August 18- August 24, 2013
Market is lower by a few dollars as shippers move into better supplies. Overall, we are seeing good quality on inbound.
Romaine market is steady to lower, green and red leaf are steady to up a few dollars. Overall quality has been good. We are seeing minor fringe burn on some romaine.
Broccoli market is much higher, and supplies are very tight.
Cauliflower market is strong with very light supplies.
Market has remained steady out of Mexico with good quality. Look for Michigan to start in about 7 to 10 days.
Market remains steady on both California and Eastern celery. Quality has been very good.
Quality is fair to good with most lots showing some minor bruising on inbound. Also reports of the occasional moldy berry. Market is steady to up a few dollars.
Old crop #2 potatoes have come to an end, with new crop starting out extremely strong. Count potatoes are strong as well. We look for the market to stay strong into the beginning of September.
Market on onions has also gotten a bit stronger and will stay that way for the next week or two.
The domestic lemon market has moved up a few dollars and supplies are very short. We are getting pro-rated. We are filling the gap with Chilean and Mexican lemons. The orange market is steady with good quality.
Market on cucumbers has gotten a little better over the past few weeks, Supplies are getting much better out of several areas now.
Market on peppers has come off very slightly, but still remain some what tight.
Tomato market is steady to up a few dollars on rounds with light supplies. Romas are steady with good quality. Both Cherries and Grape tomatoes are very active with short supplies. Quality has been very good.
Feature of the Week
This week Primo is featuring eggplant! Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. While the different varieties do range slightly in taste and texture, one can generally describe the eggplant as having a pleasantly bitter taste and spongy texture.
Recipe of the Week
Stuffed Eggplant with Shrimp and Basil
1 eggplant, halved lengthwise
1/2 cup olive oil, divided
salt and pepper to taste
8 medium shrimp – peeled, deveined and chopped
1/8 cup chopped fresh basil
2 cloves garlic, chopped
1/2 cup white wine
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese, divided
Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside.
Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine, and cook 5 minutes.
Transfer to a large bowl, and mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
Fun Facts of the Week
- Eggplants are part of the Nightshade family, which also includes tomatoes and potatoes
- Eggplants have numerous small seeds, which are edible, but have a bitter taste because they contain nicotinoid alkaloids
- Eggplants are made up of about 95% water
- In Italy they are called “Melanzane”, which means crazy apple