January 14- January 20, 2018
The lettuce market is steady for next week. Quality has been very good on inbound.
Romaine and Romaine Hearts are steady. Quality has been mostly good on all Romaine items. Green leaf is stronger with some shippers, and Red leaf is about steady. Quality has been good on leaf overall.
The commodity broccoli market is softer, but still elevated with light supplies overall. Quality has been good on inbound.
The cauliflower is declining sharply with better supplies coming on. Quality has been good on inbound.
The carrot market has continued to climb as Canada continues to tighten up on supplies,
The celery market is about steady with good quality out of Oxnard California.
Market has continued to stay extremely tight due to cold weather and rain in Florida.
The FOB cost has not changed but with the continued trucking issues we are seeing, overall cost is strong, and product is in short supply.
The Western onion market has not changed for next week. Sizing and quality has been good on all inbounds.
The California lemon market is strong as demand exceeds supply. We are seeing good quality over all on navel oranges with small fruit very tight. The Lime market is stronger for next week due to increased freight rates. Overall, we are seeing fair to good quality on inbound.
The cucumber market is steady for next week with mostly good quality on inbound.
The green pepper market is pretty steady, but elevated. Overall, quality has been good.
The round tomato market is adjusting down as Florida growers move into better supplies. We are seeing good quality. The grape tomato market is declining as well with good quality. Cherry tomatoes are declining in cost and showing good quality. The Roma market is declining with supply improving in Florida.
Recipe of the Week
1 large jicama, peeled and finely shredded
1/2 Napa cabbage, finely shredded
2 carrots, shredded
1/2 cup freshly squeezed lime juice
2 tablespoons rice vinegar
2 tablespoons ancho chili powder
2 tablespoons honey
1/2 cup canola oil
Salt and freshly ground black pepper
1/4 cup finely chopped cilantro leaves
Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey, and oil in a medium bowl. Season with salt and pepper, to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.