November 22- November 28, 2015
Supplies on Iceberg are extremely tight. We are in a demand exceeds supply situation. Quality is only fair to good and case weights are on the lighter side. Most shippers have moved to Yuma for the winter growing season.
Romaine and leaf are very active with romaine hearts the product in highest demand. Supplies are very light. We have seen occasional tip and fringe burn on inbound.
The broccoli market is very active, with crowns in especially short supply. Quality has been good on inbound.
The cauliflower market is much higher. Quality has been good to very good.
The Eastern loose carrot market has jumped in price for next week. Quality and size have been very good so far this year.
The celery market is higher again with the holiday pull upon us and the Salinas season ending. We are seeing very good quality out of California. We expect this trend to continue minimally through the Thanksgiving Holiday.
The berry market will be higher again for next week, with much lighter supplies and pro-rates likely. We are in a demand far exceeds supply situation. Overall, quality has been good, but shippers are advising that quality will likely decline moving towards the end of the California season. Many shippers are electing to go to process/freezer rather than to fresh market due to quality issues. Customers should be advised to expect to see quality defects including bruising and the occasional moldy berry.
Idaho potato market has pretty much stayed the same with not much change in costs. With the holiday pulls and Christmas around the corner truck freight has already begun to head upwards.
The yellow onion market has remained steady for next week. Reds are a little stronger and expected to move upward slightly next week. Quality has been very nice in both colors.
The California lemon market is steady with availability improving slowly. We have Mexican and Chilean product in stock and the quality is very good. Chilean and Mexican supply will begin to drop, with the small sizes being affected first and costs rising. The California navel orange deal is into full swing with availability and color improving daily. Lime market is steady to a little higher. Quality has been very good.
The cucumber market has really tightened up with our orders being cut or prorated 30% to 50%. We expect to see this trend for about 2 weeks.
The green pepper market is higher for next week, as Georgia is about done. Both sizing and quality are starting to get better. Look for higher prices for the next couple of weeks.
The round tomato market is lower as more Florida shippers have started. Cherry tomato supply seems to be improving. Grapes are also adjusting down. Romas are higher with few domestic available. Quality has been good on inbound.
Recipe of the Week
Ultimate Green Bean Casserole
For the topping:
4 slices hearty bread, torn into small pieces
2 tablespoons unsalted butter, softened
¼ teaspoon salt
⅛ teaspoon pepper
6 ounces (about 3 cups) canned fried onions
For the beans and sauce:
2 pounds fresh green beans, trimmed and halved crosswise
salt and pepper
3 tablespoons unsalted butter
1 pound white mushrooms, sliced thin
3 garlic cloves, minced
3 tablespoons all-purpose flour
1½ cups chicken broth
1½ cups heavy cream
For the topping:
Combine the bread pieces, softened butter, salt and pepper in a food processor and pulse until crumbles are coarse. Toss with canned fried onions in a large bowl and set aside.
For the beans and sauce:
Preheat oven to 425 and adjust rack to middle position. Fill a large pot with ice water and set aside. Line a baking sheet with paper towels.
Boil about 4 quarts of water in a dutch oven. Add beans and 2 tablespoons salt. Cook for about 6 minutes, or until the beans are bright green and crisp-tender. Drain the beans into a colander, and then quickly plunge the colander into the ice water to stop the cooking. Spread the beans onto the lined baking sheets to drain.
Meanwhile, melt 3 tablespoons butter in the dutch oven over medium-high heat. Add butter, garlic, ¾ teaspoons salt and ⅛ teaspoon pepper. Cook until the mushrooms release their moisture and then liquid evaporates, about 6 minutes.
Add 3 tablespoons flour and cook for 1 minute, stirring constantly. Add in the broth and simmer, stirring constantly. Stir in the heavy cream and cook until liquid thickens and reduced to about 3½ cups, or for about 12 to 15 minutes. Add salt and pepper to taste, if desired.
Stir in green beans, and then pour bean mixture into a 9×13 casserole dish. Spring with topping and bake at 425 until golden brown and bubbly, about 15 minutes.
If you want to make this ahead, mix up your bread-crumb topping and store it in the refrigerator for up to 2 days. Combine with onions just before baking. You may make the bean and sauce mixture and refrigerated, covered, for up to 24 hours. To serve, heat casserole in 425 degree oven for 10 minutes, then add topping and bake as directed above.