PRODUCE TALK. Volume 28 Issue 46 November 16, THANKSGIVING DINNER RECIPES (Source: Allrecipes.com)

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1 Index: Commodities Update: Pg. 3-5 Add/Delete Sheet: Pg Toebben Drive Independence, KY PRODUCE TALK Volume 28 Issue 46 November 16, 2017 THANKSGIVING DINNER RECIPES (Source: Allrecipes.com) MAPLE ROAST TURKEY 2 cups apple cider 2 cups chopped onion 1/3 cup real maple syrup 1 1/2 cups chopped celery 2 1/2 tablespoons chopped fresh thyme 1 1/2 cups chopped carrots 2 tablespoons chopped fresh marjoram 3 cups chicken broth 1 1/2 teaspoons grated lemon zest 1/4 cup all-purpose flour 3/4 cup butter, softened 1 bay leaf salt and pepper to taste 1/2 cup apple brandy 1 (12 pound) whole turkey, neck and giblets reserved 1. Combine apple cider and maple syrup in a saucepan, and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, then remove pan from heat. Stir in 1 tablespoon thyme, 1 tablespoon marjoram, and lemon zest. Stir in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold. 2. Preheat oven to 375 degrees F (190 degrees C). Place rack in lower third of oven. 3. Place turkey on a rack set in a roasting pan. Reserve 1/4 cup maple butter for gravy, and rub the remaining maple butter under the skin of the breast and over the outside of turkey. Arrange onion, celery, carrots turkey neck and giblets around the turkey. Sprinkle 1 tablespoon thyme and 1 tablespoon marjoram over vegetables. Pour 2 cups broth into pan. 4. Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C). Cover entire turkey loosely with foil. Continue roasting for about 2 1/2 hours, or until a meat thermometer inserted into thickest part of thigh registers 180 degrees F (85 degrees C). Transfer turkey to platter, and let stand 30 minutes. 5. Strain the pan juices into a large measuring cup, and then remove any excess fat. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to a saucepan, and bring to boil. In a small bowl, mix 1/4 cup maple butter and 1/3 cup flour until smooth. Whisk flour and butter mixture into broth mixture. Stir in remaining thyme and the bay leaf. Boil until reduced to sauce consistency, stirring occasionally, about 10 minutes. Mix in apple brandy, if desired. Season with salt and pepper to taste.

2 DRESSING 1 (7.5 ounce) package dry cornbread mix 1 teaspoon dried thyme 1 cup butter 1 teaspoon poultry seasoning 2 onions, chopped 1 teaspoon salt 1/2 teaspoon ground black pepper 1 green bell pepper, chopped 1/2 cup chopped fresh parsley 6 stalks celery, chopped 1 pound pork sausage 2 eggs 16 slices white bread 5 nectarines 2 teaspoons dried sage 1 (9 inch) unbaked pie shell 4 cups chicken stock 1/4 teaspoon almond extract 1. Prepare corn bread as directed on package. Cool, and crumble. 2. Melt butter in a large skillet over medium heat. Cook onions, bell pepper, and celery in butter until tender, but not brown. In another pan, cook sausage over medium-high heat until evenly browned. 3. Place corn bread and bread slices in a food processor. Pulse until they turn into a crumbly mixture. Transfer mixture to a large bowl. Season with sage, thyme, poultry seasoning, salt, and pepper. Mix in chopped parsley, cooked vegetables, and sausage with drippings. Stir in eggs and chicken stock. This mixture should be a bit mushy. Transfer to a greased 9x13 inch pan. 4. Bake at 325 degrees F (165 degrees C) for 1 hour. MASHED POTATOES 5 pounds Yukon Gold potatoes 1 1/2 cups cream cheese 1 pinch salt and pepper to taste 1/2 cup butter 2 cups Parmesan cheese 1 cup chopped fresh chives 1/2 medium head garlic, peeled and minced 1. Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes. 2. Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve. CANDIED YAMS 1 (29 ounce) can sweet potatoes 1/2 cup brown sugar 1/4 cup butter, cut into pieces 1 1/2 cups miniature marshmallows 1. Preheat oven to 400 degrees F (200 degrees C). 2. Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows. 3. Bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.

3 SOUTHERN STYLE GREEN BEANS 2 quarts water 2 cloves garlic, finely chopped 1 ham hock 1/4 cup distilled white vinegar 1 onion, chopped 1 tablespoon salt 4 pounds fresh green beans, trimmed 1/2 tablespoon black pepper and snapped into 1 1/2 inch pieces 1. Place the water in a large pot, and mix in the green beans, ham hock, onion, garlic, and vinegar. Season with salt and pepper. Bring to a boil, and cook 10 minutes. 2. Reduce heat to low, and simmer 4 hours. Remove the ham hock, and slice the meat into small pieces. Return meat to the beans, and serve. CREAM CORN 2 (10 ounce) packages frozen corn kernels, thawed 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup whole milk 2 tablespoons granulated sugar 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup heavy cream 1/4 cup freshly grated Parmesan cheese In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot. TURKEY GRAVY 5 cups turkey stock with pan drippings 1 teaspoon seasoned salt 1 cup milk 1/4 teaspoon garlic powder 1 teaspoon poultry seasoning 1/3 cup all-purpose flour 1 (10.75 ounce) can condensed cream of 1/2 teaspoon black pepper chicken soup 1. Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer. 2. Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch.

