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Noveber 18-Novebmer 24, 2018

Market Outlook   


The lettuce market remains active. Costs remain elevated. The Salinas season finishes this week. Huron will also wrap up the beginning of next week. Yuma starts Monday 11/19.


Romaine is stronger for next week and the romaine heart market remains very strong.  Demand is very good on both items. Quality has been mostly good on all Romaine items. The Green leaf market is steady to stronger for next week. Red leaf is steady and strong. Quality has been good on leaf overall.


The commodity broccoli market is higher for next week with holiday demand. Quality has been looking very good.


The cauliflower market is much higher with light availability for next week. Very good demand for the upcoming holiday. Quality has been good on inbound.


The carrot market is steady. Good quality Canada product in stock.


Celery costs continue to move up in California with increased demand. Very big item for Thanksgiving.  We are seeing good quality.


Market is a little stronger for next week with light supplies overall on California fruit. Quality has been fair to good on our inbounds.


The market on Idaho potatoes is a little stronger mainly due to higher freight costs. Quality has been very nice on inbound.


The Western onion market is steady on yellows and reds for next week. Quality on onions has been good to very good.


The California lemon market about steady with availability only fair. Quality has been good overall. We are seeing good quality over all on new crop navel oranges and that market continues to adjust down.  The Lime market is steady for next week. Overall, we are seeing fair to good quality on inbound.


The market is steady and on the strong side. Light volume from Georgia and Mexico. Quality has been good.


The green pepper market is strong and costs are higher for next week with a wide range in quality. Georgia with light volume.  Quality has been fair to good.


The round tomato market is much stronger with very light supply Florida. Larger tomatoes remain short. Quality has been good overall. Grape tomatoes are much stronger. Cherry tomatoes are steady and showing good quality. The Roma market is much stronger with very light availability in Florida and Mexico.


Recipe of the Week

Ultimate Green Bean Casserole


For the topping:

4 slices hearty bread, torn into small pieces

2 tablespoons unsalted butter, softened

¼ teaspoon salt

⅛ teaspoon pepper

6 ounces (about 3 cups) canned fried onions

For the beans and sauce:

2 pounds fresh green beans, trimmed and halved crosswise

salt and pepper

3 tablespoons unsalted butter

1 pound white mushrooms, sliced thin

3 garlic cloves, minced

3 tablespoons all-purpose flour

1½ cups chicken broth

1½ cups heavy cream


For the topping:

Combine the bread pieces, softened butter, salt and pepper in a food processor and pulse until crumbles are coarse. Toss with canned fried onions in a large bowl and set aside.

For the beans and sauce:

Preheat oven to 425 and adjust rack to middle position. Fill a large pot with ice water and set aside. Line a baking sheet with paper towels.

Boil about 4 quarts of water in a dutch oven. Add beans and 2 tablespoons salt. Cook for about 6 minutes, or until the beans are bright green and crisp-tender. Drain the beans into a colander, and then quickly plunge the colander into the ice water to stop the cooking. Spread the beans onto the lined baking sheets to drain.

Meanwhile, melt 3 tablespoons butter in the dutch oven over medium-high heat. Add butter, garlic, ¾ teaspoons salt and ⅛ teaspoon pepper. Cook until the mushrooms release their moisture and then liquid evaporates, about 6 minutes.

Add 3 tablespoons flour and cook for 1 minute, stirring constantly. Add in the broth and simmer, stirring constantly. Stir in the heavy cream and cook until liquid thickens and reduced to about 3½ cups, or for about 12 to 15 minutes. Add salt and pepper to taste, if desired.

Stir in green beans, and then pour bean mixture into a 9×13 casserole dish. Spring with topping and bake at 425 until golden brown and bubbly, about 15 minutes.

If you want to make this ahead, mix up your bread-crumb topping and store it in the refrigerator for up to 2 days. Combine with onions just before baking. You may make the bean and sauce mixture and refrigerated, covered, for up to 24 hours. To serve, heat casserole in 425 degree oven for 10 minutes, then add topping and bake as directed above.