Market Outlook

Lettuce:

Market is very active with light supplies. Shippers are holding customers to weekly averages.

Leaf:

Romaine / leaf market is steady at higher levels. We are seeing some tip burn on inbound, otherwise quality has been good

Broccoli:

Broccoli market is steady. Quality remains good.

Cauliflower:

Cauliflower market continues on a rollercoaster ride and cost is firming up.  We are seeing good quality.

Carrots:

The Market on carrots has remained steady with good quality out of Mexico. Michigan will start in a week or two,

Celery:

Market remains steady. Quality has been very good on both Eastern and Western celery.

Strawberries:

Quality is fair to good with most lots showing some minor bruising on inbound. Also reports of the occasional moldy berry.  Market is steady.

Potatoes:

Idaho market is getting extremely tight and cost is increasing almost daily. #2’s are very scarce. Most shippers are quoting marginal quality on the remainder of storage crop. Many shippers are now at a fob final on #2 product. This will likely remain in effect until mid August or until new crop starts.

Onions:

Market on onions as not changed this week. We are sourcing out of Texas and New Mexico, Jumbo yellows are on the bigger side this week with very good quality.

Citrus:

Market is steady on both lemons and oranges with good quality.

Cucumbers:

The market on cucumbers have come off a bit with more availability as Ohio has now started.

Peppers:

Pepper market is steady and we are seeing very nice quality out of New Jersey.

Tomatoes:

Tomato market is up again on rounds. Shippers report very light supplies. Most of the regional deals are behind by a few weeks, adding further pressure to the market. Romas are steady. Grape and cherry market is very unsettled as there is a wide range on quality and cost from varied shipping points.

 

Feature of the Week

This week Primo is featuring red beets! Buy Beets with the greens attached and you are actually getting a two for one sale!  You can eat the greens and the beet roots separately or combine them in a meal.  When people say “beets” they are usually talking of the beet roots, but, who knew, the greens are quite nutritious and you can juice them, sauté them or cook them as you would any other green.

Recipe of the Week

Roasted Beet, Peach and Goat Cheese Salad

Ingredients:

2 beets, scrubbed

1 bunch mache (lamb’s lettuce), rinsed and dried

1 bunch arugula, rinsed and dried

2 fresh peaches – peeled, pitted, and sliced

2 shallots, chopped

1/4 cup pistachio nuts, chopped

1 (4 ounce) package goat cheese, crumbled

1/4 cup walnut oil

2 tablespoons balsamic vinegar

salt and pepper to taste

Directions:

Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.

Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.

 

Fun Facts of the Week

• Since the 16th century, beet juice has been used as a natural red dye.  In 19th century England the Victorians used beets to dye their hair
• In many cultures the belief persists that if a man and a woman eat from the same red beet then they will fall in love.
• Beets can be made into a wine that tastes similar to port.