August 4 – August 10, 2019
The Iceberg lettuce market is a good value as supplies exceed demand. Supplies are in good shape for the near term, but markets are expected to move up. Quality has been very nice on inbound.
The romaine market remains at lower levels with pressure from regional growing areas. Romaine hearts are lower. Green leaf markets are steady to lower. Red leaf remains a good value. We have seen minor tip/ fringe burn on romaine on some lots on inbound.
The commodity broccoli market is slightly higher. We will see broccoli starting in Canada and Maine as well. Overall, quality has been looking very good.
The cauliflower market is up several dollars for next week. Quality has been good on inbound.
The carrot market is steady /strong for next week. Supplies remain light in all areas. Canada just getting started. Quality is fair to good.
The Celery costs are steady for next week. We are seeing new crop Michigan and Canada product as well. We are seeing good quality on inbound.
The market is steady to slightly lower with better supplies on quality fruit in California. Quality has been good on recent arrivals.
The market on Idaho potatoes remains active and is strengthening across all sizes with the larger potatoes especially strong. We expect this trend to continue for the near term until new crop potatoes become available in mid to late August. Quality has been good to very good on inbound.
The Western onion market is very active and remains short on yellows and reds for next week. 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. We are seeing good quality over all on Valencia oranges and that market is steady. The Lime market is steady to stronger for next week with lighter crossings from Mexico. We are seeing fair to good quality on inbound.
The market is steady to lower for next week with cucumbers available in many areas. We are seeing product from New Jersey and Michigan and New York is just underway. Quality has been fair to good on recent arrivals.
The green pepper market is steady to slightly higher. New Jersey has fair volume with other areas very light. Quality has been fair to good.
The round tomato market is just slightly stronger with pretty good supplies in California. Supplies are very light on the East coast out of VA/MD. Quality has been fair to good overall. Grape tomatoes are lower with product availability improving. Cherries are steady heading into next week. Both are showing good quality. The Roma market is steady to slightly higher with light supplies crossing from Mexico and fair supplies in California.
RECIPE OF THE WEEK
Strawberry-Lemon Shortbread Bars
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 teaspoon lemon zest, divided
- 3/4 cup cold butter
- 2 (8-oz.) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 cup crushed strawberries
- Preheat oven to 350°. Stir together flour, powdered sugar, and 1/2 tsp. lemon zest in a medium bowl; cut in butter with a pastry blender until crumbly. Press mixture onto bottom of a lightly greased 13- x 9-inch pan.
- Bake at 350° for 20 to 22 minutes or until lightly browned.
- Meanwhile, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Stir in fresh lemon juice and remaining 1/4 tsp. lemon zest, beating well.
- Spread strawberries over shortbread. Pour cream cheese mixture over preserves, spreading to edges. Bake 28 to 32 more minutes or until set. Let cool 1 hour on a wire rack. Cover and chill 4 to 8 hours. Cut into bars.