Leftover Smoked Turkey Pot Pie

We were down to the last of the leftovers and I think we saved the best for last. Amanda lined the bottom of her store bought pre-made crust with left mashed potatoes, she topped this with stuffing, and then poured the remaining gooey goodness on top and capped it with the rest of the crust.

Ingredients
2 Pie Crusts
2 cups diced smoked turkey
2 cups turkey or chicken stock
1 cup mashed potato
1 cup stuffing
1/2 cup each of 1/4 fresh diced onion, carrot, and celery
1/2 cup frozen peas
1/3 stick butter
1/3 cup flour
Toasted pecans
1 egg beaten for brushing the top
Thyme, salt, and pepper to taste

Method

Melt the butter in a sauce pan and add the onion, carrot, and celery. Cook until it's softened. Add the flour and stir until the veggies are well coated. Let the flour cook a bit and add the stock

Bring to just bubbling, add the turkey, peas, and let the mixture thicken.

Add seasonings.

Put one of the crusts in a pie pan.

Smear a layer of mashed potatoes the top with the stuffing mix.

Pour the remaining gooey goodness on top and cap it with the remaining crust.

Prick the crust with a fork to vent and then brush the top with the egg wash.

Bake at 400 for 30-40 minutes

Apple Cider Glazed Grilled Turkey

Vegetable oil
1 red onion diced
1 Serrano chili pepper diced
3/4 cup cider vinegar
1- 1/2 cups granulated sugar
2 large Granny Smith apples peeled cored and coarsely chopped
2 more peeled, cored, and sliced 1/2"
Sage leaves to taste
Salt and pepper.
13lb turkey

Tuesday
Combine 1-1/2 cup kosher salt and 1/4 cup brown sugar in 2 gallons of water. Add orange, garlic, bay leaf, fresh thyme, and oregano . Place in a bag with the turkey overnight.

Soften the onions in a sauté pan for about 3 mins.
Add the chili and cook for another minute.
Add the vinegar and sugar and let sugar dissolve.
Stir in the chopped apples and cook until the apples are soft and the glacé has thickened.
Add sage to taste and purée until smooth. Season to taste and reserve in fridge.

Wednesday
Remove turkey from Brine and let sit overnight in the fridge.

T-day minus 4 1/2 hours to service
Take out Turkey and rub with butter and seasonings inside and out, leaving plenty of seasoned butter under the skin.

T day minus 3 hour 35 mins
Set drip pan with liquid and preheat grill to 475 degrees. After 10 mins set turkey breast down to sear with lid down check breast occasionally until well browned (about 30 mins) then flip Turkey and reduce heat to 350 for approximately 2 hours.

After 2 hours at 350 begin glazing turkey with the apple glaze.

Remove Turkey and let rest 30 mins before slicing. Brush with remaining glaze.

Serve sliced on platter garnished with grilled apples.

Amanda's Portobello Mushroom Green Bean Casserole

2/3 stick butter
4 strips bacon cooked and crumbled
1 cup diced onion
1 cup sliced mushrooms
4 cups cut green beans
2 containers fried onion rings
2 -10 3/4 oz cream of mushroom soup. (Amanda has a Portobello mushroom concentrate that came from Trader Joes I think.)
2 cup cheddar
Salt
Pepper
Garlic powder

Method:
Wednesday
Boil and shock green beans
Sauté mushrooms and onions in butter.
Add green beans, mushroom soup, 3/4 of the onion rings, bacon, 1/3 of the cheese, and seasonings and mix well.
Pour into a well greased 3 quart casserole, cover, and chill until 40 mins prior to serving.

T-day dinner minus 40 minutes
Bake 20 mins at 350, remove and top with cheddar cheese and additional onion rings and bake another 10 mins until casserole is hot and cheese is melted.

Glazed Baby Carrots

1 lb baby carrots with top
4 tablespoons butter
3 tablespoons brown sugar

1/2 lemon juiced

1 clove garlic

3 sprigs thyme

Sprinkle cayenne

Sprinkle of Cinnamon (because Amanda said so)

Method:

WednesdayTrim carrot tops down, but leave a 1/4" or so of green.

Blanch carrots and shock in ice bath. Rub off remaining skin and store carrots until time to cook.

Thursday

In a skillet over medium heat add butter, sugar, lemon juice, garlic, thyme, cayenne, cinnamon, and 1/2 cup cold water. When the water has reduced and glaze has thickened remove the garlic and add the carrots and stir until well coated. Cook for another couple minutes and serve hot.

Mashed Potatoes

2 russets peeled and cut into chunks
3 lbs red or yellow potatoes peeled and cut into same size chunks
1-1/2 sticks butter
1/2 cup cream
1/2 cup milk
Salt and pepper to taste

Method:
Wednesday
Cover with cold water and bring to a slow boil. Cook about 10mins until soft. Drain well.

Warm milk in saucepan. Add potatoes butter and seasoning to warm pan, and mash well will adding warm 1/2 and 1/2.

Put in Casserole and refrigerate overnight

T-day minus 30 minutes
Heat dish at 350 for 30-45 mins stir and add butter or milk as needed.

Mostly Make Ahead Turkey Gravy

1/2 stick butter
Necks and gibs
1 onion sliced
1 + quart chicken broth
Parsley sage rosemary and thyme ( all added to the song by Simon and Garfunkle)
1 bay leaf
1/2 cup flour
Worcestershire salt and pepper to taste.

Method:

Wednesday
Brown necks, gibs, and onion in butter about 15 mins.
Add the stock, and herbs. Cover and simmer 2 hours over med-low heat

Toss the neck and gibs, strain and chill.

T-day
Strain turkey drippings and fat into pan. Add flour and heat roux. Add the gravy base gradually, whisking and bring to a boil. Reduce to a simmer and thicken and season.

Sausage Cornbread Stuffing

1 lb hot Italian sausage
1 onion finely chopped
3 celery stalks chopped
2 lbs cornbread cubed
3 tablespoons sage finely chopped
1/4 lb Toasted Pecans
1 cup Cranberries
3 eggs beaten
2 cups broth
Salt and pepper

Method:

Wednesday
Cook sausage and transfer to a large bowl.
Add onion, celery, and 1/4 water. Reduce heat to medium and cook while scraping up brown bits until veggies soften. Season and add to bowl with sausage.

Thursday
Add cornbread, eggs, toasted pecans, craisins, and sage to the bowl.

Simmer broth and pour half over stuffing and toss gently. Add other half as needed until stuffing is moist but not wet.

Put in baking pan and refrigerate until ready to cook.

Bake 350 degrees for 1 hour.

Sunday Morning "Got the Girl's Over" Quiche

I was blessed with the company of my wife and 3 of her friends last Sunday for brunch at the house. Amanda and I made some chopped fresh fruit and I made this quiche. We devoured it, not a scrap left.

Sunday Morning "Got the Girl's Over" Quiche
6 beaten eggs
1-1/2 cups heavy cream
2 cups packed chopped baby spinach
1 lb bacon cooked and crumbled.
1-1/2 cups shredded Swiss
1 pie crust

Method:
Preheat oven to 375 degrees.

Combine eggs, salt, cream, and pepper in food processor.

Layer spinach, 2/3's of the bacon, and 1/3 of the cheese in pie crust then add egg mixture.

Top with remaining 2/3's of the cheese and the remaining 1/3 of Bacon.

Bake 45 mins until set. Slice and serve.

