 20 pallets, which we managewith impressive efficiency. We've alsoboosted our team with more forklift drivers.We're super proud of our crew, who havethe confidence to make decisions andcommunicate with each other. Lookingahead, our goal is to update our rack roomsand eventually acquire a warehousemanagement system. Go team! Somis shipping - day shift team07Fresh PressElizabeth LopezTRANSPORTATION
FOODSAFETY08Audrey and I are currently attendingthe International Association for FoodProtection Annual Meeting to gainmore information on current andemerging food safety issues andinnovative solutions. The facility, Sea Point, was audited by PGFS on June 24th , and achieved a scoreof 99%. On June 25th we worked with Markon to approve eight different locations topack Markon brand 5-star products. On July 10th we participated in a traceability assessment with Chipotle’s QADepartment to evaluate our ability to capture Key Data Elements within oursystem. This ensures all products are accurately traced from farm to shipping anddistribution, in compliance with the FDA’s FSMA 204 rule. -Selena Pereda, Director of Food SafetyFresh Press
The team has been busy researchingsustainability audits, and exploring the bestoptions for Prime Time! Here in VenturaCounty, we have gathered all the buzz on ourIntegrated Pest Management and soil fertilitypractices, aiming to get some well-deservedcertifications for what we already do. Lookingahead, we are excited to map out a timelinefor the next few years to add moresustainability certifications to ouraccomplishments. SUSTAINABILITYFresh Press09
Fresh Press10MECHANICSBig things are happening in Somis! We've built a brand-newmaterials office and added a shade for the hardworking packinghouse crew to enjoy their lunch, come rain or shine. Plus, we'vemade a cool upgrade in our cold storage by putting wheels onthe racks, preventing breakage of pallets and racks.NEW AWNING IN SOMISVIEW FROM THE NEW MATERIALS OFFICE
Exciting news from Peru! We’restarting 2024 off strong with over$2.5M in sales and 200 shipments toEurope, Asia, Central, and SouthAmerica. For the first time ever, weplanted asparagus in Peru exclusivelyfor Prime Time. Our first harvest isset for 2025. We can’t wait to seewhat the future holds!PROCUREMENTFresh Press11Picture taken inSonora, MexicoPackaged for EuropeWrapped and ready forthe Asia Market
Aldi’s business has expanded with the addition of twodistribution centers that we will be replenishing with hothouseand mini peppers.We secured a new division with Sprouts to supply bothorganic and conventional asparagus.Our relationship with HEB has strengthened, highlighted byour participation in the HEB Tournament of Champions golftournament.Indianapolis Fruits has committed to a weekly contract for redand green peppers.Business with OK Produce has increased with more frequentweekly orders for red, green, and mini peppers.SALESFresh Press12
What an exciting Q2 it's been! Marketing has had the pleasure of planning and attendingsix tradeshows: Southern Exposure, Viva Fresh, Organic Produce Summit, FPFC Expo,CPMA, and West Coast Produce Expo. Planning the WCPE party for over 75attendees was a blast. In May, we attended the National Restaurant Association expo togain insight into 2024 food and beverage up-and-coming trends. We have crafted eye-catching HR collateral for new employee announcements,designed a sleek branded letterhead, and created dynamic company PowerPointtemplates, including an "About Prime Time" presentation. These assets will be availablefor all Prime Time employees to use with a new, bright and fresh aesthetic! Our three giveaways—Asparagus Day, Grill Month, and Earth Day—were a hit! Onsocial media, we welcomed 520 new followers (a fantastic 43.8% increase) and achieved46,508 impressions in just the past three months. Our April Fool's post had theindustry believing Prime Time was going to sell pink cotton candy-flavored bell peppers! Our photography library has grown beautifully with in-house photos capturing ourpeople, production, farming, harvesting, and products. We've introduced six deliciousPrime Time exclusive recipes that everyone is raving about. To top it all off, we'verevamped our advertising for produce publications, ensuring our brand shines brighterthan ever! More to come!MARKETINGFresh Press13
Many of ourwins relate toprocessimprovementsand improvingaccuracy andefficiency.Accounting department highlights:Rebuilt the backend of various critical operationalreporting tools (VLC report, Weekly P&Ls, HarvestAnalysis) to improve preparation time and enhanceerror-checking.Revamped the quarterly Board Package andsupporting files to streamline the preparation process.Implemented a new payment manager system withWells Fargo to enhance our ability to pay vendorselectronically.Developed/deployed PTI gmail/google account policyto help standardize the process and better supportother departments.Completed and issued our annual audit in early April.In 2023 the report was not issued until late June.ACCOUNTING-James Wisener, CFOFresh Press14
