August 30- September 5, 2015
The Iceberg market is steady at high levels. Quality has been very good on inbound.
Romaine and leaf are steady. We have seen occasional tip burn and mildew on inbound.
The broccoli market is steady to higher with the crown market very strong and short.
The cauliflower market is much higher. Quality has been good to very good.
The Eastern loose carrot market is about steady. Quality has remained very nice with good sizing.
The celery market is still strong, but steady out of California. Both Michigan and Canada have moved up in cost. Quality has been very good.
The berry market is steady for next week. Quality is fair to good only. Customers should be advised to expect to see some bruising on arrival.
Idaho potato market is steady on new crop Idaho potatoes. Smaller sizes along with #2 potatoes are in a demand exceeds supply situation, so cost on those items remains strong.
The yellow onion market is adjusting down on new crop Oregon/Idaho. We expect the red onions to follow.
The California lemon market remains strong, but is easing off with pressure from offshore and Mexico. The orange market is much stronger with small oranges coming up very short. Quality has been good overall. Lime market is steady to up slightly. Quality has been very good.
The market is steady with product available in multiple growing areas. Quality has been good overall.
The green pepper market is steady with nice product arriving from New Jersey, Michigan, and Canada.
The round tomato market is higher with only fair availability on the East coast and California very tight as well. Cherry tomatoes are in very short supply. Grapes are steady. Quality has been good on inbound.
Recipe of the Week
Grilled Lemon-Bay Shrimp
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
32 large shrimp, peeled and deveined (about 1 1/2 pounds)
32 fresh bay leaves
4 large lemons, each cut into 8 wedges
- Combine first 6 ingredients in a large bowl. Add shrimp; toss in mixture to coat. Cover and marinate in refrigerator 10 minutes.
- Place bay leaves and lemon wedges in a large bowl. Coat with cooking spray; toss in mixture to coat.
- Thread 4 lemon wedges, 4 shrimp, and 4 bay leaves alternately onto each of 8 (10-inch) skewers.
- Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until shrimps are done.