Egg-Citing News – Food Prices Down for Easter

2017_Spring_Marketbasket_Graphic_vertLower retail prices for several foods, including eggs, ground chuck, sirloin tip roast, chicken breasts and toasted oat cereal resulted in a significant decrease in the American Farm Bureau Federation’s Spring Picnic Marketbasket Survey.

“As expected due to lower farm-gate prices, we have seen continued declines in retail prices for livestock products including eggs, beef, chicken, pork and cheese,” said John Newton, AFBF’s director of market intelligence.
The informal survey showed the total cost of 16 food items that can be used to prepare one or more meals was $50.03, down $3.25 or about 6 percent compared to a year ago. Of the 16 items surveyed, 11 decreased, four increased and one remained the same in average price.

Egg prices are down sharply from a year ago and also are down slightly from the third quarter of 2016.

“Egg prices continue to move back toward long-run average prices following the bird flu of 2014/15,” said Newton. “The Agriculture Department is currently monitoring bird flu detections in the Southeast U.S. If detections continue, retail poultry prices could feel an impact due to lower exports or changes in supply,” he said.

“As farm-gate prices for livestock products have declined and remained lower, prices in the retail meat case have become more competitive,” Newton said.

Retail price changes from a year ago:

  • eggs, down 41percent to $1.32 per dozen
  • toasted oat cereal, down 15 percent to $2.83 for a 9-ounce box
  • sirloin tip roast, down 13 percent to $4.95 per pound
  • ground chuck, down 10 percent to $3.92 per pound
  • chicken breast, down 6 percent to $3.17 per pound
  • apples, down 6 percent to $1.55 per pound
  • flour, down 5 percent to $2.36 for a 5-pound bag
  • shredded cheddar cheese, down 4 percent to $4.10 per pound
  • deli ham, down 3 percent to $5.42 per pound
  • bacon, down 3 percent to $4.65 per pound
  • potatoes, down 1 percent to $2.68 for a 5-pound bag
  • bagged salad, up 6 percent to $2.34 per pound
  • white bread, up 2 percent to $1.72 per 20-ounce loaf
  • orange juice, up 1 percent to $3.22 per half-gallon
  • whole milk, up 1 percent to $3.27 per gallon
  • vegetable oil, no change, $2.55 for a 32-ounce bottle

 

Price checks of alternative milk and egg choices not included in the overall marketbasket survey average revealed the following: 1/2 gallon whole regular milk, $2.10; 1/2 gallon organic milk, $4.20; and one dozen “cage-free” eggs, $3.48.

The year-to-year direction of the marketbasket survey tracks closely with the federal government’s Consumer Price Index (http://www.bls.gov/news.release/cpi.nr0.htm) report for food at home. As retail grocery prices have increased gradually over time, the share of the average food dollar that America’s farm and ranch families receive has dropped.

“Through the mid-1970s, farmers received about one-third of consumer retail food expenditures for food eaten at home and away from home, on average. Since then, that figure has decreased steadily and is now about 16 percent, according to the Agriculture Department’s revised Food Dollar Series,” Newton said.

AFBF, the nation’s largest general farm organization, began conducting informal quarterly marketbasket surveys of retail food price trends in 1989. The series includes a spring picnic survey, summer cookout survey, fall harvest survey and Thanksgiving dinner cost survey.

According to USDA, Americans spend just under 10 percent of their disposable annual income on food, the lowest average of any country in the world. A total of 117 shoppers in 31 states participated in the latest survey, conducted in March.

Sam’s Shepard’s Pie

Looking for a fun, easy recipe to fulfill your week? This recipe by Crew Member, Sam Steward, is a quick and delicious version of Shepard’s Pie. Try it tonight!

Shepards Pie - cropped

Ingredients

1 pound of hamburger

1 can of corn

1 can of cream of celery

3 cups of cheese

1 ½ cups onion

3 large potatoes

½ a stick of butter

 

Directions

  1. Preheat oven to 425 degrees and grease an 8×13 pan.
  2. Start by peeling and quarter the potatoes in a medium sized pot and boil until tender.
  3. While the potatoes are boiling, begin chopping 1 ½ cup of onion. Then in a medium sauce pan, melt ¼ stick of butter and start cooking the chopped onion until tender.
  4. Halfway through cooking the onions, add the can of corn and continue cooking until tender.
  5. Once the onion and corn are cooked until tender, add the 1 pound of hamburger and cook until brown.
  6. Salt and pepper the corn, onion and hamburger mixture to taste.
  7. Add the can of cream of celery to the corn, onion, and hamburger mixture.
  8. Once potatoes are cooked, you can start mashing them.
  9. In the greased, 8×13 pan, layer the hamburger mixture on the bottom. Then you can layer the mashed potatoes over top the hamburger mixture.
  10. Sprinkle the three cups of cheese over top and cover with foil.
  11. Place in oven and bake on 400 degrees for 45 minutes.
  12. To get browning of the cheese, broil for 5 minutes.

sam-steward-info-bar

Almond Pork Chops with Honey Mustard

almond-pork-chops-with-honey-mustard3Ingredients
½ cup smoked almonds
½ cup dry bread crumbs
2 eggs
1/3 cup all-purpose flour
¼ teaspoon salt
1/8 teaspoon pepper
4 boneless pork loin chops (1 inch thick, approx. 6 oz. each)
2 tablespoons olive oil
2 tablespoons butter
½ cup mayonnaise
¼ cup honey
2 tablespoons Dijon mustard

Directions
1.    In a food processor, process the almonds until finely chopped.  Transfer to a shallow bowl; add bread crumbs and combine.
2.    In another shallow bowl, beat eggs.
3.    In a large resealable plastic bag, combine flour, salt, and pepper.  Add pork chops, one at a time, and shake to coat.  Dip in eggs, then coat with almond mixture.
4.    In a large skillet over medium heat, cook chops in oil and butter for 5 minutes on each side or until juices run clear.
5.    Meanwhile, in a small bowl, combine the mayonnaise, honey, and mustard.  Serve with pork chops.

Yield:  4 servings

Asian Chicken Thighs

Asian Chicken Thighs3

Ingredients

5 teaspoons olive oil

5 bone-in chicken thighs, skin removed

1/3 cup water

¼ cup packed brown sugar

2 tablespoons orange juice

2 tablespoons reduced-sodium soy sauce

2 tablespoons ketchup

1 tablespoon white vinegar

4 garlic cloves, minced

¼  teaspoon crushed red pepper flakes

¼ teaspoon Chinese five-spice powder (optional)

2 teaspoons cornstarch

2 tablespoons cold water

Sliced green onions or chives (optional)

Hot cooked rice or noodles

 

Directions

  • In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until golden brown.
  • In a small bowl, whisk wter, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes, and five-spice powder. Pour over chicken.  Bring to a boil.  Reduce heat; simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally.
  • In another small bowl, mix cornstarch and cold water until smooth. Temporarily remove chicken from skillet. Pour cornstarch water into the skillet. Bring to a boil; cook and stir 1 minute or until sauce is thickened.  Return chicken to the skillet; turn thighs to coat with sauce.
  • Sprinkle with green onions or chive.
  • Serve over rice or noodles.

 

Yield:  5 servings

Spicy Sausage Pasta

spicy-sausage-pasta-15Our celebration of National Noodle Month continues with this great recipe using smoked sausage!

INGREDIENTS

1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

DIRECTIONS

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

YIELD

Makes 4 servings

Read more recipes here.