March 22- March 28, 2015
The Iceberg market is steady with product available in Yuma and Huron just starting. Quality on inbound has remained good considering the weather challenges in Yuma. Shippers are advising that we will likely see some blister and epidermal peel on arrival.
California leaf market is steady on Green and Red leaf. Romaine is steady as well. Overall, quality has been good. We are seeing some blister, tip and fringe burn on inbound.
The broccoli market remains strong as supplies can’t meet demand. Quality has been very good. A few shippers have started with broccoli in Salinas.
The cauliflower market is very strong with supply falling considerably short of demand. Shippers are prorating orders heavily, and we will be forced to do the same. Quality has been good to very good.
Carrot market is steady go for next week coming out of Georgia, quality has been very nice.
The celery market is steady on Eastern product. Western product is coming up off the bottom, but remains reasonably priced. Some shippers are finishing in Yuma. Quality has been very good.
Look for the Florida strawberry season to wind down quickly. We will be transitioning to California fruit in the next few weeks.
Market has gotten a little stronger for next week on the larger sizes, with smaller sizes remaining steady. Quality over all has been very good this year.
The market on onions has started to move up several dollars very quickly this week and going into next week with weather and quality being an issue. Look for prices to climb until late April or longer.
The California lemon market is steady to up a few dollars depending on size. The Navel market is steady with very nice fruit. Lime market is much stronger again for next week. Quality has been good overall.
Cucumber market has gotten much stronger for next week, quality is good overall but availability has gotten tighter.
The green pepper market has gotten stronger also this week, quality good but peppers are tight
The round tomato market is lower by a dollar. Grapes and cherries steady at depressed levels. Romas are much higher with product out of Florida and Mexico.
Recipe of the Week
Asian Style Sugar Snap Peas
2 teaspoons oil
1/4 cup finely chopped onion
1 tablespoon soy sauce
1/2 teaspoon Garlic Pepper Seasoning
1/4 teaspoon Ginger, Ground
16 ounces sugar snap peas
Heat oil in large skillet on medium heat. Add onion; cook and stir 1 to 2 minutes until tender.
Stir in soy sauce, garlic pepper seasoning and ginger. Add sugar snap peas; toss to coat well. Reduce heat to medium-low; cover and cook 5 minutes or until peas are heated through. Season with additional garlic pepper seasoning, if desired
▪ Sugar snap peas were developed in 1979
▪ Thomas Jefferson planted more than 30 varieties of peas in his garden
▪ Half of the sugar content of peas will turn to starch within 6 hours if kept at room temperature