May 17- May 23, 2015
The Iceberg market is steady with supply meeting demand. Quality has been very good on inbound.
California leaf market remains very strong on Green leaf and red leaf. Romaine is trading much lower. Quality has been good.
The broccoli market is higher as shippers are coming up short on supply. Quality has been very good.
The cauliflower market is very strong with limited availability. Quality has been good to very good.
The Carrot market has remained steady out of Mexico. Canada has started in a small way.
The celery market is steady. Quality has been very good.
The market is steady to a few dollars higher with very good quality and size.
Market has been steady go on the smaller sizes and still creeping up on the bigger sizes on a weekly basis, overall product has been good.
The market is steady on new crop Yellows out of California. Red onions are steady as well with good quality in both varieties.
The California lemon market is very active especially on larger sizes. The orange market is steady with smaller fruit tight. Quality has been good overall. Lime market is steady. Quality has been very good.
The cucumber market has turned around as South Florida is winding down. Georgia starting to come around, quality has been fair to good.
The green pepper market is steady with quality fair to good.
The round tomato market is up a dollar on rounds, grapes, and cherry tomatoes. Romas are about steady for next week.
Recipe of the Week
Parmesan Roasted Potatoes
4 cups cubed Yukon Gold potatoes
3 tbsp olive oil
1/2 tsp garlic salt
1/2 tsp salt
2 tsp paprika
1 tsp pepper
4 tablespoons freshly grated Parmesan cheese
Preheat your oven to 425 degrees.
Place the cubed potatoes into a baking dish. (The cubes of potatoes should be about 3/4 of an inch on all sides) You can spray the baking dish with a baking spray too to eliminate anything possibly sticking
Pile on the olive oil, garlic salt, salt, paprika, pepper and Parmesan cheese. Using your fingers, or a spoon if you feel inclined, get in to the potatoes and carefully mix everything around until the seasonings coat each potato.
Transfer the baking dish into the oven and bake for 15 minutes. Remove from the oven and toss the potatoes with a pair of tongs. Put the baking dish back into the oven and bake for 10 minutes more. Remove the baking sheet and give them another toss and place them back in the oven and roast until they are golden and crispy.
Season with an little dusting of sea salt and extra parmesan cheese and serve.