April 13- April 19, 2014
The Iceberg market is higher as Huron winds down. We are seeing occasional pink rib on inbound, otherwise quality has been good.
Romaine is stronger along with green and red leaf. Quality has been very nice.
Broccoli market is steady to higher with good quality out of Salinas.
The cauliflower market is stronger. Quality has been good.
Carrot market is steady with good quality out of Georgia.
The Celery market is higher as shippers battle seeders and have less volume. Quality has been good.
We are seeing fair to good quality out of California with a steady to slightly higher market.
Market has been steady this week but look for the Idaho potato market to rise as the season goes on.
The market on onions has been on the down fall the past week, perhaps way too fast. Onions have now become on the snug side with little shipping until next week.
The Lemon market is active with costs up a few dollars. Orange market is very active especially on small fruit. Quality has been good. Lime market is very active with record costs due to a demand exceeds supply situation.
The Cucumber market has remained steady this week and will remain steady into next week. Product has looked very nice.
Pepper market is lower with supplies improving out of Florida. Quality has starting to look much better.
Round Tomato market is lower as shippers come into better supplies. Grapes and cherries are steady along with romas. Overall, quality has been very good.
Feature of the Week
This week Primo is featuring garlic. Although garlic may not always bring good luck, protect against evil or ward off vampires, it is guaranteed to transform any meal into a bold, aromatic and healthy culinary experience.
Recipe of the Week
Garlic Bread Soup
1/4 cup extra-virgin olive oil, preferably Spanish
8 large garlic cloves, mashed to a paste with 1 teaspoon coarse salt
2 cups bite-size pieces stale crusty bread (4 ounces)
5 cups homemade or low-sodium store-bought chicken stock
1 bay leaf
Coarse salt and freshly ground pepper
3 large eggs, beaten
Flat-leaf parsley leaves, for garnish
Heat oil in a large saucepan over medium-low heat until hot but not smoking. Add garlic paste; cook, stirring occasionally, until very fragrant but not browned, about 10 minutes.
Add bread, and stir to coat. Stir in stock and bay leaf; season with salt and pepper. Bring to a boil. Reduce heat; simmer 10 minutes.
Discard bay leaf. Stir in eggs. Cook, stirring occasionally to break up eggs, about 10 minutes. Serve soup garnished with parsley leaves
Fun Facts of the Week
- Its pungent flavor is due to a chemical reaction that occurs when the garlic cells are broken. The flavor is most intense just after mincing.
- If your rose garden is being attacked by aphids, an excellent home remedy to get rid of them is to spritz the leaves and blooms with a mixture of crushed garlic and water.
- At ancient Greek and Roman marriages the brides carried bouquets of garlic and other herbs instead of flowers.