Primo

Lettuce: 

Lettuce is very active in the marketplace. Production is coming out of Huron and Yuma. Salinas is all but finished as quality continues to suffer from this region. Weights in Huron and Yuma have been on the light side, ranging from 34-37 pounds. Overall the quality is cleaner as we are getting new crop.  Quality is still fair.

Leaf: 

The Leaf markets is coming off slightly.  Expect to still see Tip and fringe burn as well as discoloration.  Quality is fair.

Broccoli:

Market on Broccoli is up as yields continue to struggle. Harvesters are seeing pin rot, hollow core and some yellow bead.

Cauliflower:

Market continues to move up slowly as harvesters are seeing pockets of minor discoloration and open curds.

Carrots:

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.

Celery:

Stronger markets are the story with this commodity. Northern and southern California are active and expect stronger markets next week.  Quality has been good.

Strawberries: 

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.

Potatoes:

Potato market is steady.  Quality has been good.

Onions:

Onion market is steady.  Quality has been good.

Citrus

Overall citrus markets are steady.  Navels have started with quality being good on inbound.

Cucumbers:

Cucumbers market is steady and producing well.  Condition and quality are good on all sizes.

Peppers:    

Pepper markets are steady.  Quality has been good on recent arrivals.  Red, yellow, and orange pepper markets are steady with Mexican product available.  Quality has been good on arrival.

Tomatoes:

Round tomatoes are steady to lower this week Ruskin/Palmetto is building volume and Immokalee will begin harvesting near the end of the month producing good numbers near Thanksgiving through the first half of December.  Cold weather moving through Mexico is slowing production currently.  The market is lower but may firm up again over the next 7 – 10 days as harvest thin out a bit.  Roma numbers are significantly better with wide range in quality and pricing.  Grape and cherry tomatoes are near the price floor.  Cherry tomato supply is still on the lighter side but the flush of grape tomatoes has helped to curb demand.

Harvest Pear Crisp

Ingredients: •6 cups pears, cored and cut lengthwise (about 3lbs) •1 tablespoon fresh lemon juice •⅓ cup granulated sugar •1 tablespoon cornstarch •1 ½ teaspoons ground cinnamon •⅓ cup flour •½ cup brown sugar •½ teaspoon salt •3 tablespoons chilled butter, cut into small pieces •⅓ cup oats •¼ cup coarsely chopped walnuts

Directions: •Preheat oven to 375°. •Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat. •Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture. •Bake for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack.