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December 24- December 30, 2017

Market Outlook  


The lettuce market is trading just off the bottom and is a pretty good value. Quality has been very good on inbound.


Romaine is steady. Romaine hearts are strong with retail holiday demand. Quality has been mostly good on all Romaine items. Green leaf and Red leaf are about steady. Quality has been good on leaf overall.


The commodity broccoli market is much stronger with very light supplies. Quality has been good on inbound.


The cauliflower is remains strong with lighter supplies and big holiday demand. Quality has been good on inbound.


The carrot market is up slightly moving into the holidays. Quality and sizing have been good.


The celery market is about steady with good quality out of Oxnard California.


Market is steady, but on the strong side. We are now in full swing out of Florida with good quality fruit.


The market is steady, but strong. High transportation costs are contributing to a tight market overall.


The Western onion market will stay very strong for next week on all sizes. Transportation costs keep moving up. Quality has been very good.


The California lemon market is strong as demand exceeds supply. We are seeing good quality over all on navel oranges with small fruit very tight. The Lime market is steady for next week. Overall, we are seeing fair to good quality on inbound.


The cucumber market is stronger with cooler temperatures holding product back. We are seeing fair to good quality.


The green pepper market has leveled off as we move into next week with good quality product in house.


The round tomato market is extremely tight. Supply is just starting to improve. Costs remain high. We are seeing fair to good quality. The grape tomato market is higher with good quality. Cherry tomatoes are strong and very short, but showing good quality. The Roma market is strong out of Mexico. Demand is high and quality remains good. Romas supply improving in Florida.


Recipe of the Week

Broccoli Rabe Stuffed Chicken with Tomato Sauce


4 skinless chicken breast halves
2 bunches Andy Boy broccoli rabe, trimmed
4 slices prosciutto
6 sun-dried tomato halves, julienned
1 small shallot, minced
2 garlic cloves, minced
1/2 C olive oil
2 C homemade or jarred tomato sauce
2 T capers finely chopped
1/3 C sliced Italian olives
2 T finely chopped Italian parsley
Salt and freshly ground parsley


Preheat oven to 350 degrees.

Heat up 2 T olive oil in a large pan over medium heat. Sauté Andy Boy broccoli rabe, along with shallots, garlic and sun-dried tomatoes. Season with salt and pepper.

Pound chicken breast (skin side down) until flat. Top with prosciutto and add 1/8 of the broccoli rabe mixture. Roll up and tie. Brown in 2 T of olive oil and then bake for 25 minutes or until done. Let set.

Warm the tomato sauce and add the capers and olives. To serve, Spoon 4 T sauce onto plate. Make a bed of broccoli rabe mixture and set sliced chicken breast on top.
Sprinkle with chopped parsley.