healthy leek year! - General Produce

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Jan 4, 2016 - Ring in the leek year! P.O. Box 308, Sacramento, CA 95812 • Phone 916.441.6431 • Fax 916.441.2483 ...
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Volume 34, Week 1

Monday, January 4, 2016

HEALTHY LEEK YEAR! Consider the leek. This splendid allium is an impressive member of the onion family. Related to shallots, garlic, chives, and scallions, leeks have a sweet, delicate flavor all their own. For winter vegetable choices, leeks make a superb cooking ingredient. Beyond soup, they bring something regal and distinctive to casseroles, bakes, sautés, omelets, frittatas and braised dishes. Mostly just the white and light green parts are eaten, though the darker green parts have plenty of flavor and can either be cooked longer to tenderize them, or used when making homemade stock. A challenge when using leeks is that they require some care and attention to get them fully cleaned. The very thing that produces a beautiful long, pale body of a leek (being grown deep into the soil) results in sand, silt and dirt being lodged inside. One might be tempted to skip washing them thoroughly, but please don’t. Within their folds, leeks trap an impressive amount of grit. There are easy methods to address preparation that make quick work of getting them ready for cooking. Try these cleaning tips for whole or sliced leeks:

Whole leeks: Slice off the root end and the dark-green leek tops. Halve the leeks lengthwise. Splay the folds apart and rinse them under running water, letting the grit run out. Sliced leeks: Slice off the root end and dark-green tops. Halve the leeks lengthwise. Slice them thinly into rings and swish the rounds in a bowl of cool water. Let the leeks sit undisturbed for five to ten minutes so the grit falls to the bottom of the bowl. Gently scoop the leeks out with a slotted spoon, taking care not to disturb the grit at the bottom of the bowl. Pat them dry with a kitchen towel. Leeks are available in most regions year-round, but in more ample supply from fall and well into early spring. Select those that are firm and straight with dark green leaves and white necks. Good quality leeks will not be yellowed or wilted, nor have bulbs that have cracks or bruises. Try to purchase leeks that are of similar size for more consistent cooking when using their entire lengths. Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for between one and two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture. Ring in the leek year!

P.O. Box 308, Sacramento, CA 95812 • Phone 916.441.6431 • Fax 916.441.2483 • www.generalproduce.com

FRUITS Apples: Quality and variety on apples is very good. We have Opal apples to move. This sunny piece of fruit is like none other — with a beautiful appearance, distinctively crunchy texture, floral aroma and a sweet, tangy flavor. But one of the most incredible and natural features of this apple is that it does not brown after cutting Berries: Strawberry demand exceeds supply in California and other growing areas. Production volume has decreased with volatile weather in all growing regions. With the majority of blackberry production coming through Mexico, all loading areas are shorter in supply than in previous weeks. Some quality issues with soft fruit, red cell and juicing have been reported in both California and Mexican fruit. We are expecting about a two week period of inconsistent availability and quality out of all loading areas. Chile and Peru are shipping more blueberries as other areas of South America are declining toward the end of their seasonal production. Mexico is still shipping good volumes as well. Demand has increased over recent weeks and supplies are more limited on both coasts. The raspberry crop continues to decline in production volume out of Oxnard. Mexico is still ramping up production. Quality has improved in both growing regions. Demand is good and supply is tightening compared to availability over recent weeks. Grapes: The red seedless grape market is demand exceeds supply. Supplies have cleaned up on both the East and West Coasts. We are currently gapping in supplies due to late vessel arrivals. With shipments still coming in by container rather than the larger bulk shipments this scenario is likely to repeat itself well into the second to third week of January. We expect this market to continue to be tight and steady at the current high prices until then. The green grape market has been steady with adequate supplies to meet light demand. This is changing as unmet demand for red grapes is spilling over into the green market. Inventories are cleaning up and incoming shipments are limited in volume. This market should remain strong into the middle of January. Citrus: There are plenty of organic navels to go along with the conventional fruit and we can pair these together. Cara Cara oranges are really starting to get active. Fruit is excellent with a full range of sizes and packs. Just ask and we can set up a deal for 2016 promotions. Lemons are in all their glory with varieties ready to go. Meyer lemons are especially in their winter prime.

