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April 27- May 3, 2014

Market Outlook


The Iceberg market is steady to a little higher. Quality has been fair to good and very inconsistent here at the beginning of the Salinas deal.


Romaine is steady to lower. Green and red leaf is steady.  Quality has been very nice.


Broccoli market is steady with good quality out of Salinas.


The cauliflower market is very tight. We have been in a demand far exceeds supply situation for about 2 weeks, with no immediate relief in sight. Shippers are prorating orders. Cost will continue to be very high.  Quality has been good.


Carrot market is steady to slightly higher with good quality out of Georgia.


The Celery market is steady to higher out of Oxnard.  Shippers are battling seeders and have less volume. Quality has been good overall.


We are seeing fair to good quality out of California with a steady market.


Market has been rising on bigger spuds 40 thru 70ct due to availability and will remain to be tight throughout the season. 80ct thru 120cts have remained steady for next week, but with transportation still being a problem prices on all sizes will be effected.


The market on new crop yellow onions has rebounded and inching higher. Red onions are steady at higher levels. Onion market is a little active again.


The Lemon market is active with costs steady to up a few dollars.  Orange market is very active especially on small fruit. Quality has been good. Lime market is active. Costs are steady at very high levels.


The Cucumber market has become on the tight side in Florida, price is up some, we will also look to load in McAllen, with good supplies and quality.


Pepper market is very active with Florida pepper winding down. Quality out of Florida has been just fair. Georgia is weeks away from any volume. Mexico crossings are light.


Round Tomato market is steady to 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 scallions. Scallions are most commonly referred to as green onions. They are a variety of young onions with a long, thin white base that has not yet developed into a bulb and long straight green stalks that look like giant chives. Both the white base and the green stalks are commonly eaten. Scallions have a milder flavor than mature onions, but a bit stronger than chives. The tops of these green onions may be used as a substitute for chives in many recipes.




Recipe of the Week

Scallion Pancakes


2 cups all-purpose flour, plus more for dusting

1/2 teaspoon coarse salt

3/4 cup boiling-hot water 2 cups all-purpose flour, plus more for dusting

1/2 teaspoon coarse salt

3/4 cup boiling-hot water

3 to 4 tablespoons vegetable oil

3 teaspoons toasted sesame oil

7 scallions, green parts only, thinly sliced

Coarse salt

Soy Dipping Sauce

1/2 cup soy sauce

1/4 cup rice-wine vinegar

2 teaspoons toasted sesame oil

1/2 teaspoon crumbled dried red chile

1/2 teaspoon toasted sesame seeds

1 teaspoon sugar



Step 1

Stir together flour, salt, hot water, and 1 tablespoon vegetable oil. Transfer to a lightly floured surface. Knead dough until soft and smooth, 10 minutes. Cover with plastic wrap; let stand 20 minutes.

Step 2

Roll dough into a 16-inch log on a lightly floured surface. Cut into 24 pieces. Roll each piece out into a 4-inch circle, keeping remaining pieces covered as you work. Brush with sesame oil; sprinkle with 1 teaspoon scallions. Roll each piece into a tight cylinder; pinch ends to seal. Press to flatten. Wrap each cylinder around itself to form a spiral (seam side in); pinch end. Cover with plastic wrap; let stand 20 minutes (or up to 5 hours).

Step 3

Place spirals on a lightly floured surface. Flatten gently. Roll out to 4-inch circles, stacking between pieces of floured waxed paper. Let stand 20 minutes.

Step 4

Meanwhile, for dipping sauce, whisk together all ingredients. (Makes about 3/4 cup.)

Step 5

Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Cook pancakes, 2 or 3 at a time, flipping once, until golden, 2 to 3 minutes per side (add oil as necessary). Drain on paper towels. Season with salt. (To keep warm, place in an oven heated to 200 degrees.) Cut into wedges, and serve with dipping sauce.




Fun Facts of the Week

  •  Spring onions are good for cardiovascular health. They lower the oxidation of cholesterol and reduce the risk of coronary heart disease.
  •   Anti-bacterial properties in it help to fight against cold and flu.
  •  It is a good food for regulating metabolism and keeping macronutrients.