May 22- May 28, 2016
The lettuce market has moved lower and seems to have leveled off. We continue to see good quality on inbound.
Romaine and Romaine hearts remain on the strong side. Green and red leaf markets have adjusted down with some shippers, others remain high. We are seeing mostly good quality on inbound.
The broccoli market is moving up. Quality has been good on inbound.
The cauliflower market is on fire. Product is critically short, and costs will be very high. We will likely be forced to pro-rate orders. Quality has been very good.
The carrot market has remained steady for next week with nice product coming out of Mexico.
The celery market is steady to higher in California. We are seeing good quality on inbound.
Production continues to increase in the northern growing areas. Quality has been fair to good. Costs will be steady for next week.
The Idaho potato market is very active going into next week with higher cost on both larger and smaller potatoes, we will likely see this market move higher over the next few weeks.
The onion market is also active this week and moving into next week, with slower volume with Texas on a 7 to 10 day gap and California very tight on product as well.
The California lemon market is very strong with supplies continuing to tighten up. Quality on the fruit has been fair to very good. California Navel oranges are in pretty good supply on large fruit, but small fruit is very short. We are seeing great quality on inbound. The Lime market remains on the high side, but is expected to adjust down. We are seeing mostly good quality on inbound.
The cucumber market has remained steady going into next week as we move to some Georgia crop for the next several weeks.
The green pepper market is steady to a bit stronger with light volume to start the new crop in Georgia, overall product has been good.
The round tomato market is about at bottom with very good supplies and quality coming on in Florida. Grape tomatoes have strengthened as shippers have moved through their oversupply situation. Cherries are steady and near the bottom. The Roma market has moved up a few dollars with good supplies out of both Florida and Mexico.
Recipe of the Week
Grilled Shrimp with Cantaloupe-Lime Salsa
For the salsa: 1/2 small cantaloupe, diced 2 large tomatoes, diced 1/4 red onion, diced (or sweet onion) 1 teaspoon jalapeño pepper, seeded and minced (to taste) 1 lime, juiced 1 orange, zested and juiced 1/4 teaspoon kosher salt, to taste freshly ground black pepper handful fresh basil leaves, torn into small pieces
For the shrimp: 1 pound shrimp, shelled (though you can leave the tail on if you wish) 1 tablespoon olive oil salt and freshly ground black pepper
For the salsa:
In a large bowl, combine all ingredients and toss to combine well. Taste and adjust seasoning, if needed.
For the shrimp:
Pat the shrimp very dry. Toss the shrimp with the olive oil and then season with salt and pepper.
There are several ways you can prepare the shrimp: -BBQ grill: Skewer and grill over high heat, 2-3 minutes per side. -Broil: Lay on baking sheet, broil for 3-4 minutes per side on high, with rack set 6-8 inches under heat. -Grill pan on stove: Heat a grill pan on high heat, grill shrimp 2-3 minutes per side -Stir fry: Heat wok over high heat, swirl in a bit of cooking oil. When hot, add shrimp and spread out so that they are not overlapping (Give each shrimp some personal space!) Cook 2 minutes. Give it a good toss and spread out again. Cook the other side another 2 minutes.