Brian's Vegetarian Minestrone Soup with Bacon

Ingredients:

1 Slice Bacon Diced

1 Tbsp Olive Oil

4 Cloves Garlic Minced

4 Carrots Diced

3 Celery Stocks Diced

1 Yellow Onion Diced

3 Canned Diced Tomatoes

2 16 oz cans of Kidneys

2 cups packed chopped Kale

2 Bay Leaf

A hunk or so of Parmesan rind

Sage, Salt, and pepper to taste

48 oz or so of veggie or chicken stock

2 cups cooked little ear or small shell pasta

Method:

Heat your pot and begin cooking the diced bacon, add the olive oil and garlic and slowly brown the garlic. After a couple minutes add the carrots, celery, and onion and sweat them down until they soften and begin to brown. Add Diced tomatoes with their juice, the bay leaf, sage, and Parmesan rind. Cover with broth and let simmer uncovered for 30 minutes. Add Kidney beans and Kale and let cook another 30 minutes. Add cooked pasta and season to taste. Serve with basil and shaved parmesan.

4505 Meats Smoking Out At The Ferry Plaza Farmers Market

In anticipation of their new BBQ restaurant slated to open later this year, 4505 Meats will be bringing their Southern Pride smoker and BBQ menu to the Thursday Ferry Plaza Farmers Market. Expect smoked brisket, pork shoulder, chicken, sausage and delicious sides on the menu as a preview of what’s to come at their new Divisadero Street location. Their Best Damn Cheeseburger, breakfast sandwiches, and other specials will still be available on Saturday mornings.

Salute the ‘Za: the Practically Perfect Pie

Invented in Greece, perfected in Italy, and an American obsession since the late 1800s, the life of this pie has been a particularly charmed one. Whether street eat, quick serve or bistro-elegant, pizza’s continuing evolution assures its popularity for at least another century or two. A thick slice of history. Ancient Greeks started the dough rolling with their round flatbreads topped with spices, seasonings and oils—actually closer to focaccia bread than pizza, but that was before tomatoes came into the picture. That didn’t happen until the end of the 18th century, when residents of Naples began to top the flatbread with what they now realized were non-poisonous tomatoes. Street vendors sold the dish in the poor areas of Naples before the opening of the world's first pizzeria, Antica Pizzeria Port'Alba, in 1830. Pizza passionistas and history buffs, take note: it is still open today, selling pizza from the same spot. The humble pie took a royal turn around 1889, when chef Rafaelle Esposito was invited to the palace of Italy's Queen Margherita and King Umberto I, to create a variety of pizzas for her. Her favorite, patriotically decorated with red tomatoes, white mozzarella and green basil, became known as the Margherita. Pizza arrived in America with the waves of Italian immigrants, becoming a street fave in Italian neighborhoods. Bragging rights to the first Italian pizza in America go to Chicago vendors, who walked up and down Taylor Street selling hot slices of pizza, keeping them warm inside cylindrical drums containing hot charcoal. First pizzeria in the US is widely known as Lombardi’s, opened in Manhattan’s Little Italy in 1905. According to Time, Lombardi’s proved to be enormously influential in the pizza world, serving as the training grounds for cooks who went on to open celebrated pizzerias such as John’s and Totonno’s. Unique twists kept pizza a hot commodity: in New Haven, Conn., Frank Pepe sold thin-crust “apizza,” with anchovies or without, and Chicago’s famous deep dish pizza was born in 1943, at the restaurant that fittingly came to be known as Pizzeria Uno. The Domino Effect. Pizza arriving hot and steaming on your doorstep went into overdrive in 1965 with the Domino’s franchise. The ’30 minute or less’ guarantee eventually was dropped due to lawsuits accusing Domino’s of encouraging unsafe driving, but they’ve put many a delivery innovation in place over the years, including corrugated boxes and the insulated, water-repellent bag to keep pizza warm (hot charcoal not accepted). Today, there’s the ‘Chipotle effect’ happening in the fast casual pizza space, with the launch of places like 800 Degrees, PizzaRev, and Blaze Pizza, all featuring an assembly line where customers choose from dozens of toppings, and 800-degree ovens that cook their selections in two minutes. The Pie Keeps Growing. A recent Zagat survey showed Americans united in their love of pizza—a full 83% consider it one of their favorite foods, and chow down on it at least once a week. Top topping: pepperoni, according to the National Association of Pizza Operators, almost 250 million pounds of it each year. Other favorites include extra cheese, sausage, mushrooms, green peppers and onions. Regional tastes have spawned many a different slice on each plate: •Neapolitan, with a thin, bubbly crust, usually cooked in a brick or wood-fired oven (more on this to come). •New York, also thin-crusted, with a sweet tomato sauce topped with a layer of cheese; purists prefer no other toppings. •Chicago goes thick crust, baked in a pan, rather than directly on the bricks or on a sheet, with cheese, followed by toppings and sauce; eat with a fork and knife. •Greek pizza is also baked in a pan, with a trademark oily crust, often topped with traditional Greek toppings like spinach, feta cheese and olives. •California is the land of superthin crusts and seasonal veggie toppings. •Sicilian, American-style, involves a thick square or rectangular crust, with toppings placed on top of the dough; in Sicily, the toppings, such as pecorino cheese and anchovies, are placed inside the crust. The global pizza palate is even more diverse: in India, pickled ginger, tofu and minced mutton top the pie; in Russia, a blend of tuna, mackerel, sardines, onions and salmon; in Japan, squid, and "mayo jaga" (mayonnaise, bacon and potato); in Brazil, green peas; and in Costa Rica, coconut. Next week, we’ll take a trip to Italy, where the legendary brick ovens first started to heat up – including the inspiration for our new and very own Wood Fired Roseli pizza, and pizza has reached a status so legendary, it has its own watchdog agency.

Say El Queso! Mexican Cheeses Ooze into the Mainstream

The latest culinary delight to cross borders: Mexican cheese, made the traditional way for full bodied flavor and authentic dishes. Not just for Mexican cuisine, these cheeses resemble ones from Mediterranean countries, not too surprisingly, since it was the Spaniards who introduced cows and goats to Mexico as sources of meat and milk (Mexconnect.com). Get ready to be a cheese whiz as we tell you all about two of the most versatile, cotija and menonita, and why they belong on everyone’s menu. Queso Cotija, named after the town of Cotija in the Mexican state of Michoacán, is hard and crumbly, made mainly from cow’s milk. Bonus points if it reminds you of Parmigiano-Reggiano, because this cheese has earned the nickname “Parmesan of Mexico.” When first made, it’s white, fresh and salty like feta, but becomes more Parmesan-like in texture as it ages. Traditionally, Cotija cheese was aged for three to twelve months, but now accelerated with an enzyme to speed up the process for commercial production. Sprinkle this salty, strongly flavored cheese liberally on all sorts of dishes: grate on salads, soups, fruits, casseroles, tacos, tostadas and chili; shred onto pasta; use as garnish for tacos, quesadillas and refried beans. In Mexico, it’s used frequently with corn for a favorite treat--brush grilled ears of corn with mayonnaise, then roll them in crumbled Cotija cheese, with a smattering of cayenne and drizzle of lime. For a real taste of fine Mexican dining, try epicurious.com’s Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana (a nutty cultured cream); heat provided by fresh poblano chilies, and for an extra kick, chopped jalapeno peppers added to the salsa. Queso Menonita, named for the Mennonite farmers who first made the cheese, is also known as Chihuahua cheese, after the Mexican state of its origin. No matter what you call it, the magnificent melt of this pale, semi-soft cheese makes it a must in today’s kitchens. Also produced from cow’s milk, when fresh, it resembles a mild Cheddar in taste, with a smooth, almost buttery texture. Creative chefs can’t get enough of it, grating it to top baked dishes; slicing over salads; shredding and melting over nachos, chili con carne and pizza; stuffing into Chile rellenos or tamales; slicing thin and melting into quesadillas, chimichangas and enchiladas; frying it up for queso fritos, a breaded fried cheese dish; even enjoyed plain as a table cheese. Try the Mexican equivalent of a grilled cheese sandwich, called mollete, made with buttered and toasted rolls, refried black beans and plenty of Menonita cheese, melted under the broiler and served up with a bowl of fresh pico de gallo. One of the best uses for Menonita is in Queso Fundido, a creamy, rich cheese dip scooped onto tortillas or chips. Rick Bayless flavors his with chiles, onions and a hint of tequila; Bobby Flay mixes in white wine and chorizo…any way you make it, serve it up with some pico de gallo and fresh diced tomatoes on the side – Fantastic! Ah, Cheese! GRAN SABOR del PASADO – The crowning touch to many Mexican recipes.

