October 23- October 29, 2016
The lettuce market is about steady from last week. We continue to see good quality on inbound.
Romaine is about steady along with romaine hearts. Green leaf and red leaf markets are steady. We are seeing mostly good quality on inbound.
The broccoli market is steady. Quality has been good on inbound.
The cauliflower market has eased slightly. Quality has been very good.
The carrot market has been pretty quiet with plenty of product coming out of Canada and now Mexico.
The celery market is about steady to up a few dollars on California product. We are seeing good quality on inbound.
Markets are steady to higher depending on shipper and growing area. Quality has been improving and berries are looking pretty good. Some shippers starting new area Oxnard.
The Idaho potato market has creeped up slightly now with new Burbank crop going.
The onion market has come off once again and is most likely at it lowest point. Growers are hoping to see this turn around over the next few weeks.
The California lemon market remains very strong, with supplies very short. Sunkist is struggling to fill orders. Quality on the fruit has been good to very good on choice and fancy grades. We have good quality Mexican fruit available, with steady costs. California oranges are in pretty good supply on large sizes, but small fruit is tight. Quality on choice fruit is starting to fade as the Valencia season winds down. Navels have started in a small way with costs much higher than Valencias. The Lime market is steady. We are seeing fair to good quality on inbound.
The cucumber market is a bit stronger for next week, New Jersey is all but done and Georgia is up and running.
The green pepper market has also softened some with new crop out of the South. Peppers have been on the bigger size with smaller product starting to make its way out.
The round tomato market is higher with limited availability. There are very few quality tomatoes available in the East. Grapes have eased off with better supplies starting in Florida. Cherries are steady at high levels. The Roma market is active with supplies in the East about done until Florida ramps up, and California unable to meet demand.
Recipe of the Week
Oven Baked Buffalo Cauliflower
1 cup milk
1 cup flour
1 teaspoon garlic powder
pepper to taste
1 tablespoon olive oil
1 head of cauliflower
⅔ cup Panko bread crumbs
⅔ cup buffalo sauce
Preheat oven to 450 degrees.
Cut cauliflower into bite sized pieces discarding the core.
Combine milk, flour, garlic powder, pepper and olive oil in a large bowl. Place batter and cauliflower in a large Ziploc bag and toss until cauliflower is coated.
Pour cauliflower into a large strainer letting any excess batter drip off. Sprinkle with Panko breadcrumbs and gently toss.
Place on a foil lined pan and bake 15 minutes. Remove from the oven and gently toss with buffalo sauce. You want the cauliflower coated but not soaked.
Place back on the pan and bake an additional 5-10 minutes or until cauliflower is tender crisp.
Serve with ranch or blue cheese dressing.