February 14th – February 20th, 2021
Lettuce markets are steady at the bottom. Quality is good.
The Leaf markets are steady at the bottom overall. Quality is good.
Broccoli markets are steady with plenty of supplies. Quality is good.
Cauliflower markets are steady. Expect to see excessive yellowing.
Carrot markets for Cello and Loose are steady. Quality is good on recent inbounds. Snack packs are very short.
Celery market continues to come down. The value added side with sticks as well as diced product has been better this week in availability, but there is still a limit for orders. Quality is good.
Strawberry markets are lightening up a bit with better weather in the south. Quality may become an issue as there are reports of disease in the fields.
Potatomarket has been steady, truck rates have dropped a little. Quality has been good.
Onion market is holding steady out west. Eastern onions are coming to an end. Quality has been good.
Orange market is steady. We’re seeing better supplies this week, but small size market is holding firm. Lemon market is slightly up. The lime market is getting active with current production wrapping up for the season. We can expect lower supplies in February. Overall quality is good.
Cucumber market will be tight especially on supers with lower than expected harvest in Honduras and Mexico. Quality has been good.
Green peppers market is coming off with good volumes and less demand. Quality has been good.
Demand is fairly light sending the market lower while harvest continue to improve this month. Mexico is in full swing and the warm weather in growing regions is promoting affordable markets through the beginning of March. Florida has been dealing with cold temperatures and scattered rains which has slowed harvest and reduced volume for the duration of February. Western Pricing is near or at the price floor. Florida is having to adjust pricing to compete with western markets. This trend is expected to continue the rest of the month. Quality is good from both regions at this time.
Ingredients: •1 onion •2 carrots •1 celery stick •5 garlic cloves •1 zucchini squash •1/4 cup olive oil •2 tablespoons tomato paste •1 quart vegetable broth •28-ounce can diced fire roasted tomatoes •1 cup water •1 bay leaf •1 15-ounce can cannellini beans •1/2 teaspoon each oregano and thyme •1 1/4 teaspoon salt •3/4 cup pasta shells or spirals •3 cups baby kale (or spinach) •Fresh ground black pepper •Fresh parsley (for garnish)
Directions: •Peel and small dice the onion and carrots. Small dice the celery. Mince the garlic. Small dice the zucchini. •In a large pot heat the olive oil over medium high heat. Add the onion, carrots, celery and tomato paste, and cook for 5 to 6 minutes. Add the garlic and cook for another minute. •Add the vegetable broth, tomatoes and juices, water, zucchini, bay leaf, white beans, oregano, thyme, and 1 teaspoon kosher salt. Bring it to a simmer, then cook 10 minutes on medium low. •Add the pasta and cook until pasta is just al dente, about 8 to 10 minutes. Turn off the heat and stir in the greens for a few seconds until wilted. •Remove the bay leaf. Add the remaining 1/4 teaspoon salt. Taste and add fresh ground black pepper and more salt to taste. Garnish with chopped parsley.