July 29- August 4, 2018
The lettuce market is steady to slightly lower. Freight rates are easing but remain strong. Salinas quality has been mostly good on inbound.
Romaine and romaine heart markets are steady. Demand is good. Quality has been mostly good on all Romaine items. Green leaf and Red leaf are about steady. Quality has been good on leaf overall.
The commodity broccoli market is a little lower. Quality has been looking good.
The cauliflower market is steady for next week. Quality has been good on inbound.
The carrot market is easing but remains elevated. We are seeing good quality from Mexico.
Celery costs are steady to lower with good supplies in Salinas. We are seeing good quality.
Market is steady with light supplies on California fruit. Quality has been fair to good on our inbounds.
The market on Idaho potatoes is about steady from last week. Freight rates remain strong. Quality is fair to good. We will see new crop ready to load around mid-August.
The Western onion market is steady and strong on yellow onions and red onions are especially high. Freight costs are high. Quality on onions has been good to very good.
The California lemon market is strong and in very short supply. Quality has been fair to good. Import arrivals are very light and overall the supplies are extremely short. We are seeing good quality over all on oranges and the market remains steady and strong. The Lime market is stronger for next week. Freight rates remain strong. Overall, we are seeing good quality on inbound.
The market is unsettled for next week. Product is being sourced from multiple growing regions along the East Coast and most areas are seeing a lot of rain. Quality has been fair to good.
The green pepper market remains on the high side with light supplies in New Jersey. Some additional growing areas should start harvest week 31. Quality has been good overall.
The round tomato market is steady and near the bottom. Good quality California product in stock. The grape tomato market is steady but will likely move up. We are seeing mostly good quality. Cherry tomatoes are steady and showing good quality. The Roma market is steady with fair availability in both California and Mexico.
Recipe of the Week
Ricotta Pizza with Fresh and Roasted Tomatoes
1 cup whole-milk ricotta
1 cup grated Parmesan (4 ounces)
Salt and pepper
1 large egg, lightly beaten
1 pound pizza dough, thawed if frozen
4 tablespoons olive oil, divided
2 pints cherry or grape tomatoes
1 large tomato, preferably heirloom, cut into half-moons
2 tablespoons fresh oregano leaves, for serving
Preheat oven to 500 degrees, with racks in upper and lower thirds. Combine ricotta and Parmesan, season with salt and pepper, and stir in egg. On a baking sheet, drizzle pizza dough with 2 tablespoons oil and stretch or roll into a 16-inch-long oval. Spread ricotta mixture on dough, leaving a 1-inch border.
On a rimmed baking sheet, toss cherry tomatoes with remaining 2 tablespoons oil and season with salt and pepper. Bake cherry tomatoes on bottom rack and pizza on top rack until tomatoes are soft and skins have burst, 15 minutes. Remove tomatoes and bake pizza until crust is deep golden brown, about 8 minutes more. Toss cherry tomatoes with sliced tomatoes and season with salt and pepper. Transfer pizza to a cutting board and top with tomato mixture and oregano.