February 15- February 21, 2015
The warm weather trend continues in Yuma bringing supplies forward and forcing markets down. Lack of demand from the East Coast is also helping to lower markets. Overall, quality has remained good considering the weather challenges in Yuma. Shippers are advising that we will likely see some blister and epidermal peel on arrival.
California leaf market is adjusting down. Overall, quality has been good. We are seeing some blister, tip and fringe burn on inbound.
The broccoli market is at or near bottom. Most shippers feel this will be short lived as forecasts drop in coming weeks. Quality has been very good.
The cauliflower market is firming up. Quality has been good to very good.
Carrot market has not changed much, pretty steady go coming out of Texas, Georgia still trying to get going with some volume.
The celery market is steady on Eastern product. Western product is mostly steady to lower. Quality has been very good.
Strawberry market has been steady go this week with not much changes, market may turn around depending on weather this weekend.
Market has come off again going into next week, overall product has been very good.
The market on onions has gone as low as they will at this point, quality has been good and plenty of product for now.
The California lemon market is steady. 165’s and smaller fruit remain higher as the harvest is sizing larger. The Navel market is steady with very nice fruit. Lime market is much stronger as Mexico shippers are holding back product to force market up. Quality has been good overall.
Cucumbers have taken a jump going into next week as cold weather moves in down south, product a little on the snug side.
The Green pepper market also has taken a jump this week, cold weather due this weekend may create a shortage next week.
The round tomato market is steady ion smaller fruit and up slightly on larger fruit. Grapes and cherries are very tight in Florida and the market is higher for next week. Romas are steady with product out of Florida and Mexico.
Brussels sprouts are very tight at shipping point and cost is high.
Very cold weather is expected if Florida in the coming days and this could turn the Eastern vegetable markets around quickly.
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.