April 6- April 12, 2014
The Iceberg market is steady. We are seeing good quality on inbound.
Romaine is stronger along with green and red leaf. Quality has been very nice.
Broccoli market is steady with good quality out of Salinas.
The cauliflower market is steady. Quality has been good.
Carrot market is steady with good quality out of Georgia and Mexico.
The Celery market is steady out of California at depressed levels. Quality has been good.
We are seeing fair to good quality out of California with a steady market.
The market on potatoes is steady this week with good quality.
The market on onions is steady on yellows, steady to higher on reds.
The Lemon market is active with costs up a few dollars. Orange market remains steady with good quality. Lime market is very active with record costs due to a demand exceeds supply situation.
The Cucumber market is higher due to limited arrivals of off shore product. Quality has been fair to good.
Pepper market is lower with supplies improving out of Florida. Quality has been fair to good, but improving.
Round Tomato market is steady with few available. Grapes and cherries are steady and the roma market is just a little softer. Overall, quality has been very good.
Feature of the Week
This week Primo is featuring strawberries. Strawberries are the first fruit to ripen in the spring! Sugar-sweet, affordable, and omnipresent. These berries are delicious on their own, sprinkled with sugar, or in breakfast recipes, desserts, and even salads.
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.
Fun Facts of the Week
- If all the strawberries produced in California in one year were laid berry to berry, they would go around the world 15 times.
- Madame Tallien, a prominent woman in Emperor Napoleon’s court, was famous for taking baths of fresh strawberry juice. She used 22 pounds per basin.
- The American Indians introduced the Colonists to strawberries. The crushed berries were mixed with cornmeal and baked into bread. After trying this bread, Colonists developed their own version of the recipe and created Strawberry Shortcake