Market Outlook

Lettuce:

The Iceberg market is adjusting down as shippers move into better supplies. Quality has been very good on inbound.

Leaf:

California leaf market remains very strong on Green leaf and red leaf. Romaine is trading much lower. Quality has been good.

Broccoli:

The broccoli market is steady. Quality has been very good.

Cauliflower:

The cauliflower market is very strong with limited availability. Quality has been good to very good.

Carrots:

The Carrot market has remained steady. Quality has been good.

Celery:

The celery market is steady to a few dollars higher. Quality has been very good.

Strawberries:

Quality has improved on recent arrivals and the market is steady to a few dollars higher.

Potatoes:

Market has continued to creep up on the bigger sizes and the value remains in smaller sizes. Quality is good.

Onions:

The market is steady on new crop Yellows out of California. Red onions are steady as well with good quality in both varieties.

Citrus:

The California lemon market is very active especially on larger sizes. The orange market is steady to higher on small sizes. Quality has been good overall. Lime market has adjusted down again. Quality has been good overall.

Cucumbers:

The cucumber market has turned around as South Florida is winding down. Quality has been fair to good.

Peppers: 

The green pepper market has turned around and costs are back up with limited availability and some sizing issues.

Tomatoes:

The round tomato market is lower. Grapes, cherries, and romas are about steady for next week.

Recipe of the Week

Avocado Fries

Ingredients

Canola oil for frying

1/4 cup flour

About 1/4 tsp. kosher salt

2 large eggs, beaten to blend

1 1/4 cups panko (Japanese bread crumbs)

2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Preparation

1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.
2. Meanwhile, mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.
3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste.