November 8- November 14, 2015
Supplies on Iceberg continue to decline with the market moving higher again. Quality is only fair to good and case weights are on the lighter side.
Romaine and leaf are a few dollars higher with romaine hearts much stronger. Supplies are light. We have seen occasional tip and fringe burn on inbound.
The broccoli market is mostly steady. Quality has been good on inbound.
The cauliflower market is higher. Quality has been good to very good.
The Eastern loose carrot market has remained steady for next week with no changes. Quality has remained very good.
The celery market is higher with very good quality out of California. We expect this trend to continue through the Thanksgiving Holiday.
The berry market will be higher for next week. Overall, quality has been good, but shippers are advising that quality will likely decline moving towards the end of the California season. Many shippers are electing to go to process/freezer rather than to fresh market due to quality issues. Customers should be advised to expect to see quality defects including bruising and the occasional moldy berry.
Idaho potato market has remained steady for next week, but we do anticipate market to get active again over the next week or two with the holiday pull coming. We are seeing some deals on the bigger items for the next week or two before we see things tighten back up.
The yellow onion market has remained steady for next week. Reds are expected to move upward slightly next week.
The California lemon market is steady with availability improving slowly. We have Mexican and Chilean product in stock and the quality is very good. The Valencia deal is doing and we will have all Navels moving forward. New crop navel orange harvest is on the light side, but improving. Lime market is steady to a little higher. Quality has been very good.
The market has come down on cucumbers. Quality has only been fair to good.
The green pepper market has stayed steady for next week, with sizing and quality starting to get better.
The round tomato market is lower as more Florida shippers have started. Cherry tomatoes remain short, but supply seems to be improving. Grapes are also adjusting down. Romas are steady to lower with Mexican product coming to market. Quality has been good on inbound.
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.