Market Outlook  

Lettuce: 

The lettuce market is steady to up slightly for next week. Very warm temperatures are bringing fields forward. Quality remains good overall, although we will have to watch closely in coming weeks for effects from the heat.

Leaf: 

Romaine is up a few dollars as shippers are running into lower yields from the recent heat wave in Salinas. Romaine hearts are also reacting and moving up. Quality has been good on all Romaine items, but we are expecting to see quality slip from the heat. Green leaf is up a few dollars and Red leaf is steady. Quality has been good on leaf overall.

Broccoli:

The Broccoli market is moving up in California with the recent heat affecting yields. Quality has been very good on inbound.

Cauliflower:

The cauliflower market is following broccoli up due to lower yields. Quality has been good on inbound.

Carrots:

The carrot market has eased for next week with new crop Canada product coming on with good volume. Quality has been very nice.

Celery:

The celery market is steady with good quality out of California. Also have Michigan and Canada product to offer.

Strawberries: 

Market is much stronger with limited supplies of good quality fruit. Overall, quality is only fair to good. We are seeing some minor bruising and an occasional soft berry.

Potatoes:

The Idaho market has remained steady moving into next week. Availability at shipping point is expected to improve next week which should in turn help move costs lower. We are seeing excellent quality on new crop Norkotahs.

Onions:

The Western onion market has continued to show some strength this week. New York onions are also up due to recent prolonged rains. Availability should improve on western product in coming weeks.

Citrus

The California lemon market is steady. We are seeing good quality overall. We have great quality Chilean lemons to offer.  Oranges remain high with limited availability, especially on small fruit 113/138. Quality has been fair to good. The Lime market remains elevated for next week as the growing region in Mexico continues with rain. Overall, we are seeing good quality on inbound.

Cucumbers:

The cucumber market has gained strength as we move into next week. Rain and cooler weather has hampered availability in New Jersey, New York, Michigan and Canada.

Peppers:

The green pepper market is steady moving into next week. We have seen very nice quality on recent arrivals.

Tomatoes:

The round tomato market is steady to stronger with light availability on both the East and West coasts and Mexico. Virginia is currently gapping. We are seeing mostly good quality. The grape tomato market is much stronger with great demand and light availability. Cherry tomatoes are steady and showing good quality. The Roma market remains strong with very limited supplies from Mexico and California. Demand is high and quality remains good.

 

Recipe of the Week

Pasta with Roasted Cauliflower, Parsley, and Breadcrumbs

Ingredients

Coarse salt and ground pepper

1 head cauliflower (about 2 1/2 pounds), cored and broken into small florets

1 medium red onion, halved and cut into thin wedges

5 garlic cloves, peeled and halved

1/4 cup olive oil

4 slices white sandwich bread

12 ounces cavatappi or other short pasta

1/4 cup grated Parmesan, plus more for serving (optional)

1/4 cup fresh parsley, chopped

Directions

Step 1

Preheat oven to 475 degrees, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.

Step 2

Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.

Step 3

Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and, if desired, more Parmesan.