February 9, 2020 – February 15, 2020
The lettuce market is trading just off the bottom and costs are steady for next week. Overall, we are seeing good condition on arrival.
Costs on Romaine and Romaine hearts are steady at the lower end heading into next week. The Green and Red leaf markets are steady and a good value with strong supplies available. Quality has been good on inbound.
The commodity broccoli market is steady at the bottom in both California and Mexico. Overall, quality has been looking very good.
The cauliflower market has declined considerably and costs are much lower for next week. Quality has been good on arrival.
The carrot market is steady into next week and remains a good value. Canada quality has been sharp.
Celery costs are steady for next week. We are seeing good quality on inbound.
Berries will be steady to lower for next week and we expect strong demand for the Valentines holiday. Quality has been fair to good only.
The market on Idaho potatoes remains strong, especially on the larger sizes. Product is generally tight and demand is high. Quality has been good on inbound.
The Western onion market is steady on both yellows and reds. Freight costs remain elevated. Quality on onions has been good to very good on inbound.
The California lemon market is a little lower and supply is in pretty good shape. Quality has been good overall. The orange market is steady to stronger depending on size. We are seeing good quality on Navel oranges. The Lime market is steady to slightly lower for next week. We are seeing fair to good quality.
The cucumber market remains high for next week. Quality has been only fair on recent arrivals.
The green pepper market is higher for next week as cooler weather has hampered supplies. Quality has been nice on recent arrivals.
The round tomato market is lower for next week with overall light availability. Quality has been good to very good overall. The Grape tomato market is up slightly. Cherries are strong heading into next week. Both are showing good quality. The Roma market is steady with supplies from Mexico and Florida on the lighter side.
RECIPE OF THE WEEK
French Onion Soup
- 4 tbsp. butter
- 3 large white onions, thinly sliced into half moons
- 2 tbsp. all-purpose flour
- Kosher salt
- Freshly ground black pepper
- 1/2 cup white wine
- 2 cups chicken stock
- 4 cups beef stock
- 8 sprigs fresh thyme, plus more for garnish
- 8 baguette slices
- 1 cup grated Gruyere cheese
- In a large pot over medium-high heat, melt butter. Add onions and cook, stirring occasionally, until deeply golden, 25 minutes. Add flour and cook 1 minute until no longer raw. Season with salt and pepper, then add white wine and let simmer until evaporated, 3 minutes. Add chicken and beef stocks and thyme and bring to a boil. Reduce heat to medium and simmer 15 minutes. Season with salt and pepper and remove thyme.
- Preheat broiler to high. Place 2 baguette slices on a large baking sheet and top each slice with 2 tablespoons cheese. Place under broiler until cheese is bubbling and golden brown, 1 minute.
- Serve soup in bowls or large mugs with baguette slice on top. Garnish with a thyme spring.