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June 12- June 18, 2016

Market Outlook


The lettuce market has fallen off with better supplies coming on. We continue to see good quality on inbound.


Romaine is steady and romaine hearts are 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 unsettled with a wide range in cost depending on shipper. Quality has been good on inbound.


The cauliflower market is much the same as broccoli, with as much as $8.00 range in pricing. Quality has been very good.


The carrot market is up again for next week. A lot of heavy rains has tightened the market on a few items out of Texas over the past week. Overall product still remains very nice.


The celery market is about steady to lower as shippers are winding up the Oxnard deal. We are seeing good quality on inbound.


Quality has been good overall. Costs will be steady for next week.


The Idaho potato market is unchanged for next week. We are seeing good quality on inbound.


The yellow onion market has fallen off a bit for next week. Reds remain steady.


The California lemon market remains very strong with supplies very short. Quality on the fruit has been fair to very good. California oranges are in pretty good supply across all product sizes. We are seeing great quality on inbound. The Lime market is adjusting down. We are seeing mostly good quality on inbound.


The cucumber market has remained soft for next week coming out of Georgia with very good quality.


The green pepper market has moved up some for next week, rain and demand has played a big part of this upward market. Overall quality is good.


The round tomato market has moved up as Florida shippers are coming to the end of the spring crop, and heavy rains in Florida and Georgia are also having an impact. Grapes and cherries are steady. The Roma market has moved up slightly with supplies out of both Florida and Mexico.


Recipe of the Week

Spicy Pineapple Chicken Kabobs


  • 1 pound package Boneless Skinless Chicken Breast
  • 1 bag of mini orange, red and yellow peppers
  • 1 onion
  • 20 oz can pineapple chunks, pineapple juice reserved
  • Pineapple Marinade:
  • ¼ cup pineapple juice
  • 2 tablespoons soy sauce
  • 3 tablespoons honey
  • 2 tablespoons vinegar
  • 1 teaspoon sesame oil
  • ¼ teaspoon ginger
  • ¼ teaspoon garlic powder
  • 2 tablespoons olive oil
  • Pineapple Grilling Sauce:
  • ½ cup pineapple juice
  • 2 tablespoons honey
  • 1 tablespoon sriracha sauce
  • 1 tablespoon olive oil
  • 1 teaspoon soy sauce


Pineapple Marinade:

Start by draining the juice from a 20 ounce can of pineapple chunks into a glass bowl. The pineapple juice will be used for both the marinade and the grilling sauce.

Mix together ¼ cup of the pineapple juice, soy sauce, honey, vinegar, sesame oil, ginger, garlic powder and olive oil.

Cut each piece of chicken into 6 pieces. Place all of the pieces in the marinade, cover and refrigerate for 4-8 hours.

Pineapple Grilling Sauce:

In a small saucepan, mix together ½ cup of pineapple juice, honey, sriracha sauce, olive oil and soy sauce. Bring the mixture to a boil over medium high heat. Once it starts to boil, turn the heat down and simmer for 4-6 minutes. Remove from heat and set aside.

Spicy Pineapple Chicken Kabobs:

Cut red, orange and yellow peppers into chunks. Slice an onion into chunks. Grab the drained pineapple chunks and the marinated chicken. Thread the ingredients onto 6 kabobs, alternating items, putting 6 pieces of chicken on each kabob. Don’t forget that wooden skewers need to be soaked for 30 minutes before using.

Heat the grill to medium-high heat. Brush the pineapple grilling sauce over the kabobs. Lightly oil the grill grates and then place the kabobs on the grill. Cook over medium-high heat, turning and brushing with pineapple grilling sauce often, for 12-15 minutes, until chicken is fully cooked.