January 21- January 27, 2018

Market Outlook  


The lettuce market is off just slightly for next week. Quality has been very good on inbound.


Romaine is steady and Romaine Heart market is a little softer. Quality has been mostly good on all Romaine items. Green leaf is steady overall– stronger with some shippers. Red leaf is about steady. Quality has been good on leaf overall.


The commodity broccoli market is much lower with good supplies and quality is looking good.


The cauliflower is lower again for next week with better supplies coming on. Quality has been good on inbound.


The carrot market has continued to move up. we are seeing very limited supply in Canada and Mexico.


The celery market is about steady with good quality out of Oxnard California.


Market will be lower for next week as berries have loosened up with warmer weather this past week in Florida.


The FOB cost has not changed for next week but trucks have still been a major factor with cost and on time arrivals.


The Western onion market is steady has she can be with high freight costs keeping the market elevated.


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 steady for next week. Freight remains high. Overall, we are seeing fair to good quality on inbound.


The cucumber market is steady but quality has only been fair to good.


The green pepper market also pretty steady. Quality has been fair to good with offgrade dominating the overall supply.


The round tomato market continues 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

Almost Famous Bloomin Onion

1 Super Colossal Onion

2 1/2 cups all-purpose flour

1 teaspoon cayenne pepper

2 tablespoons paprika

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

Freshly ground black pepper

2 large eggs

1 cup whole milk

1 gallon soy or corn oil

Kosher salt

Slice the onion.Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.

Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the “petals.” Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.

Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.

Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels