August 16- August 22, 2015
Primo Weekly Market Update
The Iceberg market is steady at high levels. Quality has been very good on inbound.
Green Leaf remains at low levels. Romaine market is several dollars higher. We are still seeing tip/fringe burn.
The broccoli market is slowly coming down. Quality has been very good.
The cauliflower market is steady at lower levels. Quality has been good.
The Carrot market has remained steady and on the high side for next week; quality out of Michigan has started out very nice.
The celery market is still strong, but steady out of California. Look to Michigan or Canadian product as an alternative. Quality has been very good.
The berry market is higher for next week. Quality is fair to good only. Customers should be advised to expect to see some bruising on arrival.
Idaho potato market has gone up as we now are in new crop potatoes for the next couple of weeks before we are back into Burbank’s.
Yellow onion market has been coming off. Reds have and are anticipated to stay very strong this season.
The California lemon market remains strong, but is easing off with pressure from offshore and Mexico. The orange market is relatively steady. Quality has been good overall. Lime market is trending upwards slightly. Quality has been very good.
The market has creeped back up a bit as Michigan veg starts to tighten back up. New Jersey and New York will soon follow with small price increases.
The green pepper market is also up now that Michigan veg. has really tightened up.
The round and plum tomato market is steady with only fair availability on the East coast and California very tight as well. Cherry tomatoes are in very short supply and there will be gaps in availability. Costs are higher. Grapes are a little higher. Quality has been good on inbound.
Recipe of the Week
Grilled Scallops with Honeydew-Avocado Salsa
Finely grated lime zest, plus 2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 1/2 pounds honeydew melon, rind removed and melon cut into 1/4-inch dice (2 1/2 cups)
1 Hass avocado, cut into 1/4-inch dice
Salt and freshly ground black pepper
2 pounds large sea scallops
1.Light a grill. In a large bowl, combine the lime zest and juice with the 1 tablespoon of olive oil. Using a rubber spatula, gently fold in the diced honeydew melon and avocado. Season the salsa with salt and black pepper.
2.Drizzle the scallops with olive oil and season with salt and black pepper. Grill over moderately high heat, turning once, until nicely charred and just cooked through, 3 to 4 minutes per side. Transfer the scallops to plates, spoon the salsa alongside and serve.