|Greens in better days at Dinics|
That's how the U.S. Department or Agriculture describes the drought-ravaged market for broccoli and broccoli rabe in the winter growing areas of Southern California and Arizona. The bitter green adorns many Italian-style roast pork sandwiches in Philadelphia.
It's hardly available at any price, and is likely to stay that way for four or five weeks, Iovine Brothers Produce was told by its primary supplier.
And that puts purveyors of the sandwich like Joe Nicolosi who operates Tommy Dinics at the Reading Terminal Market with his father in a quandry. Should he use another green, like Swiss chard? Or perhaps Chinese greens? Or maybe just forget about it until supplies in reasonable quantities resume.
With crowds expected to swamp Dinics beginning next weekend with the opening of the Philadelphia Auto Show across the street at the Convention Center, Dinics doesn't want to disappoint its cutomers. But there may be no choice.