April 3- April 9, 2016
The market is about steady from last week. We are winding down in Yuma. We are seeing good quality on inbound.
Romaine, green, and red leaf markets are about steady. Romaine hearts remain at the bottom. We are seeing mostly good quality on inbound.
The broccoli market is lower to steady with most shippers. Quality has been good on inbound.
The cauliflower market is steady with light availability.
The carrot market has not changed for next week, pretty steady in price and good quality coming out of Mexico.
The celery market is steady to lower in California. We are seeing good quality on inbound. Florida has very limited volume to offer, and costs remain high.
The Florida berry season is just about done. California is ramping up with their spring crop and we are seeing good quality on inbound. Cost will be higher on California fruit as demand has picked up.
Idaho potato market has been pretty steady and should remain that way for at least another couple of weeks before we start to see any major changes.
The yellow onion market will start to increase with old crop finishing up in about 2 weeks and new crop already out there. We have stuck with old crop so far with much better quality than the new crop just starting out.
The California lemon market is steady with great quality fruit. California Navel oranges are in good supply and we are seeing great quality on inbound. Smaller oranges are moving up in cost. Lime market is higher with very few crossings due to Holy week. We are seeing good quality overall.
The cucumber market has come down this week with quality and availability getting much better.
The green pepper market has taken a sharp turn up with plenty of rain in the South. Eastern peppers have become extremely tight and sizing has become a problem. At best all peppers are running on the small side and availability is very poor. We will look to load out West.
The round tomato market is steady with limited fruit available. Quality is fair to good. Cherry tomato availability is improving and costs are lower. Grape tomato market is very strong with supplies very short. The Roma market is steady with limited supplies out of both Florida and Mexico.
Recipe of the Week
Unsalted butter, for pan
8 extra-large eggs, room temperature, separated
1/2 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup cake flour (not self-rising)
2 teaspoons sifted baking powder
1 pint heavy cream
2 tablespoons confectioners’ sugar, plus more for work towel
1 quart strawberries, washed, dried, and hulls removed
Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside.
In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add cake flour and baking powder; stir until well combined.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into flour mixture.
Pour cake batter in prepared pan and spread evenly with a spatula or the back of a spoon. Transfer baking sheet to oven and bake until cake springs back when touched, about 20 minutes.
Meanwhile, set 6 strawberries aside for garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners’ sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold sliced strawberries into remaining half; set aside.
Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners’ sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool.
Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of cake for garnish.