January 31- February 6, 2016
The supply situation continues to improve along with quality and weights. The market is declining. We are seeing good quality on inbound.
Romaine, green, and red leaf markets are coming off as well with better availability. Romaine hearts remain a bit stronger. Expect to see some epidermal peel on romaine for a few weeks.
The broccoli market is much lower with much better availability. Quality has been good on inbound.
The cauliflower market is near bottom with great availability and quality.
The Eastern carrot market has remained steady for next week, Georgia still high and Canada ending soon, we have also looked to Mexico for supply.
The celery market is unsettled and should move lower as shippers start in Yuma. Oxnard is still light on supplies. We are seeing good quality out of California.
Growing regions in California, Mexico, and Florida are coming up very shorty on product, and quality has been only fair to good. We are in a demand far exceeds supply situation and expect the current trend to continue through the Valentines holiday.
Idaho potato market has not changed for next week. Deals are still on #2 products.
The yellow onion market has remained steady for next week, but reds have been climbing on a weekly basis, we are also seeing quality concerns on red onions over the past couple of days. We will be following red onions very closely.
The California lemon market is steady with great quality fruit. California Navel oranges are in good supply and we are seeing great quality on inbound. Oranges are starting to size up. Look for smaller oranges to get tighter in weeks to come. Lime market is steady with good quality overall.
The cucumber market has started to ease up a bit for next week, with quality starting to improve.
The green pepper market has declined for the beginning of next week, but with heavy sustained rains in Florida, the market is expected to rebound and get very tight again.
The round tomato market remains strong for next week, and quality is only fair to good. Cherry tomatoes along with grapes are about steady at elevated costs. The Roma market has bounced back up with increased demand due to pressure on rounds. Quality has been good on inbound.
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.