Conventional lemons and organics are in full play for new year and into January and health is focus. Pummelo are starting to really take off as the Lunar New Year will be here sooner than we think. Large sizes will be tight but we should have some along with lots of small fruit. Mandarins are selling well and we have great fruit to offer. Clementine are finishing and we will move seamlessly into Murcotts. Lots of great deals are available. Minneola have been a great seller so far this season. We have had wonderful fruit from the desert but they will wrap up early because of the small crop. We will have fruit from central California starting up in a couple of weeks, this take some of the pressure off the desert and will also give us smaller fruit that we currently don’t have. On the downside we will have very little larger sizes going forward unless we get a big growth spurt. Blood oranges are getting good play. Color internally is very good and external is starting to come on. Melons: Cantaloupe supplies are fairly light but adequate for the current demand. Offshore melons continue to trickle in on the west coast and supplies will build slowly. The quality is very good overall. The peak size is on large sized 9’s and 6’s with very few 12’s and even less 15’s available. Mexican honeydews continue to ship out of Nogales, however many growers have finished and the volume is very light. Some lots of the offshore dews have been arriving with superficial spots caused by previous rains in Guatemala. The Mexican dews are very nice. The market is steady. Seasonal Fruits: Chilean cherries are steady. Sizing continues to run heavily to the 9-10 row fruit with quality reported as good. The market on peaches and nectarines remains strong with limited supplies. Quality is generally reported as good with sizing running heavily to the 50 and 60 series tray pack and volume fill fruit. Bartlett pears are steady on all sizes but the market remains strong. Bosc are steady and continue to peak on US#1 90/100/110s. Fancy bosc are limited on all sizes. D’anjou pears are steady and continue to peak on US#1 90/100s while all sizes of the fancy grade are short. Red pears are steady on all sizes and are still producing mostly half carton 45/50s and full carton 90/100s. Pineapple supplies are beginning a seasonal drop in volume as we move into the new year. Look to see larger sizes tighten up.

VEGETABLES Asparagus: Unusually colder temperatures are continuing to push off the transition to new regions. We are still 2-3 weeks out before relief. Both the Peruvian and Mexican supplies of asparagus remain extremely limited due to the cold. All markets remain active and higher than normal levels. Broccoli, Cauliflower & Celery: Light demand for broccoli during last week’s shortened holiday pull seemed to indicate an easing in the market. We see this as only temporary as labor shortages in Mexico due to the holiday and the hard freeze in the desert have significantly tightened up supplies for this week. Despite another holiday shortened pull this week the labor and weather issues will carry well into the first week of the new year. We expect to see this market continue to be demand exceeds supply for the next several weeks. The cauliflower marked is demand exceeds situation with no let up in sight. Supplies continue to be too short to meet even the light demand brought on by the historic prices of recent weeks. With only light plantings and much lower than normal temperatures in the desert, this market looks to continue it’s record setting pace. The celery market is feeling the drop in demand as the holiday season ends. With only slightly improved supplies and lighter demand this market is adjusting downward. That being said, supplies are still limited and current demand will be enough to keep this market from crashing Although lower in price we are still seeing extremely good markets across all sizes. Lettuces: Freezing temperatures are causing delays in harvesting and quality issues on what is being harvested. Persistent higher prices, delays and product shortages will remain the norm. Mixed Veggies: A modest improvement in green bell pepper supplies has eased the market slightly. Production is increasing a little at a time. Red, gold and orange pepper supplies are limited. We are waiting for new crop from Sinaloa district to start. Market is demand exceed supplies, Production is expected to increase by the end of the month. Brussels Sprouts supplies remain limited and as a result it has kept this market at higher levels. Sizing of the Brussels Sprouts remain small to medium with all shippers. Jumbo sizes are non existent. Availability form both the Salinas Valley and Mexico continue to be limited and we will see this situation last for the rest of the week. Colder weather in Bakersfield has slowed growth and reduced tonnage from fields. The percentage of jumbo size carrots is lower than

normal and market is firm. Limited cucumber volume continues to keep market up. Crossings through Nogales are still limited due to cold weather. Production expected to increase gradually. Hothouse grown European style cukes are at very low levels. Persian cucumbers are now being offered with very limited supplies. The overall green onion situation is a very serious one. Extremely limited supplies due to lack of labor, much colder temperatures, and less hours in the day to harvest. Both iced and iceless supplies are limited. The market is reacting quickly and has risen to much higher levels. Quality is fair with some lots arriving with brown to yellow tops.

Barley with Sautéed Leeks, Peas & Parsley Ingredients:

1 c. pearl barley kosher salt Pepper 2 tbsp. olive oil 2 leeks (white and light green parts only) 1 cup fresh or frozen peas 2 tsp. grated lemon zest ½ c. chopped fresh flat-leaf parsley Method: In a medium saucepan, combine the barley, 3 cups water and 1/4 teaspoon salt and bring to a boil. Reduce heat and simmer, covered, until the barley is tender, 20 to 25 minutes. Drain off any remaining water in the pan and transfer the barley to a large bowl. Meanwhile, heat the oil in a medium skillet over medium heat. Add the leeks, season with 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until tender, 7 to 8 minutes. Add the peas and lemon zest and cook, stirring occasionally, until heated through, about 3 minutes; stir in the parsley. Fold the mixture into the barley. Tip: Replace the barley with another healthy whole grain. Cook 1 cup of quinoa, brown rice, farro, wheat berries, or bulgur according to package directions, then follow the recipe as directed. SERVES 6 Recipe by Women’s Day Kitchen

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MARKET REPORT For updated prices and availability contact GENERAL PRODUCE 916.441.6431 E-Mail: [email protected]

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