January 12, 2020 – January 18, 2020
The lettuce market is very active and product is short for next week. Costs will be much higher. Overall, we are seeing good condition on arrival.
Costs on Romaine and Romaine hearts are higher heading into next week. The Green and Red leaf markets are also up significantly for next week. Quality has been good on inbound.
The commodity broccoli market is active and costs continue to jump higher. Overall, quality has been looking very good.
The cauliflower market is stronger for next week. Quality has been good on arrival
The carrot market is steady heading into next week and remains a good value. Canada quality has been sharp.
Celery costs are steady to slightly lower for next week. We are seeing good quality on inbound.
Berries will be higher for next week. Quality has been fair to good only.
The market on Idaho potatoes is stronger. Product is generally tight and demand is high. Freight rates are higher and trucks are very short. Quality has been good on inbound.
The Western onion market is a little stronger 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 steady and supply is in pretty good shape. Quality has been good overall. We are seeing good quality on Navel oranges. The Lime market is steady for next week. We are seeing fair to good quality on inbound.
The cucumber market is higher for next week. Quality has been only fair on recent arrivals.
The green pepper market is much higher for next week and product is critically short. Quality has been nice on recent arrivals.
The round tomato market remains very high for next week with very light availability. We are struggling to source enough tomatoes to meet demand. Quality has been good to very good overall. The Grape tomato market is about steady. Cherries are strong heading into next week. Both are showing good quality. The Roma market has started to decline with supplies from Mexico and Florida improving slightly.
RECIPE OF THE WEEK
Grapefruit Meringue Pie
- Pastry for single-crust pie (9 inches)
- 1-1/3 cups sugar
- 1/3 cup cornstarch
- 2 cups fresh squeeze grapefruit juice
- 3/4 cup water
- 3 large egg yolks, lightly beaten
- 2 tablespoons butter
- 1/2 teaspoon lemon extract
- 3 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
- On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
- Line pie crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack.
- Meanwhile, in a large saucepan, combine the sugar and cornstarch. Stir in grapefruit juice and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir 1/2 cup of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and extract. Pour hot filling into crust.
- In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
- Bake at 350° until the meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.