November 12- November 18, 2017
The lettuce market is steady Great value. Both Salinas and Huron areas are in production. begins week 47. Quality has been good on inbound.
Romaine steady and Romaine hearts depending on shipper. Quality has been mostly good on all Romaine items this week. Green leaf and Red leaf are about steady. Quality has been good on leaf overall.
The commodity broccoli market steady on the side supply is tight with shippers pro-rating. Quality has good on inbound.
The cauliflower market remains very florets are short and being pro-rated. Quality has been good on inbound.
The carrot market is up just slightly. We are sourcing great quality product out of Canada.
The celery market with good quality out of California. Which should keep the market active.
Market stronger again for next week with limited supplies of good quality fruit. Overall, quality is only fair to good. We are seeing some minor bruising and an occasional soft berry.
The Idaho market has moved up again for next week. Transportation costs are helping to drive costs up. Quality has been very nice.
The Western onion market has gotten stronger for next week on all sizes. Quality has been very good.
The California lemon market is stronger as the Mexico deal finishes. We are seeing good quality overall. We have California navel oranges in stock with availability improving. The Lime market is stronger for next week. Overall, we are seeing fair to good quality on inbound.
The cucumber market remains strong for next week. Product is expected to be in short supply for the next week or two.
The green pepper market is about steady. Quality has been good overall.
The round tomato market is very strong with very light supplies on the East coast. California has finished and we expect a much stronger market in coming weeks. We are seeing mostly good quality. The grape tomato market is very strong and supplies are very light with mostly good quality. Cherry tomatoes are much stronger and very short, but showing good quality. The Roma market is strong out of Mexico. Demand is high and quality remains good.
Recipe of the Week
Sweet Potato Pie
1 pound 3 ounces sweet potatoes, peeled and cubed
1 1/4 cups plain yogurt
3/4 cup packed, dark brown sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
5 egg yolks
1 (9-inch) deep dish, frozen pie shell
1 cup chopped pecans, toasted
1 tablespoon maple syrup
Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.
Preheat the oven to 350 degrees F.
Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.
Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.