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January 19, 2020 – January 25, 2020


The lettuce market remains very active and product is short for next week. Shippers are holding to averages and pro-rating. Costs will be higher again. Overall, we are seeing good condition on arrival.


Costs on Romaine and Romaine hearts are slightly higher heading into next week. The Green and Red leaf markets are up significantly for next week. Quality has been good on inbound.


The commodity broccoli market is active and costs remain high. Overall, quality has been looking very good.


The cauliflower market is stronger for next week.  Quality has been good on arrival


The carrot market is steady heading into next week and remains a good value. Canada quality has been sharp.


Celery costs are steady for next week.  We are seeing good quality on inbound.


Berries will be higher for next week and availability will be tight.  Quality has been fair to good only.


The market on Idaho potatoes remains strong. Product is generally tight and demand is high. Freight rates are higher and trucks are very short.  Quality has been good on inbound.


The Western onion market is stronger on both yellows and reds. Freight costs remain elevated. Quality on onions has been good to very good on inbound.


The California lemon market is steady and supply is in pretty good shape. Quality has been good overall. We are seeing good quality on Navel oranges. The Lime market is a little lower for next week.  We are seeing fair to good quality on inbound.


The cucumber market remains high for next week. Quality has been only fair on recent arrivals.


The green pepper market is steady/ high for next week and product is very short.  Quality has been nice on recent arrivals.


The round tomato market remains very high for next week with very light availability. We are struggling to source enough tomatoes to meet demand.  Quality has been good to very good overall. The Grape tomato market is about steady. Cherries are strong heading into next week. Both are showing good quality. The Roma market has declined with supplies from Mexico and Florida improving slightly.


Asparagus Carbonara


  • 4 ounces pancetta, cut into small dice
  • 1 pound thin asparagus, trimmed and cut crosswise into 2-inch pieces
  • 2 large egg yolks, lightly beaten
  • 1/2 tablespoon unsalted butter
  • 3 tablespoons finely grated Parmesan cheese
  • Fine sea salt
  • 1/4 teaspoon freshly ground black pepper


  • Heat a large skillet over moderately high heat. Add the pancetta and cook, stirring occasionally, until crisp, 3 to 5 minutes. Drain off the excess fat, leaving just enough to coat the skillet.
  • Add the asparagus and 2 tablespoons of water and cook over moderately high heat until the asparagus is crisp-tender, 2 to 4 minutes.
  • Remove the skillet from the heat and immediately add the egg yolks and butter to the skillet. Cook, tossing, until the butter is melted. Toss in the Paemesan and season with salt and the pepper. Transfer to a bowl and serve right away.