Primo

June 21-June 27, 2015

Market Outlook

Lettuce:

The Iceberg market is steady to higher. Quality has been very good on inbound.

Leaf:

California leaf market is lower on green and red. Romaine is steady. Romaine hearts remain

in short supply with elevated costs. Quality has been very good on all leaf items.

Broccoli:

The broccoli market is steady at lower levels with ample supplies. Quality has been very good.

Cauliflower:

The cauliflower market is steady. Quality has been good to very good.

Carrots:

The Carrot market is up for next week, due to weather and production issues the carrot market will be up for a few weeks.

Celery:

The celery market is steady at lower levels with product available in multiple growing areas. Quality has been very good.

Strawberries:

The berry market is steady to higher. We have had a few rejections, but overall, quality and sizing has been very good.

Potatoes:

Idaho potato market remains steady go for next week with very little relief on the larger sizes, market still easy on the smaller potatoes. Quality has been good. We will be out of rail and back to trucks over the next few weeks.

Onions:

Market has been steady on onions going into next week with very little relief on pricing. Quality has been very nice and we should see onions starting to come off over the next couple of week.

Citrus:

The California lemon market is very active especially on larger sizes. The orange market is steady. Quality has been good overall. Lime market is steady at lower levels. Quality has been very good.

Cucumbers:

The market is steady for now, but will likely turn around for next week with the recent local rains. Product is available from multiple shipping points on the East coast.

Peppers:

The green pepper market has become extremely short. Peppers have colored prematurely due to very warm temperatures. Coats will be higher for next week

Tomatoes:

The round tomato market is steady to a few dollars lower depending on size. Grapes, romas and cherries are about steady.

 

 

Recipe of the Week

Roasted Corn Salsa

Ingredients:

4 cups corn kernels (I used frozen)

1 medium sized red bell pepper, diced

2 medium tomatoes, chopped and seeded

1 4-ounce can chopped mild green chilies

1/3 cup chopped red onion 1 tsp fresh jalapeno, finely minced

2 tbsp fresh lime juice 2 garlic cloves, minced

2 tbsp fresh cilantro, finely chopped

1/2 tsp ground cumin

1 tsp salt

1/4 tsp black pepper

Directions:

Heat a dry cast-iron skillet over medium heat until hot. Add corn and bell pepper; cook, stirring occasionally, until well browned, 12 to 15 minutes. Transfer to a large bowl and mix in remaining ingredients. Let stand for 30 minutes before serving.