July 30- August 5, 2017
The lettuce market is steady with good availability. Quality remains good.
Romaine is steady along with romaine hearts. Quality has been good on all Romaine items. Both Green leaf and Red leaf are mostly steady and quality has been good overall.
The Broccoli market is tight in the west, but regional deals are helping keep costs in check. Quality has been very good on inbound.
The cauliflower market is steady to lower. Quality has been good on inbound.
The carrot market remains very tight for next week. Quality has been running very good.
The celery market is steady with good quality out of Salinas. Also have Michigan and Canada product to offer.
Market is steady with ample supplies. Quality has been fair to good overall.
The Idaho potato market remains very tight as we are down to just under two weeks before new crop harvest. Quality has only been fair as we wrap up the old crop.
The onion market remains steady for next week. we are seeing excellent quality on inbound.
The California lemon market remains strong and is very short. We are seeing good quality overall. We will have some Chilean lemons to offer. Oranges also remain high with limited availability, especially on small fruit. Quality has been good. The Lime market is strong, but steady for next week. Overall, we are seeing good quality on inbound.
The cucumber market is lower with product available in many growing areas. Product has been running very nice.
The green pepper market remains high for next week with low volumes coming out of New Jersey, Michigan. Quality has been good overall.
The round tomato market is higher with light availability on both the East and West coasts and Mexico. We are seeing mostly good quality. Both grape and cherry tomatoes are slightly higher with light volume and heavy demand. Both are showing good quality. The Roma market remains strong with very limited supplies from Mexico and California. Demand is high and quality remains good.
Recipe of the Week
Grilled Scallops with Honeydew-Avocado Salsa
Finely grated lime zest, plus 2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 1/2 pounds honeydew melon, rind removed and melon cut into 1/4-inch dice (2 1/2 cups)
1 Hass avocado, cut into 1/4-inch dice
Salt and freshly ground black pepper
2 pounds large sea scallops
1.Light a grill. In a large bowl, combine the lime zest and juice with the 1 tablespoon of olive oil. Using a rubber spatula, gently fold in the diced honeydew melon and avocado. Season the salsa with salt and black pepper.
2.Drizzle the scallops with olive oil and season with salt and black pepper. Grill over moderately high heat, turning once, until nicely charred and just cooked through, 3 to 4 minutes per side. Transfer the scallops to plates, spoon the salsa alongside and serve.