August 6- August 12, 2017

Market Outlook 


The lettuce market is steady to slightly lower with very good availability. Quality remains good.


Romaine is steady along with romaine hearts. Quality has been good on all Romaine items and is a great value.  Both Green leaf and Red leaf are mostly steady and quality has been good overall.


The Broccoli market has softened in the west with regional deals helping to drive 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 leveled off this week with Michigan starting jumbo carrots. Quality has been very good.


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 storage crop is just about done and finishing with only fair quality. New crop Norkotah variety will begin shipping from Idaho next week. Expect a sharp increase in cost.


The onion market remains steady for next week. We are seeing excellent quality on inbound.


The California lemon market remains strong and is very short. We are seeing good quality overall. We will have some Chilean lemons to offer.  Oranges also remain high with limited availability, especially on small fruit. Quality has been good. The Lime market is about steady for next week. Overall, we are seeing good quality on inbound.


The cucumber market is about steady for next week. Quality has been very good on arrivals from New Jersey.


The green pepper market has softened for next week with more product available. Quality has been very good.


The round tomato market is steady 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

Ricotta Pizza with Fresh and Roasted Tomatoes


1 cup whole-milk ricotta

1 cup grated Parmesan (4 ounces)

Salt and pepper

1 large egg, lightly beaten

1 pound pizza dough, thawed if frozen

4 tablespoons olive oil, divided

2 pints cherry or grape tomatoes

1 large tomato, preferably heirloom, cut into half-moons

2 tablespoons fresh oregano leaves, for serving


Step 1

Preheat oven to 500 degrees, with racks in upper and lower thirds. Combine ricotta and Parmesan, season with salt and pepper, and stir in egg. On a baking sheet, drizzle pizza dough with 2 tablespoons oil and stretch or roll into a 16-inch-long oval. Spread ricotta mixture on dough, leaving a 1-inch border.

Step 2

On a rimmed baking sheet, toss cherry tomatoes with remaining 2 tablespoons oil and season with salt and pepper. Bake cherry tomatoes on bottom rack and pizza on top rack until tomatoes are soft and skins have burst, 15 minutes. Remove tomatoes and bake pizza until crust is deep golden brown, about 8 minutes more. Toss cherry tomatoes with sliced tomatoes and season with salt and pepper. Transfer pizza to a cutting board and top with tomato mixture and oregano.