Primo

July 20th- July 26, 2014

Market Outlook

Lettuce: 

The Iceberg market is lower as demand has lightened up with regional deals going; however supplies are still not plentiful.  Quality has been good overall. We are seeing occasional tip burn and fringe burn.

Leaf: 

California romaine market continues to remain strong, Green and Red leaf are mostly steady. Quality has been ok with most products showing tip burn. Growers are reporting quality issues at shipping point (mildew, tip/fringe burn) and are choosing not to ship some product.

Broccoli:

Broccoli market is at its lows with good quality out of Salinas.

Cauliflower:

The cauliflower market is lower. Quality has been good.

Carrots:

Carrot market has remained steady for loading next week in Texas.

Celery:

The Celery market is steady to stronger. Quality has been good overall.

Strawberries: 

Strawberry market is steady to higher. Overall quality has been good. We are seeing some minor bruising and the occasional moldy berry on inbound.

Potatoes:

Market has settled in on counts and #2 for next week, should see no real changes for the balance of the season

Onions:

The market has taken a several dollar jump in the past 2 days on both Yellows and Reds. Texas has finished and California is having quality issues putting all of the demand towards New Mexico.

Citrus:

The Lemon market continues to remain very strong and supplies are very limited. California is struggling to meet demand and the Chilean season is off to a very slow start.  Choice grade lemons are virtually non-existent in California; more standards are available.  Orange market is steady overall. Quality has been good. Lime market is stronger with fewer crossings from Mexico due to rain and seasonal downturn.

Cucumbers:

The Cucumber market is stronger with New Jersey product only being fair.

Peppers:

Pepper market has come off a bit, but still staying on the higher side for this time of year. We are sourcing New Jersey product.

Tomatoes:

Tomato market is relatively steady. Overall, quality has been good.

 

Feature of the Week

This week Primo is featuring cantaloupe. Ripe cantaloupes have a sweet fragrance and are slightly soft at the stem end. Tap on one with your knuckle — a dense, juicy fruit will make a deep sound. If you’ll eat a melon within a day or so, leave it out and enjoy its perfume; otherwise, refrigerate it for up to 5 days. Be sure to wash the outside with soap and water before slicing. Try it with lime juice and cilantro for a fruity salsa.

Recipe of the Week

Creamy Cantaloupe Custards with Mixed Berries

Ingredients

1 cantaloupe, peeled, seeded, flesh cut into large pieces (about 6 cups)

3 teaspoons unflavored powdered gelatin (from 2 packets)

1/2 cup low-fat plain Greek yogurt

3/4 cup heavy cream

3 tablespoons honey

Coarse salt

1 cup blackberries (5 ounces)

1 cup blueberries (5 ounces)

2 tablespoons fresh orange juice

 

Cook’s Note

Use the ripest berries you can find; strawberries and raspberries would also work.

 

Directions

Step 1

In a blender, puree cantaloupe until smooth. Pour through a fine-mesh sieve into a 4-cup glass measuring cup or heatproof bowl, pressing lightly on solids (you should have about 2 cups puree); discard solids. Pour 1/3 cup juice into a small bowl and sprinkle gelatin over the top; let sit 5 minutes. Meanwhile, whisk yogurt into remaining juice.

Step 2

In a small saucepan, bring cream, 2 tablespoons honey, and pinch of salt to a simmer over medium. Whisk in gelatin mixture and cook until gelatin dissolves, 1 minute. Whisk cream mixture into yogurt mixture and divide among six 6-ounce glass bowls or ramekins. Refrigerate until set, about 2 1/2 hours (or overnight). Meanwhile, in a medium bowl, combine 1 tablespoon honey, blackberries, blueberries, and orange juice. With the back of a fork, lightly mash berries to release their juices. Cover and refrigerate until needed.

Step 3

To unmold custards, run a small knife around the outside edge of each bowl and invert onto a serving plate, gently shaking side to side to release. Serve with berries and juices.

 

 

Fun Facts of the Week

  • Cantaloupes are named for the papal gardens of Cantaloupe, Italy, where some historians say this species of melon was first grown.
  • Cantaloupe comes with its own serving bowl. You can cut them in half through the middle and scoop out each half with a spoon.
  • Cantaloupes are actually muskmelons, because of its sweet smell.
  • It is hard to believe, but the great taste of a juicy sweet cantaloupe comes with a very small caloric price: only 50 calories per 6-oz. slice