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July 28 – August 3, 2019



The Iceberg lettuce market has declined sharply with warm weather in Salinas bringing product forward.  Supplies are in better shape for the near term, but markets will likely inch back up. Quality has been very nice on inbound.


The romaine market has also declined with pressure from regional growing areas.  Romaine hearts are lower. Green leaf markets are lower. Red leaf remains a good value. We have seen minor tip/ fringe burn on romaine on some lots on inbound.


The commodity broccoli market is slightly steady, but on the strong side. Overall, quality has been looking very good.


The cauliflower market is up slightly for next week. Quality has been good on inbound.


The carrot market is steady /strong for next week. Supplies remain light in all areas. Quality is fair to good.


The Celery costs are steady for next week. We are seeing new crop Michigan and Canada product as well. We are seeing good quality on inbound.


The market is steady with only fair supplies on quality fruit in California. Quality has been good on recent arrivals.


The market on Idaho potatoes remains active and is strengthening across all sizes with the larger potatoes especially strong. We expect this trend to continue for the near term until new crop potatoes become available in mid to late August. Quality has been good to very good on inbound.


The Western onion market is very active and remains short on yellows and reds for next week. Quality on onions has been good to very good overall. We are seeing some minor skin issues which is common on new crop onions due to lack of skin set.


The California lemon market is strong across all sizes, but especially on small sizes. Quality has been good overall. We are seeing good quality over all on Valencia oranges and that market is steady. The Lime market is steady to stronger for next week with good crossings from Mexico.  We are seeing fair to good quality on inbound.


The market is lower for next week with cucumbers available in many areas. We are seeing product from New Jersey and Michigan and New York is just underway. Quality has been fair to good on recent arrivals.


The green pepper market is steady to slightly higher. New Jersey has fair volume with other areas very light.  Quality has been fair to good.


The round tomato market is steady with pretty good supplies in California. Supplies are very light on the East coast out of VA/MD.  Quality has been fair to good overall. Grape tomatoes remain very active with product on the short side. Cherries are steady heading into next week. Both are showing good quality. The Roma market is steady to slightly higher with light supplies crossing from Mexico and fair supplies in California.


Grape Focaccia


  • 3/4 cup warm water
  • 2 tablespoons milk, slightly warmed
  • 1 1/2 teaspoons sugar
  • 1 1/4 teaspoons active dry yeast
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 6 tablespoons olive oil
  • 1 1/2 cups halved red grapes
  • 2 tablespoons coarse sugar


  1. In a bowl stir together the water, milk, sugar, and yeast. Let the mixture sit until foamy, about 10 minutes. Add the flour, salt and 2 tablespoons of the olive oil to the yeast mixture and mix well on low. Knead the dough for 8 minutes.
  2. Brush a large bowl with a generous amount of olive oil. Scrape dough into the bowl and brush the top with additional oil. Cover with plastic wrap and let it rise in a cool place until it doubles in bulk, 1 1/2 to 2 hours.
  3. Press the dough down with a floured hand. Turn the dough out onto a floured surface and divide it into two balls. Brush a large baking sheet (or two small ones) with olive oil, place the balls of dough on it and brush the top with more oil. Set it aside for 20 minutes, lightly covered with a kitchen towel. After 20 minutes, dip your fingers in olive oil and press and stretch each ball of dough into an 8 to 9-inch circle shape. It will be dimpled from your fingers. Cover again with the towel and let it rise for another 1 1/4 hours in a cool place.
  4. Preheat the oven to 450°F. Brush tops of dough with remaining olive oil and top the sprinkle grapes & coarse sugar evenly over the dough. Bake for 15 minutes, until the crust is golden brown and puffed around edges. Let cool before serving.