November 10 – November 16, 2013
The Iceberg market is lower with better supplies and quality out of Huron.
Leaf market is down from last week. Overall, quality has been good.
Broccoli supplies are tightening again as the Salinas valley is experiencing cooler weather and the season is winding down.
Market is very active and availability is poor. Quality has been good.
Cost has remained steady on jumbo carrots out of Canada. Quality is good.
The Celery market is steady from last week with good quality.
Supplies continue to remain tight and the market is steady. Quality has been good on inbound.
The market has remained steady this week. Quality has been good overall.
Market on onions has remained steady this week, quality has been good, but supplies have tightened up a bit.
Lemon supplies are improving, overall costs are coming down. Oranges are steady, but shippers are struggling to come up with small fruit. 113’s and 138’s are particularly tough to find.
Cucumber market has stayed steady for this week, with plenty of southern stock available. Quality has remained good.
Pepper market has remained on the higher side this week again. Quality has been good.
Tomato market is steady on rounds. Romas are steady to slightly lower. Grapes and cherries are steady as well.
** Most Western vegetable and lettuce shippers will be transitioning to the Arizona desert for the winter beginning 11/18. The transition From Salinas/ Huron to Yuma should be complete around Thanksgiving.
Feature of the Week
This week Primo is featuring cranberries! Whether used in a relish, sauce, pie, crisp, muffin or stuffing, it’s hard to imagine autumn and winter celebrations without cranberries. Native to North America, these shiny red berries grow on low vines in sandy bogs. Also called bounce-berries due to their ability to bounce when fresh, cranberries were originally named cranberries because their pink blossoms resembled the heads of the sand hill cranes, often seen in the bogs.
Recipe of the Week
Cranberry Orange Cookies
1 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
1 teaspoon grated orange zest
2 tablespoons orange juice
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped cranberries
1/2 cup chopped walnuts (optional)
1/2 teaspoon grated orange zest
3 tablespoons orange juice
1 1/2 cups confectioners’ sugar
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners’ sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.
Fun Facts of the Week
- It takes about 200 cranberries to make one can of cranberry sauce.
- Cranberries are an excellent source of vitamin C, a very good source of dietary fiber, and a good source of manganese and vitamin K.
- There are several theories as to the origin of the name ‘cranberry.’ One is that the open flowers look like the head of a crane; another is that cranes like to eat these sour berries