May 7- May 13, 2017
The lettuce market has adjusted down. We are seeing good quality on inbound. Shippers are now in full production in Salinas and we expect moderate but steady volume for the next few weeks.
Romaine and romaine heart markets continue to adjust down as shippers move into better supplies. Quality has been good on Romaine. Both Green leaf and Red leaf have also adjusted down sharply. Quality has been good overall.
The Broccoli market has rebounded and has moved up from last week with lighter supplies being reported. Quality has been mostly good on inbound.
The cauliflower market is also rebounding with tighter supplies. Quality has been good on inbound.
The carrot market is steady to slightly higher for next week. We are sourcing from Georgia, Mexico and Israel. Quality and sizing has been good.
The celery market is active and costs are higher again for next week. Quality out of Oxnard is beginning to slip and overall is only fair.
Market is about steady and quality has been very good on California product this week.
The Idaho potato market is up again for next week, especially on the larger sizes. Quality remains good.
The onion market is higher for next week with increased freight costs from California affecting our overall cost. California harvest has light volume.
The California lemon market is steady, but high overall. Small lemons (165’s and 200’s) remain in very short supply and cost is high. We are seeing very nice quality. Navel orange availability is fair and the market is strong. Valencias are starting. The Lime market is steady to lower for next week. We are seeing good quality on inbound.
The cucumber market is steady for next week. Quality has been very nice.
The green pepper market is steady to higher for next week. Quality and sizing is good.
The round tomato market is up slightly for next week. Overall, supplies remain light, but demand is stronger. We are seeing excellent quality. Grape tomatoes are much stronger with light availability in Florida. Cherry tomatoes are steady. Both are showing good quality. The Roma market is about steady with lighter supplies from Mexico and Florida. We are seeing excellent quality across all tomato lines.
Recipe of the Week
Crock Pot Pineapple Barbecue Pork Chops
6 pork chops (bone in optional)
1 1/2 cup barbecue sauce
1 diced yellow onion
2 cups pineapple chunks
In a mixing bowl combine bbq sauce, onion and pineapple
Pour half the bbq mixture in the bottom of a 6 quart crock pot
Top with pork chops and pour remaining bbq sauce mixture over top
Cover with lid and cook on LOW for 6-8 hours or on HIGH 2.5-4 hours or until done