Primo

January 17- January 23, 2016

Market Outlook

Lettuce:

The supply situation is improving slightly. We are seeing better availability. Shippers are quoting product to have epidermal peel and blistering following the freeze. Case weights are still expected to be on the lighter side.

Leaf:

Romaine, green, and red leaf are coming off a little with better availability. Romaine hearts remain strong and have increased in cost at some shippers. Expect to see epidermal peel and minor tip burn.

Broccoli:

The broccoli market is drifting down, with crowns remaining in shorter supply. Processors have cost triggers in effect. Quality has been good on inbound.

Cauliflower:

The cauliflower market has dropped drastically from the elevated levels we have seen in recent weeks. Quality has been good to very good.

Carrots:

The Eastern loose carrot market has gone up again for next week, carrots will remain on the high end until Georgia starts in full swing.

Celery:

The celery market remains at historically high levels as demand far exceeds supply. Expect this to continue for at least the next week. We are seeing good quality out of California.

Strawberries:

Growing regions in California are very light on supplies and quality has been fair to good. Sizing out of CA has been small. Costs are up. The majority of the strawberries we are selling are out of Florida. Costs are up on Florida fruit heading into next week.

Potatoes:

Idaho potato market has continued to move up as expected, all sizes will continue to move up over the next several weeks before settling in. The only deals at this time are in the #2 potatoes.

Onions:

The yellow onion market has turned up very quickly for next week and is expected to continue to rise over the next couple of weeks. Reds are also moving up sooner than anticipated.

Citrus:

The California lemon market is a little stronger. California Navel oranges are in good supply and we are seeing great quality on inbound. Oranges are starting to size up. Look for smaller oranges to get tighter in weeks to come. Lime market is steady with good quality overall.

Cucumbers:

The cucumber market has turned back around and has jumped up again for next week with volume tight and quality only fair at best.

Peppers:

The green pepper market has taken a huge jump for next week with volume extremely tight and costs are up.

Tomatoes:

The round tomato market remains strong for next week, and quality is only fair to good. Cherry tomatoes along with grapes are about steady. We expect Romas to decline as Mexico is ramping up. Quality has been good on inbound.

 

 

Recipe of the Week

Pork with Persimmons and Mustard Greens

Ingredients

2 pounds pork loin, tied

Coarse salt and freshly ground pepper

1 pound persimmons, tops trimmed, cut into 1 1/2-inch wedges

6 garlic cloves, peeled

1 tablespoon extra-virgin olive oil

1 bunch (14 ounces) mustard greens, large stems removed

1/2 cup Marsala wine

Directions

Step 1

Preheat oven to 425 degrees. Season pork with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place pork in a 12-inch cast-iron or other heavy ovenproof skillet.

Step 2

Toss persimmons and garlic with oil; season with salt and pepper. Scatter around pork. Roast 15 minutes. Turn over persimmons, and continue to roast until pork reaches an internal temperature of 125 degrees, 20 to 25 minutes. Transfer pork to a cutting board, tent with foil, and let rest 15 minutes (pork will continue to cook as it cools). Meanwhile, if persimmons are still firm, roast until fork-tender.

Step 3

Transfer persimmons to a serving platter. Add mustard greens to pan. Season with salt, and saute over medium heat until tender, about 2 minutes. Transfer greens to platter. Add wine to pan, and cook until reduced by two-thirds. Thinly slice pork, and arrange on top of the persimmons and greens. Spoon sauce over top, and serve.