February 19- February 25, 2017
The lettuce market is active and costs remain elevated. We continue to see mostly good quality on inbound, with occasional pinking.
Romaine and romaine heart markets remain very strong as well. Quality has been mostly good on Romaine with some minor fringe burn. Green leaf and red leaf are elevated, but pretty steady from last week. Quality has been good overall.
The broccoli market is adjusting down with better availability. Quality has been good on inbound.
The cauliflower market is declining with better supplies. Deals are on small sizes. Quality has been very good.
The carrot market out of Canada steady for next week, quality has been only fair to good lately out of Canada, we may see a switch to Georgia soon.
The celery market is steady and a very good value. We are seeing good quality on inbound.
We are seeing mostly good quality on Florida berries and lower costs for next week.
The Idaho potato market is steady for next week across the board on all sizes for next week.
The onion market has come down a bit and leveled off to where we think will stay now for at least next week.
The California lemon market is about steady overall. Small lemons (165’s and 200’s) seem in very short supply and cost is very high. We are seeing very nice quality. Navel oranges continue to be in short supply, but the market remains steady. The Lime market remains strong for next week. We are seeing good quality on inbound.
The cucumber market has remained steady for next week with no changes. Quality has been very good.
The green pepper market has taken a pretty big jump this week and look to watch this market very closely going into next week, all crown pickings has drove this market crazy.
The round tomato market is steady on small, up slightly on larger tomatoes. Overall, supplies and demand are light. We are seeing excellent quality. Grape and cherry tomatoes are steady. Both are showing good quality. The Roma market is steady with supplies from Mexico and Florida. We are seeing excellent quality across all tomato lines.
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.