May 24- May 30, 2015
The Iceberg market is lower as supply exceeds demand. Quality has been very good on inbound.
California leaf market remains very strong on Green leaf and red leaf. Romaine has also moved higher. Quality has been very good on all leaf items.
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 not changed for next week, product still coming out of Mexico with very good quality.
The celery market is steady to higher out of Oxnard. Quality has been very good.
The market is expected to come off as shippers move into better supplies. Quality has been very good on inbound.
Market has remained steady on all counts for next week, with larger potatoes still on the tight side of the market, overall quality has been clean.
The market has moved up on onions for next week with California getting hit hard with rain and New Mexico not getting going until next week.
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.
South Florida is about done. Georgia is starting to come on. Quality has been fair to good and pricing is steady to lower.
The green pepper market is still on the higher side and staying steady going into next week, quality has only been fair to good.
The round tomato market is down a dollar on round. Grape, and cherry tomatoes are steady. Romas are about steady for next week.
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.