June 11- June 17, 2017
The lettuce market is higher by a few dollars. We are seeing good quality on inbound.
Romaine is about steady to up a few dollars depending on shipper. Romaine hearts are about steady Quality has been good on Romaine. Both Green leaf and Red leaf are mostly steady and quality has been good overall.
The Broccoli market is steady with good supplies. Quality has been very good on inbound.
The cauliflower market is steady to lower. Quality has been good on inbound.
The carrot market is up slightly for next week as Mexico is the only option at this time. Quality and sizing remain good.
The celery market is declining quickly with supplies coming on in Salinas. Costs are still strong but will come down over the next few weeks. Quality out of Oxnard is just fair, new arrivals out of Salinas should be very good.
Market is steady to up slightly. Quality has been fair to very good on California product.
The Idaho potato market continues to go up especially on the larger sizes. Quality has been only fair to good.
The onion market remains steady and quality has been very good on new crop.
The California lemon market is moving higher and is very short. We are seeing good quality overall. We should see arrivals from Chile in 2-3 weeks. Oranges are steady to slightly higher and quality has been good. The Lime market is steady for next week. We are seeing good quality on inbound.
The cucumber market is steady for next week. Quality has been very good on arrival.
The green pepper market has really tightened up and we expect costs to move higher for next week. Quality has been fair to very good.
The round tomato market is moving down with South Carolina just starting. Supplies remain very light. We are seeing fair to good quality. Grape and cherry tomatoes are a bit lower. Both are showing good quality. The Roma market is lower with light supplies from Mexico and Florida.
Recipe of the Week
Baked Garlic Parmesan Potato Wedges
3-4 large russet potatoes, sliced into wedges
4 Tbs olive oil
2 tsp salt
2 tsp garlic powder
2 tsp italian seasoning
1/2 cup shredded parmesan cheese
optional: fresh parsley or cilantro, ranch or blue cheese dressing for dipping
Preheat oven to 375F. Lightly grease a large baking sheet and set aside
Put potato wedges in a large bowl and drizzle with olive oil, tossing to coat. In a small bowl whisk together salt, garlic powder, and italian seasoning. Sprinkle wedges with shredded cheese and toss to coat, then sprinkle with seasoning mixture.
Place potato wedges on prepared baking sheet in a single layer with skin sides down. Bake for 25-35 minutes or until potatoes are fork tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping