Weekly Product Update from Coastline

Coastline Newsletter

ELEMENTS FOR HEALTHY LIVING Week of August 30, 2010

Expect moderate supplies to continue next week. The recent extreme heat has not caused severe damage to California iceberg. Going forward, our field supervisors are staying vigilant to make certain we deal with any resulting quality issues pro-actively. Weights will continue in the mid to low 40's, with generally medium head size. We anticipate this week's temperature spike to have some effect on near-term product: it may only be occasional sunscald, and this can be removed during the harvesting process. Younger, more tender plants will probably sustain some damage. The tail end of the fall lettuce deal could be affected. We will keep you posted in subsequent Coastline Weekly Updates.

Labor Day Recipe:

Stuffed Iceberg Wedges Recipe

Ingredients

1 medium head COASTLINE iceberg lettuce

1/3 cup mayonnaise

1/4 teaspoon curry powder

1 cup (4 ounces) shredded cheddar cheese

1/2 cup coarsely chopped fully cooked ham

1/2 cup chopped celery

1/4 cup minced fresh parsley

1 jar (2 ounces) diced pimientos, drained

Salad dressing of your choice

Directions

Remove core from the head of lettuce. Carefully hollow out lettuce, leaving a 3/4-in. shell (save removed lettuce for another use).

In a small bowl, combine the mayonnaise and curry powder. Add the cheese, ham, celery, parsley and pimientos; mix well. Spoon into lettuce shell. Tightly wrap in plastic wrap; refrigerate for at least 3 hours. Cut into wedges. Serve with salad dressing. Yield: 4-6 servings.

BROCCOLI

The extremely hot weather we had in the Salinas Valley earlier this week has brought a lot of broccoli forward. That's a good and a bad thing. The good is that the shortage in bunch material that we were anticipating two weeks out is no longer a concern; we will have bunch as well as crowns for the next two weeks. Volumes will be lighter, but we'll have a nice balance of both. The bad is that it may create some gapping where volumes get really light beyond two weeks out. The weather pattern in Salinas has cooled off, but warmer weather is anticipated next week, so expect more changes in market conditions. Bring Coastline your broccoli needs, and keep our fantastic iceless Xtend program in mind if longer shelf life and cheaper freight rates are attractive to you!

Labor Day Recipe:

Creamy Veggie Salad Recipe

Ingredients

4 cups fresh COASTLINE broccoli florets

4 cups fresh COASTLINE cauliflowerets

1 package (10 ounces) frozen peas, thawed

5 COASTLINE green onions, sliced

1/2 cup reduced-fat sour cream

1/2 cup reduced-fat mayonnaise

1 to 2 tablespoons prepared horseradish

1/4 teaspoon salt

1/8 teaspoon pepper

Directions

In a large bowl, combine the broccoli, cauliflower, peas and onions. In a small bowl, combine the remaining ingredients. Pour over vegetables and toss to coat. Cover and refrigerate for several hours or overnight. Yield: 9 servings.

ROMAINE

Local romaine came thru the hot days in good shape, as our production staff worked with growers to prepare fields with additional irrigation water. Condition, color and supply will be right to push some fine quality Coastline romaine this coming week. Weights will continue in the mid to high 30's. Supplies are steady.

Labor Day Recipe:

Salmon Caesar Salad Recipe

Ingredients

2 garlic cloves, minced

4 salmon fillets (4 ounces each)

1/2 cup teriyaki sauce

1 package (10 ounces) COASTLINE hearts of romaine

3/4 cup fat-free creamy Caesar salad dressing

2 tablespoons grated Parmesan cheese

1/4 cup slivered almonds, toasted

Directions

Rub garlic over salmon; place in a large resealable plastic bag. Add teriyaki sauce. Seal bag and turn to coat; refrigerate for 10 minutes.

Drain and discard marinade. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill, covered, over high heat or broil 3-4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork.

In a large bowl, toss salad mix with Caesar dressing. Divide among four plates. Slice salmon into pieces; arrange over salads. Sprinkle with cheese and almonds. Yield: 4 servings.