This Sprout’s Got Game

What vegetable has evolved from universally maligned to uber trendy in one generation? The fragrantly beautiful Brussels Sprout, now undergoing a virtual renaissance, appearing on the country’s finest dining tables and convincing even the most diehard hater to at least try it. Roast, sauté, or caramelize, just don’t boil them into submission for more than 10 minutes, because that’s when the glucosinolates (sulfur compounds) kick in, along with a not so pleasant odor and bitter taste. Treat them right, and they have a natural, nutty sweetness that is nothing short of sensational. Early cooks knew the secret to cooking Brussels sprouts. In the 1747 Art of Cookery, Hannah Glass calls for chopping them and frying in a saucepan with a “good piece of butter and stirring for about five or six minutes.” A century later, British cookbook author Eliza Acton was given the credit for the first Brussels sprouts recipe in her Modern Cookery for Private Families, in which she advised on the Belgian mode of preparing and serving: “Boil them quickly from eight to ten minutes; drain them well, and serve them upon a rather thick round of toasted bread buttered on both sides. Send good melted butter to table with them.” Brussels sprouts were around long before either lady discovered them, however, cultivated in Italy in Roman times, and later on, in the 1500s, in Brussels, Belgium, where they were grown and eaten in large quantities. Coming to America in the 1800s, their popularity took a nosedive, as they were frequently cooked past all recognition, becoming the bane of children told to ‘eat their vegetables.’ They never would have guessed that by 2010, Brussels sprouts were showing up everywhere, prepared in every way imaginable, and often paired with perennially popular bacon or pork belly. Today, this long lived cruciferous is the new go-to side, boasting a healthy profile as a rich source of Vitamin C, folic acid and fiber, and an equally praiseworthy flavor profile. Steamed, blanched, sautéed, deep fried, roasted, caramelized, braised, or raw in salads, chefs have discovered they play well with not only bacon, but chestnuts, lemon, almonds, nutmeg, cream, garlic, ham and balsamic vinegar, just to name a few. In Denver, Table 6 fries them up with Parmesan, lemon, and truffle oil; Back Forty in NYC roasts them with dried cherry butter and shallot cream; at King’s Wine Bar in Minneapolis, they’re roasted with smoked almonds and served with fresh fettuccine; at RPM Italian in Chicago, the Brussels sprout salad is shredded and mixed with avocado and a tangy dressing, and topped with crunchy breadcrumbs; and at Marlowe in San Francisco, tangy, crispy Brussel sprout chips are made with lemon and sea salt. Attaining legendary status are David Chang’s Spicy Brussels Sprouts with Mint, a staple at Momofuku’s Ssam Bar. The sweet-and-salty vinaigrette, bolstered by fresh herbs and chiles, is a favorite; the key, according to Food and Wine, is to almost burn the sprouts for a charred flavor Deserving of a category all its own, according to every reviewer and blogger who’s tried them, are Molly Stevens’ Creamy Braised Brussels Sprouts. The Fine Cooking editor and James Beard award-winning author published a recipe in her All About Braising cookbook in 2004, using 3 tablespoons of butter, a cup of heavy cream and half of a lemon, with Brussels sprouts, braised for 30 minutes. “Chop the Brussels sprouts into small pieces so they release their pungency; only then does the earthy sweet essence of these little gems emerge,” she writes. T. Susan Chang, cookbook author and food reviewer for The Boston Globe calls them “irresistible,” saying the sprouts remain sweet, nutty and un-cabbage like, despite the long braise; possibly due to the fat in the cream, the initial browning, the halving, or all three. Gillian at unfussyfare blog thinks of it as more magical: “It positively floats on the tongue…some sort of alchemy takes place between the Brussels sprouts and the cream when they simmer together for a long time, and both are better for it.” Bold and Beautiful – CROSS VALLEY FARMS™ shaved Brussels Sprouts

Perfect Proteins, Cooked Hands-Free, are in the Bag

For decades, manufacturers have been seeking a way to package up meats and poultry for foolproof cooking in an oven or stovetop. By the 2000s, a winner emerged from DuPont, fittingly known as the company that makes “better things for better living through chemistry.” Originally developed by DuPont Teijin Films in Europe, the thermal and mechanical properties of polyester film formed the basis for the product, to which shrink, formability and tailored heat seal technology functions were added. The breakthrough technology for “cook in film” made its way out of the lab, across the pond and into the test kitchen, ultimately earning the Institute of Food Technologists’ Food Expo 2011 Innovation Award…and a prime spot at US Foods™. What makes it special? After all, boil in bag has been available for quite some time, and the oven film concept itself actually began in the 1960s. But DuPont’s cook in film has several features that make it completely different from its predecessors, with benefits particularly valued by the 21st century operator. The no-touch technology known as Mylar COOK ovenable pouch is convenient and neater to use, but its biggest innovation goes straight to the heart of the food safety concern eternally hovering over today’s kitchens. No-touch, no worry. The oft-used marketing term “from freezer to oven” packs more punch with the thermoformable film because it literally means no touching of the protein contained within is needed. As every operator knows, less handling of food and reduced risk of bacterial contamination means greatly increased peace of mind. It also means mixed products can be cooked at the same time on the same piece of equipment without the risk of cross contamination between meat, fish and vegetables. An added bonus: cleanup time is dramatically reduced. And then there’s the quality story. When the company claims “Mylar COOK fundamentally changes the way we prepare food containing proteins,” they’re not overstating it. The transmission of consistent heat gives even cooking results, and even better, reduces cooking time that can be as much as 30%. Less salt and seasoning is needed in the process, as all the flavors and aromas are retained as it cooks. During the wet cook cycle, the food stays juicy and moist in the closed package. When a set temperature and or pressure is reached, the pack opens automatically—no human hands needed—and the browning process begins during the dry cook cycle. The result is very tender meat and poultry, with ideal texture, every time. That’s what sold it pre-launch in the US, according to the Olek Group president Ben Pasternak, marketing agency for Mylar COOK, who invited a constant stream of visitors to a newly opened test kitchen in Virginia. “Selling this would be impossible without having someone experience the technology and enjoy a wholesome, great-tasting product,” he said. The Mylar revolution is in progress. Products cooked in film are light years ahead of boil-in bag products, where the products invariably were overcooked and mushy; they’re more akin in taste and quality to sous vide (“under vacuum”). This decades-old method of sealing the food in sturdy plastic bags while cooking in a hot water bath, keeps in juices and aroma that would otherwise be lost in the process. It was a technique originally intended as a method of food preservation but has gained a higher profile in recent years from inspired users like Thomas Keller and Joel Robuchon. In fact, Mylar COOK film can be used for sous vide applications as well, according to the manufacturer. It’s also baking its way into the pastry and bread maker’s oven. Mylar BAKE takes the same approach to dough products—packaged in film, stored chilled, and slid straight into the oven or microwave, where the magic repeats. The pack opens by itself, moisture escapes, and everything inside is baked crispy brown.