Deployment of Ubiquiti UniFi Network: Successfully completedthe full deployment and implementation of the Ubiquiti UniFinetwork across all our offices in La Quinta, Somis, Rio Rico,Seapoint, and San Diego. This upgrade ensures robust, reliable,and high-speed connectivity for all team members.ESET Antivirus and Laptop Encryption: Implemented ESETantivirus and laptop encryption across the organization toenhance our cybersecurity posture. This ensures all our devicesare protected against malware and unauthorized access,safeguarding our sensitive data.Network Expansion to Somis Facilities: Expanded our wirednetwork to cover the parking lot and material storage areas. Thisextension improves connectivity and access to network resourcesin these crucial areas, supporting better operations and efficiency.Added 7 new desks to the Somis sales office. These improvements are part of our ongoing commitment to providea secure and efficient technological environment for everyone.Fresh Press15ITUPDATE
We’ve launched exciting training and development opportunities,including enjoyable tailgates and dynamic partnerships. Our HRdepartment is running smoothly with new streamlined processesand routines. Safety comes first and we’re dedicated tomaintaining a secure work environment for all!Our HR Open Door initiative is about trust, buildingrelationships, and showing how much we care for our incredibleteam. We’ve turned up the fun with consistent recognition andnever miss a chance to celebrate everyone’s birthdays and workanniversaries!Fresh PressHUMANRESOURCES16We kicked off 2024 with a bang, welcoming 9 new full-timeemployees and 3 seasonal hires. We’ve revamped our onboardingprocess, featuring our new 30, 60, and 90-day strategies. Thisensures our new hires are set up for success from day one.Internship Day 1Breakfast for our farming team
What have they been up to?INTERNSHIPFresh Press17Josh inspected field labor and safety audits, mapped the Somis facility for sanitation, and began ashelf-life study.Justin learned daily farming operations, soil moisture management, and tractor operations,enhancing his understanding of ground preparation and maintenance.Aidan S. flagged fields, learned about pepper quality control, assessed pepper readiness forharvest, and is developing skills to predict harvest projections.Aidan C. participated in field flagging, post-harvest cleanup, soil and field assessments, andlearned about crop rotation, soil management, and equipment operations.Alejandro categorized customers, coordinated re-packs, assisted in managing inventory, andhandled cross-dock orders, gaining insights from the PT team and the re-pack crew.Michaela focused on tradeshow organization, created social media content, scheduled socialposts using marketing software, and is enhancing her skills with Canva, Lightroom, and Monday.Overall, the interns have significantly contributed to their departments and are developing abroad range of skills! 2024
Grilled BellPepper Tartine20 Minutes4 ServingsPreheat the grill to medium-high heat.1.Make the Marinade: In a bowl, combine 1 tablespoon olive oil, mincedgarlic, white wine vinegar, and chopped parsley. Whisk to combine.2.Prepare the Peppers: Cut bell peppers into quarters and removestems, seeds, and white insides. Toss in the marinade to coat.3.Make the Whipped Feta: In a food processor, blend 1 tablespoon oliveoil, feta cheese, cream cheese, and lemon juice until smooth. Setaside.4.Grill the Peppers: Remove peppers from the marinade, letting excessdrip off. Grill for 4 minutes per side, flipping twice, until tender andmarked, about 12 minutes total. Toss grilled peppers in the marinadeand set aside for at least 5 minutes.5.Toast the Bread: Grill bread slices for 1-2 minutes per side untilbrowned.6.Assemble and Serve: Spread whipped feta on the toasts, top withgrilled peppers, and enjoy immediately!7.2 tablespoon olive oil, divided8 ounces feta cheese4 ounces cream cheese2 tablespoon fresh lemon juiceloaf sourdough bread (16 ounces),sliced3 colorful bell peppers5 cloves garlic, minced2 tablespoons White wine vinegar2 tablespoons chopped parsleyIngredientsFresh Press18
30 Minutes3 ServingsRoasted AsparagusSpaghetti CarbonaraPreheat Oven: Preheat oven to 425°F.1.Cook Pasta: Bring 5-6 quarts of salted water (2 tsp kosher salt) to aboil. Cook pasta for 8-9 minutes, stirring occasionally. Reserve atleast 1 cup pasta water, then drain.2.Prepare Asparagus: Trim and cut asparagus into 2-inch pieces. Tosswith 2 tsp olive oil on a sheet pan. Roast for 15-20 minutes.3.Cook Prosciutto: Heat a skillet over medium heat. Cook prosciuttofor 5-6 minutes, flipping halfway until crispy. Cool slightly, thencut/rip into small pieces. Leave the skillet for the spaghetti.4.Make Egg Sauce: Whisk egg yolks and lemon juice. Temper with 1/2cup hot pasta water, whisking continuously. Add cheese to themixture.5.Combine Ingredients: Add pasta to the skillet. Slowly add eggmixture, tossing to coat. Heat on low, adding pasta water if needed,until sauce thickens. Add asparagus and prosciutto, toss to combine.6.Serve: Serve immediately with a garnish of parmesan cheese.7.IngredientsFresh Press191 bunch asparagus2 teaspoons olive oil8 ounces spaghetti (half a 1 lbsbox)3 slices prosciutto4 egg yolks1 teaspoon lemon juice1/2 cup Parmesan cheese,shredded (plus more for topping)(1 cup reserved pasta water)
FRESH PRESSPRIME TIME UPDATE: Q2