February 18- February 24, 2018

Market Outlook  


The lettuce market remains at the bottom and is a great value. Quality has been very good on inbound.


Romaine and Romaine Hearts are steady. Quality has been mostly good on all Romaine items. Green leaf and Red leaf are about steady. Quality has been good on leaf overall.


The commodity broccoli market is steady with good supplies and is a good value. Quality is looking good.


The cauliflower market is about steady for next week with good supplies. Quality has been good on inbound.


The carrot market is steady but elevated for next week. We are seeing good arrivals on Canadian product.


The celery market is steady at the lower end with Western shippers. We are seeing good quality out of both Oxnard California and Yuma Arizona. Florida celery is available and the market remains strong relative to the Western product.


Market will be lower again for next week as we see better supplies out of Florida. Quality has been good overall.


The costs on Idaho potatoes is just slightly lower as we move into next week. Freight rates are lower as well. Quality remains good.


The Western onion market is steady but strong. We are seeing great quality onions.


The California lemon market remains strong. We are seeing good quality over all on navel oranges with small fruit remaining very tight. Choice grade fruit is scarce. The Lime market is steady but high for next week with fruit availability coming up short. Freight remains on the higher side. Overall, we are seeing fair to good quality on inbound.


The cucumber market is softer for next week.  We are seeing good quality overall.


The green pepper market has softened by a few dollars for next week and quality has been good.


The round tomato market is trading just off the bottom. Florida supplies are abundant. We are seeing good quality. The grape tomato market is steady near the bottom with good quality. Cherry tomatoes are steady in cost and showing good quality. The Roma market is about at the bottom with supply improving in Florida and an abundance of Mexican fruit available.

Recipe of the Week



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.