December 17 – 22, 2012
Market is steady at lower levels. Quality has been good.
Romaine and leaf markets are steady at lower levels. Overall quality has been very good.
Market is steady. Quality has been very good.
Cauliflower continues on an up and down swing. This week, we are on the rise. Overall quality has been good.
Market has remained steady with good quality this week and next.
Celery market has strengthened for the holiday pull. Quality has been very good.
California is still struggling. Berries that are picked for the fresh market are being kept in state as there is no confidence in berries making good arrival on the East Coast. We are seeing the first of the season Florida berries arriving with good quality. Supplies are very light and pricing is strong.
Idaho market has continued on the upward side along with freight cost. Smaller counts are much harder to come by than larger counts. This will be a problem through the season.
Onion market is on the rise and is expected to continue minimally through this month.
Market is steady on navels and quality has been good. We will have California lemons landing Friday 12/14. Market is stronger on California lemons.
Market has remained the same, price is steady and quality is good.
Market has remained steady with very good quality.
Tomato market is steady but with very light supplies on rounds. Cherries and Grapes are steady. Romas are coming up short and the market is up a few dollars. Quality has been good.
Pick the Week
Red is the color of the holiday season — and also the color of one of the few seasonal fruits of this time of year, the pomegranate.
Pomegranates are typically available October through January. Now is the perfect time to take advantage of this healthy red fruit.
Pomegranates are naturally fat-free, cholesterol-free, and a source of vitamin C and potassium.
Recipe of the Week
Pomegranate and Cranberry Bellinis
1 cup ice
1 1/2 cups simple syrup, recipe follows
1 1/4 cups unsweetened pomegranate juice, chilled
1 cup unsweetened cranberry juice, chilled
1 (25.3 fluid ounces) bottle sparkling water, chilled
2 limes, thinly sliced
1 bunch fresh mint, for garnish
Optional garnish: 1/2 cup (2 1/2 ounces) pomegranate seeds
Special equipment: 6 to 8 cup capacity punch bowl
Place the ice in a punch bowl. Add the simple syrup, pomegranate juice, and cranberry juice. Stir well. Slowly pour in the sparkling water. Garnish with lime slices, mint sprigs and pomegranate seeds and serve.
Serving Suggestion: As an alternative to serving from a punch bowl, make the bellini mixture in a 6 to 8 cup capacity pitcher. Divide the pomegranate seeds between 12 champagne flutes. Add 1 slice of lime and 1 sprig of mint to each glass. Pour the bellini mixture into the prepared glasses and serve.
1 cup water
1 cup sugar
In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.
Fun Facts of the Week
The crimson juice of the pomegranate will do more than just stain the fingers of those who partake of its satisfying seeds. Its deep color has been used for centuries for dyeing natural fabrics. Those with a penchant for chemistry can take this one step further, because pomegranate juice will actually turn blue when exposed to alkaline conditions.
Another one of the pomegranate’s most famous uses throughout history has been as a treatment method for leather. The chemicals responsible for this are called tannins, which provide the somewhat bitter taste to the pomegranate’s seeds. These tannins, which are also largely responsible for the health benefits so prevalent in this super fruit, can be used to tan the hides of animal skin to make leather.