October 25- October 31, 2015
The Iceberg market is higher with quality only fair to good and case weights are on the lighter side.
Romaine and leaf are a few dollars higher. We have seen occasional tip and fringe burn on inbound.
The broccoli market is higher. Quality has been good on inbound.
The cauliflower market is steady to lower. Quality has been good to very good.
The Eastern loose carrot market has gone up for next week. Market has tightened up just a bit in Canada. Product quality has remained very nice so far.
The celery market is higher with very good quality out of California. Canada celery is finished for the season.
The berry market will be higher for next week. Overall, quality has been good. We will be transitioning from Salinas/ Watsonville area to the Central coast of California. Customers should be advised to expect to see some minor quality defects.
Idaho potato market has taken a big jump for next week on all sizes and counts. This market remains very tight and orders are being placed 6 to 8 days out.
The red and yellow onion market has remained very steady over the past two weeks with the yellow steady for next week but reds are up once again, quality overall on reds are only fair.
The California lemon market remains strong, but availability is improving with the Southern district starting. We have Mexican product in stock and the quality is very good. The Valencia orange deal is about done. New crop navel orange harvest has started with very light availability. Quality is looking much better on navels vs. Valencias. Lime market is steady. Quality has been very good.
The market has gone up a bit for next week with Georgia product available now but very much on the tighter side.
The green pepper market has adjusted down for next week with much better quantity and sizing coming into play out of Georgia.
The round tomato market is higher with only fair availability on both the East and West coasts. Cherry tomatoes are in very short supply. Grapes are steady, but strong with a lot of the local/regional deals finishing. Romas are steady to a few dollars higher out of California. Quality has been good on inbound.
Recipe of the Week
Vanilla Cake with Vanilla Bean Browned Butter Glaze
Cake 1 cup all-purpose flour 3/4 cup granulated sugar 2 teaspoons baking powder pinch salt, optional and to taste 1 large egg 1/2 cup buttermilk 1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted) 3 tablespoons canola or vegetable oil 2 Pure Vanilla Extract Glaze 1/4 cup unsalted butter, browned 1 heaping cup confectioners’ sugar 1 teaspoon vanilla bean paste (or seeds from 1 large vanilla bean)
pinch salt, optional and to taste about 1/4 cup cream or milk, or as necessary for consistency
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
Cake – In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
Turn batter out into prepared pan and bake for about 29 to 32 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
Place pan on a wire rack and allow cake to cool. While cake cools, make the glaze.
Glaze – Brown the butter. Cook butter over medium-high heat in a small saucepan until it’s amber to brown in color, about 5 minutes depending on pan size, but watch it closely so you don’t burn it. I swirl the pan in the last minute or so to make sure I can really see the color changes. Butter will smell nutty and aromatic. Transfer butter, including brown bits at the bottom of the from pan to large mixing bowl which stops any carryover cooking. Add the confectioners’ sugar, vanilla bean paste, optional salt, and slowly add the milk, whisking until smooth or beat with a handheld electric mixer. As necessary, add additional cream (or confectioners’ sugar) to reach desired glaze consistency. Glaze should be of medium thickness and easily pourable.
Evenly pour glaze over cake, smoothing it lightly with a spatula if necessary. Allow cake to cool in pan uncovered for at least 2 hours before slicing and serving so glaze can set up.