October 2- October 8, 2016
The lettuce market is about steady from last week. We continue to see good quality on inbound.
Romaine is about steady along with romaine hearts. Green leaf and red leaf markets are steady. We are seeing mostly good quality on inbound.
The broccoli market is steady. Product is a little short in California with some shippers. Quality has been good on inbound.
The cauliflower market is steady overall. Quality has been very good.
The carrot market is steady for next week, product has been moving along with very nice quality.
The celery market is about steady. We are seeing good quality on inbound. We have both California and Canadian product in stock. Canada winding down.
Markets are a few dollars higher. Very warm temperatures in California is affecting the berry quality. Quality has been only fair to good and we expect to see some bruising.
The Idaho potato market is steady for next week. I think we will start to see higher prices in about a week or two with new crop Burbank starting.
The onion market is on the soft side going into next week, but most shippers feel this may turn back up going into the end of next week.
The California lemon market remains very strong, with supplies very short. Quality on the fruit has been good to very good on choice and fancy grades. Costs should come off in coming weeks with new areas starting. We have good quality Mexican fruit available, with steady costs. California oranges are in pretty good supply on large sizes, but small fruit is tight. Quality on choice fruit is starting to fade as the Valencia season winds down. The Lime market is about steady. We are seeing fair to good quality on inbound.
The cucumber market is steady going into next week. Now with Georgia starting up prices have stayed on the steady side.
The green pepper market has moved up some with the new crop Georgia starting and jersey starting to slow down.
The round tomato market is a little lower. There are very few quality tomatoes available in the East. Grapes and cherries are higher with regional deals slowing and not enough volume out of Florida and Georgia. The Roma market has adjusted down with better supplies available in California.
Recipe of the Week
Beef and Butternut Chili
1 tablespoon canola oil, divided
1 1/2 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes
3/4 teaspoon salt
1 1/2 cups chopped onion
1/2 cup chopped green bell pepper
2 tablespoons tomato paste
1 tablespoon minced fresh garlic
2 teaspoons diced jalapeño pepper
2/3 cup dry red wine
1 1/2 teaspoons ground ancho chile pepper
1 teaspoon dried oregano
1/2 teaspoon ground red pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1 (28-ounce) can whole tomatoes, undrained and chopped
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
2 cups (1/2-inch) cubed peeled butternut squash
1 cup coarsely chopped carrot
6 tablespoons reduced-fat sour cream
2 tablespoons fresh cilantro leaves
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 teaspoon oil; swirl. Sprinkle beef with salt. Add beef to pan; sauté 8 minutes, turning to brown on all sides. Remove beef.
- Add 2 teaspoons oil to pan. Add onion and bell pepper; sauté 3 minutes. Add tomato paste, garlic, and jalapeño; sauté 2 minutes, stirring constantly. Add wine; bring to a boil, scraping pan. Cook 2 minutes. Return beef to pan.
- Stir in ancho chile pepper and the next 7 ingredients (through kidney beans), and bring to a boil. Cover, reduce heat to medium, and simmer gently for 1 hour. Add butternut squash and 1 cup carrot, and simmer for 1 hour or until beef is tender. Ladle 1 1/3 cups chili into each of 6 bowls, and top each with 1 tablespoon sour cream and 1 teaspoon cilantro.