June 5- June 11, 2016
The lettuce market has turned around with shippers coming up short on supply. The supply shortage is expected to last 1-2 weeks. We continue to see good quality on inbound.
All leaf items have moved higher as well. We are seeing mostly good quality on inbound, with only occasional fringe burn on romaine.
The broccoli market remains high as shippers are light on supply. Quality has been good on inbound.
The cauliflower market remains elevated, with product in short supply. Quality has been very good.
The carrot market is up a little out of Texas, with Georgia pretty much done. Sizing and quality have been good.
The celery market is about steady. We are seeing good quality on inbound.
Quality has been good overall. Costs will be just slightly higher for next week.
The Idaho potato market is mostly steady with continued increases to the larger cartons while smaller sizes and #2’s are pretty steady for next week.
The onion market is up for next week, but pricing is expected to fall over the next 2 weeks, we will keep things on the tight side until then.
The California lemon market is very strong with supplies very short. Quality on the fruit has been fair to very good. California oranges are in pretty good supply on large fruit, but small fruit is very short. 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 been very steady coming out of Georgia, quality although has been a struggle at this time. We will keep a close eye and may move to Mexico if needed.
The green pepper market has also been climbing over the past week or two, quality and sizing have been approving.
The round tomato market has moved up as Florida shippers are coming to the end of the spring crop. South Carolina has started and we will see our first arrivals of SC fruit next week. Grapes and cherries have strengthened. The Roma market has moved up slightly with supplies out of both Florida and Mexico.
Recipe of the Week
1/3 cup granulated sugar
1/2 cup water
1/2 cup packed fresh mint leaves,
plus sprigs for garnish
1 ruby-red grapefruit
3/4 cup white rum
3 cups ice
1 cup seltzer
Bring sugar and water to a boil in a small saucepan. Remove from heat, and add mint leaves. Let steep 10 minutes. Strain through a fine sieve into a small bowl, and discard mint. Let cool.
Using a vegetable peeler, remove zest from grapefruit in long, wide strips. Place in a large glass, and add rum. Cover, and let stand for 30 minutes. Strain through a fine sieve intoa large glass measure, and discard zest.
Cut away remaining pith from grapefruit. Cut between membranes to release segments. For each drink, place 2 to 3 segments in a glass. Top with 3/4 cup ice. Stir 3 tablespoons infused rum, 2 tablespoons mint syrup, and 1/4 cup seltzer in a glass measure, and pour over ice. Garnish with mint sprigs.