December 14- December 20, 2014
The Iceberg market is lower as shippers move into better supplies. The weather in Yuma is very warm and is bringing supplies forward. Quality has been good and weights are improving.
California leaf market continues to adjust down with supplies coming on in Yuma. We are seeing minor fringe and tip burn on inbound mainly on romaine.
Broccoli market is steady to higher depending on shipper. The market will be moving up for the upcoming holidays. Quality is very good out of Yuma.
The cauliflower market remains very strong and we do not see the situation changing in the near term. Shippers are short and pro-rating orders. Quality has been good.
Carrot market is steady for next week. Availability is winding down out of Canada. Quality has been good.
The celery market remains very strong with shippers just meeting demand and selling out daily. Oxnard is the only growing area at the present time. Quality has been very good.
Strawberry market is tight. Oxnard is expecting very cool temperatures and heavy rain which will likely bring that are to an end for the season. Florida berries are starting in a very small way, and supplies should improve as we move into the next few weeks.
Market is up again slightly on new crop Burbanks. Quality is very good. Trucks are very tight and freight rates are at a premium.
The market is steady going into next week. Product is plentiful and quality has been very nice. Freight out of Oregon/Idaho has been extremely difficult.
The California lemon market is steady with good quality reported at shipping point. Navels are in full swing. The crop is sizing up on the small side this season with big fruit bringing higher $$. Quality is very good. Lime market is steady with light crossings from Mexico. Quality has been good overall.
Market on cucumbers has gone up for next week due to very cool weather in Florida. Low temperatures has slowed growth and product is tight.
Pepper market has also strengthened due to cooler temperatures. Peppers will be very tight going into next week.
Tomato market is steady on rounds. Cherries and grapes are adjusting down with better supplies coming on. Romas are still bringing a premium.
**Red peppers are very short and the market is active. Melons are very tight as containers from South America have been delayed reaching port. Green and yellow squash availability is tight and cost is firm.
Recipe of the Week
1 head of Romanesco
3 tablespoons extra virgin olive oil
2 tablespoons shredded Pecorino Romano cheese
⅛ teaspoon salt
15 turns fresh ground pepper
Hot paprika or red pepper flakes (optional)
Preheat oven to 400°F and line baking sheet with parchment paper or nonstick spray.
Take a deep breath as you realize you are going to actually eat this spiky, alien looking vegetable. It’s going to be okay.
Cut off Romanesco florets (as you would broccoli or cauliflower) and place in a medium size bowl.
Season with salt, pepper.
If you are using the hot paprika or red pepper flakes, lightly sprinkle them to taste over the top – I used the paprika. (You don’t need a lot unless you really want it spicy).
Add olive oil and 1 tablespoon of the Pecorino Romano and toss to coat.
Lay Romanesco in single layer on baking sheet and bake for 20 minutes, turning once at the halfway point.
Sprinkle remaining shredded Pecorino Romano over the top just before serving.
Fun Facts of the Week
- its nicknamed the Broccoflower
- it is called the romanesco cabbage in Italy
- There was and ancient theory that this vegetable was dropped out of the sky by an alien spaceship