December 6, 2020 – December 12, 2020
Lettuce markets have come off a lot. Expect steady supplies for the entire week. The weights have picked up, averaging 40-43 pounds with multiple shippers. All value added lettuce items are off escalated pricing. Quality is fair to good.
The Leaf markets are coming off. Although romaine value added items are still escalated. Fringe and tip burn has been minimal with multiple shippers. Quality is fair to good.
Broccoli markets have come off a lot. Supplies continue to improve in all areas and adjusting this market downward. Quality and supplies are both improving. We have seen good quality on recent inbounds.
Cauliflower market are coming off. Supplies are improving in all areas causing this market to go down. Quality has been fair to good.
Carrot market is steady with good supplies. Quality is good on recent inbounds. Snack pack production have reached their limits for coverage and Suppliers are prorating orders.
Celery market is steady with good supplies. Quality has been good.
Strawberry market is coming off. Very light demand and increasing numbers from multiple growing areas are causing the market to decline. Quality has been fair.
Potato market is steady, but freight continues to be an issues causing a small increase to pricing. Quality has been good.
Onion market is steady. Quality has been good.
Navel market is steady with supplies and quality being good. Lime markets are slightly coming off with supplies and quality slowly improving. Lemon market is steady with good quality.
Cucumber markets are slightly coming off. Quality is fair to good.
Pepper markets are steady with quality being good on recent inbounds.
Harvest volumes are light but supply is sufficient for demand. Central Florida is transitioning further south and Mexico will be harvesting new farms in the next couple of weeks. Size is trending smaller and XL fruit is very short. Rounds and Roma tomatoes are down a dollar or two, but grape and cherry tomato pricing has returned to seasonal norms.
Savory Roasted Carrots
Ingredients: •2 pounds carrots •2 tablespoons olive oil •1/2 teaspoon salt •1/4 teaspoon freshly cracked black pepper •1/2 teaspoon paprika •1/2 teaspoon garlic powder •2 teaspoons fresh thyme
Directions: •Preheat the oven to 425 degrees F. Peel all the carrots and cut off the tops. Slice carrots on the diagonal so each piece is about 1/2 inch thick at the widest part. Make sure carrots are all cut around the same size to ensure even roasting. •Add cut carrots to a large sheet pan. Add olive oil, salt, pepper, paprika, and garlic powder. Toss to coat all the carrots. •Spread carrots into 1 even layer and roast in the oven for 10 minutes. Remove from the oven and toss/flip the carrots then return to the oven. Bake for another 8 to 15 minutes, until caramelized and tender. •Remove the carrots from the oven. Toss with thyme and serve.