March 21st – March 27th, 2021
Lettuce markets are still moving up slowly with the Yuma season winding down. Outer leaf discoloration and decay has led to lighter case weights.
The Leaf markets are still moving up slowly with the Yuma season winding down. Blister and peel, as well as light mildew, is reported. Case weights are lighter.
Broccoli markets are steady, but supplies are tightening during field transition, with the Salinas Valley harvest having a slow start due to cold weather. Quality is good.
Cauliflower markets are slowly adjusting lower. Quality is fair to good.
Carrot markets for Cello, Loose, and Value-added are steady. Quality is good on recent inbounds.
Celery market continues to be steady. Quality is good.
Strawberry markets are winding down and availability might go through the first week of April is quality holds up. Quality is fair to good
Potatomarket continues to rise due to freight. Quality is good.
Onion market continues to rise due to freight. Minor quality issues
Orange market is steady. Lemon market is steady. The lime market is still active, we’re price to continue climbing.
Cucumber market could tighten with less volume coming from Honduras and many domestic growers not planting spring cucumbers. Quality has been good.
Green pepper market should continue creeping up. Pepper sizing has been very large with the smaller sizes being unavailable. Quality has been good.
Supplies are good on all Rounds and Romas. Grapes and Cherries are less available, and more expensive, for the next couple weeks. Mexico’s harvest is yielding as expected, and Florida’s is in transition between growing regions.
Garlic Roasted Potatoes
Ingredients •2 pounds potatoes, cut into 1-inch cubes •2 tablespoons olive oil or canola oil •1 teaspoon sea salt •3/4 teaspoon freshly ground black pepper •8 cloves garlic, minced •2 tablespoons fresh chopped parsley
Instructions •Preheat the oven to 400°F. Lightly spray a baking sheet or tray with cooking oil spray. •Arrange potatoes on sheet in a single layer. Drizzle with the oil and season with salt, pepper and garlic. Toss so potatoes are evenly seasoned. •Roast in the oven for 45-55 minutes while flipping occasionally, until crisp and golden. •Remove the potatoes from the oven and season with a little extra salt and pepper to taste. Sprinkle over with parsley and serve immediately.