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June 18- June 24, 2017

Market Outlook



The lettuce market is about steady with good supplies. We are seeing good quality on inbound.


Romaine and romaine hearts are steady with good supplies. Quality has been good on all Romaine. Both Green leaf and Red leaf are mostly steady and quality has been good overall.


The Broccoli market is lower with good supplies. Quality has been very good on inbound.


The cauliflower market is moving back up with lighter supplies. Quality has been good on inbound.


The carrot market has moved up this week. We are seeing issues crossing the border out of Mexico and supplies are very light.


The celery market continues to drift downwards with better supplies coming on in Salinas. Quality has been good out of Salinas. Oxnard will finish this week and quality has been only fair.


Market will be up a few dollars. Quality has been very good overall.


The Idaho potato market is stronger on the larger sizes. Smaller sizes are steady for the most part, but are also expected to move up in coming weeks. Quality has been fair to good.


The onion market remains pretty steady for next week. We may see a little spike over the next 2 weeks with the New York storage crop finishing up. Quality remains very sharp.


The California lemon market remains strong and is very short. We are seeing good quality overall. We should see arrivals from Chile in 1- 2 weeks or so.  Oranges are higher with limited availability. Quality has been good. The Lime market is steady for next week. We are seeing good quality on inbound.


The cucumber market is steady for next week. Quality still is only fair to good.


The green pepper market will remain high for next week as availability on smaller sizes are extremely tight. Quality has been good overall.


The round tomato market has softened with South Carolina and Georgia underway. Supplies remain light overall. We are seeing fair to good quality. Grape and cherry tomatoes are a bit lower. Both are showing good quality. The Roma market is much higher with very limited supplies from Mexico.


Recipe of the Week

Blueberry Swirl Cheesecake


Blueberry Sauce

2 teaspoons cornstarch

1 teaspoon fresh lemon juice

1 Tablespoon warm water

2 cups fresh blueberries

2 Tablespoons sugar



1 ½ cups graham cracker crumbs

6 Tablespoons unsalted butter, melted

1/3 cup sugar



24oz full fat cream cheese, softened to room temperature

1 cup sugar

1 cup full fat sour cream, at room temperature

2 teaspoons vanilla extract

3 large eggs, at room temperature


Adjust oven rack to the lower third position and preheat to 350F. Spray a 9” springform pan with nonstick cooking spray.

Make blueberry sauce first: Whisk the cornstarch, lemon juice and warm water together in a small bowl until the cornstarch dissolves, set aside. Warm blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes until juices begin to release. Add cornstarch mixture and continue to stir for 2-3 more minutes, smashing some blueberries as you go. The mixture will start to thicken. Remove from heat and put the mixture through a fine strainer into a small bowl (to separate the berries and the juice). Keep separated and set both aside.

Make the graham cracker crust: Mix the graham cracker crumbs, melted butter, and sugar in a medium bowl until combined. Press into the bottom of the prepared pan and only slightly up the sides. The crust will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the pan. Bake crust for 7 minutes. Allow to cool while preparing filling.

Make the filling: Using a mixer, beat the cream cheese and sugar on medium speed in a large bowl until smooth and creamy. Add the sour cream and vanilla, beat until combined. On low speed add the eggs one at a time, beating after each addition until just blended. Do not over mix. Pour filling into the cooled crust. Drop spoonful’s of berry sauce and gently swirl using a knife. Mix the leftover blueberry sauce with the cooked berries and set aside. Place the pan in a large roasting pan and place into the oven. Fill with about 1” of hot water. The foil around the pan will prevent water from leaking in.

Bake for 50-60 mins or until center is almost set. Turn off the oven and open door slightly, let cheesecake sit in the oven for 1 hour. Remove and let cool completely at room temperature. Refrigerate for at least 6 hours. Cut into slices and top with chunky blueberry sauce.