Primo

Lettuce: 

Lettuce markets are steady at the bottom. Quality is good.

Leaf: 

The Leaf markets are steady at the bottom overall. Quality is good.

Broccoli:

Broccoli markets are steady with plenty of supplies. Quality is good.

Cauliflower:

Cauliflower markets are up. Expect to see excessive yellowing.

Carrots:

Carrot markets for Cello and Loose are steady. Quality is good on recent inbounds.  Snack packs are very short. 

Celery:

Celery market continues to come down.  The value added side with sticks as well as diced product has been better this week in availability, but there is still a limit for orders. Quality is good.

Strawberries: 

Strawberry markets are very critical right now with effects from cool weather and very high demand for Valentines day.

Potatoes:

Potato market has been steady, truck rates have dropped a little. Quality has been good.

Onions:

Onion market is holding steady out west.  Eastern onions are coming to an end. Quality has been good.

Citrus

Orange market is steady from last week.  We’re seeing better supplies this week, but small size market is holding firm.  Lemon market is steady.  The lime market is expected to get active with current production wrapping up for the season. We can expect lower supplies in February.  Overall quality is good.

Cucumbers:

Cucumber market will remain firm with plenty of supply from Honduras and Mexico. Quality has been good.

Peppers:    

Green peppers should have a good harvest next week with weather improving in the south. Quality has been good.  

Tomatoes:

Mexico Round and Roma imports continue to increase sending the markets lower.  Florida is also coming into better volume but weather in the east has slowed harvest and picking schedules.  Grape tomatoes have made the much anticipated drop as demand has tapered off and production out of Mexico increases.  Cherry tomatoes are in the same situation but still demanding higher prices as fewer growers handle this product.

Cheesy Bacon Spinach Dip

Ingredients: •10 slices bacon •1 (8-oz.) block cream cheese •1/3 cup mayonnaise •1/3 cup sour cream •1 tsp. garlic powder •1 tsp. paprika •1 lb. fresh chopped spinach •1 cup freshly grated Parmesan •1 cup shredded mozzarella, divided •1 baguette, sliced and toasted

Directions: •Preheat oven to 350°. In a large nonstick skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop.  •In a large bowl, stir together cream cheese, mayonnaise, sour cream, garlic powder, and paprika and season with salt and pepper. Fold in chopped spinach, bacon, Parmesan, and 3/4 cup of mozzarella. •Transfer dip to a baking dish and sprinkle with remaining 1/4 cup mozzarella. Bake until golden and bubbly, 25 to 30 minutes.