January 25- January 31, 2015
The Iceberg market is adjusting down. Overall, supplies have not improved but demand has fallen off considerably. Quality has remained good considering the weather challenges in Yuma. Shippers are advising that we will likely see some blister and epidermal peel on arrival.
California leaf market remains very strong with shippers selling out daily, especially on romaine hearts and romaine. We are seeing some blister, tip and fringe burn on inbound.
Broccoli supply seems to be improving somewhat depending on shipper. Quality has been good.
The cauliflower market is adjusting down overall. Availability is spotty with better availability on off sizes. Quality has been good, but on the small side.
Carrot market is steady for next week, we are in full swing on Mexican carrots. Georgia is still very slow to start with very little volume.
The celery market is up slightly on Eastern product. Western product has firmed up a few dollars as celery is being used as a fill item due to shortage of other items. Quality has been very good.
Strawberry market has gone up again for next week coming out of Florida. Quality has been fair to good.
Market has remained steady for next week on potatoes with the market much higher on the larger sizes due to this year’s crop being short on the bigger sizes.
The market is steady going into next week. Product is plentiful and quality has been very nice. Trucks are still very tight loading out of Oregon.
The California lemon market is steady to up a few dollars on larger fruit. 165’s and smaller fruit are much higher as the harvest is sizing larger. The Navel market is steady with very nice fruit. Lime market is active with limited crossings from Mexico. This trend is expected to continue. Quality has been good overall.
Cucumbers have softened for next week with plenty of volume, quality has been fair to good.
The Green pepper market has softened slightly. Quality has been good. But sizing is still an issue.
The round tomato market is about as low as we see it, along with grapes and cherries. Romas have adjusted down, but not as far as other items.
Recipe of the Week
Almost Famous Bloomin Onion
1 Super Colossal Onion
2 1/2 cups all-purpose flour
1 teaspoon cayenne pepper
2 tablespoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Freshly ground black pepper
2 large eggs
1 cup whole milk
1 gallon soy or corn oil
Slice the onion.Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.
Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the “petals.” Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels