Market Outlook

Lettuce: 

The lettuce market is steady to up slightly and we continue to see good quality on new crop out of Yuma Arizona

Leaf: 

Romaine market is about steady. We are seeing mostly good quality on inbound. Romaine hearts are moving up just slightly. This trend may continue for the holidays. Quality has been mostly good with an occasional pink rib. Green leaf and red leaf markets are about steady, with mostly good quality.

Broccoli:

The broccoli market is steady to up a few dollars depending on shipper. Quality has been good on inbound.

Cauliflower:

The cauliflower market has tightened considerably and costs will be much higher again for next week. Quality has been very good.

Carrots:

The carrot market has remained steady with very nice quality out of Canada.

Celery:

The celery market has leveled off. We are seeing good quality on inbound.

Strawberries: 

We have transitioned from California to Florida and the first arrivals have been very nice. Markets are steady.

Potatoes:

The Idaho potato market is steady. Quality has remained very nice.

Onions:

The onion market remains depressed and quality has been very good.

 Citrus:

The California lemon market is steady from last week and seems to have settled in.  Navel oranges are in good supply, and markets are about steady. Large navels are commanding higher costs.  The Lime market is up slightly for next week. We are seeing good quality on inbound.

Cucumbers:

The cucumber market had starting to climb a bit with product tightening up. A cold snap due to hit Florida may bring prices up a bit more next week.

Peppers:

The green pepper market also has turned around some as we look for things to tighten up on the pepper side moving into the week.

Tomatoes:

The round tomato market has softened a bit moving into next week. Grape tomatoes are steady at lower levels and Cherries are up slightly. The Roma market is moving higher with supplies from Mexico and Florida tightening. We are seeing excellent quality across all tomato lines.

 

 

Recipe of the Week

 Roasted Romanesco

Ingredients

1 head of Romanesco

3 tablespoons extra virgin olive oil

2 tablespoons shredded Pecorino Romano cheese

⅛ teaspoon salt

15 turns fresh ground pepper

Hot paprika or red pepper flakes (optional)

Instructions

Preheat oven to 400°F and line baking sheet with parchment paper or nonstick spray.

Take a deep breath as you realize you are going to actually eat this spiky, alien looking vegetable. It’s going to be okay.

Cut off Romanesco florets (as you would broccoli or cauliflower) and place in a medium size bowl.

Season with salt, pepper.

If you are using the hot paprika or red pepper flakes, lightly sprinkle them to taste over the top – I used the paprika. (You don’t need a lot unless you really want it spicy).

Add olive oil and 1 tablespoon of the Pecorino Romano and toss to coat.

Lay Romanesco in single layer on baking sheet and bake for 20 minutes, turning once at the halfway point.

Sprinkle remaining shredded Pecorino Romano over the top just before serving.

Fun Facts of the Week

• its nicknamed the Broccoflower
• it is called the romanesco cabbage in Italy
• There was and ancient theory that this vegetable was dropped out of the sky by an alien spaceship