November 20- November 26, 2016
The lettuce market is steady and we continue to see good quality on inbound. We will have our first arrivals of new area Yuma lettuce this weekend.
Romaine market is about steady. We are seeing fair to good quality. Romaine hearts are a little stronger with the holiday pull and mostly good quality. Green leaf and red leaf markets are about steady as well, with fair to good quality.
The broccoli market is steady to lower. Quality has been good on inbound.
The cauliflower market is higher with good demand for the holiday. Quality has been very good.
The carrot market is just steady as she goes heading into the holiday week with little to no change in pricing.
The celery market is on the higher side with great demand on California product. We expect this trend to continue through the Thanksgiving holiday. We are seeing good quality on inbound.
Markets are high with quality product in very short supply. We are seeing mostly good quality on inbound, with some bruising and an occasional soft berry.
The Idaho potato remains steady for next week. We have now started railing potatoes and should see our first rail for the end of the month.
The onion market remains very week going into the holidays. Overall product is nice and very plentiful at this time.
The California lemon market continues to adjust down with shippers moving into better supplies. We have good quality Mexican fruit available, with steady costs. Mexico is winding down quickly, and almost done shipping. 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 in Mexico. We are seeing fair to good quality on inbound.
The cucumber market has jumped up a bit moving into the holiday week, quality has been very nice.
The green pepper market has remained the same going into next week. sizing and quality has been very nice.
The round tomato market is steady along with grape tomatoes. 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
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.