May 27- June 2, 2018
The lettuce market costs are lower. Salinas quality has been mostly good on inbound.
Romaine and romaine heart market is steady. Demand is soft. Quality has been mostly good on all Romaine items. Green leaf continues to adjust down. Red leaf is also adjusting down. Quality has been good on leaf overall.
The commodity broccoli market is stronger again for next week as shippers are short on supply. Quality has been looking good.
The cauliflower market is lower for next week. Quality has been good on inbound.
The carrot market is down slightly for next week. Nice product from Mexico in stock and looking sharp.
Celery costs are a little higher on Western product. We are seeing good quality.
Market is a little lower with better supplies coming on in California. Quality has been fair to good on our inbounds.
The market on Idaho potatoes is pretty steady from last week and strong overall. Freight rates are about steady. Quality remains good.
The Western onion market remains steady overall. Storage crop is about done and new crop underway. Quality on onions has been good to very good.
The California lemon market is steady and high for next week and quality has been very nice. We are seeing good quality over all on navel oranges and the market remains active with supplies very short especially on small fruit. The Lime market has declined for next week. Freight remains on the higher side. Overall, we are seeing fair to good quality on inbound.
The market is steady for next week. We are seeing mostly good quality on Florida product.
The green pepper market is softening with better supplies in Florida. Quality has been good overall.
The round tomato market is moving higher with Florida light on supply. Freight rates are very high driving costs up. We are seeing good quality. The grape tomato market is a few dollars higher as well and showing good quality. Cherry tomatoes are just slightly higher and showing good quality. The Roma market is a higher with fair availability in both Florida and Mexico.
Recipe of the Week
Roasted Corn Salsa
4 cups corn kernels
1 medium sized red bell pepper, diced
2 medium tomatoes, chopped and seeded
1 4-ounce can chopped mild green chilies
1/3 cup chopped red onion
1 tsp fresh jalapeno, finely minced
2 tbsp fresh lime juice
2 garlic cloves, minced
2 tbsp fresh cilantro, finely chopped
1/2 tsp ground cumin
1 tsp salt
1/4 tsp black pepper
Heat a dry cast-iron skillet over medium heat until hot. Add corn and bell pepper; cook, stirring occasionally, until well browned, 12 to 15 minutes.
Transfer to a large bowl and mix in remaining ingredients. Let stand for 30 minutes before serving.