December 23-December 29, 2018
The lettuce market has been in a steady decline this week. Weather and supply are improving in Yuma and the excessive high costs in recent weeks has curbed demand. Quality has been very good this week.
The Romaine market is also adjusting down. Quality has been very good. The Green and Red leaf market has adjusted down, but remains on the high side. Supply remains short. Quality has been good on leaf overall.
The commodity broccoli market continues to decline. Availability has improved and shippers are no longer pro-rating. Quality has been looking very good.
The cauliflower market has declined further and has hit the bottom with some shippers. Quality has been good on inbound.
The carrot market is steady to slightly higher. Good quality Canada product in stock.
Celery costs remain very high with light availability in Oxnard. We are seeing good quality.
Market is strong for next week with very light supplies overall on California and Florida fruit. Quality has been fair to good on our inbounds.
The market on Idaho potatoes is about steady to a little stronger across all sizes. Quality has been very nice on inbound.
The Western onion market remains steady on yellows and reds for next week. Quality on onions has been good to very good.
The California lemon market is steady to slightly lower with good availability. Quality has been good overall. We are seeing good quality over all on navel oranges and that market is steady. Small fruit is a great value. The Lime market is steady for next week. Overall, we are seeing fair to good quality on inbound.
The market remains on the high side with cool weather and rain in Florida. Light volume from Mexico as well. Quality has been good.
The green pepper market remains strong for next week with a wide range in quality and volume is light. Quality has been fair to good.
The round tomato market is steady with overall very light supply in Florida. 5×6 and larger remain very short. Quality has been good overall. Grape tomatoes are steady/ strong. Cherry tomatoes are steady and showing good quality. The Roma market has declined slightly but remains strong with light availability in Florida and Mexico.
Recipe of the Week
BBQ Chicken Stuffed Zucchini
⅓ cup low sugar ketchup see example
¼ cup apple cider vinegar
2 tsp yellow mustard
1 tsp onion powder
2 Tbsp granulated sugar substitute
¼ tsp liquid smoke see example
2 Tbsp mayonnaise
2 Tbsp red onion, chopped
2 Tbsp fresh cilantro, chopped
¼ cup fresh, raw corn kernels
2 cups shredded cooked chicken
2 large zucchini
½ cup Monterrey Jack cheese, shredded
In a medium bowl, whisk together the ketchup, cider vinegar, mustard, onion powder, sweetener, liquid smoke and mayonnaise. Stir in the red onion, cilantro, and corn kernels. Add the shredded chicken and mix thoroughly until fully combined.
Cut the zucchini in half lengthwise and scoop out the center portion, leaving about ½ thick walls on the sides. Season with salt and pepper, then microwave on high for 3 minutes, or until slightly softened.
Stuff the zucchini with equal amounts of the BBQ chicken mixture and place on a cookie sheet. Sprinkle with the shredded cheese.
Bake at 375 degrees (F) for 20 minutes, or until the cheese has melted and they are heated through.
Note: If you like your zucchini really soft, you can either microwave them longer before filling, or bake them longer after filling. Test with a fork until your desired softness is reached, just be aware if you cook them too long they will be difficult to handle and serve.