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May 2nd – May 8th, 2021


Lettuce markets are steady. Quality is good with minimal reports of misshapen heads, mildew, and discoloration.


The Leaf markets are steady. Fringe/tip burn and some decay are being reported. Overall quality is fair to good.


Broccoli markets are steady. Quality is fair to good.


Cauliflower markets is very active.  The shortage of product has worsened, with slow growth and sizing continuing to yield a very light harvest with only fair quality. Both bulk and value-added product is impacted.


Carrot markets for Cello and Loose are steady. Snack carrots are beginning to tighten up again.  Expect prorates to come soon. Quality is good.


Celery market continues to be steady. Quality is good.


Strawberries continue to be tight with the market expected to remain this way through Mother’s day pull period.  Lightness of supply is being caused by cooler weather patterns over the last few weeks. Quality is good.


Potato market is up, freight has also been contributing to rise in price. We are finishing up the Norkotah’s and starting to get into the Burbank’s.


Onion market remains steady due to freight. Seeing some quality issues in the both the red and yellow onions.


Orange market is slightly up on 88ct and smaller. Lemon market is slightly up on 140ct and smaller. The lime market should start to deflate with recent rain helping growth especially on larger fruit. Quality has been good.


Cucumber market is active and will elevated due to storm damage in the fields. Quality has been good.


Green pepper markets are going to increase with farmers still assessing the damage from the storm. Quality has been good.


Florida’s rain last week slowed the harvest briefly, but quality remains good. The Baja imports have begun in the West, however freight costs have limited shipping to Eastern markets. Pricing may be higher in the Eastern half of the country on all varietals.

Strawberry Oatmeal Bars

Ingredients •1 cup oats  •3/4 cup flour  •1/3 cup brown sugar •1/4 teaspoon ground ginger •1/4 teaspoon salt •6 tablespoons unsalted butter, melted   •2 cups strawberries, diced small •1 teaspoon cornstarch •1 tablespoon lemon juice  •1 tablespoon sugar 

Instructions •Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper. •In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan. •Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through. •Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping looks golden. Place the pan on a wire rack to cool.