Caramelized Brussels Sprouts With Applewood-Smoked Bacon, Lemon, and Brown Butter

Ingredients 8 ounces applewood-smoked bacon, cut into ¼-inch lardons 8 ounces butter ½ cup canola oil 3 pounds small Brussels sprouts, cleaned and halved or quartered, depending on size 2 lemons, juiced and zested Salt Instructions Place the bacon in a medium saucepan, and cover with water. Cook over high heat until the water evaporates, then reduce the heat to medium-low and cook the bacon in the fat until it is crisp. Set aside on a paper towel. Add the butter to a small saucepan, and cook over medium heat until it starts to brown; remove from heat. Heat a large cast-iron pan over high heat until just smoking, add ¼ cup oil and half the sprouts, and cook for about 2 minutes until the sprouts start to caramelize, stirring occasionally. When caramelized (a little black on the edges is fine), add half the bacon, half the lemon juice, and half the brown butter, and stir together. Reduce the heat to medium; cook until the sprouts are fork tender (about 4 minutes). Repeat with the remaining ingredients. Combine all the sprouts, and toss with the lemon zest. Season to taste, and serve. (Published 2009)

FALAFEL: MIDEAST STREET FOOD GAINS FANS

Already a choice street food and vegetarian fave, falafel could actually hold the key to uniting fractious nations. Part of the tradition of every Middle Eastern country, made its own special way in each, falafel is like a common language, optimistically reports The Salt food blog. The basics stay intact--some form of beans, herbs and spices, ground up into a ball and fried until crisp—but regional variations abound. A quick tour of falafel country: • Egyptian falafels, or taameya, are made from fava beans and are spicy with the inclusion of garlic, scallions, leeks and onions with pepper. Cayenne pepper is used in the Alexandria type. It’s wrapped primarily in a whole wheat pita bread and salad with Tahini sauce. • In Lebanon, a mix of fava and garbanzo beans is used, with plenty of fresh green herbs. • In the Sudan, garbanzo beans are the main ingredient, mixed with onions, garlic, parsley, cilantro and cumin. • In Israel, chickpeas, or garbanzo beans, are used instead of fava beans. They are soaked in baking soda and ground together with onion, parsley, sesame seeds and spices like cumin, chili powder and coriander. • In Lebanon tabbouleha salad is eaten with falafel. Cucumber, turnip and onions are also included as accessories for this dish. • In Syria, sumac is used in falafel. • In other Middle Eastern countries French fries may be included on the side. And speaking of fries…so popular is falafel in the Mideast that in some locations, McDonald’s offers a version called, of course, the McFalafel. More frequently, falafel is served by street vendors, tucked into a pita, stuffed with salads and pickles, doused with tahini sauce or hot sauce, and topped with hummus. Its origins are a matter of some debate. Most credit Egypt as falafel’s ancestral land, going all the way back to paintings inside the tombs of pharaohs that show cooks making the dish, or tracing the roots back 1,000 years to the Christian Copts of Egypt who created falafel because they were forbidden from eating meat during Lent. The word falafel itself gives credence to those origins, as it may have come from the Arabic “filfil” meaning pepper or the Egyptian “pha la phel” meaning “of many beans.” During Ramadan, falafel balls are eaten as the part of the meal that breaks the fast after sunset. Other theories suggest falafel first appeared on the subcontinent of India around the 6th century. And still others claim the ancient Jewish nation invented it while slaves in Egypt. Even today, the question of who invented it is still hotly discussed. When Anthony Bourdain visited the Middle East this fall as part of his CNN show, he queried Yotam Ottolenghi, co-author of the best-selling cookbook Jerusalem. “There really is no answer to this,” replied Ottolenghi. “But the question of food appropriation or who owns the food is massive here. You can go on arguing about it forever.” Wherever and whenever it began, it spread across the Middle East. By the 1940-50s, early Israeli pioneers took on the local Arab version made with chickpeas, creating a nationally iconic dish. New varieties keep cropping up: at the Falafel Queens in Israel, for example, red falafel features jalapeño flavor, and is served with roasted peppers, tomatoes and spicy yogurt sauce, while orange falafel is made with sweet potatoes and accompanied by cabbage, honey and ginger tahini. In America, waves of Middle Eastern immigrants popularized the dish, and by the 1970s, falafel had infiltrated major metropolitan areas. In NYC, falafel stands are now as ubiquitous as hot dogs or pizza. In 2010, Subway made forays into Americanizing falafel, offering the sandwich at select locations. The originator, owner of Zaibak Brothers, Chicago’s leading Falafel Company, said: “The falafel’s growing popularity shows we have become open-minded as Americans. Mediterranean food is delicious. It’s about time everyone knew it.”

Ramen Burger

From POPSUGAR Food Ramen Burger Notes To shape the ramen into a bun, use ramekins that are similar in size to the burger patty. If you don't have ramekins, substitute pint-size deli containers. Ingredients 1 package ramen noodles 2 eggs, divided 2 tablespoons neutral oil, such as canola or grapeseed 1 tablespoon ketchup 1/2 tablespoon sriracha 1 beef burger patty Soy sauce Sesame oil 1 slice American cheese 1 scallion, thinly sliced on the bias 1/2 cup arugula Directions 1. Cook the ramen according to the directions on the package (including the seasoning), then drain off the liquid. Let cool to room temperature. In a small mixing bowl, whisk 1 egg until no streaks of yolk remain. Add the ramen, tossing thoroughly to coat with the egg. Divide the egg-dressed ramen into two portions, and place each half into a ramekin. 2. Cover the ramen with plastic wrap, and weigh it down with a can of soup to compress it into a bun shape. Refrigerate for at least 15 minutes. 3. Add the oil to a skillet, and set over medium-high heat. Once the oil begins to shimmer, unmold the ramen buns into the pan, and cook until the bottom is a dark golden brown. Flip both of the patties, and cook until a dark golden brown on both sides. 4. Whisk together the sriracha and ketchup in a small bowl. 5. Season the hamburger patty with salt, pepper, a splash of soy sauce, and sesame oil. Wipe out the skillet, and cook the burger over medium-high heat until medium rare, or to your preferred degree of doneness. Finish with a splash of soy sauce and sesame oil. Top with a slice of cheese. 6. Wipe out the skillet, and lower the heat to medium. Add 1 tablespoon of oil to the pan, and fry 1 egg sunny side up. 7. Assemble the burger in this order: ramen bun, arugula, ketchup, burger patty (cheese side up), fried egg, scallions, and the second ramen bun. Wrap in wax paper for easier eating, and serve hot.

Shaved Brussels Sprouts Pasta with Pancetta

serves three to four 1 pound brussels sprouts 1 tablespoon olive oil 6 ounces pancetta, diced 2 shallots, thinly sliced 2 cloves garlic, minced 1/4 cup chicken broth 1/2 pound spaghetti or capellini pasta 1/3 cup pine nuts, toasted salt and pepper Bring a large pot of water to boil. Season generously with salt. Trim the ends off of the brussels sprouts and remove the toughest outer leaves. Shred them in a food processor, using the slicing attachment (not the normal chopping blade), or slice them carefully on a mandoline. You can also slice them as thin as possible with a knife. Heat a large skillet (14-inch if you have one) over medium-high heat and add the olive oil. Add the pancetta and cook for about 5 to 6 minutes, until fairly crispy and cooked through. Clear some space in the middle of the pan and add the shallots and garlic. (If you don't have enough room in your pan to create space, you can remove the pancetta with a slotted spoon and add it back in when you add the sprouts.) Cook for about 5 minutes, until the shallots are soft. While the shallots are cooking, add the pasta to the boiling water and cook until al dente. Add the brussels sprouts and the chicken broth to the large skillet, season with salt and pepper, and toss all of the ingredients together. Cook, tossing occasionally, until the brussels sprouts are tender but not too soft, about 5 minutes. When the pasta is finished cooking, drain and add it to the skillet. You can add a splash of the pasta water (or more broth) if the mixture seems dry. Add the pine nuts, toss everything together, season to taste, and serve. Original recipe is here.

