September 20- September 26, 2015
The Iceberg market has increased significantly. We are in a demand far exceeds supply situation. Quality has been fair to good on inbound, but weights are lighter.
Romaine and leaf are also on the rise, but at a slower pace than lettuce. 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 good availability from Canada. Quality has remained very nice with good sizing.
The celery market is steady to higher out of California, and steady out of Canada. Quality has been very good.
The berry market will be steady for next week. Quality is only fair to good. Customers should be advised to expect to see some bruising on arrival.
Idaho potato market has come down on 40cts thru 60cts for next week as the smaller sizes have remained steady, #2 market remains very tight.
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 been up and down on cucumbers with many different areas to work with. Overall quality has been very nice, super cucumbers are still on the higher side with a big swing between select and supers.
The green pepper market is steady with nice product arriving from New Jersey, Michigan, and Canada. Quality has been very good on all sizes.
The round tomato market is a few dollars higher with only fair availability on both the East and West coasts. Cherry tomatoes are in very short supply. Grapes and romas are up slightly. Quality has been good on inbound.
Recipe of the Week
Stuffed Acorn Squash
1 acorn squash, halved and seeded
4 tablespoons butter, divided
4 tablespoons brown sugar, divided
2 cups dry bread stuffing mix, divided
1 1/2 cups chicken broth, divided
salt and pepper to taste
garlic powder to taste
onion powder to taste
Preheat oven to 400 degrees F (200 degrees C).
Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
Bake in preheated oven for 60 minutes, or until squash is very tender.