Market Outlook

Lettuce: 

The Iceberg market is steady. Demand exceeds supply. Quality has been good overall. We are seeing occasional tip burn and some lighter weight product.

Leaf: 

Romaine market is much stronger, Green and Red leaf are steady to higher depending on shipper. Quality has been good overall. We are seeing occasional minor tip/fringe burn on inbound.

Broccoli:

Broccoli market is steady to lower with good quality out of Salinas.

Cauliflower:

The cauliflower market is steady with very limited supplies. Quality has been good.

Carrots:

Carrot market has jumped couple of dollars for next week carrots have become a little tight out of Texas.

Celery:

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

Strawberries: 

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

Potatoes:

Market has remained steady for next week, but freight is still an issue with some high rates out Idaho. #2 market has been holding pretty firm.

 Onions:

The market has stayed steady going into next week, product coming out of New Mexico is looking very nice.

Citrus:

The Lemon market is much stronger and supplies are very limited. California is struggling to meet demand and the Chilean season is off to a very slow start. Orange market is steady overall. Quality has been good. Lime market is at seasonally normal levels.

Cucumbers:

The Cucumber market has gotten tighter and price is up a bit on new crop New Jersey. We will see Michigan start next week.

Peppers:

Pepper market has taken a jump for this weekend, peppers are very tight and price is up. Carolina is starting and also Jersey is right around the corner.

Tomatoes:

Round market is steady to lower. Grapes and cherries are steady to lower. Plum tomatoes are steady. Overall, quality has been good.

 

Red peppers are coming up short and we will see much higher prices continue into next week.

 

Feature of the Week

This week Primo is featuring peaches! With their sweet taste and small size, ripe peaches dripping with juice epitomize summer. Cooking peaches is one way to concentrate peach flavors, whether you bake, broil, grill, poach or sauté. There are hundreds of different peach varieties, which can be divided into two categories–the freestones and the clingstones. In freestone types, the flesh separates readily from the pit. In the clingstone type, the flesh clings tightly to the pit. The flesh may be either yellow or white. Freestone types are usually preferred for eating fresh or for freezing, while clingstone types are used primarily for canning.

Recipe of the Week

Sweet Summer Fruit Bruschetta

24 (1/4-inch) baguette slices

1/4 cup butter, softened

6 tbsp brown sugar, divided

1/4 tsp cinnamon

1/2 cup chopped peaches and/or nectarines

1/2 cup chopped plums

2 tbsp fresh lime juice

2 tbsp chopped glazed walnuts

Lay the baguette slices in a single layer on a large baking sheet. Stir together the butter, 4 tablespoons brown sugar and cinnamon and spread on one side of each baguette slice. Broil for 1 to 2 minutes or until bubbly and bread is lightly browned on the edges. Stir together the remaining brown sugar, fruit and lime juice in a small bowl. Spoon equal amounts over the bread slices and sprinkle with walnuts.

Makes 24 bruschetta or 8 servings.

 

 

Fun Facts of the Week

• peaches were once known as Persian apples.
• “you’re a real peach” originated from the tradition of giving a peach to the friend you liked.
• peaches were mentioned as early as 79 A.D. in literature.
• most peaches are cultivated by grafting different combinations of rootstocks to scions.
• there are over 700 varieties of peaches-some Chinese varieties are even flat like hockey pucks!