Primo

January 1- January 7, 2017

Market Outlook

Lettuce: 

The lettuce market is steady near the bottom and we continue to see good quality on inbound.

Leaf: 

Romaine market is about steady. We are seeing mostly good quality on inbound. Romaine hearts are up a few dollars. Quality has been mostly good. Green leaf and red leaf markets are about steady with mostly good quality.

Broccoli:

The broccoli market is steady. Quality has been good on inbound.

Cauliflower:

The cauliflower market remains elevated. Quality has been very good.

Carrots:

The carrot market has remained steady with very nice quality out of Canada.

Celery:

The celery market is moving up a few dollars. We are seeing good quality on inbound.

Strawberries: 

We are seeing nice quality on strawberries out of Florida. The oversupply situation is behind us and the market is up a few dollars from last week.

Potatoes:

The Idaho potato market is steady, overall product has been coming in very nice.

Onions:

The onion market is still down even with a slight increase for next week the onion market has remained depressed.

Citrus:

The California lemon market is a little stronger on most sizes, and 140 size is short. We are seeing very nice quality.  Navel oranges are in good supply, and markets are about steady. Large navels are commanding higher costs.  The Lime market is stronger again for next week. We are seeing good quality on inbound.

Cucumbers:

The cucumber market is steady at lower levels and we are seeing fair to good quality.

Peppers: 

The green pepper market is steady. Sizing and quality has been very good.

Tomatoes:

The round tomato market remains at bottom moving into next week and we are seeing excellent quality.  Grape tomatoes are steady at lower levels along with  Cherries . The Roma market is steady with supplies from Mexico and Florida. We are seeing excellent quality across all tomato lines.

 

Recipe of the Week

California Asparagus Pizza with Red Bell Pepper, Olive and Feta Cheese

1 unbaked pizza dough shell, 12 inches

2/3 cup diced (1/2 inch) bell pepper

1/2 cup chopped onion

1/2 cup chopped Calamata olive

12 ounces fresh California asparagus, trimmed, then blanched

3 ounces Mozzarella cheese, shredded (about 3/4 cup)

3 ounces Feta cheese, crumbled (about 3/4 cup)

On the dough shell, layer in order, red bell pepper, onion, and olive. Arrange asparagus spears, tips toward edge, in a pinwheel fashion over vegetables. Evenly sprinkle with cheeses.

Bake at 500° F degrees until crust and cheese are lightly browned, About 10 minutes.

Fun Facts of the Week

  • It takes three years from seed to harvest.
  • White asparagus is not genetically induced in any way.
  • Sea salt was the asparagus farmer’s original herbicide.