April 10- April 16, 2016

Market Outlook


The market is about steady to up slightly from last week. Most shippers started shipping from Salinas on Monday 4/4. We are seeing good quality on inbound.


Romaine, green, and red leaf markets are up slightly. Romaine hearts have come off the bottom as well. We are seeing mostly good quality on inbound.


The broccoli market is steady and near bottom with most shippers. Quality has been good on inbound.


The cauliflower market has risen sharply with very light availability. Quality has been very good.


The carrot market is steady out of Mexico, and sizing and quality have remained very nice.


The celery market is steady in California. We are seeing good quality on inbound.


The Florida berry season is just about done. California is ramping up with their spring crop and we are seeing good quality on inbound. Costs will be higher again on California fruit as demand continues to strengthen.


Idaho potato market has gone up slightly on the larger sizes, smaller sizes have remained steady for now. There are some deals out there to be made on #2 product.


The yellow onion market has started to increase with new crop available and old crop with about a week or so left. Quality has remained pretty good on old crop. We will look to be in new crop in about 2 weeks or so.


The California lemon market is higher with supplies tightening. Quality on the fruit has been very nice. California Navel oranges are in good supply and we are seeing great quality on inbound. Lime market is significantly higher with very few crossings from Mexico due to Holy week. We are seeing good quality overall.


The cucumber market is lower with much better quality.


The green pepper market has taken a big jump once again with plenty of rain in the South. Eastern peppers have become extremely tight, and Western peppers are also up with very little to offer. Suntans also remain very tight.


The round tomato has fallen off with better supplies coming on in Florida. Quality has improved along with overall supply. Cherry and Grape tomato availability is improving and costs are lower. The Roma market is steady to lower with supplies improving out of both Florida and Mexico.



Recipe of the Week

Pistachio-Chai Muffins

7.9 ounces all-purpose flour (about 1 3/4 cups)

1/2 cup packed brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

2 chai blend tea bags, opened

1 cup low-fat buttermilk

1/4 cup butter, melted

1 1/2 teaspoons vanilla extract, divided

1 large egg, lightly beaten

Cooking spray

1/3 cup shelled dry-roasted pistachios, chopped

1/2 cup powdered sugar

1 tablespoon water

  1. Preheat oven to 375°.
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Cut open tea bags; add tea to flour mixture, stirring well. Make a well in center of mixture. Combine buttermilk, butter, 1 teaspoon vanilla, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
  3. Place 12 muffin-cup liners in muffin cups; coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle nuts evenly over batter. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.
  4. Combine remaining 1/2 teaspoon vanilla, powdered sugar, and 1 tablespoon water, stirring until smooth. Drizzle evenly over muffins.