February 28- March 5, 2016
The market is about at the bottom with an abundance of supplies this week. We are seeing good quality on inbound.
Romaine, Romaine hearts, green, and red leaf markets are lower as well. 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, we will continue buying Mexican product at this time overall quality and sizing has been very nice.
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 is not a good buy at this time.
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. Some deals on smaller sizes along with #2’s.
The yellow onion market has remained the same for next week, we anticipate onions getting stronger again as we move into March, but overall pricing is stable at this time.
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 has started to gain some strength again, with supplies in short demand again we see pricing creep up some. Quality has been improving with the Honduras crop.
The green pepper market has stayed strong for next week, and quality has been much better.
The round tomato market is steady. Quality is fair to good. Cherry tomatoes are in very short supply and costs remain elevated for next week. Grapes tomato market has moved lower with better supplies. The Roma market is steady to higher by $1-$2 with good supplies and quality from Mexico.
Recipe of the Week
Spinach Linguine With Walnut-Arugula Pesto
2 small garlic cloves
3 ounces walnut pieces (about 3/4 cup), toasted and cooled
4 ounces arugula, trimmed and roughly chopped
1/2 teaspoon coarse salt
1 ounce Parmesan cheese, finely grated (about 1/3 cup)
1 pound spinach linguine
3 teaspoons extra-virgin olive oil
Freshly ground pepper
In the bowl of a food processor fitted with the metal blade, pulse garlic until very finely chopped. Add walnut pieces and arugula; process until a coarse paste forms, about 5 seconds. Transfer to a serving bowl. Stir in the salt and Parmesan cheese, and set aside.
Bring a large pot of water to a boil. Add linguine, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, and immediately add to bowl with walnut-arugula mixture. Drizzle with the oil, and season with pepper. Toss thoroughly until coated evenly. Serve immediately