December 10- December 16, 2017
The lettuce market remains a good value. Quality has been very good on inbound.
Romaine and Romaine hearts are steady. Quality has been mostly good on all Romaine items this week. Green leaf and Red leaf are about steady. Quality has been good on leaf overall.
The commodity broccoli market is lower. Quality has been good on inbound.
The cauliflower is moving up fast with lighter supplies. Quality has been good on inbound.
The carrot market is up just slightly again for next week. We are sourcing great quality product out of Canada.
The celery market is about steady with good quality out of Oxnard California.
Market is steady, but on the strong side. We are now in full swing out of Florida.
The market remains strong for next week. Freight costs are high and trucks are tight. Quality has been very nice.
The Western onion market is strong for next week on all sizes. Transportation costs are high. Quality has been very good.
The California lemon market is strong as demand exceeds supply. We are seeing good quality over all navel oranges The Lime market is steady for next week. Overall, we are seeing fair to good quality on inbound.
The cucumber market is down slightly for next week. Quality and sizing have been very nice.
The green pepper market is strong with limited supplies out of Florida overall quality and sizing has been very nice.
The round tomato market is extremely tight. There is very little product available. Expect high costs and possible supply gaps. We are seeing fair to good quality. The grape tomato market is moving higher with good quality. Cherry tomatoes are strong and very short, but showing good quality. The Roma market is much stronger out of Mexico. Demand is high and quality remains good.
Recipe of the Week
Shrimp with Bacon and Collards
Coarse salt and ground pepper
1 cup long-grain white rice
4 slices bacon, thinly sliced crosswise
1 garlic clove, minced
1 medium yellow onion, diced medium
1 can (28 ounces) diced tomatoes
1 bunch collard greens, center ribs removed, leaves sliced crosswise
2 teaspoons extra-virgin olive oil
1 pound large shrimp, peeled and deveined
Hot-pepper sauce, such as Tabasco, for serving
To prep the collard greens, stack a few leaves, fold them in half lengthwise, and cut out the tough center rib. Then, with the leaves folded, slice crosswise.
In a small saucepan, bring 1 1/2 cups salted water to a boil. Add rice and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove pan from heat and let stand 5 minutes. Fluff rice with a fork.
Meanwhile, in a large skillet, cook bacon, stirring occasionally, over medium until browned and crisp, about 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add garlic and onion to skillet; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 5 minutes. Add tomatoes and collards; season with salt and pepper. Cover and cook until collards are tender, about 10 minutes. Transfer to a medium bowl. Wipe skillet clean.
In skillet, heat oil over medium-high and add shrimp. Season with salt and pepper and cook, undisturbed, 2 minutes. Add collard mixture and cook until shrimp are opaque throughout, 2 minutes. To serve, spoon mixture over rice and top with bacon and a few dashes hot sauce.