June 7- June 13, 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 has moved higher again, along with romaine hearts. Quality has been very good on all leaf items.
The broccoli market is coming off with better supplies. Quality has been very good.
The cauliflower market is adjusting down.. Quality has been good to very good.
The Carrot market is steady on Mexican product with good quality.
The celery market is steady to lower out of Oxnard. Some shippers are starting in Salinas. 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.
The market is steady going into next week, we should start seeing some relief in about two weeks.
The California lemon market is very active especially on larger sizes. The orange market is steady with smaller fruit on the higher side. Quality has been good overall. Lime market is steady at lower levels. Quality has been very good.
Market has taken a turn on the tighter side this week and going into the weekend, but for most part pricing is steady and quality improving. New Jersey will come into play very soon.
The green pepper market is steady for next week, sizing and quality has been improving weekly. Look for New Jersey to start over the next couple of weeks.
The round tomato market is much higher as we move into a gap between Florida and South Carolina crops. Grapes are steady. Cherry tomatoes and Romas will be higher for next week as Florida is about done.
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.