January 15- January 21, 2017
The lettuce market is steady near the bottom and we continue to see good quality on inbound.
Romaine market is about steady. We are seeing mostly good quality on inbound. Romaine hearts are lower by a few dollars for next week. Quality has been mostly good. Green leaf and red leaf markets are about steady with mostly good quality.
The broccoli market is active and moving up. Quality has been good on inbound.
The cauliflower market has eased a little, but remains elevated. Quality has been very good.
The carrot market is steady with very good quality out of Canada.
The celery market is declining with Florida just starting. We are seeing good quality on inbound.
We are seeing fair to good quality on Florida berries due to weather issues and availability has tightened up for next week. Things should warm up and get back to normal over the next two weeks.
The Idaho potato market is up very slightly due to extreme weather issues. Quality remains very good.
The onion market is moving up quickly due to very bad snow conditions along with some sheds closing. Prices have jumped several dollars for next week.
The California lemon market is about steady, with 140 size a little short. We are seeing very nice quality. Navel oranges are in good supply, and markets are about steady. The Lime market is much stronger again for next week. We are seeing good quality on inbound.
The cucumber market is much stronger with light supply’s coming out of Honduras and also due to cooler weather in Florida.
The green pepper market has also started to move upward with weather issues and light supply’s going into next week.
The round tomato market is up $3-4 moving into next with lighter supplies. We are seeing excellent quality. Grape tomatoes are also moving up along with Cherries. The Roma market is steady with supplies from Mexico and Florida. We are seeing excellent quality across all tomato lines.
Recipe of the Week
Pumpkin Ginger Nut Muffins
1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin purée
1/3 cup melted butter
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon ground ginger
1 cup chopped toasted walnuts or pecans
2 Tbsp well chopped candied ginger
1 Preheat oven to 350°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.
2 Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts.
3 Spoon mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it’s done. Cool on a rack.