Market Outlook

Lettuce: 

The lettuce market is steady near the bottom and we continue to see good quality on inbound.

Leaf: 

Romaine market is about steady. We are seeing mostly good quality on inbound. Romaine hearts are lower by a few dollars for next week. Quality has been mostly good. Green leaf and red leaf markets are about steady with mostly good quality.

Broccoli:

The broccoli market is steady to off slightly. Quality has been good on inbound.

Cauliflower:

The cauliflower market remains elevated. Quality has been very good.

Carrots:

The carrot market has remained steady with very nice quality out of Canada.

Celery:

The celery market is declining with Florida just starting. We are seeing good quality on inbound.

Strawberries: 

We are seeing nice quality on strawberries out of Florida. Cost will be steady to up slightly for next week.

Potatoes:

The Idaho potato market is steady, overall quality is very nice.

Onions:

The onion market is still near bottom, but feeling as though we may see some upward movement. Quality remains very good.

Citrus:

The California lemon market is about steady, with 140 size a little short. We are seeing very nice quality.  Navel oranges are in good supply, and markets are about steady. Rain is expected which may have an effect on the California citrus. The Lime market is much stronger again for next week. We are seeing good quality on inbound.

Cucumbers:

The cucumber market is much stronger with lighter supplies out of Florida/Honduras. We are seeing fair to good quality.

Peppers:

The green pepper market is about steady. Sizing and quality has been very good.

Tomatoes:

The round tomato market is moving up from the bottom moving into next with the oversupply situation behind us. We are seeing excellent quality. Grape tomatoes are steady at lower levels along with Cherries. The Roma market is steady with supplies from Mexico and Florida. We are seeing excellent quality across all tomato lines.

 

 

Recipe of the Week

Jicama slaw

Ingredients

1 large jicama, peeled and finely shredded

1/2 Napa cabbage, finely shredded

2 carrots, shredded

1/2 cup freshly squeezed lime juice

2 tablespoons rice vinegar

2 tablespoons ancho chili powder

2 tablespoons honey

1/2 cup canola oil

Salt and freshly ground black pepper

1/4 cup finely chopped cilantro leaves

Directions

Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey, and oil in a medium bowl. Season with salt and pepper, to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.