February 12- February 18, 2017
The lettuce market is active and costs will be higher for next week. We continue to see mostly good quality on inbound.
Romaine and romaine heart markets are moving up as well. Quality has been mostly good. Green leaf and red leaf markets are up a few dollars. Quality has been good overall.
The broccoli market continues to be very active and short. Quality has been good on inbound.
The cauliflower market has moved up a few dollars with fair supplies. Deals are on small sizes. Quality has been very good.
The carrot market out of Canada is steady from last week. Quality has been very good.
The celery market is steady. We are seeing good quality on inbound.
We are seeing mostly good quality on Florida berries and steady costs overall.
The Idaho potato market is steady for next week across all sizes with very nice quality.
The onion market has steadied this week with quality remaining very good.
The California lemon market is about steady overall. 165’s seem in very short supply and cost is up. We are seeing very nice quality. Navel oranges continue to be in short supply, but the market remains steady. The Lime market remains strong for next week. We are seeing good quality on inbound.
The cucumber market has remained steady for next week with no changes. Quality has been very good.
The green pepper market has increased with supplies tightening in Florida. Quality remains good.
The round tomato market is steady. Overall, supplies and demand are light. We are seeing excellent quality. Grape and cherry tomatoes are steady, but are expected to increase. Both are showing good quality. The Roma market is steady with supplies from Mexico and Florida. We are seeing excellent quality across all tomato lines.
Recipe of the Week
Spinach Stuffed Portobello Mushrooms
4 large portobello mushroom caps, stems and gills removed
1 tablespoon reduced-fat Italian salad dressing
1 clove garlic, minced
salt and ground black pepper to taste
1 (10 ounce) bag fresh spinach, chopped
1/4 cup chopped pepperoni
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese, divided
3 tablespoons seasoned bread crumbs, divided
- Preheat oven to 350 degrees F (175 degrees C).
- Brush both sides of each Portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
- Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
- Beat egg, garlic, salt, and black pepper together in a large bowl.
- Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
- Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
- Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.