January 17th – January 23rd, 2021
Lettuce markets are steady. Cold weather in the Yuma region has caused for a few defects. Blister, discoloration, and misshapen heads have been reported upon arrivals. The weights are averaging 38-42 pounds. Quality is fair to good.
The Leaf markets are steady. Cool weather in the Yuma region has caused for blister and peel to be seen on romaine as well as green and red leaf. Quality is fair to good.
Broccoli markets are near the bottom. Quality is good.
Cauliflower markets are near the bottom. Quality is good.
Carrot market is very active. Quality is good on recent inbounds. Snack packs are very short and will be out for the next few weeks.
Celery market is still very active on all sizes. Plants in Oxnard/Santa Maria as well as the desert are below normal sizing. This is due to cold temperatures in these growing regions. Unusual strong demand the last two weeks in December is also a contributing factor to low supplies available. Expect light availability for the next few weeks, minimum. Value added product will be escalated in pricing by the middle of this week.
Strawberry markets remain very tight due to cool wet weather in the south. Cool weather is expected for another 7-10 days so we will continue to be in short supply.
Potato market is steady, but freight continues to be an issues causing a small increase to pricing. Quality has been good.
Onion market is steady out west. Eastern onions are coming to an end. Quality has been good.
Orange, Lemon, and Lime markets are all steady with good supplies. Overall quality has been good.
Cucumber market is mostly imported with light volumes and rising demand. Quality has been good.
Green peppers are in higher demand with smaller sizes in light numbers (large, medium, choice, suntan). Quality has been good. Red, Yellow, and Orange peppers are still tight with fair quality on recent inbound.
Delayed winter tomatoes are beginning to cross in better volume and will gradually continue to improve over the next few weeks. Roma tomatoes have continued their downward trend this week and volume us on the upswing. The round market remains limited but is also easing off while some demand begins shifting over to roma’s. Grape and cherry tomato FOB’s remain high and will benefit from the seasonal weather in Mexico this week helping nurture crops in the west. Florida is expecting more cold weather through the weekend slowing production. Eastern Fobs are higher by several dollars but will adjust downward as Mexico crossings improve, and Florida recovers in the next 2-3 weeks.
Frosted Clementine Cookies
Ingredients: •2 ½ cups all-purpose flour •1 teaspoon baking powder •¼ teaspoon salt •1 cup granulated sugar •2 tablespoons clementine zest •2 sticks unsalted butter, room temperature •3-4 tablespoons fresh squeezed clementine juice •1 large egg •1 teaspoon pure vanilla extract •2 cups confectioners sugar
Directions: •Preheat oven to 350 degrees F. Line two cookie sheets with parchment. •In a medium bowl, stir together flour, baking powder, and salt. •In a large bowl, cream together sugar, zest, and butter until light and fluffy. I did this by hand, as long as the butter is room temperature the dough is very easy to put together by hand, but a hand or stand mixer would work as well. Add the egg, juice, and vanilla and mix until once again light and fluffy. Add the dry ingredients slowly and mix until a dough just comes together. •Using a small ice cream scoop, scoop dough onto prepared sheets, 8 to a tray. Bake for about 12 minutes, until light golden brown around the edges and still quite soft to the touch. Cool completely on cookie sheets. •When the cookies are completely cool, make the frosting. In a medium bowl, stir together sugar and enough juice to form a spreadable yet still thick frosting. Immediately spread the frosting onto the cookies or it will harden in the bowl. Be generous. The frosting will firm up as the cookies sit.