February 1- February 7, 2015
After adjusting down last week, the Iceberg market has turned around and moved back up a few dollars. Harvest was rained out the beginning of this week, helping to move markets up. Overall, quality has remained good considering the weather challenges in Yuma. Shippers are advising that we will likely see some blister and epidermal peel on arrival. The recent rains will not have a positive effect on quality.
California leaf market remains very strong with shippers selling out daily, especially on romaine hearts and romaine. We are seeing some blister, tip and fringe burn on inbound.
There is a wide range on market cost this week on broccoli. Some shippers are very short while others are in better shape. Quality has been good.
The cauliflower market is adjusting down overall. Availability is spotty with better availability on off sizes. Retail based shippers are shorter on product. Quality has been good to very good.
Carrot market has come off a bit this week, but with Georgia struggling to get started we may see pricing start to climb depending how long it takes for Georgia to get rolling.
The celery market is steady on Eastern product. Western product is mostly steady. Quality has been very good.
Strawberry market has gone up again for next week coming out of Florida. Quality has been fair to good.
Market has remained steady for next week on potatoes. Quality remains good.
The market is steady going into next week. Product is plentiful and quality has been very nice. Trucks are still very tight loading out of Oregon.
The California lemon market is steady. 165’s and smaller fruit remain higher as the harvest is sizing larger. The Navel market is steady with very nice fruit. Lime market is steady to lower on product from Mexico. Quality has been good overall.
Cucumbers have softened for next week with plenty of volume, quality has been fair to good.
The Green pepper market has come off again with plenty of product available.
The round tomato market along with grapes and cherries is up a few dollars as we move past the supply exceeds demand market. Romas are steady with product out of Florida and Mexico.
Recipe of the Week
Carrot Coconut Cake
2 cups Unbleached All-purpose Flour
2-½ teaspoons Baking Powder
2 teaspoons Ground Cinnamon
¼ teaspoons Fresh Grated Nutmeg
1 cup Crushed Fresh Pineapple
1-½ stick Unsalted Butter, Softened
1-½ cup Sugar
3 whole Eggs
½ cups Whole Milk
2 cups Grated Carrots
1 cup Sweetened, Flaked Coconut
Cream Cheese Frosting
Preheat your oven to 350°F. Butter and line two 9-inch cake pans with waxed or parchment paper.
Mix flour, baking powder, cinnamon and nutmeg until well blended; set aside.
Add the fresh pineapple to a mini food processor with any juices and puree until it measures 1 cup, adding more if needed. Pineapple should be slightly chunky and resemble “canned” crushed pineapple. Set aside.
Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing until well blended. Add flour mixture alternately with milk, beating until well blended after each addition. Add carrots, coconut, and pineapple, then mix well. Pour evenly into the greased 9-inch round cake pans.
Bake for 35-40 minutes or until a toothpick inserted in the centers comes out clean. Cool in the pans 10 to 15 minutes. Remove from pans; cool completely on wire racks. Place 1 of the cake layers on a serving plate upside down; remove waxed paper and spread with Cream Cheese Frosting (see my recipe box). Cover with remaining cake layer (upside down), remove waxed paper again and spread the top and side of the cake with the remaining frosting. Cut a huge piece for yourself and enjoy!
Like any cream cheese frosted goodie, make sure you store this cake in refrigerator.