December 3- December 9, 2017
The lettuce market remains at the bottom. Great value.The Yuma season is underway. Quality has been good on inbound.
Romaine and Romaine hearts are steady. Quality has been mostly good on all Romaine items this week. Green leaf and Red leaf are about steady. Quality has been good on leaf overall.
The commodity broccoli market is lower out of California for next week.Quality has been good on inbound.
The cauliflower is much lower with better supplies. Quality has been good on inbound.
The carrot market is up just slightly again for next week. We are sourcing great quality product out of Canada.
The celery market is adjusting down with good quality out of Oxnard California.
Market is strong for next week. Overall, quality is only fair to good out of California. We will have our first of the season Florida berries arriving 12/3 or 12/4.
The Idaho market remains strong for next week, freight costs are high and trucks are tight. Quality has been very nice.
The Western onion market is strong for next week on all sizes. Transportation costs are high. Quality has been very good.
The California lemon market is strong as demand exceeds supply. We are seeing good quality overall. We have California navel oranges in stock with availability improving The Lime market is a little stronger for next week. Overall, we are seeing fair to good quality on inbound.
The cucumber market is steady for next week. Quality has been good.
The green pepper market is strong with limited supplies out of Florida. Quality has been good overall.
The round tomato market is very strong with very light supplies on the East coast. We expect a strong market for at least the next few weeks and possible supply gaps. We are seeing mostly good quality. The grape tomato market is lower, with good quality. Cherry tomatoes are strong and very short, but showing good quality. The Roma market is much stronger out of Mexico. Demand is high and quality remains good.
Recipe of the Week
Pomegranate Hazelnut Salad with Maple Bacon Dressing
FOR THE SALAD:
8 cups Mixed Greens
12 slices Bacon, cooked and crumbled
¾ cups Chopped, Toasted Hazelnuts
1 whole Pomegranate, Peeled And Arils Removed
FOR THE DRESSING:
3 Tablespoons Warm Bacon Grease (reserved From Cooking The Bacon)
2 Tablespoons Maple Syrup
2 Tablespoons Balsamic Vinegar
Salt And Pepper, to taste
Toss all ingredients for the salad together in a bowl.
Place all ingredients for the dressing into a small jar and shake until combined. Pour dressing over salad, toss and serve immediately.