August 27- September 2, 2017
The lettuce market is up again slightly from last week. Quality remains very good.
Romaine and romaine hearts are about steady. 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 remains 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 just slightly off from last week. Quality has been good on inbound.
The carrot market is steady for next week. Quality and sizing have been very good.
The celery market is steady to lower with good quality out of California. Also have Michigan and Canada product to offer.
Market is higher with limited supplies of good quality fruit. Overall, quality only fair to good. We are seeing some minor bruising and an occasional soft berry.
The Idaho market has remained steady for next week. I think we will see potatoes start to come off in about two weeks. Quality very nice so far on the new crop.
The onion market has not changed for next week. We are wrapping up New Mexico shipments and expect to transition to Idaho/ Oregon new crop next week.
The California lemon market is steady with pressure from imports. We are seeing good quality overall. We have Chilean lemons to offer that are really sharp. Oranges remain high with limited availability, especially on small fruit 113/138. Quality has been good. The Lime market remains elevated for next week as the growing region in Mexico was hit with Hurricane Franklin. Overall, we are seeing good quality on inbound.
The cucumber market should remain steady into next week, with good quality and availability from multiple growing areas.
The green pepper market is on the weaker side for next week. Sizing and quality has been very nice over the past few weeks.
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 and 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
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.