Primo

April 1- April 7, 2018

Market Outlook  

Lettuce: 

The lettuce market is lower. Supplies in Yuma remain light as the season winds down. Huron is up and going and Salinas starts next week. Quality has been mostly good on inbound.  Shipping point reports blister and peel on iceberg.

Leaf: 

Romaine has come off a few dollars. Romaine Hearts are high and steady and in short supply. Quality has been mostly good on all Romaine items. Green leaf is lower. Red leaf is steady. Quality has been good, but we are being warned to expect some minor blister and peel damage.

Broccoli:

The commodity broccoli market is steady to just a little higher. The Salinas season is underway. Quality has been looking good.

Cauliflower:

The cauliflower market has leveled off with shippers in Salinas getting started. Quality has been good on inbound.

Carrots:

The carrot market is higher for next week. Canada is about done and we’ll be looking to source from Mexico.

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 much stronger for next week. The Florida season is winding down quickly. We will be transitioning to California in the coming weeks. 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 up a few dollars 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 with fruit availability coming up very short. Freight remains on the higher side. Overall, we are seeing fair to good quality on inbound.

Cucumbers:

The cucumber market is adjusting down with Florida ramping up. We are seeing good quality overall.

Peppers:

The green pepper market has jumped this week and pepper will be significantly higher for next week.  Quality has been very good overall.

Tomatoes:

The round tomato market is lower with the spring crop in Florida coming on. We are seeing good quality. The grape tomato market is lower. We are seeing good quality. Cherry tomatoes are steady and showing good quality. The Roma market is much lower with better availability in both Florida and Mexico.

 

 

Recipe of the Week

Ingredients

1 (3 1/2-ounce) bag boil-in-bag long-grain rice

4 medium red bell peppers

3/4 pound ground sirloin 1 cup chopped onion

1/2 cup chopped fresh parsley

1 teaspoon paprika

1/2 teaspoon salt

1/8 teaspoon ground allspice

2 cups bottled tomato-and-basil pasta sauce, divided

1/2 cup (2 ounces) grated fresh Parmesan cheese

1/2 cup dry red wine

Cooking spray

Preparation

Preheat oven to 450°.

Cook rice according to package directions, omitting salt and fat. Set aside.

While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut sides down, in an 8-inch square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Cool.

Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 cup pasta sauce, and cheese to beef mixture, stirring to combine.

While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.

Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add wine mixture to pan. Cover with foil.

Bake at 450° for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce. Garnish with pepper tops