December 25- December 31, 2016
The lettuce market is steady near the bottom and we continue to see good quality on inbound.
Romaine market is about steady. We are seeing mostly good quality on inbound. Romaine hearts are steady to a bit lower depending on shipper. Quality has been mostly good. Green leaf and red leaf markets are about steady with mostly good quality.
The broccoli market is steady to off a few dollars. Quality has been good on inbound.
The cauliflower market has started to decline, but remains elevated. Quality has been very good.
The carrot market has remained steady with very nice quality out of Canada.
The celery market is steady. We are seeing good quality on inbound.
We are seeing nice quality and a declining market on strawberries out of Florida.
The Idaho potato market has not changed moving into the holidays. Quality has been very good.
The onion market remains down, quality has been good and no changes for next week.
The California lemon market is steady with very nice quality. Navel oranges are in good supply, and markets are about steady. Large navels are commanding higher costs. The Lime market is stronger again for next week. We are seeing good quality on inbound.
The cucumber market has remained steady for next week, quality has only been fair to good.
The green pepper market has remained steady for this week and into next. Quality remains very good.
The round tomato market has hit bottom moving into next week and we are seeing excellent quality. Grape tomatoes are steady at lower levels and Cherries are up slightly. The Roma market is steady with supplies from Mexico and Florida. We are seeing excellent quality across all tomato lines.
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.