March 10 – 16, 2013
Market is steady to higher. We will likely see shippers packing 30 ct in place of 24 ct due to lighter weights and product running small.
Romaine market has rebounded and is on the rise again as shippers struggle to meet demand. Green and red leaf market is steady. Seeing blister and peel on romaine.
Broccoli market is steady this week. Quality has been good overall.
Cauliflower market is steady to lower. Quality has been very good.
Market has remained steady out of Georgia with good quality, with a slight increase on price going into next week due to St. Patricks day.
Celery market is steady to higher, with good quality.
Florida berry quality is only fair at best with costs increasing.
Idaho market has come off a bit with decent volume going into next week.
Onion market continues to come off very little going into next week with Texas product getting more volume each week.
Market is steady on navels and lemons. Quality has been good on lemons and very good to excellent on oranges.
The market on cucumbers is very strong due to poor availability.
Market is steady on peppers with decent quality and volume.
Tomato market is steady on rounds and romas. Grapes and cherries are steady to up slightly. Supplies on rounds are very tight due to less plantings and cooler weather.
Both Yellow and Green squash is in very short supply and costs are very high. We will likely not be able to meet all of our demand.
Feature of the Week
The bright, beautiful, magnificent, mango! Mangoes are tropical, with a sweet, soft yellow or orange flesh surrounding a large pit. The thick red, orange and green skin is peeled off and discarded. A single fruit can weigh up to three pounds!
Did you know that one cup of sliced mango provides approximately 107 calories?
Picking the perfect Mango! Good-quality Mangoes will yield slightly to gentle pressure when ripe. The coloring will be deep red and/or rich yellow with only a blush of green at the most. A ripe mango will smell fairly fruity on the stem end as long as it is not cold.
Recipe of the Week
Chicken Mango Lettuce Wraps
1 pound ground chicken
2 teaspoons soy sauce
1 teaspoon corn starch
1 teaspoon cooking oil
2 green onions, chopped
4 ounces fresh shiitake mushrooms, sliced
2 teaspoons seasoned rice vinegar
1/2 teaspoon toasted sesame oil
1 large mango, diced
1 head of butter lettuce, rinsed, leaves separated
1. Place the ground chicken, soy sauce, and corn starch in a large bowl. Mix to combine.
2. Heat a wok or a large sauté pan on medium heat. Once the pan is hot, add the oil. Add the green onions and sliced shiitakes. Cook for about a minute.
3. Increase the heat to high, and add the ground chicken, soy sauce, corn starch mixture. Use a wooden spoon to break up the ground chicken and spread around the pan. Stir fry for 5 to 7 minutes until the chicken is cooked through. Add the seasoned rice vinegar, sesame oil, and diced mango. Remove from heat. Adjust seasonings (rice vinegar, sesame oil, soy sauce) to taste.
Scoop spoonfuls into the cups formed by the lettuce leaves to serve.
Fun Facts of the Week
The ‘Paisley’ design motif is a design from India based on the mango.