July 17- July 23, 2016
The lettuce market is declining. We continue to see good quality on inbound.
Romaine is lower in cost, and romaine hearts supplies are improving with costs declining. Both green and red leaf is steady. We are seeing mostly good quality on inbound.
The broccoli market is steady for next week. Quality has been good on inbound.
The cauliflower market is steady for the coming week. Quality has been very good.
The carrot market remains steady out of Mexico with good quality.
The celery market is about steady. We will first of the season Michigan celery arriving this coming week. We are seeing good quality on inbound.
Quality remains only fair overall with very warm temperatures in the growing areas. We are seeing some minor bruising on inbound. Costs will be up slightly for next week.
The Idaho potato market has remained steady for next week; we are still able to deal on some small potatoes with quantity. Overall inbounds have been very good.
The yellow onion market remains steady along with reds. We are seeing good quality on new crop California/New Mexico product.
The California lemon market remains very strong with supplies short. Quality on the fruit has been good to very good. We have good quality Chilean fruit available in some sizes. Quality is good. California oranges are in pretty good supply across all product sizes. Navel quality has begun to suffer, so we will be bringing in only Valencias moving forward. We are seeing great quality on inbound. The Lime market is about steady. We are seeing mostly good quality on inbound.
The cucumber market has started to slide down some now with New Jersey product in full swing. Good arrivals so far.
The green pepper market is slightly higher for next week. Product remains tight even with New Jersey starting up in a small way peppers are still on the high side for next week.
The round tomato market is moving up slightly for next week. Grapes are higher along with cherries. The Roma market is steady with supplies out of both California and Mexico.
Recipe of the Week
Kiwi Lime Pork Ribs
2 kiwis, peeled and sliced
1/2 cup white sugar
2 tablespoons cider vinegar
2 tablespoons lime juice
2 tablespoons salt
2 tablespoons chili powder
2 tablespoons cornstarch
1 clove garlic, minced
1 (3 pound) package country-style pork ribs
1.Preheat oven to 400 degrees F 2.Blend kiwis, sugar, vinegar, lime juice, salt, chili powder, cornstarch, and garlic in a blender until thickened into a sauce. 3.Place pork ribs on a baking sheet. 4.Drizzle blended kiwi sauce over ribs. 5.Loosely cover ribs with a sheet of aluminum foil. 6.Cook in preheated oven until tender, about 1 hour.