April 28- May 4, 2019
The Iceberg lettuce market has declined a few dollars for next week. Overall quality has been good this past week. We have transitioned to Huron and Salinas CA.
The romaine market is slightly stronger. Romaine hearts are steady/strong for next week. Green and Red leaf markets are mostly steady. Quality has been good on all leaf item.
The commodity broccoli market has rebounded and is a few dollars higher. Overall, Quality has been looking very good.
The cauliflower market is much stronger for next week. Quality has been good on inbound.
The carrot market is steady for next week. The Canada season has finished and there are lighter supplies available. Quality has been good.
The Celery market remains very strong in California and costs remain extremely high for next week. We are seeing good quality, but availability is poor. We are being heavily prorated.
Processed celery will run short.
The market is slightly lower with improved supplies in California. Quality has been fair to good.
The market on Idaho potatoes remains strong across all sizes with the larger potatoes especially strong. Quality has been good to very good on inbound.
The Western onion market is steady on yellows and reds. Storage product is winding down and new crop is light in supply. Quality on onions has been good to very good.
The California lemon market is strong across all sizes, but especially on small sizes. Quality has been good overall. We are seeing good quality over all on navel oranges and that market is steady. The Lime market remains strong for next week with supplies light overall. We are seeing fair to good quality on inbound.
The market is a little stronger. We are seeing Florida, Honduras and Mexico product Quality has ranged from fair to very good.
Peppers: The green pepper market is steady to slightly higher. Quality has been fair to good.
The round tomato market is a few dollars lower with overall light supplies in Florida. Mexico also crossing light volume. Quality has been good overall. Grape tomatoes and cherries are steady. Both are showing good quality. The Roma market is steady with light supplies crossing from Mexico. Availability in Florida also remains light.
Recipe of the Week
Grilled Shrimp with Cantaloupe-Lime Salsa
For the salsa:
1/2 small cantaloupe, diced
2 large tomatoes, diced
1/4 red onion, diced (or sweet onion)
1 teaspoon jalapeño pepper, seeded and minced (to taste)
1 lime, juiced
1 orange, zested and juiced
1/4 teaspoon kosher salt, to taste
freshly ground black pepper
handful fresh basil leaves, torn into small pieces
For the shrimp:
1 pound shrimp, shelled (though you can leave the tail on if you wish)
1 tablespoon olive oil
salt and freshly ground black pepper
For the salsa:
In a large bowl, combine all ingredients and toss to combine well. Taste and adjust seasoning, if needed.
For the shrimp:
Pat the shrimp very dry. Toss the shrimp with the olive oil and then season with salt and pepper.
There are several ways you can prepare the shrimp:
-BBQ grill: Skewer and grill over high heat, 2-3 minutes per side.
-Broil: Lay on baking sheet, broil for 3-4 minutes per side on high, with rack set 6-8 inches under heat.
-Grill pan on stove: Heat a grill pan on high heat, grill shrimp 2-3 minutes per side
-Stir fry: Heat wok over high heat, swirl in a bit of cooking oil. When hot, add shrimp and spread out so that they are not overlapping (Give each shrimp some personal space!) Cook 2 minutes. Give it a good toss and spread out again. Cook the other side another 2 minutes.