May 14- May 20, 2017
The lettuce market has adjusted down and is now a good value. We are seeing good quality on inbound. Shippers are now in full production in Salinas and we expect moderate but steady volume for the next few weeks.
Romaine and romaine heart markets continue to adjust down as shippers move into better supplies. Quality has been good on Romaine. Both Green leaf and Red leaf have also adjusted down. Quality has been good overall.
The Broccoli market has rebounded and has moved much higher with very light supplies being reported. Quality has been mostly good on inbound.
The cauliflower market is also rebounding with tighter supplies. Quality has been good on inbound.
The carrot market is steady for next week, with good quality and sizing overall.
The celery market is active and costs are much higher again for next week. We will see historical high costs for next week. Quality out of Oxnard overall is only fair.
Market is about steady and quality has been very good on California product this week.
The Idaho potato market continues to rise even on the smaller sizes for next week. Quality overall has been fair to good, seeing more skin problems this year than in the past.
The onion market has remained steady for next week, quality has been very nice along with good sizing.
The California lemon market is steady, but high overall. Small lemons (165’s and 200’s) remain in very short supply and cost is high. We are seeing very nice quality. Navel orange availability is fair and the market is strong. Valencias are starting. The Lime market is steady for next week. We are seeing good quality on inbound.
The cucumber market is steady with good quality.
The green pepper is on the tight side with just fair quality as Florida is winding down. Georgia about 2 weeks away.
The round tomato market is higher for next week with very light supplies. We are seeing very nice quality. Grape tomatoes are much stronger with light availability in Florida. Cherry tomatoes are steady. Both are showing good quality. The Roma market is about steady with lighter supplies from Mexico and Florida. We are seeing excellent quality across all tomato lines.
Recipe of the Week
Nana’s Nearly Naked Pasta with Sausage and Greens
1 pound cooked pasta
Nearly Naked Sauce (below)
1 bunch sautéed broccolini drizzled with olive oil and chopped garlic roasted
1 pound ground Italian sausage browned
Grated pecorino cheese
Nearly Naked Sauce
Heat ½ cup extra-virgin olive oil with ½ teaspoon crushed red pepper and 4 large, thinly sliced garlic cloves in a large skillet over medium-low heat. Cook until garlic is pale golden and fragrant, 7-8 minutes. Stir in hot pasta, ½ cup reserved pasta-cooking water, ¼ cup chopped parsley and ¼ teaspoon salt.