January 26- February 1,2014
The Iceberg market is steady at lower levels. We are seeing good quality on inbound.
Leaf market is steady. Overall quality is good.
Broccoli market is steady to lower. Supplies are improving.
The cauliflower market is lower. Supplies are improving. Quality has been good.
Carrot market has remained steady for next week. We are now into Georgia full swing.
The Celery market is steady with better supplies becoming available out of both Oxnard and Yuma. We are seeing good quality out of Florida as well.
Strawberry market is still on the high side yet due to rain and cold weather in Florida. Quality has been only fair at best.
The market on cartons has continued to rise this week. Increases in both fob and freight is the cause of overall higher pricing.
The market on onions continues to move up. We look for onions to trend up in the near term.
The Lemon and Orange market is strong due to very cold weather in the growing region. Shippers are struggling to come up with small fruit. 113’s and 138’s are particularly tough to find.
The Cucumber market has remained steady at higher levels this week. Product availability is poor due to cold weather in Florida.
Pepper market has stayed firm for this week. We are bringing in product from both Mexico and Florida.
Tomato market is active. Cost is up a few dollars across all lines. Quality has been very good.
Green beans are extremely limited and quality is only fair which is affecting availability on Snipped beans. Processors are pro-rating/ delaying and in some cases having to cancel orders.
Feature of the Week
This week Primo is featuring kale. Kale is a form of cabbage in which the central leaves do not form a head. Tender kale greens can provide an intense addition to salads, particularly when combined with other such strongly-flavored ingredients as dry-roasted peanuts, tamari-roasted almonds, red pepper flakes, or an Asian-style dressing.
Recipe of the Week
Chicken and Kale Casserole
Coarse salt and ground pepper
3/4 pound large pasta shells
2 tablespoons unsalted butter
1 large yellow onion, diced medium
3 garlic cloves, minced
2 bunches kale (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
2 cups shredded or chopped cooked chicken (from 1/2 rotisserie chicken)
1 container (48 ounces) part-skim ricotta
3 tablespoons finely grated lemon zest (from 2 lemons)
3/4 cup Parmesan, grated (2 1/4 ounces)
Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Drain; return to pot. In a large skillet, melt butter over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
Stir in chicken, ricotta, lemon zest, and 1/2 cup Parmesan; season with salt and pepper. Transfer mixture to a 9-by-13-inch baking dish; top with 1/4 cup Parmesan. Bake until top is golden, 30 minutes.
Fun Facts of the Week
- There are over 50 varieties of kale
- There is an extremely tall variety of kale called “Jersey kale” or “cow cabbage”.
- America plants more acres in Kale than Brussels Sprouts.
- Kale has a high amount of good nutrients including Vitamin A, Vitamin C, calcium and fiber.