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June 6th – June 12th, 2021


Lettuce markets are steady. Quality is good


The Leaf markets are steady. Quality is good.


Broccoli markets are steady. Quality is good.


Cauliflower markets are steady. Quality is good.


Carrot markets for Cello, Loose, and Value-added are steady. Quality is good.


Celery market are slightly up. Quality is good, but persistent seeder issues have begun to decrease harvest yields


Strawberries markets are steady, but still active due to production being slowed from the cold weather.  Quality is good.


Potato market is up, freight has been contributing to rise in price. The Market on 40’s thru 70’s is moving up with big sizes getting tight. We are into the Burbank’s and quality looks good.


Onion market remains steady due to freight. New crop onions have looked nice!


Orange markets are still tightening up on 88ct and smaller.  We are being prorated on 113ct and 138ct oranges.  Lemon markets are up on all Choice and Fancy fruit. The lime market is seeing relief as the limes become more available. Quality has been good.


Cucumber market is active and we could see slight price increases. Quality has been good.


Green peppers are tight, and may get tighter as the south experiences hot weather. Small sized peppers are especially tight Quality has been good.


Production continues to be light overall, with Mexico and Florida continuing with seasonal field transition.  South Carolina’s harvest has begun. Quality is good, and pricing is expected to remain higher than normal throughout June. 

Cantaloupe Peach Cobbler

Ingredients •1 ripe cantaloupe, seeded, peeled, cubed (about 3-4 cups) •1 can(s) large, peaches – drained, 30 oz. •1/2 cup sugar •1/4 tsp ground ginger •1/2 tsp nutmeg •1 tsp cinnamon •1 tsp vanilla •1/2 stick butter •1 pinch salt •1 stick butter (melted)

TOPPING •1 cup flour, self-rising •1 cup sugar •1 cup milk •1 tsp vanilla •1/4 tsp cinnamon

Instructions •Combine all cobbler ingredients in a large saucepan. Cook until fruit is softened and sauce is slightly thickened. Remove from heat. Make sure you taste after combining and heating the ingredients. You may need to add more sugar according to individual taste. •Place 1 stick of butter in 13 x 9 pan and heat in 350 deg oven until melted. As this is melting, mix topping. Mix together all topping ingredients until smooth. If topping is too thick, add more milk until thinned. •Pour fruit into the pan over melted butter. Pour topping over fruit. Sprinkle with sugar if desired. •Bake at 350 deg until golden brown and bubbly (approx. 35 minutes). Remove from oven and serve while warm. Can top with whipped cream or ice cream