Primo

February 14- February 20, 2016

Market Outlook

Lettuce:

The supply exceeds demand situation has started to move back the other way and the market is reacting. Costs will be higher for next week. We are seeing good quality on inbound.

Leaf:

Romaine, Romaine hearts, green, and red leaf markets are steady to up a few dollars. Expect to see some minor epidermal peel on romaine for a few weeks.

Broccoli:

The broccoli market is about at bottom with much better availability. Crowns are showing just a hint of activity that may push the market up slightly. Quality has been good on inbound.

Cauliflower:

The cauliflower market has moved higher again by a few dollars with great quality.

Carrots:

The Eastern carrot market has remained steady for next week with product coming out of Mexico. We have moved away from Canadian product due to quality issues.

Celery:

The celery market is about steady out of California with supplies improving. We are seeing good quality on inbound. We should have our first of the season Florida celery arriving 2/14 or so.

Strawberries:

Growing regions in California, Mexico, and Florida are still short, but the situation seems to be improving out of Florida. Quality has been only fair to good. We are in a demand far exceeds supply situation and expect the current trend to continue until after the Valentines holiday.

Potatoes:

Idaho potato market is about steady with only spot deals on a few sizes and #2’s. The market is expected to trend up towards the end of February.

Onions:

The yellow onion market has remained on the down side going into next week ,red have stayed very strong and with quality only being fair.

Citrus:

The California lemon market is steady to up a few dollars on some sizes, with great quality fruit. California Navel oranges are in good supply and we are seeing great quality on inbound. Oranges are starting to size up. Smaller oranges are moving up in cost. Lime market is steady to higher with good quality overall.

Cucumbers:

The cucumber market has remained steady for next week with quality becoming much better over the past week or so.

Peppers:

The green pepper market has really turned around. Cold weather in the South and very few peppers crossing from Mexico have contributed to a very short supply situation.

Tomatoes:

The round tomato market has declined again, and costs will be down for next week. Quality has been improving. Cherry tomatoes are in very short supply and costs are up for next week. Grapes are about steady at elevated costs. The Roma market has declined a few dollars with better supplies crossing from Mexico. Quality has been good on inbound.

 

 

Recipe of the Week

Bananas Foster

Ingredients

1 pint vanilla ice cream

4 large bananas

1/4 cup banana liqueur, or if you cannot find banana liqueur, you may substitute 1/4 cup of water

1/2 cup dark rum

6 tablespoons unsalted butter

1/4 cup packed light-brown sugar

1/2 teaspoon ground cinnamon

Directions

Cover a small rimmed baking sheet (one that will fit in your freezer) with parchment paper, and place in the freezer for 10 minutes. When chilled, remove pan from freezer. Quickly scoop ice cream into 12 small balls, and place on chilled parchment-lined sheet. Keep in freezer until firm and ready to serve, at least 1 hour and up to 1 day ahead.

When ready to serve, peel bananas and quarter them, cutting lengthwise and then crosswise; set aside. Pour banana liqueur and dark rum into separate glass measuring cups; set aside. Heat 3 tablespoons butter in a large skillet over medium heat. Sprinkle sugar and cinnamon over butter, and cook until sugar is dissolved.

Remove pan from heat, and carefully stir in banana liqueur. Add bananas, flat side down, and cook until softened and lightly browned on the bottom.

Remove pan from heat, and add rum. Return to heat, and cook about 10 seconds to allow rum to heat up. If using a gas stove, carefully tip the pan away from you until the vapors from the rum ignite. (Alternatively, light the rum with a long match.) When the flames have subsided, remove pan from heat and gently stir in remaining 3 tablespoons butter.

Place 3 scoops of ice cream in each of four serving bowls. Spoon the banana mixture and the sauce over each. Serve immediately