Primo

February 9- February 15, 2014

Market Outlook

Lettuce: 

The Iceberg market is steady at lower levels. We are seeing good quality on inbound.

Leaf: 

Leaf market is steady at lower levels. Overall quality is good.

Broccoli:

Broccoli market is at the bottom. Quality has been very good.

Cauliflower:

The cauliflower market is a little stronger. Quality has been good.

Carrots:

Carrot market has not changed. Carrots are still coming out of Georgia and are very nice.

Celery:

The Celery market is steady out of California, higher out of Florida. We are seeing good quality out of both California and Florida.

Strawberries: 

Strawberry market is steady. We are seeing a wide range in quality on inbound.

Potatoes:

The market on potatoes has not changed for next week, quality has been good.

Onions:

The market on onions has continued to increase slightly again for next week. Quality has been very good.

Citrus:

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.

Cucumbers:

The Cucumber market has come off a bit as weather in Florida has improved. Quality has been good.

Peppers:

Pepper market has gone up again slightly for next week, weather has improved down south and should see better pricing and quality in the next week or two.

Tomatoes:

Tomato market is steady. Quality has been very good.

 

 

Feature of the Week

This week Primo is featuring ginger! Aromatic, pungent and spicy, ginger adds a special flavor and zest to Asian stir fries and many fruit and vegetable dishes. Fresh ginger root is available year round.  Ginger was used in ancient times as a food preservative and to help treat digestive problems. To treat digestive problems, Greeks would eat ginger wrapped in bread. Eventually ginger was added to the bread dough creating that wonderful treat many around the globe love today: gingerbread!

 

Recipe of the Week

Pumpkin Ginger Nut Muffins

Ingredients

1 1/2 cups flour

1/2 teaspoon of salt

1 cup sugar

1 teaspoon baking soda

1 cup pumpkin purée

1/3 cup melted butter

2 eggs, beaten

1/4 cup water

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1 teaspoon ground ginger

1 cup chopped toasted walnuts or pecans

2 Tbsp well chopped candied ginger

Method

1 Preheat oven to 350°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.

2 Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts.

3 Spoon mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it’s done. Cool on a rack.

 

 

Fun Facts of the Week

  • Ginger is very effective in preventing the symptoms of motion sickness
  • Ginger ale eventually stemmed from a ginger beer made by the English and Colonial America
  • After ginger was first introduced in Europe (approximately 800 AD) it ranked second to pepper as a spice for centuries.