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July 31- August 6, 2016

Market Outlook


The lettuce market is steady to up a few dollars. We continue to see good quality on inbound.


Romaine and romaine hearts along with both green and red leaf markets are steady. We are seeing mostly good quality on inbound.


The broccoli market is just a bit lower for next week. Quality has been good on inbound.


The cauliflower market is steady 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 have Michigan as well as well as California in stock. We are seeing good quality on inbound.


Quality has been fair to good.  We are seeing some minor bruising on inbound. Costs will be up slightly again for next week.


The Idaho potato market is pretty steady across the board. Overall, quality has been very good. We should see new crop stating in about 2 weeks.


The yellow onion market is about steady on jumbos, higher on the larger Colossal and Super Colossal. Reds are about steady. 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 most sizes. California oranges are in pretty good supply across all product sizes. We are seeing good quality on inbound. The Lime market is about steady. We are seeing mostly good quality on inbound.


The cucumber market is about steady. We are seeing product from New Jersey, Michigan, Pa, New York and Canada. We are seeing good quality across the board.


The green pepper market is steady with good supplies available in New Jersey and Michigan. 


The round tomato market is steady for next week. Very few tomatoes available in the East. Grapes are steady with product available in New Jersey, Maryland and Virginia. Cherry tomatoes are about steady. The Roma market is a little higher as California remains short.



Recipe of the Week


1 pint vanilla ice cream

4 large bananas

1/4 cup banana liqueur, or if you cannot find banana liqueur, you may substitute 1/4 cup of water

1/2 cup dark rum

6 tablespoons unsalted butter

1/4 cup packed light-brown sugar

1/2 teaspoon ground cinnamon


Cover a small rimmed baking sheet (one that will fit in your freezer) with parchment paper, and place in the freezer for 10 minutes. When chilled, remove pan from freezer. Quickly scoop ice cream into 12 small balls, and place on chilled parchment-lined sheet. Keep in freezer until firm and ready to serve, at least 1 hour and up to 1 day ahead.

When ready to serve, peel bananas and quarter them, cutting lengthwise and then crosswise; set aside. Pour banana liqueur and dark rum into separate glass measuring cups; set aside. Heat 3 tablespoons butter in a large skillet over medium heat. Sprinkle sugar and cinnamon over butter, and cook until sugar is dissolved.

Remove pan from heat, and carefully stir in banana liqueur. Add bananas, flat side down, and cook until softened and lightly browned on the bottom.

Remove pan from heat, and add rum. Return to heat, and cook about 10 seconds to allow rum to heat up. If using a gas stove, carefully tip the pan away from you until the vapors from the rum ignite. (Alternatively, light the rum with a long match.) When the flames have subsided, remove pan from heat and gently stir in remaining 3 tablespoons butter.

Place 3 scoops of ice cream in each of four serving bowls. Spoon the banana mixture and the sauce over each. Serve immediately