February 4- February 10, 2018
The lettuce 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 to a few dollars higher with good supplies. 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 strong with most supplies coming out of Canada.
Quality is good overall.
The celery market is steady at the lower end with most Western shippers. We are seeing good quality out of both Oxnard California and Yuma Arizona. Florida celery is underway and the market is strong.
Market is lower again heading into next week as we see better supplies out of Florida. Quality has been good overall.
The costs on Idaho potatoes is steady, but strong. We are just beginning to see better truck availability and we are hoping to see freight rate ease. Red potatoes are steady. Chefs are up just slightly.
The Western onion market is steady, with high freight rates keeping the market strong. Great quality.
The California lemon market remains strong as demand exceeds supply. We are seeing good quality over all on navel oranges with small fruit very tight. Choice grade fruit is scarce. The Lime market is higher for next week with fruit availability coming up short. Freight remains high. 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 is a few dollars higher. We are seeing mostly large pepper with very few smaller or off grade pepper available.
The round tomato market has adjusted down again as Florida supplies continue to improve. 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
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