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June 22- June 28, 2014

Market Outlook


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


Romaine market is stronger, Green and Red leaf are steady at lower levels. Quality has been good overall. We are seeing occasional minor tip/fringe burn on inbound.


Broccoli market is higher with good quality out of Salinas.


The cauliflower market is unsettled, and is up a few dollars from last week. Quality has been good.


Carrot market is steady to higher. We are sourcing product out of Mexico.


The Celery market is steady out of Oxnard.  Quality has been good overall.


Strawberry market is higher as shippers are struggling with some quality issues, and have less fruit available. We are seeing some bruising, and the occasional moldy berry on inbound.


Market has slowed down this week with pricing off a little. We will not see any huge drops the rest of the season with potatoes still somewhat short. #2 product has remained on the high side and will remain that way thru out the season.


The market has stayed mainly steady on onions with a very slight drop in the market. Onions have seem to find there happy place at the moment.


The Lemon market is steady to higher.  Orange market is steady overall. Quality has been good. Lime market is returning to seasonally normal levels


The Cucumber market has leveled off now that jersey has started with good to fair pricing. Quality has still been just fair.


Pepper market has come off a bit. Quality and sizing has been getting better.


Round and Roma tomato market is active. Demand exceeds supply. New crop tomatoes are taking longer to ripen and there is a shortage of color. Grapes and cherries are also active. Plum tomatoes are steady. Overall, quality has been good.


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

Red pepper market is up sharply as shippers struggle to meet increased demand now that Mexico is about finished.


Feature of the Week

This week Primo is featuring eggplant. Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. While the different varieties do range slightly in taste and texture, one can generally describe the eggplant as having a pleasantly bitter taste and spongy texture.


Recipe of the Week

(makes 4 sandwiches)


2 zucchini (sliced)

1 eggplant (sliced)

* olive oil

oregano, salt and pepper

to taste

4 roasted red peppers

1 cup feta (crumbled)

4 tablespoons hummus

8 slices of bread

balsamic vinegar



1. Lightly brush the zucchini and eggplant in olive oil and season with oregano, salt and pepper.

2. Grill the vegetables until tender and nice and golden brown.

3. Assemble sandwich including a slash of balsamic vinegar.

4. Lightly brush the bread in olive oil and grill until golden brown on both sides.



Fun Facts of the Week

•Eggplants have numerous small seeds, which are edible, but have a bitter taste because they contain nicotinoid alkaloids
•Eggplants are a close relative of tobacco and have the highest level of nicotine of any vegetable. But never fear – you’d have to eat about 20kg of eggplants to equal one cigarette’s worth of nicotine!
•Eggplants are  made up of about 95% water
•They are called “Eggplant” in the US, Australia & Canada
•In the UK and France, they are referred to as “Aubergine”