June 4- June 10, 2017
The lettuce market is up slightly from last week and a good value. We are seeing good quality on inbound.
Romaine is about steady to up just slightly. Romaine hearts are just a little stronger. Quality has been good on Romaine. Both Green leaf and Red leaf are mostly steady and quality has been good overall.
The Broccoli market is lower with better supplies coming on. Quality has been mostly good on inbound.
The cauliflower market is steady. Quality has been good on inbound.
The carrot market is stable for next week on Mexican product. Quality is very nice with good color.
The celery market remains very active and supplies are critically short. We will see costs remain at very high levels for next week. Demand far exceeds supply. Quality out of Oxnard overall is only fair.
Market is just a little higher and quality continues to be very good on California product.
The Idaho potato market is up for next week on larger sizes with some deals on the smaller sizes. Overall, quality has only been fair to good.
The onion market has not changed very much. New crop is working its way in with very nice arrivals on both new crop and storage product.
The California lemon market is steady, and very strong. Small lemons (165’s and 200’s) remain in very short supply and cost is high. We are seeing very nice quality overall. Oranges are steady and quality has been good. The Lime market is steady to lower for next week. We are seeing good quality on inbound.
The cucumber market should be steady for next week. Quality has been a challenge for cucumbers over the past few weeks.
The green pepper market has stayed strong for next week with limited quantities on smaller sizes. Quality has been fair to good.
The round tomato market is steady for next week with very light supplies. We are seeing fair to good quality. Florida is winding down and South Carolina is starting next week. Grape tomatoes are lower. Cherry tomatoes are steady, but high. Both are showing good quality. The Roma market is lower with light supplies from Mexico and Florida.
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!