July 10- July 16, 2016
The lettuce market has moved up by 5-6 dollars. We continue to see good quality on inbound.
Romaine is lower in cost, and romaine hearts remain short with a very active market. Both green and red leaf are steady. We are seeing mostly good quality on inbound.
The broccoli market is steady for next week. Quality has been good on inbound.
The cauliflower market has moved up a few dollars for the coming week. Quality has been very good.
The carrot market remains steady out of Mexico with good quality.
The celery market is about steady. We will first of the season Michigan celery arriving this coming week. We are seeing good quality on inbound.
Quality remains only fair overall with very warm temperatures in the growing areas. We are seeing some minor bruising on inbound. Costs will be up slightly for next week.
The Idaho potato market has remained steady for next week; we are still able to deal on some small potatoes with quantity. Overall inbounds have been very good.
The yellow onion market remains steady along with reds. We are seeing good quality on new crop California/New Mexico product.
The California lemon market remains very strong with supplies short. Quality on the fruit has been good to very good. We have good quality Chilean fruit available in some sizes. Quality is good. California oranges are in pretty good supply across all product sizes. Navel quality has begun to suffer, so we will be bringing in only Valencias moving forward. We are seeing great quality on inbound. The Lime market is about steady. We are seeing mostly good quality on inbound.
The cucumber market has started to slide down some now with New Jersey product in full swing. Good arrivals so far.
The green pepper market is higher by a few dollars again for next week. Product remains tight even with New Jersey starting up in a small way peppers are still on the high side for next week.
The round tomato market is about steady. Grapes are higher along with cherries. The Roma market is steady with supplies out of both California and Mexico.
Recipe of the Week
Cuban Mojo Marinated Pork
3/4 cup extra-virgin olive oil
1 tablespoon orange zest
3/4 cup fresh orange juice
1/2 cup fresh lime juice
1 cup cilantro, finely chopped
1/4 cup lightly packed mint leaves, finely chopped
8 garlic cloves, minced
1 tablespoon minced oregano (2 teaspoons dried oregano)
2 teaspoons ground cumin
Kosher salt and pepper
3 and 1/2 pounds boneless pork shoulder, in one piece*
If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.
If you don’t have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.
Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.
Preheat oven to 425 degrees F. Place a wire rack (I used a cooking rack) over a rimmed baking sheet.
Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
Roast the pork for 30 minutes. It should be lightly browned.
Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.
Carve against the grain and serve.