September 13- September 19, 2015
The Iceberg market is steady at higher levels. Quality has been fair to good on inbound, but weights are lighter.
Romaine and leaf are steady. We have seen occasional tip and fringe burn on inbound.
The broccoli market is steady to higher with the crown market very strong and short.
The cauliflower market is steady at higher levels. Quality has been good to very good.
The Eastern loose carrot market has remained steady with availability from Canada. Quality has remained very nice with good sizing.
The celery market is steady out of California, Michigan and Canada. Quality has been very good.
The berry market will be steady to higher for next week. Quality is only fair. Customers should be advised to expect to see some bruising on arrival.
Idaho potato market has not changed much for next week, with weaker pricing on the bigger sizes and smaller sizes along with #2 potatoes still short. Idaho is still only producing mostly #1 product.
The yellow onion market is about steady on new crop Oregon/Idaho yellows. There are deals on lesser quality onions. Red market has remained steady.
The California lemon market is strong, with poor availability on anything other than standard grade small lemons. We have Chilean product in stock and the quality is very good. The orange market is much stronger with small oranges coming up very short. Quality has been fair to good overall. Lime market is steady. Quality has been very good.
The market has gotten a little bit on the stronger side this week due to quality in some growing areas at this time.
The green pepper market is steady with nice product arriving from New Jersey, Michigan, and Canada.
The round tomato market is steady to just a bit lower with only fair availability on both the East and West coasts. Cherry tomatoes are in very short supply. Grapes and romas are steady. Quality has been good on inbound.
Recipe of the Week
Pear, blue cheese and walnut salad with a maple syrup vinaigrette
2 generous handfuls rocket (leaves of your choice)
2 pears, sliced
150g blue cheese, broken into chunks
50g crushed walnuts for sprinkling
60ml olive oil (4 Tbs)
30 ml red wine vinegar (2 Tbs)
20ml maple syrup (1 Tbs and 1 tsp)
1/2 tsp Dijon mustard
Place the salad ingredients in a bowl or arrange on a platter.
Mix the vinaigrette dressing ingredients in a small jar and shake well before drizzling over the salad.