October 9- October 15, 2016
The lettuce market is about steady from last week and just about at the bottom. 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, but expected to decline. Quality has been good on inbound.
The cauliflower market is lower for next week. 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 on California product. We are seeing good quality on inbound. Good quality Canadian is done for the season.
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. Some shippers starting new area Oxnard which should help to improve quality.
The Idaho potato market has gone up a bit for next week, we will most likely continue to see this market creep up as the new crop has started moving in a small way.
The onion market is steady as she goes for next week. Quality has been very nice.
The California lemon market remains very strong, with supplies very short. Sunkist is struggling to fill orders. Quality on the fruit has been good to very good on choice and fancy grades. 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 easing. We are seeing fair to good quality on inbound.
The cucumber market has softened a little bit we move to the South. We will watch this as with the storms approaching this can turn around quick.
The green pepper market has continued to move up as jersey starts to come to an end and the south starting to get things going. As with cucumbers this can change very quickly.
The round tomato market is steady. 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 is active with supplies in the East about done until Florida ramps up, and California unable to meet demand.
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.