December 20- December 26, 2015
Supplies still remain tight. Yuma has been experiencing cool temperatures in the morning causing product to freeze. Shippers are quoting product to have epidermal peel and blistering due to the freeze. Case weights are on the lighter side.
Romaine, green and red leaf are relatively unchanged for the week. There was an increase in romaine heart pricing. Similar to lettuce, leaf quality will be suffering from the cool temperatures as well. Expect to see epidermal peel and minor tip burn.
The broccoli market continues to be very active, with crowns in especially short supply. Processors are very short on raw product and have been prorating. 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 remained on the higher side for next week. Supplies are a little snug but there are no major issues reported at this time.
The celery market remains high as demand exceeds supply. Expect this to continue for the next several weeks. We are seeing good quality out of California.
Growing regions in California are very light on supplies and quality has been fair to good. Sizing out of CA has been small. The majority of the strawberries we are selling are out of Florida. Prices continue to fall as Florida gets further into their season.
Idaho potato market has remained steady for next week. Shippers are anticipating 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 is unchanged for next week. Reds are still high and will remain that way for the near term.
The California lemon market is steady. Mexican and Chilean product will be finishing up for the season. The California navel orange deal is into full swing with good availability and great quality. Lime market is unchanged from last week.
The cucumber market remains very high and product has also become extremely tight with very little volume at this time, next week looks to be even higher.
The green pepper market has remained steady for next week. Sizing and quality have been a concern for next week. Quality has been fair to good.
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
Roasted Beet, Peach and Goat Cheese Salad
2 beets, scrubbed
1 bunch mache (lamb’s lettuce), rinsed and dried
1 bunch arugula, rinsed and dried
2 fresh peaches – peeled, pitted, and sliced
2 shallots, chopped
1/4 cup pistachio nuts, chopped
1 (4 ounce) package goat cheese, crumbled
1/4 cup walnut oil
2 tablespoons balsamic vinegar
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.