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August 25 – September 1, 2019



Light Supply continues with a slightly stronger market.  Quality has been very nice.


Romaine/Romaine Hearts have firmed up with a strong market.  Green leaf markets are slightly higher.  Red leaf remains a good value. Quality has been very nice on all leaf items.


The commodity broccoli market is slightly lower. Broccoli available from Canada and Maine as well. Overall, quality has been looking good.


The cauliflower market is steady at the low end for next week. Quality has been good on inbound.


The carrot market is steady on new crop Canada product. Quality has been sharp.


The Celery costs are steady for next week. We are seeing Michigan and Canada product as well. We are seeing good quality on inbound.


The market is slightly higher in California. Quality has been fair/good.


The market on Idaho potatoes remains active and is strong across all sizes with the larger potatoes and #2’s especially strong. We expect this trend to continue for the near term. Quality has been fair to very good on inbound.


The Western onion market is steady on yellows and declining on reds. Quality on onions has been good to very good overall.


The California lemon market is strong across all sizes, but especially on small sizes. Quality has been good overall. There is also some Chilean fruit available. We are seeing fair to good quality over all on Valencia oranges and that market is stronger with schools starting up. The Lime market is stronger for next week with lighter crossings from Mexico.  We are seeing fair to good quality on inbound.


The market is steady at the lower end for next week with cucumbers available in many areas. We are seeing product from New Jersey and Michigan and New York and Canada as well. Quality has been fair to good on recent arrivals.


The green pepper market is steady. New Jersey has fair volume with other areas very light.  Quality has been fair to good.


The round tomato market is strong with supplies in California tight. Supplies are very light on the East coast out of VA/MD.  Quality has been fair to good overall. Grape tomatoes are steady with product availability light overall. Cherries are stronger heading into next week. Both are showing good quality. The Roma market is steady with light supplies crossing from Mexico and fair supplies in California.


Classic Stuffed Peppers


  • 1 pound ground beef
  • 1/2 cup uncooked long grain white rice
  • 1 cup water
  • 6 fresh green bell peppers
  • 2 (8 ounce) cans tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder, salt, and pepper
  • 1 teaspoon Italian seasoning


  • Preheat oven to 350 degrees F.
  • Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
  • Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
  • In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
  • Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.