April 24- April 30, 2016
The market is steady with Huron finished and Salinas going strong. We are seeing good quality on inbound.
Romaine, green, and red leaf markets are about steady this week. Romaine hearts are up slightly. We are seeing mostly good quality on inbound, but occasional pink rib on romaine products.
The broccoli market is steady to up slightly. Quality has been good on inbound.
The cauliflower market has fallen off again with improved supplies. Quality has been very good.
The carrot market is up slightly. Product is looking sharp out of Mexico.
The celery market is mostly steady in California. We are seeing good quality on inbound.
We are seeing the occasional bruised or moldy berry, along with some white shoulders. These issues should be relatively short lived. Costs will be higher again on California fruit as demand continues to strengthen.
Idaho potato market is steady, with some deals being made on the smaller counts. Quality has been very good over the past several weeks.
The storage crop is all but done on yellows. Any product remaining is being quoted with quality issues. We will have new crop arriving mid- week. Markets are mostly steady on reds.
The California lemon market is higher with supplies tightening. Quality on the fruit has been fair to good. California Navel oranges are in good supply and we are seeing great quality on inbound. Valencia’s are just starting with higher costs. The Lime market remains high with very few crossings from Mexico. We are seeing mostly good quality on inbound, with some occasional scarring.
The cucumber market has come off this week, with plenty of product around and with much improved quality.
The green pepper market has continued to drop. Quality has been fair to good.
The round tomato is steady to lower with better supplies coming on in Florida. Quality has continued to improve along with overall supply. Grape tomato availability is improving and costs are lower. Cherries are steady. The Roma market is steady to lower with supplies improving out of both Florida and Mexico.
Recipe of the Week
Vidalia Onion Pie
3 cups thinly sliced Vidalia onions
3 tablespoons butter, melted
1 (9-inch) prebaked deep-dish pie shell
2 eggs, beaten
3 tablespoons all-purpose flour
1/2 cup milk
1 1/2 cups sour cream
1 teaspoon kosher salt
4 slices bacon, crisply cooked
Preheat oven to 325 degrees F.
In a medium saucepan, melt the butter over medium heat. Add the onions and sauté until lightly browned.
Put the pie pan on a sheet pan. Line the bottom of pie crust with the onions.
In a small bowl, beat the eggs and the flour together to combine. Add the milk, sour cream and salt. Mix well and pour over the onions. Garnish with the bacon and bake until firm in the center, about 30 minutes. Transfer to a serving platter and serve