December 24 – 29, 2012
Market is steady at lower levels. Quality has been good.
Romaine and leaf markets are up slightly. Overall quality has been very good.
Market is a bit stronger. 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 remained strong. Quality has been very good.
Florida berry quality has been good overall. We have seen some very minor bruising. Supplies are limited and cost remains 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 throughout the season.
Onion market is on the rise and is expected to continue minimally through this month.
Market is steady on navels and lemons. Quality has been good.
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. Grapes and romas are steady. Cherry tomato market is up slightly.
Pick of the Week
For those of you who have a sweet tooth, let us suggest a tangerine. Tangerines only have a third as much vitamin C as oranges, however, they provide three times as much cancer-fighting vitamin A. They are also just as sweet!
Tangerines are a very popular citrus fruit that is usually in season from October to April. Tangerines are often preferred to oranges, especially by kids. Tangerines are often called the perfect kid friendly snack because they are easy to peel and have a sweet taste that kids love. They are also small enough to fit easily into a child’s hand.
Tangerines, like oranges, grapefruits and other citrus fruits, can be used in many different ways when cooking to add a little zing to otherwise bland dishes. Tangerines can be used in everything from salads to desserts and frozen drinks or alcoholic drinks to add sweetness and a light citrus taste that is a little bit out of the ordinary. The next time you want to surprise your guests with something a little different, add tangerine juice instead of water to your favorite baking recipes.
So the next time your sweet tooth starts aching for something, reach for that tangerine. Next time you hit the scale, you’ll be glad you did.
Recipe of the Week
Satsuma Tangerine & Orange Roughy Tartare
- 4 Satsuma tangerines
- 1 lb. Orange Roughy*
- 3 tablespoons lemon juice
- 1 tablespoon serrano chili, sliced thin
- 1 tablespoon Fresno chili, sliced thin
- 2 tablespoons mint, chiffonade
- 1 tablespoon cilantro, chiffonade
- 1 teaspoon fresh ginger, minced fine
- 1 teaspoon lemongrass, minced fine
- 1 tablespoon kosher or sea salt
*Halibut or Ahi Tuna may be substituted for Orange Roughy
- Slice top quarter off each Satsuma. Remove zest from top quarter, mince fine and squeeze tops for juice; reserve juice and zest, discard tops.
- With a paring knife, carefully cut around inside circumference of Satsuma (be careful not to pierce the bottom), then scoop out the flesh to create an empty bowl for service.
- Squeeze enough of the reserved flesh to yield ¼ cup juice; cut remaining flesh into cubes.
- Rinse Orange Roughy and pat dry. Trim away dark meat and discard. Cut fish to a medium-sized dice.
- Combine fish with reserved Satsuma flesh, juice, zest and remaining ingredients; gently toss together, cover and refrigerate for 15-20 minutes.
- Divide tartare evenly among Satsuma serving cups and garnish with sprigs of fresh mint and cilantro; serve immediately.
Fun Facts of the Week
Tangerines are named after Tangiers, a port city in Morocco.
Tangerine is the name of a signature song of the Led Zeppelin written by Robert Plant. It’s played at nearly every LZ concert and is always featured at their acoustical performances.