Brussels Sprout Salad

Ingredients For the Dressing: 3/4 cup vegetable oil 1/4 cup extra-virgin olive oil 1 tablespoon honey 2 tablespoons champagne vinegar 1 1/2 teaspoons fresh lemon juice 1/4 teaspoon grated lemon zest 1 teaspoon whole-grain mustard 1/2 small clove garlic, minced Kosher salt and freshly ground pepper For the Salad: 1/2 pound Brussels sprouts, leaves only (3 1/2 cups leaves) 1 tablespoon dried blueberries 2 tablespoons dried cranberries 2 tablespoons smoked almonds 1/2 ounce manchego cheese, shaved Bagel chips, for serving (optional) Directions Make the dressing: Whisk the vegetable oil and olive oil in a small bowl. In a large bowl, whisk the honey, vinegar, lemon juice, lemon zest, mustard, garlic, 1/2 teaspoon salt and a pinch of pepper. Slowly whisk the oil mixture into the vinegar mixture until combined. Refrigerate at least 1 hour; store in an airtight container up to 1 week. Make the salad: Toss the Brussels sprout leaves, dried blueberries and cranberries, almonds and 1/4 cup dressing in a large bowl. Pile the salad onto a plate. Top with the manchego and season with pepper. Serve with bagel chips, if desired.

Shaved Brussels Sprouts with Walnuts and Pecorino

2 tablespoons olive oil 1 pound brussels sprouts, trimmed and shaved 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper Zest of 1 lemon 1/3 cup walnuts, toasted and roughly chopped 1/2 cup freshly grated Pecorino Romano Juice of 1/2 lemon In a large skillet, heat the olive oil over medium high heat. Allow the oil to become very hot before adding the vegetables, but not yet smoking. Add the shaved brussels sprouts, stirring to coat with oil. Sprinkle with salt and pepper. Continue cooking until brussels sprouts begin to soften and turn a bit brown. About a minute before they are just cooked through but still crisp-tender, add the lemon zest. Toss lightly and remove from the heat. In a large bowl, combine the hot brussels sprouts with the walnuts and Pecorino. Add the lemon juice and toss one more time to coat. Taste the seasonings and adjust as necessary. Serve hot.

Brussels Sprouts With Smoked Bacon, Lemon,and Brown Butter

Ingredients 8 ounces applewood-smoked bacon, cut into ¼-inch lardons 8 ounces butter ½ cup canola oil 3 pounds small Brussels sprouts, cleaned and halved or quartered, depending on size 2 lemons, juiced and zested Salt Instructions Place the bacon in a medium saucepan, and cover with water. Cook over high heat until the water evaporates, then reduce the heat to medium-low and cook the bacon in the fat until it is crisp. Set aside on a paper towel. Add the butter to a small saucepan, and cook over medium heat until it starts to brown; remove from heat. Heat a large cast-iron pan over high heat until just smoking, add ¼ cup oil and half the sprouts, and cook for about 2 minutes until the sprouts start to caramelize, stirring occasionally. When caramelized (a little black on the edges is fine), add half the bacon, half the lemon juice, and half the brown butter, and stir together. Reduce the heat to medium; cook until the sprouts are fork tender (about 4 minutes). Repeat with the remaining ingredients. Combine all the sprouts, and toss with the lemon zest. Season to taste, and serve.

Joy Of Cookings Southern Style Rub

I used this Joy of Cooking's southern dry rub on my Pork Teres Major Muscle (or Flat Iron)before smoking it for an hour over cherry wood. 2 tbs cumin 2 tbs packed brown sugar 1/4 cup smoked paprika 2 tbs chili powder Cayenne pepper to taste 1/2 tsp fresh grated nutmeg 1 tsp cinnamon 1 tsp dry mustard 1/2 tsp garlic powder 1/2 tsp onion powder 1-2 tbs kosher salt 1-2 tbs ground peppercorns 1/2 tbs oregano

Mandy's MMMMonkey Bread

Saturday night while I was shopping Amanda sent me her recipe for quick Monkey Bread and Sunday morning I whipped her up a batch from this simple recipe.

Mandy's Monkey Bread

Ingredients

1    Roll Pillsbury Grands 8 Count of Homestyle Buttermilk Biscuits

1/2 Cup Pancake and Waffle Syrup

3    Tblsp Melted Butter

1/3  Cup Brown Sugar

1/2 Tsp Cinnamon

1/2 Cup Chopped Pecan

In one bowl mix the wet ingredients, and in another mix the dry.  Spray a bundt cake pan with non stick spray.  Pour 1/2 the wet mixture in then  1/2 the dry mixture. Lay the biscuits, slightly overlapping around the pan forming a circle. Drizzle the remaining ingredients and the bake 350 degrees for 25 minutes.  Remove from oven and let sit for a minute or two then flip onto a cutting board. Allow to rest 5 minutes before serving.

Muffins Sweetness Beyond Breakfast

 From their coveted tops to doughy bottoms, muffins are heavyweight performers, rising gracefully from breakfast sweet, to mini meal in a cup, to star of the sweet table. 

Back to Drury Lane. In 19^th century England, the original muffin men were heard as well as seen, walking the streets with trays of muffins on their heads and ringing their bells at teatime to attract hungry customers. English muffins were quite plain, a small flat roll of yeast dough, made to serve with tea. The American muffin was different from the start, modeled more after a cake than a plain crumpet, made from flour, cornmeal or bran, with baking powder as the leavening agent. Colonial cooks stuck to a fairly standard repertoire of bran, corn, date, apple, and oatmeal, with blueberry muffins having a special place at the table. Evolving from a Native American dish called Sautauthig, made from wild blueberries, dried, cracked corn and water, settlers later added milk, butter and sugar when available, and historians believe it was part of the first Thanksgiving feast. In the 1920s, muffins with meat (ham and bacon muffins) and vegetables (pumpkin or squash muffins) were added to the growing list of recipes; by 1998, there were enough variations to fill Gregg Gillespie’s “1001” recipe series.

Muffin mania continues. Mini, one-inchers, or at the other end of the muffin scale, the jumbo, muffins stuffed with cream cheese, caramel, fruit or chocolate, whole grain cheese and mustard, gluten-free cornmeal fig and orange muffins…if you can think it, someone has made a muffin of it. In 2012, muffin sales heated up, with sales rising almost 9% around the country, according to Nielsen Perishables Group. Chefs continue their quest to create the perfect muffin—most recent was the Chow Challenge for Best Muffin Recipe. The winning Meyer Lemon/Blueberry Muffin incorporates the zest of 3 to 4 medium Meyer lemons for a “darn near perfect muffin!”  Food writer Deb Perelman experimented with seven different muffin recipes over the course of a year before she discovered the perfect blend of diced plums and poppy seeds, and published it in her best-selling 2012 Smitten Kitchen Cookbook. Her hard-earned advice: “Dial back the sugar, use a little whole-wheat flour to keep muffins squarely in the breakfast department, make a thick batter, almost like cookie dough, to keep fruit from sinking, and use butter, not olive oil.”

