April 12- April 18, 2015
The Iceberg market is higher due to rain in Huron and Salinas. Quality on inbound has been very good. Some shippers have begun harvest in Salinas with very light volume.
California leaf market is stronger across the board due to rain. Overall, quality has been good. We are seeing occasional mildew in some green leaf lots.
The broccoli market is steady to higher. Quality has been very good on new crop Salinas.
The cauliflower is unsettled with a wide range in cost and availability. Quality has been good to very good.
Carrot market has stayed strong and steady for next week out of Georgia. Quality has been good but sizing has been on the smaller side.
The celery market is steady on Eastern product. Western product is a few dollars higher. Shippers are done in Yuma and now shipping from Oxnard only. Quality has been very good.
Quality has been fair to good on recent arrivals. Availability will be poor for next week. Quality at shipping point is only fair and growers are hesitant to ship East until quality improves. Cost will be higher.
Market has gotten stronger on the bigger sizes again for next week as the smaller sizes have stayed steady for next week.
The market on onions has not changed much this week, steady go for the most part. We will look to move to new crop in about 3 weeks or so.
The California lemon market is active on most sizes. The Navel orange market is steady to higher on small sizes with very nice fruit. Lime market is unsettled, but will adjust downward. Quality has been good overall.
Cucumber market has stayed steady for next week still on the strong side, quality has been very good.
pepper market has jumped significantly this week, prices are extremely high and product is very limited
The round tomato market is higher on big fruit. Grapes and cherries are steady. The Roma market is lower with better supplies out of Florida and Mexico.
Recipe of the Week
7.9 ounces all-purpose flour (about 1 3/4 cups)
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 chai blend tea bags, opened
1 cup low-fat buttermilk
1/4 cup butter, melted
1 1/2 teaspoons vanilla extract, divided
1 large egg, lightly beaten
1/3 cup shelled dry-roasted pistachios, chopped
1/2 cup powdered sugar
1 tablespoon water
- Preheat oven to 375°.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Cut open tea bags; add tea to flour mixture, stirring well. Make a well in center of mixture. Combine buttermilk, butter, 1 teaspoon vanilla, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
- Place 12 muffin-cup liners in muffin cups; coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle nuts evenly over batter. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.
- Combine remaining 1/2 teaspoon vanilla, powdered sugar, and 1 tablespoon water, stirring until smooth. Drizzle evenly over muffins.