November 13- November 19, 2016
The lettuce market is about steady to off a dollar or two from last week, depending on shipper. We continue to see good quality on inbound.
Romaine, along with romaine hearts are about steady. We are seeing a range on pricing depending on loading area. Green leaf and red leaf markets are about steady as well. We are seeing mostly good quality on inbound.
The broccoli market is steady to lower. Quality has been good on inbound.
The cauliflower market is steady. Quality has been very good.
The carrot market has not changed and quality remains good out of Canada.
The celery market continues to move higher on California product. We expect this trend to continue as we move towards the Thanksgiving holiday. We are seeing good quality on inbound.
Markets are much higher again with quality product in very short supply. We are seeing mostly good quality on inbound, with an occasional poor arrival.
The Idaho potato market has not changed moving into next week. Quality is good overall.
The onion market remains depressed. Growers are hoping for this to turn around over the next couple of weeks.
The California lemon market is beginning to adjust down with shippers moving into better supplies. We have good quality Mexican fruit available, with steady costs. Mexico has about 1 week remaining. California navel oranges are in much better supply, and markets are adjusting down on small fruit. Large navels are commanding higher costs. The Lime market is moving up. Product is short with rain in Mexico. We are seeing fair to good quality on inbound.
The cucumber market is stable on cucumbers moving into next week. Expect a slight increase as we move closer to the holidays.
The green pepper market has remained on the lower end moving into next week. We are struggling on color on suntans peppers
The round tomato market has adjusted down with more shippers getting going in Florida. Grapes have eased off with better supplies in Florida. Cherries are steady to a few dollars lower depending on growing region. The Roma market is steady with supplies from Mexico. Florida has started, but supplies are light.
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.
Fun Facts of the Week
- To take in the amount of vitamin A that is in one sweet potato you would have to eat 23 cups of broccoli
- Sweet potatoes can be white, yellow, red, purple, and orange
- The orange-fleshed sweet potato are sweeter than the other colored varieties
- Sweet potatoes are a root vegetable