March 15 – March 21, 2015
The Iceberg market is a few dollars stronger as supplies of quality product wind down in Yuma. Rain followed by very warm weather is having an effect on overall quality. Quality on inbound has remained good considering the weather challenges in Yuma. Shippers are advising that we will likely see some blister and epidermal peel on arrival.
California leaf market is steady on Green and Red leaf. Romaine is steady to up a few dollars. Overall, quality has been good. We are seeing some blister, tip and fringe burn on inbound.
The broccoli market has strengthened considerably as supplies can’t meet demand. Quality has been very good. A few shippers have started with broccoli in Salinas.
The cauliflower market is very strong with supply falling considerably short of demand. Shippers are prorating orders heavily, and we will be forced to do the same. Quality has been good to very good.
Carrot market is steady with product out of Mexico and Georgia. We will start bringing in Georgia this weekend.
The celery market is steady on Eastern product. Western product is coming up off the bottom, but remains reasonably priced. Quality has been very good.
Strawberry market is stronger. There are a lot of only fair quality berries coming out of Florida right now. The Florida season will likely end early this year.
Market has gotten a little better for next week on all sizes, overall product has been very good on inbound.
The market on onions has started to move upward as the Idaho/ Oregon crop winds down. We will see onions strengthen now until April and possibly beyond when California starts up.
The California lemon market is a few dollars higher. The Navel market is steady with very nice fruit. Lime market is stronger again for next week. Quality has been good overall.
Cucumber market has stayed steady for next week, quality overall have been very good.
The green pepper market has been up and down past few weeks, but pretty steady going into next week with good quality.
The round tomato market is steady to off a few dollars. Grapes and cherries are lower. Romas are higher with product out of Florida and Mexico.
Recipe of the Week
Temple Orange Gelées with Whipped Meringue
2 1/2 cups fresh temple orange juice, strained (from 4 large oranges)
1/4 cup plus 2 1/2 tablespoons sugar
1 tablespoon plus 3/4 teaspoon unflavored gelatin (1 1/2 envelopes)
2 teaspoons finely grated orange zest
2 tablespoons water
1 large egg white
In a small saucepan, combine the orange juice with 1/4 cup plus 1/2 tablespoon of the sugar; stir to dissolve the sugar. Sprinkle the gelatin over the juice in an even layer. Let stand until the gelatin softens, about 5 minutes. Set the pan over moderate heat, swirling once or twice, until the juice is very warm and the gelatin has dissolved, about 2 minutes. Slowly pour the juice into glasses or glass bowls. Refrigerate until firm, at least 3 hours.
Just before serving, in a small saucepan, combine the orange zest with the water and remaining 2 tablespoons of sugar. Simmer over moderately high heat until syrupy, about 3 minutes. Meanwhile, in a small stainless steel bowl, use a handheld mixer to beat the egg white at medium-high speed until it holds a soft peak. Beat in the hot syrup at high speed and continue to beat until firm and glossy, about 30 seconds. Dollop the meringue over the gelées and serve.