March 1, 2020 – March 7, 2020
The lettuce market is slightly lower for next week. Overall, we are seeing good condition on arrival.
Costs on Romaine and Romaine hearts are steady at the lower end heading into next week. The Green and Red leaf markets are steady and a good value with strong supplies available. Quality has been good on inbound; however, we are being cautioned to expect minor peel and fringe burn due to icing earlier this week.
The commodity broccoli market is steady at the bottom in both California and Mexico. Overall, quality has been looking very good.
The cauliflower market is up slightly with generally light supplies. Quality has been good on arrival.
The carrot market is steady heading into next week and remains a good value. Canada quality has been sharp.
Celery costs are steady for next week and a pretty good value. We are seeing good quality on inbound.
Berries costs are up slightly for next week as we move out from under the over-supply situation of the last 2 weeks. Quality has been good to very good.
The market on Idaho potatoes remains strong, especially on the larger sizes. Product is generally tight and demand is high. Quality has been good on inbound.
The Western onion market is steady to slightly lower on both yellows and reds. Quality on onions has been good to very good on inbound.
The California lemon market is steady and supply is in pretty good shape. Supply on smaller lemons is tighter. Quality has been good overall. The orange market is steady. Smaller fruit is in demand and supplies are tighter there. We are seeing good quality on Navel oranges. The Lime market is stronger for next week with light crossings from Mexico. We are seeing fair to good quality on inbound.
The cucumber market has taken another step up in cost for next week. Product is very short, especially super select size. Quality has been fair to good on recent arrivals.
The green pepper market is steady to slightly higher. Quality has been nice on recent arrivals.
The round tomato market is steady for next week with overall very light availability. Quality has been good to very good on recent inbounds. The Grape tomato market is steady. Cherries are strong heading into next week. Both are showing good quality. The Roma market remains strong with supplies from Mexico and Florida on the lighter side.
RECIPE OF THE WEEK
- 5 cups fresh raspberries
- 5 tablespoons cornstarch
- 3/4 cup sugar
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup butter, cut into cubes
- Preheat oven to 350 degrees.
- Spray a 9 x 9-inch baking pan with non-stick spray. Set aside.
- Add raspberries to a large bowl followed by sugar and cornstarch. Toss to combine, then add berries to the baking dish and distribute the sugar/cornstarch mixture that’s left in the bowl over the fruit.
- Make the topping by mixing the flour and brown sugar together in a medium bowl. Cut in the flour using a pastry blender, two knives or your fingers, until the butter is well distributed. Then pinch and squeeze the topping mixture with your fingers to make nice crumbs.
- Sprinkle the crumbs over the berries.
- Bake for 35-45 minutes or longer, until the middle of the crisp is bubbling.
- Serve warm with a scoop of vanilla ice cream or sweetened whipped cream.