Top this. The muffin top has been riding high by itself for years, beginning with its ‘90s breakthrough role on Seinfeld, in which Elaine convinces her boss to open a “Top of the Muffin!” shop, saying: “It's the best part. It's crunchy, it's explosive, and it’s where the muffin breaks free of the pan and sort of does its own thing. That’s a million dollar idea, just sell the tops.” Turns out she was right, as muffin tops became legitimately big sellers in the next decade, giving people exactly the part they wanted and no more. In the health-conscious 2000s, the term became associated with those pesky rolls of flesh hanging over low-rise jeans, but food historian Betty Fussell says it was a reaction to the low fat muffin craze of the time. “To compensate for the reduction of fat, which is a conveyor of flavor, and also a tenderizer and moistening agent, manufacturers and bakers increased the sugar, resulting in an overly sweet flavor profile and a soft, sticky-to-the touch muffin top.”  Not at all what Elaine had in mind! While some pastry chefs contend there’s little difference between a muffin and a cupcake, others disagree, and say it’s actually pretty simple: “As soon as you start creaming the butter and sugar together, that’s cake, not muffin,” explains Magnolia Bakery owner Bobbie Lloyd. That’s why she makes her renowned blueberry muffins the old fashioned way, like a quick bread, combining dry ingredients in one bowl, wet in another, and then lightly mixing the two together, to get a fluffy inside and crunchy top.

State of the muffin. The muffin is serious business in some states across the country - Minnesota, where the blueberry muffin is the state’s official choice, in Massachusetts, where the corn muffin reigns, and in New York, home of the apple muffin.

Big ol’ Muffins lay on the southern charm at US Foods™

SOURCES:

American Century Cookbook

Oxford Companion to Food

US Highbush Blueberry Council

Boston Globe

Food Timeline.org              

Fresh From The Farm

May 29, 2013

Potatoes

The Idaho carton market continues to get stronger moving into July. Many shippers in Idaho have raised FOB prices for cartons due to lower pack-outs in the Russet Burbank crop. Shippers have had to slow down due to a rougher Burbank storage crop. Pressure bruising and internal black are some of the main quality issues.

Red potatoes continues to have supply issues throughout the month of June, thanks to weather-related issues and less than normal acres of red potatoes planted in every growing region. This continues to put pressure on the market.

 Lettuce

Not much has changed since last week. The weather in the Salinas Valley continues to be optimal for product quality and yields.  Some fog in the mornings and evenings.

Iceberg Lettuce, Romaine Lettuce, and Green Leaf Lettuce – Overall quality is good and supply is plentiful. Very occasional tip burn but able to trim down the heads as needed.   

Tomatoes

Tomatoes remain tight in Florida with each grower still in light production in the Palmetto-Ruskin area.  Some growers are reporting they will have light volume next week and they will be waiting on their South Georgia and South Carolina crops to begin sometime the week of the 10th. 

After last week's rush on roma tomatoes prior to the holiday, the market has settled a bit with the lower demand this week. Production appears to be good coming out of Baja with some additional growers increasing in volume to add to the overall supply. Additional growers are beginning to harvest grape tomatoes. The market is trending downward.  We are looking forward to the growers in the west to begin harvest by mid June to add additional volume and provide promotional level pricing on grape tomatoes.

There is a limited supply of cherry tomatoes at this time; the cherry tomato market is higher than normal for this time of the year.  Like grape tomatoes, the west will bring in additional purchasing options and a more competitive market.

Onions

Yellows onions are mostly steady in all areas. The availability is a little light since New Mexico and California’s San Joaquin Valley are just getting started while Texas and the California desert are finishing up. Expect better numbers by the weekend though. Reds are lower in California, steady in Texas, and New Mexico is just getting started. Whites are steady in all areas. The quality has been good in Texas and better in California.

Berries

Strawberries- The strawberry market is firm with good demand starting off this week. The cool weather and the Santa Maria Growers switching 60% of their harvest to the freezer markets has help keep the market firm. Some light rain and heavy mist earlier this week will slow production. A warming trend mid-week into the weekend which should help supplies going into the weekend. Quality is good out of the Salinas/Watsonville areas.

Blackberries- Things continue to be short and all suppliers are pro rating heavily due to little to no production out of Mexico.  California is starting light production.  Pricing will remain high as we move into domestic black berries.

Raspberries- Demand and production look good.  Crop is developing nicely in Northern California.  Look for pricing to slowly decrease moving forward.

Blueberries- California in peak weeks with great volume…..southeast will be very short and gapping until Rabbit Eye starts next weekend. Market Trends Moving Forward:  Market should not get any higher and be constant this week with last week then start to come down.

Citrus

Navel Oranges – The season is expected to finish up in the first or second week of June.

Valencia - Are up and running. To start there is limited volume on the 56s and larger and good volume on the 88 and 113s.  Fancy to choice ratio is 80% fancy and 20% choice.

Lemons – Market is very strong.  Most of the product is coming from district two. Fancy to choice ratio is 70% fancy and 30% choice. Demand exceeds supply until we start seeing volume from Chile arrive.  Start to expect Chile supply by early July.

Limes - Pricing is down a slight bit on the larger fruit (110's, 150's and 175's) and stable on the smaller fruit (200's, 230's and 250's).  Quality of the fruit is very good with little to no skin blemishes (scarring and shading) and little defects (stylar and brown/sugar spotting).

Fruits

Grapes- The Mexico/Coachella region has harvested good volume through this week.  Mexican flames and perlettes are readily available and market pricing has declined through the week.  Flames out of Coachella are readily available with sugraones still tight.  Better availability next week on the green variety.

Avocados- Mexico still has fair supplies, but limited on 48’s and 40’s.They will still be the main supplier to the eastern markets. California is still increasing in volume and starting to gain size on their fruit. Strong demand is firming markets on 40’s/48’s/60’s.

Watermelons- Supplies continued to be very tight all the way through the Memorial Day pull. We continue to see FL volume increase, but nowhere near to the volume that’s needed to cover demand.

Cantaloupe / Honeydews- Domestic Melons out of Brawley and Holtville are in full swing with decent supplies next week expected. Sizing will be mainly 9s with few 12s and very minimal 15s for the next couple weeks. Yuma will start around the first part of June with Maricopa coming in around the same time.  Honeydews have decent supplies with sizing to be mainly 6s, with few 5s/8s.  Mexico will continue to cross limited suppliers of Cantaloupes and Honeydews for the next 1-2 weeks.

Pineapples- Market is very tight, there is a wide range in the market depending on Country of origin, quality and age. Limited volume expected next few weeks.

Vegetables

Cucumbers- Market is steady. Overall, supplies are good. Quality in all growing areas is good.

Peppers- Market continues to be active. West Coast has good supplies on choice and smaller fruit with limited supplies on the rest. Georgia is in production with limited supplies . Overall, demand remains good. Quality is also good. Supplies are anticipated to improve over the next few weeks.

Green Onions- This market remains steady. Moderate supplies continue to come from Mexico. Domestic Green Onions should be available within the next couple of week. Quality remains good.

Eggplant- This market is steady. Better supplies are being seen on both the West and East coast. Georgia is now 2 weeks out and a gap is anticipated as a result of transitioning to Georgia. Overall, quality is good.

Green Beans- The market is weakening. As indicated last week, supplies continue to improve. Quality is good. Tennessee and North Carolina are the next growing areas to begin.       

Broccoli- This market is stronger, particularly on Crowns. Supplies started out light this week, but are expected to improve heading into next week due to the excellent weather in Salinas. Demand remains good. Quality also remains good.  

Cauliflower- This market remains strong. There continues to be a light gap in production. Supplies are expected to improve with the ideal weather in Salinas. Quality remains good.   

