June 3- June 9, 2018
The lettuce market costs are steady and a good value. Salinas quality has been mostly good on inbound.
Romaine and romaine heart market is steady. Demand is better. Quality has been mostly good on all Romaine items. Green leaf and Red leaf are both steady. Quality has been good on leaf overall.
The commodity broccoli market remains strong for next week as shippers are short on supply. Quality has been looking good.
The cauliflower market is steady for next week. Quality has been good on inbound.
The carrot market is perking up slightly with fewer crossings from Mexico. Nice product in stock and looking sharp.
Celery costs are steady on Western product. We are seeing good quality.
Market is steady lower with good supplies on California fruit. Quality has been fair to good on our inbounds.
The market on Idaho potatoes is pretty steady from last week and strong overall. Freight rates are about steady. Quality remains good.
The Western onion market remains steady overall. New crop underway. Quality on onions has been good to very good.
The California lemon market is steady and high for next week and quality has been very nice. We are seeing good quality over all on navel oranges and the market remains active with supplies very short especially on small fruit. Harvest on the Valencia crop has started. The Lime market has declined slightly for next week. Freight remains on the higher side. Overall, we are seeing fair to good quality on inbound.
The market is steady for next week. We are seeing mostly good quality on Florida product.
The green pepper market is lower, but still on the strong side. Quality has been good overall.
The round tomato market is steady with Florida light on supply. South Carolina should start harvest at the end of week 23. Freight rates are very high driving costs up. We are seeing fair to good quality. The grape tomato market is steady and showing good quality. Cherry tomatoes are just slightly higher and showing good quality. The Roma market is steady with fair availability in both Florida and Mexico.
Recipe of the Week
Blueberry Lemon Cake
2 large eggs
1C sour cream
1/2 C light olive oil or vegetable oil
1 tsp vanilll
1/4 tsp salt
2 C flour
2 tsp baking powder
1 medium lemon (zest and juice)
1/2 Tbsp corn starch
16 oz fresh blueberries
Powdered sugar to dust (optional)
Lightly butter 9-inch springform pan and line the bottom with parchment paper. Preheat oven to 375F.
- Beat 2 eggs and 1 cup sugar until lightend in color and thick
- Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low until well combined.
- Whisk together 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate. Add 1 Tbsp lemon juice and 1/2 Tbsp zest.
- Rinse the blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until no white cornstarch remains.
- Pour half the batter into prepared pan and spread evenly. Top with half of the blueberries. Spread remaining batter and sprinkle the rest of the blueberries on top, pushing them slightly into the batter. Bake at 375F for 45-55 minutes or until toothpick comes out clean. Let the cake rest in the pan 15-20 minutes then remove ring and cool. Serve dusted with powdered sugar!