January 22- January 28, 2017
The lettuce market is steady near the bottom and we continue to see good quality on inbound.
Romaine market is about steady. We are seeing mostly good quality on inbound. Romaine hearts are steady for next week. Quality has been mostly good. Green leaf and red leaf markets are about steady with mostly good quality.
The broccoli market is active and short. Quality has been good on inbound.
The cauliflower market has continued to decrease with better supplies. Quality has been very good.
The carrot market is steady with very good quality out of Canada.
The celery market is steady. We have both Florida and California in stock. We are seeing good quality on inbound.
We are seeing mostly good quality on Florida berries and a steady market overall.
The Idaho potato market is up a bit on the smaller sizes for next week deals can be made on the bigger sizes. Freight is up due to road weather issues.
The onion market is moving up quickly due to very bad snow conditions along with some sheds closing and collapsing. Prices have jumped several dollars for next week.
The California lemon market is about steady, with 140 size a little short. We are seeing very nice quality. Navel oranges are in short supply due to prolonged rain in the growing regions. The Lime market is much strong again for next week. We are seeing good quality on inbound.
The cucumber market has remained steady moving into next week, quality has been getting much better.
The green pepper market has also remained steady for next week with good quality and sizing.
The round tomato market is steady from last week. Overall, supplies and demand are light. We are seeing excellent quality. Grape tomatoes are steady and Cherries are much stronger. The Roma market is steady with supplies from Mexico and Florida. We are seeing excellent quality across all tomato lines.
Recipe of the Week
Artichoke Spinach Dip with Roasted Red Bell Peppers
14 ounces canned (or frozen, thawed) artichoke hearts, drained, diced (not marinated)
9 ounces frozen creamed spinach, thawed
1/2 cup finely diced red onion
1/2 cup diced roasted red bell pepper
2 tablespoons jarred pesto sauce
1/3 cup grated Parmesan
2 tablespoons mayonnaise
1 teaspoon freshly cracked black pepper
Preheat a gas or charcoal grill to 350 degrees F.
In a medium mixing bowl, add all the ingredients, except the chips, and mix well. Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil. Put on the grill over indirect heat (350 degrees F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even. Carefully remove from the grill and serve with the chips.
Cook’s Note: The dip can be prepared in advance and kept in the refrigerator until ready to cook. If this is done, please add 10 minutes to the cook time.