Market Outlook

Lettuce:

The Iceberg market is steady at higher levels. Quality has been very good on inbound, but weights are lighter.

Leaf:

Romaine and leaf are steady. We have seen occasional tip burn and mildew on inbound.

Broccoli:

The broccoli market is steady to higher with the crown market very strong and short.

Cauliflower:

The cauliflower market is much higher. Quality has been good to very good.

Carrots:

The Eastern loose carrot market is coming off with new crop available from Canada. Quality has remained very nice with good sizing.

Celery:

The celery market is still strong, but steady out of California. Both Michigan and Canada have moved up in cost. Quality has been very good.

Strawberries:

The berry market will be lower for next week. Quality is fair to good only. Customers should be advised to expect to see some bruising on arrival.

Potatoes:

Idaho potato market will be lower on larger sizes, but firm on smaller sizes and #2’s Smaller sizes along with #2 potatoes are in a demand exceeds supply situation, so cost on those items remains strong.

Onions:

The yellow onion market is about steady on new crop Oregon/Idaho yellows. There are deals on lesser quality onions. Red market has remained steady.

Citrus:

The California lemon market is strong, with poor availability on anything other than standard grade small lemons. We have Chilean product in stock and the quality is very good. The orange market is much stronger with small oranges coming up very short. Quality has been fair to good overall. Lime market is steady. Quality has been very good.

Cucumbers:

The market is steady with product available in multiple growing areas. Quality has been good overall, but seeing some soft ends.

Peppers:

The green pepper market is steady with nice product arriving from New Jersey, Michigan, and Canada.

Tomatoes:

The round tomato market is steady with only fair availability on the East coast and not a lot available in California either. Cherry tomatoes are in very short supply. Grapes are steady. Quality has been good on inbound.

 

Recipe of the Week

Nectarine and Radish Salsa

2 1/4 cups (1/4-inch) diced nectarines

1 1/2 cups radishes, halved lengthwise and thinly sliced

1/2 cup chopped cucumber

1/4 cup finely chopped red onion

1 tablespoon fresh lime juice

2 teaspoons chopped fresh cilantro

1 1/2 teaspoons sugar

1/4 teaspoon salt

Preparation

1. Combine all ingredients in a medium bowl; toss well. Let the salsa mixture stand 30 minutes.