November 15, 2020 – November 21, 2020
Heavy activity in the lettuce marketplace. Light weights are the biggest concern with lettuce in Huron and Yuma. The lettuce will continue to be on the light side thru this week. The product will be clean however. Escalated pricing on value added lettuce items are on second tier levels. Quality is fair.
The Leaf markets are active again. Expect to still see Tip and fringe burn as well as discoloration. Quality is fair.
Market on Broccoli is up as yields continue to struggle. Harvesters are seeing pin rot, hollow core and some yellow bead.
Market continues to move up slowly as harvesters are seeing pockets of minor discoloration and open curds.
Carrot market is steady with good supplies. Look for this market to remain flat. Quality is good on recent inbounds from Canada. Snack pack and baby whole peeled production have reached their limits for coverage. We will be prorating 50% of your 8 week average.
This market is active but orders are being covered. The best deals continue in Oxnard/Santa Maria. Small sizing, thirty six counts in particular are the tightest in availability. Overall quality continues to be strong. This market will get stronger throughout the week as we get closer to Thanksgiving.
The Strawberry market is very active. Salinas area is done and shippers are moving south to Oxnard and Santa Maria. Florida berries will be starting end of November. Quality has been fair at best.
Potato market is steady. Quality has been good.
Onion market is steady. Quality has been good.
Overall citrus markets are steady. Navels have started with quality being good on inbound.
May see some uptick on market with rains out east. Quality is fair to good.
Pepper markets have increased. Quality has been good on recent arrivals. Red, yellow, and orange pepper markets are up as well with Mexican product available. Quality has been good on arrival.
The market is trending higher this week while Tropical Storm Eta brings torrential rain and wind to Florida pausing harvest operations this week. Mexico crossings remain light while farms work through a cold weather pattern reducing yields. Round tomato FOB’s have increased by $5 or more in the East and West. There are very little roma’s in the East where little acreage is devoted to the crop and Mexico is driving the market which is also up more than $5 this week. Cherry tomatoes are steady while heavy grape tomato inventory absorb demand at value pricing. Elevated pricing is expected for the foreseeable future pending post storm crop reports.
Ingredients: •1 eggplant •Kosher salt •2 tbsp. extra-virgin olive oil •1/4 cup freshly grated Parmesan •1 tsp. Italian seasoning •1 tsp. garlic powder •Freshly ground black pepper •Marinara, for dipping
Directions: •Preheat oven to 350°. Cut eggplant into very thin rounds—on a mandolin, if possible. Lay slices of eggplant on paper towels in an even layer. Season lightly with salt, then let sit for 10 minutes. Wipe any visible moisture off slices with a paper towel and flip. Repeat salting, resting, and drying process once more. •Transfer eggplant slices to a large bowl and toss with oil. Add Parmesan, Italian seasoning, and garlic powder. Season with black pepper and toss until slices are evenly coated. •Arrange eggplant slices in an even layer (make sure none are overlapping) on a large baking sheet. •Bake until golden and crisp, 16 to 18 minutes. Let cool before serving with marinara.