Market Outlook  

Lettuce: 

The lettuce market is steady. Supplies in Yuma are winding down.  Huron is up and going and Salinas has just started. Quality has been mostly good on inbound.

Leaf: 

Romaine is steady from last week. Romaine Hearts remain high and in short supply. Quality has been mostly good on all Romaine items. Seeing occasional pink rib and tip burn. Green leaf is a little higher with light availability in all areas. Red leaf is steady. Quality has been good on leaf overall.

Broccoli:

The commodity broccoli market is steady and a pretty good value. Shipping from Salinas. Quality has been looking good.

Cauliflower:

The cauliflower market is steady with supplies in Salinas. Quality has been good on inbound.

Carrots:

The carrot market is a little higher for next week. Canada is finished for the season. First arrivals from Mexico in stock and looking sharp.

Celery:

Celery costs are up slightly on Western product. We are seeing good quality. Florida celery is available and the market remains strong.

Strawberries: 

Market is very strong for next week. We have about one week remaining in the Florida season.  We will have California fruit arriving middle of the week 15. There are many only fair quality berries in the marketplace. Quality has been fair to good on our inbounds. Customers can expect to see some minor bruising.

Potatoes:

The costs on Idaho potatoes has increased slightly again on some items. Freight rates are about

steady. Quality remains good.

Onions:

The Western onion market remains steady as we head into next week. We are seeing great quality onions.

Citrus

The California lemon market is steady but strong for next week and quality has been very nice.  We are seeing good quality over all on navel oranges and the market is steady to up slightly.  The Lime market remains high for next week. we should see some relief as we head into the following week. Freight remains on the higher side. Overall, we are seeing fair to good quality on inbound.

Cucumbers:

The cucumber market continues to adjust down with Florida ramping up. We are seeing good quality overall.

Peppers:

The green pepper market remains on the higher side for next week.  Quality has been very good overall.

Tomatoes:

The round tomato market is lower again with the spring crop in Florida coming on strong. We are seeing good quality. The grape tomato market is about at the bottom and a great value. We are seeing good quality. Cherry tomatoes are steady and showing good quality. The Roma market is lower with better availability in both Florida and Mexico.

 

 

Recipe of the Week

Scallion Pancakes

Ingredients

2 cups all-purpose flour, plus more for dusting

1/2 teaspoon coarse salt

3/4 cup boiling-hot water 2 cups all-purpose flour, plus more for dusting

1/2 teaspoon coarse salt

3/4 cup boiling-hot water

3 to 4 tablespoons vegetable oil

3 teaspoons toasted sesame oil

7 scallions, green parts only, thinly sliced

Coarse salt

Soy Dipping Sauce

1/2 cup soy sauce

1/4 cup rice-wine vinegar

2 teaspoons toasted sesame oil

1/2 teaspoon crumbled dried red chile

1/2 teaspoon toasted sesame seeds

1 teaspoon sugar

Directions

Step 1

Stir together flour, salt, hot water, and 1 tablespoon vegetable oil. Transfer to a lightly floured surface. Knead dough until soft and smooth, 10 minutes. Cover with plastic wrap; let stand 20 minutes.

Step 2

Roll dough into a 16-inch log on a lightly floured surface. Cut into 24 pieces. Roll each piece out into a 4-inch circle, keeping remaining pieces covered as you work. Brush with sesame oil; sprinkle with 1 teaspoon scallions. Roll each piece into a tight cylinder; pinch ends to seal. Press to flatten. Wrap each cylinder around itself to form a spiral (seam side in); pinch end. Cover with plastic wrap; let stand 20 minutes (or up to 5 hours).

Step 3

Place spirals on a lightly floured surface. Flatten gently. Roll out to 4-inch circles, stacking between pieces of floured waxed paper. Let stand 20 minutes.

Step 4

Meanwhile, for dipping sauce, whisk together all ingredients. (Makes about 3/4 cup.)

Step 5

Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Cook pancakes, 2 or 3 at a time, flipping once, until golden, 2 to 3 minutes per side (add oil as necessary). Drain on paper towels. Season with salt. (To keep warm, place in an oven heated to 200 degrees.) Cut into wedges, and serve with dipping sauce.