July 3- July 9, 2016
The lettuce market has moved up a few dollars. We continue to see good quality on inbound.
Romaine is lower in cost, and romaine hearts remain short with a very active market. Both green and red leaf are 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 has remained 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 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 steady for next week.
The Idaho potato market has come off a bit on most sizes. We are seeing mostly good quality on inbound. Shippers should start digging new crop the last week of July.
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. 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 moved higher with very good demand out of New Jersey. Michigan has started with limited volume.
The green pepper market is higher by a few dollars again for next week. Product remains short.
The round tomato market is about steady. Grapes are higher and cherries are steady at lower levels. The Roma market has moved up slightly with supplies out of both California and Mexico.
Recipe of the Week
Sweet Summer Fruit Bruschetta
24 (1/4-inch) baguette slices
1/4 cup butter, softened
6 tbsp brown sugar, divided
1/4 tsp cinnamon
1/2 cup chopped peaches
1/2 cup chopped plums
2 tbsp fresh lime juice
2 tbsp chopped glazed walnuts
Lay the baguette slices in a single layer on a large baking sheet. Stir together the butter, 4 tablespoons brown sugar and cinnamon and spread on one side of each baguette slice. Broil for 1 to 2 minutes or until bubbly and bread is lightly browned on the edges. Stir together the remaining brown sugar, fruit and lime juice in a small bowl. Spoon equal amounts over the bread slices and sprinkle with walnuts.
Makes 24 bruschetta or 8 servings.