Lettuce: 

The lettuce market is off a few dollars from last week and is trading at the lower end. Very good supplies available in Yuma. Overall, we are seeing good condition on arrival.

Leaf: 

Costs on Romaine and Romaine hearts have come off a few dollars heading into next week. The Green and Red leaf markets are also lower for next week. Quality has been good on inbound.

Broccoli:

The commodity broccoli market is steady at the lower end for next week and a very good value.

Overall, quality has been looking good.

Cauliflower:

The cauliflower market is up a few dollars for next week. 

Quality has been good on arrival

Carrots:

The carrot market is up just slightly for next week and remains a good value. Canada quality has been sharp.

Celery:

Celery costs are steady to just a little lower for next week.  

We are seeing good quality on inbound.

Strawberries: 

The market remains active and short on supply heading into next week. Product is very short in all growing areas. Quality has been fair.

Potatoes:

The market on Idaho potatoes remains strong and #2 potatoes remain in very short supply. Product is extremely tight and shippers are slow to get product out. Freight rates remain elevated with holiday demand. Quality has been good on inbound.

Onions:

The Western onion market is a little stronger on both yellows and reds. Quality on onions has been good to very good on inbound.

Citrus

The California lemon market is steady to lower and supply is in good shape Quality has been good overall. We have Mexican fruit available in some sizes. We are seeing good quality on new crop Navel oranges. The Lime market is up slightly for next week.  We are seeing fair to good quality on inbound.

Cucumbers:

The cucumber market remains elevated for next week. Quality has been good to very good on recent arrivals.

Peppers:

The green pepper market is just a little lower heading into next week.  Quality has been sharp on recent arrivals from the south.

Tomatoes:

The round tomato market remains very high for next week with very light availability. We are struggling to source enough tomatoes to meet demand.  Quality has been good to very good overall. Grape tomatoes are stronger. Cherries are also stronger heading into next week. Both are showing good quality. The Roma market is stronger with supplies from Mexico and Florida very light in volume.

RECIPE OF THE WEEK

Orange Chicken

Ingredients

• 2 boneless, skinless chicken breasts cut into 1″ cubes
• 3 tablespoons corn starch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup fresh squeezed orange juice
• 1/2 cup orange marmalade
• 1/3 cup low sodium chicken broth
• 3 tablespoons soy sauce
• 2 tablespoons corn starch
• 1 tablespoon white vinegar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 pinch red pepper flakes

Instructions

• Place chicken pieces in a large bowl and add 3 tablespoons corn starch, salt and pepper. Stir to coat.
• Heat a large pan over high heat and add oil.
• Add chicken to the pan and cook over high heat, turning once, just until browned, about 2 minutes per side.
• Meanwhile, make the sauce. Whisk together the marmalade, juice, chicken broth, soy sauce, 2 tablespoons corn starch, vinegar, garlic, ginger, and pepper flakes.
• Once chicken is browned, reduce heat to medium and add the sauce. Cook and stir until sauce has thickened and chicken is cooked through (165 degrees F minimum), about 10 minutes.
• Serve over rice as desired.