CAULIFLOWER

It did not take long for the HOT weather to cause havoc in our cauliflower fields. The HOT weather stunned the cauliflower into submission. Some shippers reported losing some acreage to the heat. The week began with prices at $6.50 - $7.00 at best. By the time the heat wave passed us by, the market rocketed to a firm $8.50 - $9.50. We are not anticipating a huge glut of cauliflower to be available next week. Overall condition of flower remains very good ,"white" to "off white", at 30 - 32 lbs. With the Labor Day weekend ahead of us and cauliflower not being one of the lead items for "ads" during this time of year, we will have to wait and see if we will be able to raise that market anymore than we already have. Stay tuned.

Labor Day Recipe:

Peppery Vegetable Salad Recipe

Ingredients

15 poblano and/or banana peppers, seeded and coarsely chopped (about 7 cups)

1-1/2 cups fresh COASTLINE cauliflowerets, cut into bite-size pieces

3 small carrots, coarsely chopped

1 large sweet red pepper, coarsely chopped

1 cup pitted ripe olives

3 garlic cloves, minced

1 cup water

1 cup white vinegar

3/4 cup olive oil

4 teaspoons dried oregano

1 teaspoon salt

Directions

In a large bowl, combine the peppers, cauliflower, carrots, red pepper, olives and garlic. In a large bowl, whisk remaining ingredients. Pour over vegetable mixture and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 12 servings.

LEAF, GREEN AND RED

Green leaf came thru the recent heat in good shape due to our proactive field staff, and while the effects were minimal, our field supervisors did notice some damage to some red leaf plants resulting in reduced yields. Harvest foreman will be watching upcoming fields closely and will make sure to leave plants showing any heat-related issues behind! Green leaf supply is unchanged and red leaf may be down slightly.

Labor Day Recipe:

Blueberry Tossed Salad Recipe

Ingredients

8 cups torn mixed COASTLINE salad greens

2 cups fresh blueberries

1 cup (4 ounces) shredded Monterey Jack cheese

1/2 cup sliced almonds, toasted

1/2 cup sunflower kernels

DRESSING:

1/2 cup vegetable oil

1/3 cup sugar

1/4 cup chopped onion

3 tablespoons red wine vinegar

1-1/2 teaspoons ground mustard

1-1/2 teaspoons poppy seeds

Directions
In a large bowl, combine the greens, blueberries, cheese, almonds and sunflower kernels. In a blender, combine the oil, sugar, onion, vinegar and mustard; cover and process until blended. Stir in poppy seeds. Drizzle over salad and toss to coat. Yield: 10 servings.

CELERY

We did have the crew call it quits one day this week as temperatures reached 115 + degrees Fahrenheit at field level! Long periods of extreme heat usually affects celery by making it bow, and increasing the possibility of pith. Our crews remain committed to only packing the best available. The market began weak, but finished strong at mostly $8.00 - $9.50 depending on size. Please continue to lean on us next week for any celery heart business! We have exceptional quality and rate our celery as EXPORT quality.

Labor Day Recipe:

Festive Potato Salad Recipe

Ingredients

8 medium red potatoes, cooked and cubed

2 COASTLINE celery ribs with leaves, thinly sliced

2 COASTLINE green onions with tops, chopped

4 hard-cooked eggs, chopped

1/2 cup chopped peeled cucumber

1/4 cup chopped sweet red pepper

1/4 cup chopped green pepper

1-1/4 cups mayonnaise

1/4 cup sour cream

1/4 cup plain yogurt

1 tablespoon each minced fresh basil, marjoram and dill or 1 teaspoon each dried basil, marjoram and dill weed

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon pepper

4 plum tomatoes, coarsely chopped

1 cup frozen peas, thawed

1 cup (4 ounces) shredded cheddar cheese

Directions

In a large bowl, combine the first seven ingredients. In another bowl, combine the mayonnaise, sour cream, yogurt and seasonings. Pour over potato mixture; toss to coat. Gently stir in tomatoes, peas and cheese. Cover and refrigerate until serving. Yield: 14 servings.

GREEN ONIONS

The green onion market awoke out of its slumber this week. The market steadily rose all week and is pushing the double digit mark. Some shippers are way ahead in fields and do not have larger sized product. Thus the market for quality medium and large green onions is very strong. Quality remains very nice throughout all sizes and Coastline is poised to handle all your green onion needs.

