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May 29 – June 4, 2016

Market Outlook


The lettuce market has declined again. We continue to see good quality on inbound.


All leaf items have moved lower. We are seeing mostly good quality on inbound, with some minor fringe burn on romaine.


The broccoli market has moved significantly higher as shippers are light on supply. Quality has been good on inbound.


The cauliflower market remains elevated, with product in short supply. Quality has been very good.


The carrot market has remained steady coming out of Mexico. Quality and sizing has remained very good.


The celery market is a few dollars higher. We are seeing good quality on inbound.


Quality has been good overall. Costs will be steady for next week.


The Idaho potato market is mostly steady with increases to the larger cartons while smaller sizes and #2’s are steady.


The onion market is also active this week and moving into next week. Growing areas are in transition and California is experiencing very hot weather. We expect this trend to continue 10-14 days and then adjust down.


The California lemon market is very strong with supplies very short. Quality on the fruit has been fair to very good. California 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 elevated, but is adjusting down. We are seeing mostly good quality on inbound.


The cucumber market has remained steady. Quality and sizing has been improving.


The green pepper market as moved upward moving into the holiday weekend and will likely see higher prices over the next couple of weeks.


The round tomato market has moved up slightly as Florida shippers are coming to the end of the spring crop. South Carolina will start in a small way next week. Grapes and cherries have strengthened as shippers have moved through their oversupply situation. The Roma market has moved up slightly with good supplies out of both Florida and Mexico.



Recipe of the Week

Mushroom-and-Microgreen Omelet


1 tablespoon unsalted butter, divided

1 1/2 ounces white mushrooms, thinly sliced (about 3/4 cup)

Coarse salt and freshly ground pepper

3/4 cup microgreens

3 large eggs


Heat half the butter in a small nonstick skillet over medium-high heat. Cook mushrooms, undisturbed, until they begin to release their liquid, about 2 minutes; season with salt and pepper, and stir. Cook until golden brown, about 2 minutes more. Transfer mushrooms to a small bowl; stir in microgreens.

Whisk eggs in a medium bowl until well combined; season with salt and pepper. Wipe skillet clean with paper towels. Melt remaining butter over medium heat, swirling to coat bottom of pan. Pour eggs into skillet, and cook, undisturbed, until edges are set slightly. With a heatproof flexible spatula, push eggs from edge toward center, tilting pan to let uncooked eggs run underneath, until omelet is just set, 1 to 2 minutes. Place mushroom filling on 1 side of omelet. Using spatula, gently fold other side of omelet over filling. Serve immediately