February 21- February 27, 2016
The market is steady to declining slightly. We are seeing good quality on inbound.
Romaine, Romaine hearts, green, and red leaf markets are about steady. We are seeing good quality on inbound with very occasional blister/peel on romaine.
The broccoli market is about at bottom with good availability. Crowns are just off the bottom slightly. Quality has been good on inbound.
The cauliflower market has moved lower with great quality.
The Texas carrots have not changed for next week as Georgia still remains on the higher side. We will continue stocking Texas product until Georgia has better quantity and pricing.
The celery market is about steady out of California with supplies improving. We are seeing good quality on inbound. Florida has very limited volume to offer and costs are actually higher than California product.
Growing regions in California, Mexico, and Florida are moving into much better supplies and the market is coming off. Quality is improving.
Idaho potato market is about steady at this time. There are some deals on some #2 and some smaller sizes. Pricing will trend back up in a few weeks.
The yellow onion market has remained down for next week, with some deals on load volume. Overall quality has been only fair the past few weeks.
The California lemon market is steady with great quality fruit. California Navel oranges are in good supply and we are seeing great quality on inbound. Oranges are starting to size up. Smaller oranges are moving up in cost. Lime market is steady to higher with good quality overall.
The cucumber market is steady going into next week; overall we are seeing much improved quality.
The green pepper has gotten even stronger for next week, with very little to purchase and quality being only fair. Nogales has gone up as well with very little to no volume.
The round tomato market is moving slightly lower. Quality has been improving. Cherry tomatoes are in very short supply and costs remain elevated for next week. Grapes are about steady at elevated costs. The Roma market is steady with good supplies and quality from Mexico.
Recipe of the Week
Pasta and White Beans with Broccoli Pesto
Coarse salt and ground pepper
1 bunch broccoli, cut into 1-inch pieces (about 4 cups)
10 ounces short pasta, such as fusilli
5 teaspoons extra-virgin olive oil
1/2 ounce Parmesan, finely grated (1/4 cup), plus more for serving (optional)
1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
1/2 cup packed fresh parsley leaves
1/2 small garlic clove
1 can (15 1/2 ounces) cannellini beans, rinsed and drained
In a large pot of boiling salted water, cook broccoli until tender and bright green, about 4 minutes. With a slotted spoon, transfer broccoli to a food processor. Return water to a boil and cook pasta according to package instructions. Reserve 2 cups pasta water; drain pasta and return to pot.
To food processor, add oil, Parmesan, lemon zest and juice, parsley, and garlic. Puree until smooth, about 2 minutes, scraping down side as needed. Transfer pesto to pot with pasta. Stir to coat, adding enough reserved pasta water to make a creamy sauce. Stir in beans and heat over medium until warmed through. Season with salt and pepper. To serve, sprinkle with Parmesan, if desired.