Primo

June 24- June 30, 2018

Market Outlook  

Lettuce: 

The lettuce market costs are a little higher than last week and very strong overall. Availability is light. Freight rates remain high. Salinas quality has been mostly good on inbound.

Leaf: 

Romaine and romaine heart market is pretty steady. Demand is better on romaine and strong on hearts. Freight costs are high. Quality has been mostly good on all Romaine items. Green leaf and Red leaf are steady, and on the strong side. Quality has been good on leaf overall.

Broccoli:

The commodity broccoli market continues to decline. Quality has been looking good.

Cauliflower:

The cauliflower market is about steady for next week. Quality has been good on inbound.

Carrots:

The carrot market is stronger again. We are seeing lighter crossings from Mexico along with strong freight rates. Quality has been very good.

Celery:

Celery costs are steady on Western product. We are seeing good quality.

Strawberries: 

Market is mostly steady with pretty good supplies on California fruit. Quality has been fair to good on our inbounds.

Potatoes:

The market on Idaho potatoes is about steady from last week. Freight rates remain strong. Quality remains good.

Onions:

The Western onion market continues to move up. Red onions are very active. Freight costs are high. Quality on onions has been good to very good.

Citrus

The California lemon market is up for next week with smaller sizes especially tight. Quality has been very nice. We are seeing light arrivals on Chilean fruit. We are seeing good quality over all on oranges and the market remains steady and strong. The Lime market is steady for next week. Freight rates remain very high. Overall, we are seeing good quality on inbound.

Cucumbers:

The market is a little lower for next week.  We are seeing mostly good quality on Southern product. New Jersey season is in full production.

Peppers:  

The green pepper market is lower with better supplies in Georgia. Quality has been good overall. New Jersey will be starting soon.

Tomatoes:

The round tomato market is higher with Florida about done for the season. Small fruit availability is very tight. Both South Carolina and Georgia remain light on volume. Freight rates are very high and keeping overall costs up. We are seeing fair to good quality. The grape tomato market is a little lower and showing mostly good quality. Cherry tomatoes are a little lower and showing good quality. The Roma market is steady with fair availability out of Mexico. Domestic volume on Romas is very light.

 

 

Recipe of the Week

Cuban Mojo Marinated Pork

Ingredients

3/4 cup extra-virgin olive oil

1 tablespoon orange zest

3/4 cup fresh orange juice

1/2 cup fresh lime juice

1 cup cilantro, finely chopped

1/4 cup lightly packed mint leaves, finely chopped

8 garlic cloves, minced

1 tablespoon minced oregano (2 teaspoons dried oregano)

2 teaspoons ground cumin

Kosher salt and pepper

3 and 1/2 pounds boneless pork shoulder, in one piece*

Instructions

If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.

If you don’t have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.

Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.

Preheat oven to 425 degrees F. Place a wire rack (I used a cooking rack) over a rimmed baking sheet.

Place the pork on the rack and discard the marinade. Salt and pepper the pork well.

Roast the pork for 30 minutes. It should be lightly browned.

Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.

Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.

Carve against the grain and serve.