June 14- June 20, 2015
The Iceberg market is steady to higher. Quality has been very good on inbound.
California leaf market is lower on green and red. Romaine is steady to higher again, along with romaine hearts. Quality has been very good on all leaf items.
The broccoli market is steady at lower levels with ample supplies. Quality has been very good.
The cauliflower market is turning around and moving up. Quality has been good to very good.
The Carrot market is up a bit for next week coming out of McAllen due to heavy rain and weather this week. Overall quality has been good.
The celery market is steady to lower out of Oxnard. Salinas is getting under way. Quality has been very good.
The market is steady. Quality has been very good on inbound.
Idaho potato market remains steady with larger sizes at higher cost. The deals are on the smaller sizes. Quality has been very good.
The market has gotten a bit stronger on onions this week with freight being very tight. We look to stay strong for next couple of weeks.
The California lemon market is very active especially on larger sizes. The orange market is steady. Quality has been good overall. Lime market is steady at lower levels. Quality has been very good.
Market has loosened up going into the weekend with good quality and steady pricing.
The green pepper market has also softened up some with sizing coming around and quality improving. New Jersey expected to start in about 3 weeks.
The round tomato market is steady from last week. Grapes are steady. Cherry tomatoes and Romas will be up slightly for next week.
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 sauceInstructions
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.