Reminder - Friday is July 4th - there will be no deliveries - enjoy the holiday!!

Our local farmer has planted over 60 varieties of heirloom tomatoes - call your Kegel's Produce consultant today for all the information.

Have you taken advantage of Melon Mania - call your Kegel's Produce consultant today for a list of the many specialty melons we have available - call today!!!

Steady rain is needed to help move local corn along in its growing. New Jersey blueberries are available with very good quality and sizing. Local strawberries are winding down while local green squash and local cilantro are picking up.

Heat is affecting quality and pricing on leafy greens and peppers. Cucumbers are in good supply. Broccoli and cauliflower have dropped in price with good quality and head size. Slicing tomatoes have dropped slightly in price while grape and cherry tomatoes remain on the high side. Asparagus is showing very good quality.

Stone fruit is showing good quality and sizing. Berries are on the high side with very good sizing and quality. Cantaloupe supplies are light and flavor is fair due to heat related issues. This is a great time to take advantage of the wide variety of specialty melons that are available. Red grapes are a better buy than white this week with good quality on both. Lemons are still in very tight supply with high pricing.

White Balsamic Custard Tart with Fresh Berry Topping

ingredients

Crust
1 1/4 cups all purpose flour
¼ tsp. salt
3 tablespoons sugar
1 large egg yolk
½ cup chilled unsalted butter, cut into ½” cubes
1 tbls. whipping cream

Filling
1/2 cup whipping cream
¼ cup unsalted butter
2 tablespoons cornstarch
¾ cup sugar
2 large eggs
¾ cup water
4 large egg yolks
½ cup balsamic vinegar
1 teaspoon vanilla extract

Topping
2 large strawberries, hulled, sliced
2 1/2-pint containers blueberries

preperation

For Crust: Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and blend, using on/off turns, until coarse meal forms. Add egg yolk and cream. Using on/off turns, blend until moist clumps form. Gather dough into ball. Press dough evenly into 9-inch-diameter tart pan with removable bottom. Pierce dough all over with fork. Chill 1 hour. Preheat oven to 375°F. Bake crust until golden, pressing with back of fork if crust bubbles, about 22 minutes. Cool.
For Filling: Stir cream and cornstarch in medium bowl until cornstarch dissolves. Add eggs, egg yolks, and vanilla; whisk to blend. Boil vinegar in heavy medium saucepan until reduced to 1/4 cup, about 3 minutes. Add 3/4 cup water, sugar, and butter. Stir until butter melts; return to boil. Gradually whisk vinegar mixture into egg mixture; return to pan. Whisk until custard thickens and boils, about 1 minute. Strain into bowl; cool. Spread custard in prepared crust. Cover and chill tart at least 3 hours and up to 1 day.
For Topping:Arrange strawberry slices in star pattern in center of tart. Arrange raspberries in star pattern. Surround with blueberries. Cover loosely and chill until ready to serve. (Can be made up to 6 hours ahead.) Bon Apetit