January 6- January 12, 2019
The lettuce market is up a few dollars. Supply is tighter with freezing temps and lettuce ice in the morning. Quality has been very good this week.
The Romaine market is steady to slightly higher. Quality has been very good. The Green and red leaf markets are about steady. Quality has been good on leaf overall.
The commodity broccoli market is a little higher for next week. Cold temperatures are slowing product down. Quality has been looking very good.
The cauliflower market is trading just off the bottom with most shippers and is a good value. Look for this item to rebound with the cooler temperatures. Quality has been good on inbound.
The carrot market is steady. Good quality Canada product in stock.
Celery costs have declined in California and Florida is just starting. We are seeing good quality.
Market remains strong, but are starting to ease with light supplies overall on California and Florida fruit. Quality has been fair to good on our inbounds.
The market on Idaho potatoes is a little stronger across all sizes. Very cold temperatures are hampering packing and transportation. Quality has been very nice on inbound.
The Western onion market remains steady on yellows and reds for next week. Quality on onions has been good to very good.
The California lemon market is lower again with good availability. Quality has been good overall. We are seeing good quality over all on navel oranges and that market is steady. Small fruit is a great value. The Lime market is steady for next week. Overall, we are seeing fair to good quality on inbound.
The market is steady. Quality has been very good especially on Mexican arrivals.
The green pepper market remains strong for next week with a wide range in quality and volume is light. Quality has been fair to good.
The round tomato market is lower with supplies starting to improve in Florida. 5×6 and larger are on the short side. Quality has been good overall. Grape tomatoes are steady along with Cherry tomatoes and both are showing good quality. The Roma market has declined further with better availability in Florida and Mexico.
Recipe of the Week
Brussels Sprouts with Bacon, Garlic, and Shallots
6 slices center-cut bacon, chopped
1/2 cup sliced shallot (about 1 large)
1 1/2 pounds Brussels sprouts, trimmed and halved
6 garlic cloves, thinly sliced
3/4 cup fat-free, lower-sodium chicken broth
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
- Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan (discard the remaining drippings).
- Return pan to medium-high heat, and stir in bacon, shallot, and Brussels sprouts; sauté 4 minutes. Add garlic, and saute for 4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper.