August 2- August 8, 2015
The Iceberg market continues to trade at lower levels. We are in a supply exceeds demand situation and there is also pressure from Canada and other regional deals. Quality has been very good on inbound. I expect this market to turn around next week.
California leaf market is a little stronger than last week, but still at lower levels. We are seeing internal tip burn and fringe burn on some lots of romaine.
The broccoli market is higher with crowns in especially short supply. Quality has been very good.
The cauliflower market is steady. Quality has been good to very good.
The Carrot market has remained steady for next week, Michigan has started as well. Prices remain on the higher end for next week and should start to ease off late end of next week.
The celery market is a few dollars stronger out of California. Look to Michigan or Canadian product as an alternative. Quality has been very good.
The berry market is higher. California is experiencing very warm weather which is affecting berry harvest and quality. Customers should be advised to expect to see some minor bruising on arrival.
Idaho potato market has come off a bit more on the bigger sizes, and the smaller sizes remain steady. New crop Norkotahs will start around August 3rd.
Market has come off some on onions for next week, now with New York onions coming into play prices should start to ease off.
The California lemon market remains high, especially on larger sizes. Off shore lemons from Chile are arriving in bigger volume and Mexico is starting. The orange market is steady. Quality has been good overall. Lime market is trending upwards slightly. Quality has been very good.
The market has eased off for next week, with New Jersey and Michigan going and now Pennsylvania starting. Quality has only been fair to good.
The green pepper market has remained on the higher side but is slowly easing up with several growing areas to pull from, quality on peppers have been very good overall.
The round and plum tomato market is steady with only fair availability on the East coast and California very tight as well. Cherry tomatoes are in very short supply and there will be gaps in availability. Costs are higher. Grapes are steady to a little higher. Quality has been good on inbound.
Recipe of the Week
1 pint vanilla ice cream
4 large bananas
1/4 cup banana liqueur, or if you cannot find banana liqueur, you may substitute 1/4 cup of water
1/2 cup dark rum
6 tablespoons unsalted butter
1/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
Cover a small rimmed baking sheet (one that will fit in your freezer) with parchment paper, and place in the freezer for 10 minutes. When chilled, remove pan from freezer. Quickly scoop ice cream into 12 small balls, and place on chilled parchment-lined sheet. Keep in freezer until firm and ready to serve, at least 1 hour and up to 1 day ahead.
When ready to serve, peel bananas and quarter them, cutting lengthwise and then crosswise; set aside. Pour banana liqueur and dark rum into separate glass measuring cups; set aside. Heat 3 tablespoons butter in a large skillet over medium heat. Sprinkle sugar and cinnamon over butter, and cook until sugar is dissolved.
Remove pan from heat, and carefully stir in banana liqueur. Add bananas, flat side down, and cook until softened and lightly browned on the bottom.
Remove pan from heat, and add rum. Return to heat, and cook about 10 seconds to allow rum to heat up. If using a gas stove, carefully tip the pan away from you until the vapors from the rum ignite. (Alternatively, light the rum with a long match.) When the flames have subsided, remove pan from heat and gently stir in remaining 3 tablespoons butter.
Place 3 scoops of ice cream in each of four serving bowls. Spoon the banana mixture and the sauce over each. Serve immediately