October 14- October 20, 2018
The lettuce market has declined further and is trading just above the bottom. Salinas quality has been mostly very good on inbound.
Romaine is steady for next week and the romaine heart market is slightly higher and strong. Demand is very good. Quality has been mostly good on all Romaine items. The Green leaf market remains active and product is on the short side. Costs are higher. Red leaf is steady and a great alternative to green leaf for next week. Quality has been good on leaf overall.
The commodity broccoli market is steady for next week. Crowns still on the short side. Quality has been looking good.
The cauliflower market is a little higher with good availability for next week. Quality has been good on inbound.
The carrot market is steady. Canada into good volume. Good quality Canadian product in stock.
Celery costs are steady with adequate supplies in Salinas. There is also Michigan and Canadian product available. We are seeing good quality.
Market is a little lower for next week with light supplies overall on California fruit. Quality has been fair to good on our inbounds.
The market on Idaho potatoes continues to firm up on most sizes. Quality has been very nice on inbound.
The Western onion market is steady on yellows and reds for next week. Quality on onions has been good to very good.
The California lemon market continues to decline and supplies are improving. Quality has been improving as well. Import arrivals are light and that market is steady. Mexico is shipping steady volume. We are seeing good quality over all on oranges and the market remains very strong especially on small fruit. The Lime market is a little lower for next week. Overall, we are seeing fair to good quality on inbound.
The market is unsettled with hurricane Michael rolling through Georgia. New Jersey is winding down and very light on supply. New York and Canada are finished for the season. Quality has been good.
The green pepper market unstable with a wide range in quality and cost. New Jersey has very light volume. Michigan and Canada are just about done. Georgia starting with light volume…Hurricane Michael has the market unstable. Quality has been fair to good, mostly only fair.
The round tomato market is steady to up slightly for next week. Supplies in California are winding down. Virginia is done and Tennessee is very light in volume. Florida is just starting in a small way. Good quality California product in stock. The grape tomato market along with Cherry tomatoes are stronger and showing good quality. The Roma market is higher with very light availability in California and Mexico.
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.