Labor Day Recipes:

Quick Corn Dip Recipe

Ingredients

1 can (11 ounces) white corn, drained

1 can (11 ounces) Mexicorn, drained

1 cup (4 ounces) shredded fat-free cheddar cheese

4 COASTLINE green onions, chopped

1/2 cup fat-free sour cream

1/2 cup fat-free mayonnaise

1 can (4 ounces) chopped green chilies

1/4 teaspoon garlic powder

1/4 teaspoon seasoned salt

1/8 teaspoon chili powder

Baked tortilla chip scoops

Directions

In a large bowl, combine the first nine ingredients; sprinkle with chili powder. Refrigerate until serving. Serve with tortilla chips. Yield: 4 cups.

MIXED BUNCHING ITEMS

The cilantro market fell off its high horse but still remains very good, especially considering it's the middle of summer. The market caught itself earlier this week and has continued to inch its way back up. Some shippers are reaching for product and the lack of supply is the true driving force. Leeks are also in a demand exceeds supply situation and that market is already into the mid-teens. We should see that market hold the mid to low double digits as supplies will continue to be limited. Spinach felt the effects of the extreme temperatures and that market went up but has since hit a plateau or even slipped a little bit.

Labor Day Recipes:

Special Sesame Chicken Salad Recipe

Ingredients

1 package (16 ounces) bow tie pasta

1 cup canola oil

2/3 cup white wine vinegar

2/3 cup teriyaki sauce

1/3 cup sugar

1/2 teaspoon pepper

3 cans (11 ounces each) mandarin oranges, drained

2 cans (8 ounces each) sliced water chestnuts, drained

2 cups cubed cooked chicken

1-1/3 cups honey-roasted peanuts

1 package (9 ounces) fresh COASTLINE spinach, torn

1 package (6 ounces) dried cranberries

6 COASTLINE green onions, chopped

1/2 cup minced fresh COASTLINE parsley

1/4 cup sesame seeds, toasted

Directions
Cook pasta according to package directions; drain and place in a very large bowl. In a small bowl, combine the oil, vinegar, teriyaki sauce, sugar and pepper. Pour over pasta and toss to coat. Cover and refrigerate for 2 hours. Just before serving, add the remaining ingredients; gently toss to coat. Yield: 22 servings (1 cup each).

GREEN BEANS

Green beans supplies remain steady with no hiccups in the foreseeable future. Please keep the orders coming on 9x12 , 6x12 and 4x2 packs. As always, 30# pound bulk are only packed to order . The market on bulk beans remained unchanged at mostly $12.00 to $17.00 dollars. We will have to wait and see if the heat has created any gaps for us but so far so good!

Labor Day Recipe:

Asian Grilled Green Beans Recipe

Ingredients

1 tablespoon brown sugar

1 tablespoon sesame oil

1 tablespoon reduced-sodium soy sauce

2 garlic cloves, minced

1/2 teaspoon crushed red pepper flakes

1-1/2 pounds fresh COASTLINE green beans, trimmed

1 medium red onion, halved and thinly sliced

6 medium fresh mushrooms, quartered

Directions

In a large bowl, combine the first five ingredients. Add the beans, onion and mushrooms; toss to coat.

Place half of the vegetables on a double thickness of heavy-duty foil (about 18 in. square); fold foil around vegetables and seal tightly. Repeat with remaining vegetables.

Grill, covered, over medium heat for 18-22 minutes or until beans are tender, turning packets over once. Open foil carefully to allow steam to escape. Yield: 8 servings.

JOKE OF THE WEEK

The Final Payment

Roland, a businessman, is on his deathbed so he calls his friend and says, "Eli, I want you to promise me that when I die you will have my remains cremated."

"And what," Eli asks, "do you want me to do with your ashes?'"

Roland replies, "Just put them in an envelope and mail them to the

Internal Revenue Service and write on the envelope, "Now you have everything."

Sincerely,

Vivian Sotelo

Coastline

In This Issue

Broccoli

Romaine

Cauliflower

Leaf, Green and Red

Celery

Green Onions

Mixed Bunching Items

Weather forecast for Salinas, CA for the week of 8/30/2010: Nice California skies all week. Temperature highs will be in the low 70's with lows in the mid 50's.