January 24th – January 30th, 2021
Lettuce markets are steady. Cold weather in the Yuma region has caused for a few defects. Slight pinking and outer leaf freeze damage have been reported upon arrivals. The weights are averaging 39-44 pounds. Quality is fair to good.
The Leaf markets are steady besides Red leaf, that market is active. Cool weather in the Yuma region has caused for blister and peel to be seen on romaine as well as green and red leaf. Quality is fair to good.
Broccoli markets are steady. Quality is good.
Cauliflower markets are steady. Quality is good.
Carrot markets for Cello and Loose are steady. Quality is good on recent inbounds. Snack packs are very short and will be out for the next few weeks.
Celery markets are coming off slowly. Demand continues to exceed supplies but not as extreme as last week. Processors continue to struggle on value added production due to the limited availability of long stalks used in the processing plants. The weather has played havoc on the production schedule this year with this commodity. Processed celery items will be a challenge for the next two weeks, minimum.
Strawberry markets remain tight for now but we are expecting better supply next week with warmer weather this weekend into next week.
Potatomarket is steady, freight has started to come down a bit. Freight may become an issue again with the USDA program starting. Quality has been good.
Onion market is holding steady out west. Eastern onions are coming to an end. Quality has been good.
Orange, Lemon, and Lime markets are all steady with good supplies. Overall quality has been good.
Cucumber market is mostly imported with moderate inbound volumes. Quality has been good.
Green peppers are in high in demand with smaller sizes in light numbers (large, medium, choice, suntan). Quality has been good. Red, Yellow, and Orange peppers are still tight with good quality on recent inbound.
Mexico round and roma imports continue to increase sending the market lower, and quality is good. Florida is also coming into better volume but weather in the east has slowed harvest and picking schedules. New crops in both regions have shifted the size profile towards the larger end of the spectrum. Grape and cherry tomatoes are still behind schedule due to a cold snap weeks ago. Supply remains limited and will gradually improve near the beginning of February.
Ingredients: •6 cups fresh apricots (pitted and sliced, (no need to peel) •zest of one small lemon (about ½ teaspoon) •1 tablespoon cornstarch •½ teaspoon ground ginger •½ teaspoon ground cinnamon •½ cup honey •1 cup old-fashioned oats •¾ cup white whole wheat flour (or all-purpose flour) •1 teaspoon cinnamon •¼ teaspoon salt •6 tablespoons cold unsalted butter, cubed •3 tablespoons pure maple syrup
Directions: •Preheat oven to 350 degrees F. Lightly spray an 8×8-inch baking dish with cooking spray. •In a large bowl, toss together the apricots, lemon zest, cornstarch, ginger, and cinnamon. Stir gently until apricots are evenly coated with the spices, and then gently stir in the honey. Pour into the prepared baking dish. •In a medium bowl, stir together the oats, flour, cinnamon, and salt. Add the butter cubes and use your fingers to work the butter into the oat mixture until it begins to clump together and the butter pieces are small. Stir in the maple syrup. Sprinkle topping over apricots. •Bake in the preheated oven until filling is bubbly and topping is golden brown, 30-32 minutes. Let cool slightly before serving.