July 9- July 15, 2017
The lettuce market is up a few dollars again. We continue to see good quality on inbound.
Romaine is up a few dollars and romaine hearts are steady. Quality has been good on all Romaine items. Both Green leaf and Red leaf are mostly steady and quality has been good overall.
The Broccoli market is stronger by a few dollars, especially on crowns. Quality has been very good on inbound.
The cauliflower market is lower with better supplies. Quality has been good on inbound.
The carrot market is up a little for next week out of Mexico. Product is still very short in supplies.
The celery market is elevated with supplies coming up short. Quality has been good out of Salinas.
Market is steady with great demand and light supplies. Quality has been good to very good overall.
The Idaho potato market is steady for next week with small increases on the bigger sizes. Overall quality has been good.
The onion market has taken a jump his week as onions tightened up over the July 4th Holiday. Market is active.
The California lemon market remains strong and is very short. We are seeing good quality overall. We are seeing some Chilean arrivals, but light supplies overall and strong markets. Oranges are also stronger, with limited availability, especially on small fruit. Quality has been good. The Lime market is steady for next week. We are seeing good quality on inbound.
The cucumber market is up a bit heading into next week. New Jersey is ramping up and we could see the market adjust as more become available.
The green pepper market has taken off once again with very short supplies in the South and New Jersey just coming on.
The round tomato market is steady. South Carolina is done and California underway. Supplies remain light overall. We are seeing fair to good quality. Grapes are steady and cherry tomatoes are moving up. Both are showing good quality. The Roma market remains strong with very limited supplies from Mexico and California short as well.
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.