December 31- January 6, 2018
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 remain on the strong side 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 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 a few dollars as the jumbo market has gotten very tight. Quality remains good.
The celery market is about steady with good quality out of Oxnard California.
Market is steady with good quality on product out of Florida.
The market is steady, and continues to stay strong on all sizes. Quality has been good overall.
The Western onion market has also remained very strong through the holidays with transportation costs playing a big part in the strong market.
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 as continued to stay strong through the holidays due to cooler weather. Quality has been good.
The green pepper market has declined slightly and we are seeing good quality.
The round tomato market remains high, but is beginning to soften as Florida growers move into better supplies. Supply is just starting to improve. We are seeing good quality. The grape tomato market is steady but high 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
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.