Squash- West coast market continues to be unsettled on both Italian and yellow S/N Squash. Supplies are light due to older fields finishing. Georgia on the East Coast is producing good volumes.  This market is softer. Shippers out of central Florida are looking to move volume as well. Overall, quality is fair to good.

Asparagus-  Domestic supplies are expected to be available until the end of June. Imported grass has good supply. Demand for domestic product is keeping the market firm. 

Jalapenos- Mexico’s volume continues to be down as a result of “Bloom Drop”. Florida’s and Georgia’s volumes continue to be light as a result of weather conditions as well. Quality is fair to good.

Produce Market Update 5/30/2013

POTATOES

High potential for supply gaps of red potatoes continues throughout the month of June, thanks to weather-related issues and less than normal acres of red potatoes planted in every growing region.  Although Fla. growers will be wrapping up their shipments of red potatoes by June 7, growers in the Suwannee region will have about 400 acres of red potatoes available the week of June 3, but supplies will go quickly.

California growers planted 35 percent fewer acres of red potatoes, but look for increased availability toward the end of the week, although demand still exceeds supplies. Growers in Ariz. and Persall, Texas have already sold their crops, and will be wrapping up harvests by the end of the week. Following the trend for fewer acres planted, growers in N.C. and Va. have 50 percent fewer acres of red potatoes planted and are expected to begin their harvests the week of June 24. Growers in Muleshoe, Texas will begin their harvests two or three weeks later than usual—beginning the week of July 8.

Overall, the russet potato market continues to inch upward as inventories decline across the nation, as is traditional this time of year. The strongest increase continues to be in the carton sizing.

The Idaho carton market continues to get stronger moving into July. Many shippers in Idaho have raised FOB prices for cartons due to lower pack-outs in the Russet Burbank crop. Shippers have had to slow down due to a rougher Burbank storage crop. Pressure bruising and internal black are some of the main quality issues.

Availability for white potatoes has tightened up, yet pricing continues to be stable; new crop white potatoes are available from growers in both Fla. and Calif. Excellent quality yellow potatoes are growing in availability out of Calif. and Ariz., leading to slightly lower pricing. The main source for fingerlings is Calif., and the product looks great, but they garner a higher price.

LETTUCE

Not much has changed since last week. The weather in the Salinas Valley continues to be optimal for product quality and yields.  Some fog in the mornings and evenings.

Iceberg Lettuce – Overall quality is good with weights averaging 45-47 lbs.  Suppliers are packing in CVF Brand.  Supply is plentiful.

Romaine Lettuce – Overall quality is good.  Very occasional tip burn but able to trim down the heads as needed.   Case weights averaging 34-37 lbs.  CVF Brand is being packed.  Supply is plentiful.

Green Leaf Lettuce – Overall quality is good.  Very occasional fringe burn but able to trim down where needed.  CVF Brand is being packed.  Supply is plentiful.

ONIONS

Yellows are mostly steady in all areas. The availability is a little light since New Mexico and California’s San Joaquin Valley are just getting started while Texas and the California desert are finishing up. Expect better numbers by the weekend though. Reds are lower in California, steady in Texas, and New Mexico is just getting started. Whites are steady in all areas. The quality has been good in Texas and better in California.

  

TOMATOES

Tomatoes remain tight in Florida with each grower still in light production in the Palmetto-Ruskin area.  Some growers are reporting they will have light volume next week and they will be waiting on their South Georgia and South Carolina crops to begin sometime the week of the 10th.  This harvest projection does little to aid in breaking the market.  There is some 6x7 size fruit available behind growers which gives the indication that if there is going to be a market change it will be on smaller sizes.  In addition to the small accumulation of 6x7 tomatoes, the current crown picking in not yielding a tremendous amount of size which will allow the 5x6 and larger market to remain firm.

After last week's rush on roma tomatoes prior to the holiday, the market has settled a bit with the lower demand this week.  Trucking has also been a problem in the west to allow for a consistent market on roma tomatoes.  Production appears to be good coming out of Baja with some additional growers increasing in volume to add to the overall supply.

 With additional growers beginning harvest, the grape tomato market is trending downward.  We are looking forward to the growers in the west to begin harvest by mid June to add additional volume and provide promotional level pricing on grape tomatoes.

There is a limited supply of cherry tomatoes at this time; the cherry tomato market is higher than normal for this time of the year.  Like grape tomatoes, the west will bring in additional purchasing options and a more competitive market.

 The market for hothouse beefstake tomatoes has finally come down.  Some of this is attributable to the completion of holiday ads and some is due to lighter demand now that the Florida crop is producing enough to meet the needs of the buyers of field grown product.

    Fruit

STRAWBERRIES

Santa Maria continues to wind down….a lot of fruit taken out of fresh production.  Some ranches still harvesting berries. Things continue to be tight in the North as demand will eases up some post-holiday the end of this week should be plenty of open fruit. Market Trends Moving Forward:  Pricing should start to drop by end of this week. 

RASPBERRIES / BLACKBERRIES

Blackberries – Things continue to be short and all suppliers are pro rating heavily due to little to no production out of Mexico.  California is starting light production.  Pricing will remain high as we move into domestic black berries.

Raspberries – Demand and production look good.  Crop is developing nicely in Northern California.  Look for pricing to slowly decrease moving forward.

BLUEBERRIES

California in peak weeks with great volume…..southeast will be very short and gapping until Rabbit Eye starts next weekend. Market Trends Moving Forward:  Market should not get any higher and be constant this week with last week then start to come down.

GRAPES

The Mexico/Coachella region has harvested good volume through this week.  Mexican flames and perlettes are readily available and market pricing has declined through the week.  Flames out of Coachella are readily available with sugraones still tight.  Better availability next week on the green variety.

STONE FRUIT

The California stone fruit season is here! The market is very active.  Apricots, yellow and white peaches, and yellow and white nectarines are all available and have been eating very well thus far. Red and black plums have started now as well.

Cherries - CA cherries movement is strong, moved into Bings this week. Still projecting to be done in CA by week of June 3^rd. WA has adjusted their projection DOWN but it is still 3 weeks away from scratching the first fruit. Looking for volume to start end of the week of June 17^th

APPLES / PEAR

Washington Apples – Apple shipments were up slightly for last week, up 52 loads versus targeted volume. Total movement versus target is still behind fairly significantly at 4,192 loads backwards versus target.

Golden Delicious Market is steady to higher, depending on size. Movement dipped vs. YTD target, dropping backwards vs. target to 331 loads YTD.

Granny Smith - Market steady with no improvement in movement versus the week previous. Some shippers have larger grannies to sell while others are struggling... Small un-stickered grannies are still snug. YTS movement is down 331 loads versus targeted movement. Granny imports from Chile have been off significantly…58% fewer than last year.

Galas – Gala market remained steady for the week, slowing down the upward trend mostly likely due to import volume increasing. YTD, Galas are behind target by 1,383 loads.

Red Delicious – Volume remaining solid, chipping away at the YTD targeted volume, now only behind by 1,248 loads YTD. Pricing seems steady.

Fuji’s – Market moving up on smaller sizing, even though still behind YTD targeted movement by 1,042 loads.

Honeycrisp- Still some Honey’s out there but coolers are cleaning up.

Braeburns - Movement still is pacing ahead of target, one of the few varieties to do so. Market remains steady. Pressures are quite varied between lots. YTD volume is actually ahead of target by 74 loads.

.

Pears – D’Anjou market is strong …Shipments were actually ahead of target YTD volumes by 552 loads....Supplies on Import Packhams are still very limited and this has pushed up the market significantly…Bosc are available from Chile with NZ Bosc starting to show up…

AVOCADOS

Mexico still has fair supplies, but limited on 48’s and 40’s.They will still be the main supplier to the eastern markets. California is still increasing in volume and starting to gain size on their fruit. Strong demand is firming markets on 40’s/48’s/60’s.

