March 13- March 19, 2016
The market is about at the bottom with an abundance of supplies this week. We are seeing good quality on inbound.
Romaine, Romaine hearts, green, and red leaf markets are about steady at the bottom as well. We are seeing good quality on inbound.
The broccoli market is moving just a little higher. Quality has been good on inbound.
The cauliflower market is steady with great quality.
The carrot market has remained very steady for next week. Sizing and quality have been very good on product out of Mexico.
The celery market is about steady out of California with supplies improving. We are seeing good quality on inbound. Florida has very limited volume to offer, and costs are high.
Growing regions in California, Mexico, and Florida are moving into much better supplies and the market is steady at lower levels. Quality has been very good on inbound.
Idaho potato market has finally started to show some strength. We expect to see this continue for the next couple of weeks before leveling off. Quality has been good overall.
The yellow onion market has shown some weakness for next week, with new growing areas starting in Mexico. We will start seeing new crop onions in house in about a week or two.
The California lemon market is steady with great quality fruit. California Navel oranges are in good supply and we are seeing great quality on inbound. Oranges are starting to size up. Smaller oranges are moving up in cost. Lime market is steady to higher with good quality overall.
The cucumber market has continued to strengthen and prices are moving up. super cucumbers from the south are near impossible to get. We have started to source from the Mexico.
The green pepper market has remained steady for next week. Quality and sizing has been just ok.
The round tomato market is very tight with supplies extremely limited. Quality is fair to good. Cherry tomatoes continue to be short, but we should see better supplies next week. Grapes tomato market is moving higher by a few dollars. The Roma market is much higher with limited supplies out of both Florida and Mexico.
Recipe of the Week
2 cups all-purpose flour, plus more for dusting
1/2 teaspoon coarse salt
3/4 cup boiling-hot water 2 cups all-purpose flour, plus more for dusting
1/2 teaspoon coarse salt
3/4 cup boiling-hot water
3 to 4 tablespoons vegetable oil
3 teaspoons toasted sesame oil
7 scallions, green parts only, thinly sliced
Soy Dipping Sauce
1/2 cup soy sauce
1/4 cup rice-wine vinegar
2 teaspoons toasted sesame oil
1/2 teaspoon crumbled dried red chile
1/2 teaspoon toasted sesame seeds
1 teaspoon sugar
Stir together flour, salt, hot water, and 1 tablespoon vegetable oil. Transfer to a lightly floured surface. Knead dough until soft and smooth, 10 minutes. Cover with plastic wrap; let stand 20 minutes.
Roll dough into a 16-inch log on a lightly floured surface. Cut into 24 pieces. Roll each piece out into a 4-inch circle, keeping remaining pieces covered as you work. Brush with sesame oil; sprinkle with 1 teaspoon scallions. Roll each piece into a tight cylinder; pinch ends to seal. Press to flatten. Wrap each cylinder around itself to form a spiral (seam side in); pinch end. Cover with plastic wrap; let stand 20 minutes (or up to 5 hours).
Place spirals on a lightly floured surface. Flatten gently. Roll out to 4-inch circles, stacking between pieces of floured waxed paper. Let stand 20 minutes.
Meanwhile, for dipping sauce, whisk together all ingredients. (Makes about 3/4 cup.)
Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Cook pancakes, 2 or 3 at a time, flipping once, until golden, 2 to 3 minutes per side (add oil as necessary). Drain on paper towels. Season with salt. (To keep warm, place in an oven heated to 200 degrees.) Cut into wedges, and serve with dipping sauce.