August 13- August 19, 2017
The lettuce market is steady and about at bottom. Very good availability. Quality remains good. Excellent value.
Romaine is stead, and romaine hearts are a little stronger. Quality has been good on all Romaine items. Both Green leaf and Red leaf are mostly steady and quality has been good overall.
The Broccoli market is steady in the West with regional deals helping to keep costs down. Quality has been very good on inbound.
The cauliflower market is steady to lower. Quality has been good on inbound.
The carrot market has not changed from last week. Quality has been very nice.
The celery market is lower with good quality out of Salinas. Also have Michigan and Canada product to offer.
Market is steady with ample supplies, with quality only fair to good.
The Idaho Burbank storage crop is just about done. We will be transitioning to new crop Norkotah variety over the next week to 10 days.
The onion market will remain steady for next week with excellent quality. Look for new crop Idaho/ Oregon to start in about 2 weeks.
The California lemon market remains strong and short, but seems to be easing with pressure from imports. We are seeing good quality overall. We will have some Chilean lemons to offer. Oranges remain high with limited availability, especially on small fruit 113/138. Quality has been good. The Lime market is about steady for next week. Overall, we are seeing good quality on inbound. Heavy rains in Mexico will likely affect the market in coming weeks.
The cucumber market has not changed for next week with plenty of cucumbers available from multiple growing areas. Quality has been good overall.
The green pepper market has softened for next week as availability is improving in multiple areas. Suntans have been a little struggle and are short.
The round tomato market is steady to stronger with light availability on both the East and West coasts and Mexico. We are seeing mostly good quality. Both grape and cherry tomatoes are steady. Both are showing good quality. The Roma market remains strong with very limited supplies from Mexico and California. Demand is high and quality remains good.
Recipe of the Week
Garlic Shrimp & Pasta
4 tbsp. butter
1 lb. shrimp
Freshly ground black pepper
4 cloves garlic, minced
3/4 c. dry white wine
Juice of 1/2 lemon
pinch of crushed red pepper flakes
3/4 c. grated Parmesan, plus more for garnish
1 tbsp. Freshly Chopped Parsley
12 oz. cooked angel hair
In a large skillet over medium heat, melt 1 tablespoon butter. Add shrimp and season with salt and pepper. Cook until pink, 2 minutes per side. Transfer to a plate.
In the same skillet, add remaining butter and garlic. Cook until fragrant, 1 minute. Add wine, lemon juice, and crushed red pepper flakes and simmer 2 minutes, then add Parmesan and parsley and let cook 2 minutes more. Add cooked angel hair and shrimp and toss until completely combined. Garnish with Parmesan.