ORANGES AND LEMONS

Navel Oranges – The season is quickly coming to an end and is expected to finish up in the first or second week of June.  For the remainder of the year all sizes will be very tight.

Valencia - Are up and running. To start there is limited volume on the 56s and larger and good volume on the 88 and 113s.  Fancy to choice ratio is 80% fancy and 20% choice.

Lemons – Market is very strong.  Most of the product is coming from district two. Fancy to choice ratio is 70% fancy and 30% choice. Demand exceeds supply until we start seeing volume from Chile arrive.  Start to expect Chile supply by early July.

CITRUS

Grapefruit – Grapefruit is up and running and have started up with the Rio Red and Star Ruby.  The peak sizes at this time are 32, 36, followed by the 40s.  These will be available until the end of May and we will then move into the Star Ruby.

Texas

Grapefruit TX – We will be done for the season after next week.  5/9

Navel Oranges – Tight due rains and lack of harvesting

Valencia Oranges – light supplies. 

Florida

Grapefruit –   Done for the season.

Valencia orange – Done for the season

LIMES

Pricing is down a slight bit on the larger fruit (110's, 150's and 175's) and stable on the smaller fruit (200's, 230's and 250's).  The gap between the smaller fruit and larger fruit continues to close.  Quality of the fruit is very good with little to no skin blemishes (scarring and shading) and little defects (stylar and brown/sugar spotting). We are seeing nice green uniformed color on the limes that are coming in.  Looks like more of the smaller fruit will be coming in at the start of the week.

CANTALOUPES / HONEYDEWS

Domestic Melons out of Brawley and Holtville are in full swing with decent supplies next week expected. Sizing will be mainly 9s with few 12s and very minimal 15s for the next couple weeks.  Expect Jbo 9s to come into a gap with minimal supplies next week also.  Yuma will start around the first part of June with Maricopa coming in around the same time.  Honeydews have decent supplies with sizing to be mainly 6s, with few 5s/8s.  Mexico will continue to cross limited suppliers of Cantaloupes for the next 1-2 weeks, great for spot buys, hard to pre-book.  Honeydews will be limited in Mexico and will be the same being great for spot buys, hard to pre-book. 

WATERMELON

Watermelons – Supplies continued to be very tight all the way through the Memorial Day pull. We continue to see FL volume increase, but nowhere near to the volume that’s needed to cover demand. We’ll see the typical retail demand decline in the beginning of next week, but orders will not fall to normal levels until we fill the pipeline. Yuma is just starting up, and Nogales is still in Mexican fruit with good quality. California should start in 3 to 4 weeks and should be heavier to 36s and 45s (expect 60s to be limited). We’ll be out of Edinburg over the next 3-4 weeks, and then we may see a gap due to the hail storm near Dallas a few weeks ago. Arcadia should be into more volume than we’re currently seeing, especial on big fruit. N. FL should begin in the next couple weeks, and we are expecting some disease pressure that could affect overall yields. Looking into June, we expect to continue a demand exceeds supply situation.

Personal Melons – Supplies will be available out of Mexico into Nogales and expect minimal volume next week for the next couple of weeks.  Texas is getting pushed back a few days due to cooler weather, and if we receive the rain that is in the forecast it could push it back again.  Florida is very late and limited.  LaBelle, Fl will be down to about 25-30% of our original projections.  We will start our Trenton, FL deal hopefully the week of May 20^th with limited volume.

BANANAS

Demand will be slightly lower this week following a holiday weekend but is expected to bounce back next week and stay steady through the July 4^th holiday.  Prices and supply are expected to remain steady.

PINEAPPLE

Market is very tight FOB Los Angeles, Philly, Florida, Texas, Parlier or Yuma with notice.  COO mostly Costa Rican, Panama, and a few Hawaiian. There is a wide range in the market depending on Country of origin, quality and age.  Costa Rica supplies are fair, a few more 8’s showing up. Mexican fruit running larger more to 5’s and 6’s. Central American fruit in flowing stge. Limited volume expected next few weeks.

Vegetables

CUCUMBERS

This market is steady.  Overall, supplies are good.  In the West, product is not being harvested from Baja.  It’s anticipated the volume will continue to increase out of Baja over the next few weeks.  Quality out of both areas is good.

 

 EGGPLANT

This market is steady.  Better supplies are being seen on both the West and East coast.  Georgia is now 2 weeks out from production.  Again, a gap is anticipated as a result of transitioning to Georgia when Florida wraps up.  Overall, quality is good.

   

BELL PEPPERS

This market continues to be active.  On the West Coast the market is unsettled.  Good supplies exist on Choice and smaller Fruit.  California has started on all sizes with limited supply.  Georgia is in production with limited supplies as well.  Overall, demand remains good.  Quality is also good.  Supplies are anticipated to improve over the next few weeks.

   

JALAPENO

FOB’s in the market has come down slightly.  As indicated, Mexico’s volume continues to be down as a result of “Bloom Drop” due to cold temperatures.  Also, Baja is still around 8 to 10 weeks out from production, as well as some eastern areas of Mexico (crossing through the Texas Valley).  Florida’s and Georgia’s volumes continue to be light as a result of weather conditions as well.  Quality is fair to good. 

SQUASH

In the West, this market continues to be unsettled on both Italian and yellow S/N Squash.  Supplies are light due to older fields being done.  Fresno continues to harvest out of the West.  Georgia on the East Coast is producing good volumes.  As a result, the market is a softer.   Shippers out of central Florida are looking to move volume as well.  Overall, quality is fair to good.

CABBAGE

This market remains strong.  Georgia’s supplies are anticipated to improve by the end of next week.  North Carolina has started with limited supplies.  California is now going with good sizing.  Florida will be finishing up shorter, with the wet fields hampering production.  New Mexico, again, is anticipated to start early June.  Overall, quality and demand remain good.

 

BROCCOLI

This market is stronger, particularly on Crowns.  Supplies started out light this week, but are expected to improve heading into next week due to the excellent weather in Salinas. Demand remains good. Quality also remains good.  

CAULIFLOWER

This market remains strong as well. It’s anticipated for this market to remain active.  There continues to be a light gap in production.  As with Broccoli, supplies are expected to improve with the ideal weather in Salinas.  Quality remains good.   

 

CARROTS

The market continues to be steady.  Supplies are good, with California being a light as a result of lower yield.    However, Jumbo’s continue to be tight due to challenges with sizing.  There are not report of quality issues, and demand remains good. 

CELERY

This market is easing.  Supplies are improving due to lesser “seeder” issues.  Michigan celery is still expected to start mid July, as well as Salinas starting a couple of weeks out.  Overall quality is fair to good. 

GREEN ONIONS

This market remains steady.  Moderate supplies continue to come from Mexico.  Domestic Green Onions should be available within the next couple of week.  Quality remains good.

ASPARAGUS

The market is steady.  Domestic supplies are expected to be available until the end of June.  Peruvian product entering on the East Coast is in good supply and, as a result, cheaper prices are available if loading in Florida.  Demand for domestic product is keeping the market firm, for supplies for domestic product are moderate at best. 

GREEN BEANS

The market is weakening.  As indicated last week, supplies continue to improve.  Quality is good.  Reminder:   Georgia will continue to harvest up until about June 15^th.  Tennessee and North Carolina are the next areas to begin.       

GARLIC

There were no reports of significant change in this market.  Pricing is easing.  Quality remains fair. 

For more information please contact Brian Isaeff, Territory Manager at US Foods San Francisco 925-588-3279