Primo

Lettuce: 

The lettuce market is starting to show some upward movement and and costs are up a few dollars for next week. Overall, we are seeing good condition on arrival.

Leaf: 

Costs on Romaine and Romaine hearts are steady at the lower end heading into next week. The Green and Red leaf markets are steady and a good value with strong supplies available. Quality has been good on inbound; however, we are being cautioned to expect minor peel and fringe burn due to icing earlier this week.

Broccoli:

The commodity broccoli market is steady at the bottom in both California and Mexico. Overall, quality has been looking very good.

Cauliflower:

The cauliflower market has turned back around and we’ll see higher costs for next week.  Quality has been good on arrival.

Carrots:

The carrot market is steady heading into next week and remains a good value. Canada quality has been sharp.

Celery:

Celery costs are steady for next week.  We are seeing good quality on inbound.

Strawberries: 

Berries will be steady to lower for next week. We have seen better quality on arrivals this week.

Potatoes:

The market on Idaho potatoes remains strong, especially on the larger sizes. Product is generally tight and demand is high. Quality has been good on inbound.

Onions:

The Western onion market is steady on both yellows and reds. Quality on onions has been good to very good on inbound.

Citrus

The California lemon market is steady and supply is in pretty good shape. Supply on smaller lemons beginning to tighten. Quality has been good overall. The orange market is steady to stronger depending on size. Smaller fruit is in demand and supplies are tighter there. We are seeing good quality on Navel oranges. The Lime market is steady to slightly lower for next week.  We are seeing fair to good quality on inbound.

Cucumbers:

The cucumber market has taken another step up in cost for next week. Product is very short, especially super select size. Quality has been fair to good on recent arrivals.

Peppers:

The green pepper market is steady on the strong side for next week. Quality has been nice on recent arrivals.

Tomatoes:

The round tomato market is a few dollars stronger for next week with overall very light availability. Quality has been good to very good on recent inbounds. The Grape tomato market is up a few dollars. Cherries are strong heading into next week. Both are showing good quality. The Roma market is much higher with supplies from Mexico and Florida on the lighter side.

RECIPE OF THE WEEK

Blood Orange Buttermilk Pound Cake

Ingredients

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher or sea salt
• 1/2 cup (one stick) butter 
• 1 cup sugar
• finely grated zest of 2 blood oranges
• 1/4 cup fresh blood orange juice
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup buttermilk 
• 2 tablespoons fresh blood orange juice 
• 1/2 cup confectioners’ sugar

Instructions

• Preheat the oven to 350°F. Grease a 8.5 inch x 4.5 inch loaf pan.
• Whisk or sift together the flour, baking powder, and salt for about 20 seconds or until well combined. Set aside.
• Beat together the butter, sugar, blood orange zest and blood orange juice until light and fluffy. Scrape the sides of the bowl and beat in the vanilla extract and egg.
• Add the buttermilk and the dry flour mixture to the butter/egg batter. Carefully stir the batter until combined, but don’t overmix, making sure to scrape the sides of the bowl.
• Pour the batter into the prepared pan. Bake for about 45 minutes – 1 hour, or until golden and a toothpick comes out clean when inserted into the center. 
• When cool enough to handle, gently remove the pound cake from the pan. 
• Whisk together the blood orange juice and confectioners’ sugar until smooth. Spoon the sauce over the pound cake or serve alongside to dunk in.