July 12- July 18, 2015
The Iceberg market is steady to lower. Quality has been very good on inbound.
California leaf market is lower on green and red. Romaine is steady. Romaine hearts out of California are coming off as Canada is beginning to harvest. Quality has been very good on all leaf items.
The broccoli market is turning around as growers have moved through the oversupply. Look for higher markets in the coming weeks. Quality has been very good.
The cauliflower market is steady at lower levels. Quality has been good to very good.
The Carrot market has taken a big jump this week with Mexican product very short right now due to recent poor weather. Markets are very tight and will remain that way for the next couple of weeks.
The celery market is a few dollars stronger out of California, and Michigan is just starting with light volume. Quality has been very good.
The berry market is steady. Overall, quality and sizing has been very good.
Idaho potato market has been steady go for the most part with some relief on larger sizes. New crop will start early August.
Market has taken a turn once again as anticipated for this week, market has tightened up and prices will be up over the next few weeks.
The California lemon market remains high, especially on larger sizes. Off shore lemons from Chile have begun in light volume and Mexico will start at the end of the month. The orange market is steady. Quality has been good overall. Lime market is steady at lower levels. Quality has been very good.
The market has been on the stronger side going into the New Jersey season due to weather problems. Cucumbers are up and on the tighter side, and quality has been only fair.
The green pepper market has remained steady this week, price has come off very little and weather is still playing a big part on size and quality.
The round and plum tomato market is stronger with South Carolina done and Virginia just starting. Cherry and Grape tomatoes are steady. Quality has been good on inbound
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.