December 4- December 10, 2016
The lettuce market is steady and we continue to see good quality on new crop out of Yuma Arizona
Romaine market is about steady. We are seeing mostly good quality on inbound. Romaine hearts have cleaned up and are moving up slightly. Quality has been mostly good with an occasional pink rib. Green leaf and red leaf markets are about steady, with mostly good quality.
The broccoli market is steady. Quality has been good on inbound.
The cauliflower market has tightened considerably and costs will be much higher for next week. Quality has been very good.
The carrot market is steady with great quality out of Canada.
The celery market has declined after the Thanksgiving pull and has leveled off. We are seeing good quality on inbound.
Markets remain elevated. Demand exceeds supply. We are seeing fair to good quality on inbound, with some bruising and an occasional soft berry. Florida has started in a small way.
The Idaho potato market had very little change this week and we are seeing good quality on inbound.
The onion market remains depressed and quality has been very good.
The California lemon market is steady from last week and seems to have settled in. We have good quality Mexican fruit available, with steady costs. Mexico is done shipping and we will transition to California. Navel oranges are in good supply, and markets are about steady. Large navels are commanding higher costs. The Lime market is declining. We are seeing good quality on inbound.
The cucumber market had very little change with plenty of product moving from Florida.
The green pepper market is depressed and quality has been very good.
The round tomato market is steady along with grape tomatoes. Cherries are adjusting down. The Roma market is steady with supplies from Mexico and Florida. We are seeing excellent quality across all tomato lines.
Recipe of the Week
Coarse salt and ground pepper
1 cup long-grain white rice
4 slices bacon, thinly sliced crosswise
1 garlic clove, minced
1 medium yellow onion, diced medium
1 can (28 ounces) diced tomatoes
1 bunch collard greens, center ribs removed, leaves sliced crosswise
2 teaspoons extra-virgin olive oil
1 pound large shrimp, peeled and deveined
Hot-pepper sauce, such as Tabasco, for serving
To prep the collard greens, stack a few leaves, fold them in half lengthwise, and cut out the tough center rib. Then, with the leaves folded, slice crosswise.
In a small saucepan, bring 1 1/2 cups salted water to a boil. Add rice and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove pan from heat and let stand 5 minutes. Fluff rice with a fork.
Meanwhile, in a large skillet, cook bacon, stirring occasionally, over medium until browned and crisp, about 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add garlic and onion to skillet; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 5 minutes. Add tomatoes and collards; season with salt and pepper. Cover and cook until collards are tender, about 10 minutes. Transfer to a medium bowl. Wipe skillet clean.
In skillet, heat oil over medium-high and add shrimp. Season with salt and pepper and cook, undisturbed, 2 minutes. Add collard mixture and cook until shrimp are opaque throughout, 2 minutes. To serve, spoon mixture over rice and top with bacon and a few dashes hot sauce.