Primo

August 23- August 29, 2015

 

Market Outlook

Lettuce:

The Iceberg market is steady at high levels. Quality has been very good on inbound.

Leaf:

Green Leaf market is moving up along with Romaine.

Broccoli:

The broccoli market is steady to higher with crowns firming up again.

Cauliflower:

The cauliflower market is firming up. Quality has been good.

Carrots:

The Carrot market has finally started to ease off a bit out of Texas, and Michigan is steady. Quality has remained very nice with good sizing.

Celery:

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.

Strawberries:

The berry market is steady for next week. Quality is fair to good only. Customers should be advised to expect to see some bruising on arrival.

Potatoes:

Idaho potato market has gone up as we now are in new crop Norkotahs. Smaller sizes along with #2 potatoes have gotten very tight this week and will be for the next couple of weeks as demand exceeds supply.

Onions:

Yellow onion market has been dropping slowly over the past week, red onions are steady.

Citrus:

The California lemon market remains strong, but is easing off with pressure from offshore and Mexico. The orange market is much stronger with small oranges coming up very short. Quality has been good overall. Lime market is trending upwards. Quality has been very good.

Cucumbers:

The market has creeped back up a bit as expected from last week. Cucumbers are up in all areas for next week.

Peppers: 

The green pepper market is steady go for next week and not much changing going on with any sized peppers at this time.

Tomatoes:

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

Corn chowder

Ingredients:

1/2 lb. smoked slab bacon • 2/3 c. green pepper, diced • 1 c. onion, diced • 3 c. diced potatoes • 4 c. chicken broth • 1/4 tsp. pepper • 1/4 c. flour (add water to make paste) • 2 c. half & half • 2 c. milk • 4 c. corn (fresh, frozen or canned)

Instructions:

Fry bacon until brown. Add green pepper, celery and onion. Sauté. Add chicken broth and potatoes. Cook slowly until soft. Add flour paste to thicken. Add half-and-half, milk and corn. Simmer slowly for 15 to 20 minutes.