May 28- June 3, 2017
The lettuce market is steady, and about at bottom on cost. Great value. We are seeing good quality on inbound.
Romaine is about steady and hearts are up just a little stronger. Quality has been good on Romaine. Both Green leaf and Red leaf are steady and quality has been good overall.
The Broccoli market is a little lower, but there is a wide range in cost among shippers. Quality has been mostly good on inbound.
The cauliflower market is down with availability improving. Quality has been good on inbound.
The carrot market is up for next week, Mexican product is our only option at this time. Sizing and quality are good.
The celery market is very active and supplies are critically short. We will see costs remain at very high levels for next week. Demand far exceeds supply. Quality out of Oxnard overall is only fair.
Market is about steady and quality continues to be very good on California product.
The Idaho potato market continues to creep up on all sizes. Quality is fair to good.
The onion market has not changed for next week. Quality remains very good.
The California lemon market is steady, and very strong. Small lemons (165’s and 200’s) remain in very short supply and cost is high. We are seeing very nice quality overall. Oranges are steady and quality has been good. The Lime market is steady to lower for next week. We are seeing good quality on inbound.
The cucumber market is steady out of Georgia for next week. Quality has been fair to good.
The green pepper market has stayed strong for next week with limited quantities on all sizes.
The round tomato market is steady for next week with very light supplies. We are seeing good quality. Grape tomatoes are much stronger again with light availability in Florida. Cherry tomatoes are steady, but high. Both are showing good quality. The Roma market is stronger with lighter supplies from Mexico and Florida. We are seeing good quality across all tomato lines.
Recipe of the Week
8 ears corn, husk and silk removed
1 1/2 tablespoons macadamia nut oil
1/2 cup melted butter
2 tablespoons minced garlic
1 teaspoon crushed rosemary
1 teaspoon rubbed sage
1 teaspoon dried basil
1 teaspoon dried thyme leaves
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1/2 cup grated Parmesan cheese
Soak corn in cold water for 1 to 3 hours.
Stir together macadamia nut oil and melted butter in a bowl. Season with garlic, rosemary, sage, basil, thyme, salt, and pepper; stir in Parmesan cheese.
Drain corn and pat dry. Spread butter mixture evenly over each ear of corn, and place each piece on a square of aluminum foil. Tightly wrap each ear and puncture to allow excess steam to escape while grilling.
Preheat an outdoor grill for medium heat.
Grill the corn cobs until tender, about 20 to 30 minutes, turning frequently. Remove from the grill and check for doneness; if the corn is not done, continue cooking an additional 5 minutes.