November 29- December 5, 2015
Supplies on Iceberg are extremely tight. We are in a demand exceeds supply situation. Quality has been only fair, but starting to improve a little. Case weights are on the lighter side.
Romaine and leaf are very active with romaine hearts the product in highest demand. Supplies are very light. We have seen tip and fringe burn and some pink rib on inbound.
The broccoli market is very active, with crowns in especially short supply. Processors are very short on raw product. Quality has been good on inbound.
The cauliflower market is much higher again. Quality has been good to very good.
The Eastern loose carrot market is steady. Quality and size have been very good so far this year.
The celery market is higher again as demand exceeds supply. We are seeing very good quality out of California.
The berry market will be steady at elevated levels for next week. Growing regions in California are very light on supplies. We should have our first of the season Florida berries arriving week 49. Customers should be advised to expect to see minor quality defects.
Idaho potato market has pretty much stayed the same with not much change in costs. With the holiday pulls and Christmas around the corner truck freight has already begun to head upwards.
The yellow onion market has remained steady for next week. Reds are steady but strong. Quality has been very nice.
The California lemon market is steady. We have Mexican and Chilean product in stock and the quality is very good. The Chilean and Mexican supply will finish over the next week or two and we will transition back to California. The California navel orange deal is into full swing with good availability. Lime market is steady to a little higher. Quality has been very good.
The cucumber market remains strong. Quality has been running fair to good.
The green pepper market has adjusted down with better availability out of Florida. Both sizing and quality are improving.
The round tomato market is steady at lower levels. More Florida shippers have started and volume is up. Cherry tomato and Grape tomatoes are steady at lower levels. Romas are steady. Quality has been good on inbound.
Recipe of the Week
4 to 5 clementines (about 1 pound total weight)
1 cup plus 2 tablespoons sugar
2 1/3 cups ground almonds
1 heaping teaspoon baking powder
Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
Preheat the oven to 375 degrees F.
Butter and line an 8-inch springform pan with parchment paper.
Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don’t like using the processor for this, and frankly, you can’t balk at a little light stirring.
Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you’ll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it’s made, but I don’t complain about eating it anytime.
I’ve also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners’ sugar mixed to a paste with lemon juice and a little water.