December 13- December 19, 2015
Supplies are improving, but are still tight. Costs have come down from the high levels we’ve seen in recent weeks. Quality has been fair to good. Case weights are on the lighter side.
Romaine supplies have improved again this week, and costs are coming down. Green and Red leaf are adjusting down as well. We have seen minor tip and fringe burn on inbound.
The broccoli market is very active, with crowns in especially short supply. Processors are very short on raw product. Quality has been good on inbound.
The cauliflower market remains at historically high levels. Product is very short and we will not meet demand. Quality has been good to very good.
The Eastern loose carrot market has taken a turn upward for next week as supplies in Canada tighten up. Quality remains very good.
The celery market remains high as demand exceeds supply. We are seeing good quality out of California.
Growing regions in California are very light on supplies and quality has been fair to good. We should have our first of the season Florida berries arriving Sunday 12/13.
Idaho potato market has remained steady for next week, although we will see pricing start to rise over the next couple of weeks due to short supplies in product this year.
The yellow onion market has not changed for next week, pretty steady go on the yellow side this year so far. Reds are still high and will remain that way for the near term.
The California lemon market is steady. We have Mexican and Chilean product in stock and the quality is very good. The California navel orange deal is into full swing with good availability and great quality. Lime market is steady to a little higher. Quality has been good overall.
The cucumber market remains very high and extremely tight with quality just fair at best. We hope to see better markets and quality over the next two weeks.
The green pepper market has remained steady for next week. Sizing and quality have gotten much better.
The round tomato market is much stronger for next week, especially on larger fruit. Cherry tomatoes along with Grapes and Romas are also stronger. Quality has been good on inbound. We are expecting an active tomato market for the near term due to recent heavy rains in Florida.
Recipe of the Week
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.