December 27- January 2, 2016
Supplies still remain tight. Yuma has been experiencing cold temperatures overnight resulting in ice in the fields come morning. Shippers are quoting product to have epidermal peel and blistering due to the freeze. Case weights are on the lighter side.
Romaine, green, and red leaf remain relatively unchanged for the week. There was an increase in romaine heart pricing. Similar to lettuce, leaf quality will be suffering from the cool temperatures as well. Expect to see epidermal peel and minor tip burn.
The broccoli market continues to be very active, with crowns in especially short supply. Processors are very short on raw product and have been prorating. Quality has been good on inbound.
The cauliflower market remains at historically high levels. Product is very short and we will not meet demand. Quality has been good to very good.
The Eastern loose carrot market is stronger by a few dollars. Supplies are a little snug, and quality has been very good.
The celery market remains at historically high levels as demand far exceeds supply. Expect this to continue for the next several weeks. We are seeing good quality out of California.
Growing regions in California are very light on supplies and quality has been fair to good. Sizing out of CA has been small. The majority of the strawberries we are selling are out of Florida. Costs are steady heading into next week.
Idaho potato market has remained steady for next week, with good quality.
The yellow onion market is unchanged for next week. Reds are still high and will remain that way for the near term.
The California lemon market is steady. The California navel orange deal is into full swing with good availability and great quality. Lime market is steady.
The cucumber market remains very high and product has also become extremely tight with very little volume at this time, next week looks to be even higher. Quality is just fair at this time.
The green pepper market has remained steady for next week. Quality has been fair to good.
The round tomato market is much stronger for next week, especially on larger fruit. Cherry tomatoes along with grapes and romas are also stronger. Quality has been good on inbound. We are expecting an active tomato market for the near term due to recent heavy rains in Florida.
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.