4 GINGER PEAR CRANBERRY SAUCE 1 (12 ounce) package fresh cranberries 1 orange, zested 1 large Bosc pear, peeled and diced 1 whole star anise pod 1 cup fresh orange juice 1 cinnamon stick 1 cup white sugar 1/2 teaspoon garam masala 1/4 cup water 1/4 teaspoon salt 2 ounces candied ginger, minced 1. Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely. 2. Remove cinnamon stick and star anise. Chill until ready to serve. WINTER SQUASH ROLLS 1 1/2 cups cubed winter squash 6 cups all-purpose flour 1 cup scalded milk 1/2 cup white sugar 2 (.25 ounce) packages active dry yeast 2 teaspoons salt 1/2 cup warm water 1/2 cup shortening (110 degrees F/45 degrees C) 1. Preheat oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. 2. In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. 3. Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes. 4. Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.

5 Western Vegetables ARTICHOKES: Artichoke volumes are going to be light until Mexico begins harvest in the next few weeks. The Salinas season is winding down and although Oxnard has begun harvest, we are not going to see significant numbers for a few weeks. AVOCADOS: Good supply; market continues to drop. BROCCOLI: The broccoli market remains to have a wide range throughout the industry. In general, product has held up with strong quality and great volume. CAULIFLOWER: Market is starting to ramp up as Yuma has started harvest. Volume will progress as we move into next week. CELERY: The celery market has been strong into the Thanksgiving holiday. Both the Salinas and Oxnard regions are harvesting, however we are already starting to see shortages approaching as sizes are skewed in the field. Product is expected to get extremely tight as Salinas ends within the next three weeks. LETTUCE: The mixed leaf market remains steady. Outside of minor quality issues varying due to weather, all varieties of lettuce are coming in with great quality. Value-Added Raw product supply continues to be limited due to the heat in the western U.S. growing areas and transition to the desert for the fall and winter. Southern Vegetables CABBAGE: Still out of Michael s farm until about the middle of November. CORN: Coming out of the south. GREENS: All greens are coming out of Michigan. PEPPERS: Coming out of Georgia and also out of Mexico. Market is on the increase. POTATOES: Markets are mostly steady; supplies continue to improve. Quality continues to improve on Idaho Russets. YELLOW & ZUCCHINI SQUASH: Price is down; mostly coming out of Mexico. Organics BEETS: Beets still remain a challenge due to curly top virus that impacts the plant leaves and bulb. Supplies will be limited for a few more weeks until growers move to lower elevation new fields that should be clean. BROCCOLI: Due to weather issues (heat) in growing regions in the west, we are seeing suppliers limit available supply driving market cost up. There will be discoloration to the tops as heat will cause a darker head on the broccoli. BUNCH CARROTS: Supply has rebounded quite well and we are seeing much better quality. CABBAGE: Regional supply has really come on from Ohio and other surrounding areas. Great time for promotion! CAULIFLOWER: Supplies are starting to improve and the quality is good. Market has gradually decreased, high temperatures out west should not affect supply. CELERY: Supply is getting better as we have moved up in to California regions. Pricing will remain stable for the next 2-3 weeks as we move closer to Thanksgiving. CUCUMBERS: Supply is looking great right now as Florida product is coming on in the next couple weeks. GREEN PEPPERS: Steady supplies regionally with good quality.

