April 19- April 25, 2015
The Iceberg market is steady with good quality on lettuce out of Salinas.
California leaf market is steady at elevated levels. Green leaf is especially strong. Quality has been good.
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 on the high side for next week out of Georgia, quality has been very good.
The celery market is steady on Eastern product. Western product is steady to a few dollars higher. Quality has been very good.
Quality has improved on recent arrivals and the market is steady.
Market has gotten stronger on all sized potatoes especially on the bigger sizes. We expect this trend to continue at least for the near future.
The market on onion has taken a jump this week as we finish up old crop and look to move to new crop California onions. Freight from California will be higher.
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 has adjusted down. Quality has been good overall.
Cucumber market has come off this week with plenty availability and good quality product out of Florida.
Peppers: The green peeper market is adjusting down. There will be an abundance of choice product and less on premium.
The round tomato market is steady on larger fruit and up slightly on small rounds. Grapes, cherries, and romas are all higher for next week.
Recipe of the Week
French Leek Pie
1 (9 inch) refrigerated pie crust
2 teaspoons butter
3 leeks, chopped
1 pinch salt and black pepper to taste
1 cup light cream
1 1/4 cups shredded Gruyere cheese
Preheat oven to 375 degrees F (190 degrees C).
Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.