December 30- January 5, 2019
The lettuce market hit bottom and is now back up a few dollars. Supply is tighter with freezing temps and lettuce ice in the morning. Quality has been very good this week.
The Romaine market is steady. 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 has leveled off. Availability has improved and shippers are no longer pro-rating. Quality has been looking very good.
The cauliflower market is trading just off the bottom with most shippers. Quality has been good on inbound.
The carrot market is steady to slightly higher. Good quality Canada product in stock.
Celery costs have started to ease, but remain high with light availability in Oxnard. We are seeing good quality.
Market remains 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 again 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 has declined with more product available in both Florida and Mexico. Quality has been very good especially on Mexican arrivals.
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 along with Cherry tomatoes and both are showing good quality. The Roma market has declined further with better availability in Florida and Mexico.
Recipe of the Week
California Asparagus Pizza with Red Bell Pepper, Olive and Feta Cheese
1 unbaked pizza dough shell, 12 inches
2/3 cup diced (1/2 inch) bell pepper
1/2 cup chopped onion
1/2 cup chopped Calamata olive
12 ounces fresh California asparagus, trimmed, then blanched
3 ounces Mozzarella cheese, shredded (about 3/4 cup)
3 ounces Feta cheese, crumbled (about 3/4 cup)
On the dough shell, layer in order, red bell pepper, onion, and olive. Arrange asparagus spears, tips toward edge, in a pinwheel fashion over vegetables. Evenly sprinkle with cheeses.
Bake at 500° F degrees until crust and cheese are lightly browned, About 10 minutes.