March 20- March 26, 2016
The market is a few dollars higher as supplies are winding down in Yuma. We are seeing good quality on inbound.
Romaine, green, and red leaf markets are about steady to a little stronger. Romaine hearts remain at the bottom. We are seeing good quality on inbound.
The broccoli market has moved up $4-$5 with fewer supplies. Quality has been good on inbound.
The cauliflower market is higher with limited availability.
The carrot market has not changed for next week as we continue to pull from Mexico. Quality has been very good with good size as well.
The celery market is steady to a few dollars higher out of California. We are seeing good quality on inbound. Florida has very limited volume to offer, and costs are high.
The Florida berry season is winding down and quality is beginning to suffer with 90+ degree temperatures in the growing region. California is ramping up with their spring crop and we are seeing good quality on inbound.
Idaho potato market has remained steady for next week with not much change. Market has been steady up to this point. We should start to see increasing over the next week or two.
The yellow onion market has come off some for next week, with old crop about 2 to 3 weeks away from ending, we will look to start with new crop Texas in the next 2 weeks.
The California lemon market is steady with great quality fruit. California Navel oranges are in good supply and we are seeing great quality on inbound. Oranges are starting to size up. Smaller oranges are moving up in cost. Lime market is steady to higher with good quality overall.
The cucumber market has stayed very strong due to very light supplies in the south. We will continue to source cucumbers from Mexico until supply improves.
The green pepper market has remained steady for next week. Quality and sizing have only been fair to good and Suntans have been a struggle to get with color.
The round tomato market is very tight with supplies extremely limited. Quality is fair to good. Cherry tomatoes continue to be short, but we should see better supplies next week. Grape tomato market is up significantly with supplies very short. The Roma market is much higher with limited supplies out of both Florida and Mexico.
Recipe of the Week
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
4 medium red bell peppers
3/4 pound ground sirloin 1 cup chopped onion
1/2 cup chopped fresh parsley
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon ground allspice
2 cups bottled tomato-and-basil pasta sauce, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup dry red wine
Preheat oven to 450°.
Cook rice according to package directions, omitting salt and fat. Set aside.
While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut sides down, in an 8-inch square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Cool.
Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 cup pasta sauce, and cheese to beef mixture, stirring to combine.
While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.
Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add wine mixture to pan. Cover with foil.
Bake at 450° for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce. Garnish with pepper tops