February 16- February 22, 2014
The Iceberg market is steady at lower levels. We are seeing good quality on inbound.
Leaf market is steady at lower levels. Overall quality is good.
Broccoli market is at the bottom. Quality has been very good.
The cauliflower market is a little stronger. Quality has been good.
Carrot market has not changed. Carrots are still coming out of Georgia and are very nice.
The Celery market is steady out of California, higher out of Florida. We are seeing good quality out of both California and Florida.
Strawberry market is steady. We are seeing a wide range in quality on inbound.
The market on potatoes has not changed for next week, quality has been good.
The market on onions has remained steady for next week.
The Lemon and Orange market remains strong due to prior cold weather in the growing region. Shippers are struggling to come up with small fruit on both lemons and oranges. 138 size oranges and 200/235 lemons are particularly difficult to source. Limes will be higher in cost in the coming weeks as we move into a demand exceeds supply situation.
The Cucumber market has remained steady going into next week. Quality has been good.
Pepper market has gone up again for next week. Quality has been good
Round Tomato market is softer along with grapes and cherries. Romas are steady. Quality has been very good.
Feature of the Week
This week Primo is featuring cauliflower. Cauliflower lacks the green chlorophyll found in other members of the cruciferous family of vegetables like broccoli, cabbage and kale, because the leaves of the plant shield the florets from the sun as they grow.
Recipe of the Week
Pasta with Roasted Cauliflower, Parsley, and Breadcrumbs
Coarse salt and ground pepper
1 head cauliflower (about 2 1/2 pounds), cored and broken into small florets
1 medium red onion, halved and cut into thin wedges
5 garlic cloves, peeled and halved
1/4 cup olive oil
4 slices white sandwich bread
12 ounces cavatappi or other short pasta
1/4 cup grated Parmesan, plus more for serving (optional)
1/4 cup fresh parsley, chopped
Preheat oven to 475 degrees, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.
Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.
Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and, if desired, more Parmesan.
Fun Facts of the Week
Cauliflower is a good source of vitamin C which will help keep you healthy
Cauliflower is related to broccoli, cabbage, kale, turnips, rutabagas, and Brussels sprouts
Cauliflower is actually a flower that hasn’t fully developed yet