May 16th – May 22nd 2021
Lettuce markets are steady. Quality is good with minimal reports of misshapen heads, pinking, and discoloration.
The Leaf markets are steady. Occasional fringe/tip burn are being reported. Overall quality is good.
Broccoli markets are steady. Quality is good.
Cauliflower markets have dropped close to the bottom. Supplies have mostly recovered from the past few weeks. Quality is good.
Carrot markets for Cello, Loose, and Value-added are steady. Quality is good.
Celery market continues to be steady. Quality is good.
Strawberries markets are slowly coming off. Supplies are increasing with quality being good.
Potato market is up, freight has been contributing to rise in price. The Market on 40’s thru 70’s is moving up with big sizes getting tight. We are into the Burbank’s and quality looks good.
Onion market remains steady due to freight. Seeing some quality issues in the both the red and yellow onions.
Orange markets are still tightening up on 88ct and smaller. We are being prorated on 113ct and 138ct oranges. Lemon markets are up on all Choice and Fancy fruit. The lime market is steady. Quality has been good.
Cucumber market should ease up as Georgia begins their harvest. Quality has been good.
Green peppers are tight, Florida is very short and Georgia hasn’t started yet. Quality has been good.
Production has lightened up overall, with Nogales finishing up in the West and Florida also having some field transition to Palmetto. Quality is good, pricing may be higher in certain markets.
Mediterranean Stuffed Peppers
Ingredients •6 red bell peppers •1 cup quinoa •4 garlic cloves •3 medium shallots (1 cup chopped) •1/4 cup plus 1 tablespoon chopped parsley •2 tablespoons olive oil •1/4 teaspoon red pepper flakes •1 teaspoon paprika •1 teaspoon dried oregano •2 tablespoons lemon juice plus zest from 1/2 lemon •1/2 teaspoon sea salt •1/4 teaspoon black pepper •1/4 cup feta cheese crumbles (optional)
Instructions •Preheat oven to 425°F. •Wash the peppers and cut them in half lengthwise; remove the stems and seeds. Line a baking sheet with parchment paper, then place the peppers on top. Bake with the cut side down for 15 minutes, then remove from the oven, flip to cut side up, and sprinkle with a pinch of salt and pepper. Bake another 15 minutes until tender. •Rinse the quinoa and drain it completely, then place it in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer where the water is just bubbling for 17 to 20 minutes until the water has been completely absorbed. Turn off the heat and let sit with the lid on to steam for at least 5 minutes. •Mince the garlic, shallot and parsley. In a large skillet, heat 2 tablespoons olive oil. Add the garlic, shallot and red pepper flakes and sauté 1 to 2 minutes until the shallot is translucent and the garlic is fragrant. Remove from the heat, then stir in the cooked quinoa, 1/4 cup parsley, paprika, oregano, lemon juice and zest, sea salt and black pepper. Taste and add another few pinches of salt to taste. Spoon the filling into the roasted pepper halves. Garnish with a small sprinkling of remaining parsley and feta cheese crumbles. Serve any additional filling on the side.