6 KALES: Great supplies of kale currently; plenty of regional product from all over the Midwest available. We are sourcing from North Carolina, Ohio and other regions. Product is in great supply and pricing is very promotable. LETTUCES: Inbound quality on leafs from the west have rebounded in quality and we are seeing much better supply. Canadian and regional supply has finished up. RADISHES: Supplies are improving with better quality tops. Very little damage now to the tops and they look much cleaner than they have been. YELLOW SQUASH & ZUCCHINI: Supply has been very good out of Ohio on the zucchini with yellow being much more limited. Asparagus Market on the rise as holiday pulls getting started and demand is pushing upward. Supplies overall steady but weather has effected some volume that would have been available out of Peru, coupled with heavier demand for air space on product, shipping from Peru will create strong market. Organic supply back on the rise as volume is dripping. Fruit APPLES & PEARS: APPLES & PEARS: New Crop Washington apples are almost in full swing. New varieties will be added each week. Looks to be a good crop this year with the volume being in 80 size and smaller. Pink Lady apples will be in a gap for a couple of weeks. Adding new varieties weekly; check your catalog. Michigan Honeycrisp are now available and the fruit is beautiful. New Crop Washington pear crop is looking great; Danjou, Bartlett, Bosc and Starkrimson are now available. Peak volume will be in 80/90ct this year. BLACKBERRIES: Good volume out of Mexico; quality has improved but earlier issues and November will continue to be good period to promote blackberries. Bigger pack pints will be coming available as the quality fruit will allow packing. Organics blackberries also ramping up for the month. BLUEBERRIES: The market has taken a dramatic shift last week. The product is shifting to arriving via ship but due to some of the harvest delays that was hit by rain problems, product has been delayed hitting into ports causing temporary product shortages. The markets are very active and very limited supplies are available; it s only temporary but for the next 7-10 days, it ll be a very high market. Once supplies are in, the market will decrease dramatically and will be a great time to promote. Organics are very limited; market remains very high. Switch into the 6oz size for coming week and taking off the 4.4oz size. As we move into later November, big packs will be added to order guides. CANTALOUPES & HONEYDEWS: Market strong out of Mexico and Arizona with typical green cast to outer netting of cantaloupes but brix levels inside high and good eating quality. Move to off shore cantaloupe season will begin next week. Organic supplies steady but high priced. Honeydews reasonable on both 5 and 6ct sizes. CHERRIES: A new item coming in from Argentina and Chili next week. Starting out very high priced but that ll decrease as we get further into November. CITRUS: The California navel orange season has begun; early quality is good. Supplies are starting out light but will continue to improve in the weeks to come. Florida grapefruit and tangerines are available; early quality is good. CLEMENTINES: New crop Spanish and Moroccan clementines beginning to arrive into eastern ports; quality looks outstanding. California harvest is ramping up and many options will be available to promote great eating clementines for the holiday season. GRAPES: Latter part of the California domestic grape season but still good solid grapes available. Some of the newer varieties of green and white seedless grapes are great size and eat well. Outstanding varieties on reds; Holidays are still moving along, but market increasing. The markets are starting to move upward and it ll continue throughout November as the crop increases. Organics virtually finished and next week will be final week of availability. PINEAPPLES: Good supply; good deals on organic pineapple in the coming weeks.

7 POMEGRANATES: A lot of issues with pomegranates. The heatwave that hit California earlier in the season while they were getting ready for the harvest, has caused some damage to the product. Market will remain strong. RASPBERRIES: Supply has been affected by delayed inbounds on the east coast leaving us to move out west on orders. Supply should bounce back to loading in the east. STRAWBERRIES: With the increased temperatures in growing regions, we are starting to see loading and available supply slow down. Inbound quality will be an issue as with higher temperatures will bring increased bruising and sun-scold. Tropical Fruit BABY FRENCH BEANS: Market level but could see some increase as holiday demand hits. KIWI: Steady supplies as we move into the Italian deal. LIMES: Prices has firmed up and increased on some sizes with better demand this week. Size 200 and large remained limited. Overall quality is very nice. MANGOES: Product is beginning to tighten as the transition to Ecuador begins; should see relief in the coming weeks. MARIDOL PAPAYAS/ GOLD PAPAYAS: Stable market; excellent quality on Caribbean Red Maridol papayas and Brazil Gold. SUGAR SNAP PEAS/SNO PEAS: Supplies improved; markets easing back down. Merchandising Tips With Thanksgiving just a few days away, your department should be well stocked. You would be well served to have waterfall displays or extra displays of potatoes, yams, onions and celery. Veggies such as cauliflower, broccoli, carrots and grape tomatoes will sell fast for making veggie trays, etc. You should have plenty of fruit trays and veggie trays made up and on display. Some of the bestselling fruits that need extra display space include navels, clementines, grapes and apples. Don't forget walnut meats, pecan halves and of course veggie dips, fruit dips and caramel apple dip. Just a reminder too for you to have fresh herbs on hand...especially sage, poultry blend, thyme and rosemary. Don't forget the cranberries!

8 CROSSET NEW ITEM & DELETION SHEET W/B: 11/26/17 ITEM # NEW ITEMS SIZE Aurora Apple 40# Opal Apple 27# Stem and Leaf Satsumas 18# OG Brussel Sprouts 8/1# 3140 Potato Sweet Oriental OG 40# OG Raspberries 12/6oz Russet Potato Biggins 6/8# Apple Rockit 4ct Tube 4ct CV Brussel Sprout Stalks 9ct # Clementine's 5# 231 Cantaloupes -OG 9ct OG Fuyu Persimmons 21ct Halo Clementine's 10/3# OG Maradol Papayas 12/23# Cranberries - 24/12oz OG Blueberries -FT 12/6oz DELETIONS Red Cherry Hot Peppers 3#