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July 21- July 27, 2013

Market Outlook


Market is stronger by a few dollars with lighter supplies. Quality has remained good considering the high temperaturesCaliforniahas experienced in recent weeks.


Romaine / leaf market has reacted and is moving up a few dollars for the same reasons as Iceberg. Growers are also planted back for the summer as some folks move to regional deals on leaf lettuces.


Broccoli market is steady. Quality remains good.


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


The Market on carrots is still tight. We will continue to source fromMexico.


Market remains steady. Quality has been very good. Michiganand Canadacelery has started. We have our first arrival of Michigancelery, and quality is good. 


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


Idahomarket 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. Also to add most shippers are now at a fob final on #2 product, this will remain in effect until mid. August or until new crop starts.


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


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


The market on cucumbers is active. WithFloridaandGeorgiafinished, andNew Jerseystill dealing with rain markets we are seeing a wide range in quality and diminished shelf life. We have also started inMichiganthis week and will continue into next week.


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


Tomato market is up on rounds.South Carolinais done, andVirginiais just getting started with very low volume. Western shippers also report very light supplies. Most of the regional deals are behind by a few weeks, adding further pressure to the market. Romas are stronger asMexicocrossings were much lighter. Grape and cherry market is very unsettled as there is a wide range on quality and cost from varied shipping points.


***Californiahas experienced extremely hot temperatures over the last few weeks. We will likely see some quality issue begin to show due to the heat. We will continue to source the best product from the best shippers in an effort to minimize potential problems.  

Feature of the Week

This week Primo is featuring honeydew!  Honeydew melons are recognizable by their smooth, creamy-yellowish rind and sweet, juicy flesh. The most common honeydew has a pastel-green flesh. Maturity can be hard to judge, but is based upon the ground color which ranges from a greenish white (immature) to a creamy yellow (mature).

Recipe of the Week

Grilled Scallops with Honeydew Avocado Salsa

Finely grated lime zest, plus 2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 1/2 pounds honeydew melon, rind removed and melon cut into 1/4-inch dice (2 1/2 cups)
1 Hass avocado, cut into 1/4-inch dice
Salt and freshly ground black pepper
2 pounds large sea scallops

1.Light a grill. In a large bowl, combine the lime zest and juice with the 1 tablespoon of olive oil. Using a rubber spatula, gently fold in the diced honeydew melon and avocado. Season the salsa with salt and black pepper.
2.Drizzle the scallops with olive oil and season with salt and black pepper. Grill over moderately high heat, turning once, until nicely charred and just cooked through, 3 to 4 minutes per side. Transfer the scallops to plates, spoon the salsa alongside and serve.

Fun Facts of the Week

  • Honeydew melons have similar nutritional benefits of summer and winter squash.
  • Honeydew melons are low in calories and high in their water content. They provide an excellent source of vitamin C and are also a very good source of potassium, copper,  and B vitamins (including thiamine, niacin, B6, and pantothenic acid). 
  • The melon falls off from the vine when ripe. While picking the about-to-ripen melon, you should cut it with a small piece (about an inch) of stem. This helps prevent the melon from rotting.