August 9- August 15, 2015
The Iceberg market is several dollars stronger. Supplies are lighter and demand is increasing. Quality has been good on inbound.
California leaf market is a little stronger. Overall, quality has been very good. We are still seeing occasional tip/fringe burn.
The broccoli market is higher with crowns in especially short supply. Quality has been very good.
The cauliflower market is steady at lower levels. Quality has been good to very good.
The Carrot market has come off very slightly now that Michigan has started.
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 for next week. Quality is fair to good only. Customers should be advised to expect to see some minor bruising on arrival.
Idaho potato market will be several dollars higher for next week with old crop Burbank’s just about finished. New crop Norkotah market has started out strong as expected. #2’s will be scare for a few weeks and costs will be higher.
Market has pretty much stayed steady for this week, but the yellow market should start to come off over the next couple of weeks while the red market is expected to remain strong.
The California lemon market remains strong, but is easing off with pressure from offshore and Mexico. 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/Michigan, Canada, and now Pennsylvania product available. Quality has also been improving as well.
The green pepper market has finally started to ease off a bit, with better quantity and quality coming into play.
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
Blueberry–Cream Cheese Hand Pies
8 ounces cream cheese, room temperature
3/4 cup granulated sugar
2 teaspoons lemon zest, plus 1 tablespoon lemon juice
1 large egg
10 ounces frozen blueberries
2 tablespoons all-purpose flour
Pie Dough, each disk rolled 1/8 inch thick
2 tablespoons heavy cream
1 tablespoon sanding sugar
Preheat oven to 400 degrees. Stir together cream cheese, 1/2 cup granulated sugar, lemon zest, and egg until smooth. Toss blueberries with 1/4 cup granulated sugar, lemon juice, and flour.
Lay 1 dough round on a parchment-lined baking sheet and cut into quarters. Spoon 1 heaping tablespoon cream cheese mixture into center of each quarter. Spoon 2 tablespoons blueberry mixture on top. Brush edges with cream and bring opposite corners together to form triangles; trim if needed. Crimp edges to seal, brush tops with cream, and sprinkle with sanding sugar. Repeat with remaining dough round and fillings. Cut a small vent in each pie and bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool completely on wire racks before serving.