December 21- December 27, 2014
The Iceberg market is steady at lower levels and supplies are above budget. The weather in Yuma is very warm and is bringing supplies forward. Quality has been good.
California leaf market is steady. We are seeing good quality on inbound.
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 is unsettled and there is a wide range in cost. Quality has been good.
Carrot market is up a few dollars. Availability is winding down out of Canada. Quality has been good.
The celery market remains at higher levels, with some shippers adjusting down slightly. Oxnard is the only growing area at the present time. Quality has been very good.
Strawberry market remains snug, but we expect better supplies out of Florida over the next week or two. Quality has been good overall.
Market is steady. 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 along with the Navel market. The quality is very good. Lime market is steady to lower out of Mexico. Quality has been good overall.
Cucumbers are steady to higher as cool weather in Florida has slowed growth and product is tight.
Pepper market has strengthened due to cooler temperatures. Peppers will be very tight going into next week.
Tomato market is steady on large rounds, and a little softer on smaller fruit. Cherries and grapes are adjusting down with better supplies coming on. Romas are also adjusting down with better crossings from Mexico.
Broccoli Rabe and anise will be higher heading into the holiday week. Red bells and melons are strong along with Raspberries. Green and yellow squash are adjusting down.
Recipe of the Week
California Asparagus Pizza with Red Bell Pepper, Olive and Feta Cheese
1 unbaked pizza dough shell, 12 inches
2/3 cup diced (1/2 inch) bell pepper
1/2 cup chopped onion
1/2 cup chopped Calamata olive
12 ounces fresh California asparagus, trimmed, then blanched
3 ounces Mozzarella cheese, shredded (about 3/4 cup)
3 ounces Feta cheese, crumbled (about 3/4 cup)
On the dough shell, layer in order, red bell pepper, onion, and olive. Arrange asparagus spears, tips toward edge, in a pinwheel fashion over vegetables. Evenly sprinkle with cheeses.
Bake at 500° F degrees until crust and cheese are lightly browned, About 10 minutes.
Fun Facts of the Week
- It takes three years from seed to harvest.
- White asparagus is not genetically induced in any way.
- Sea salt was the asparagus farmer’s original herbicide.