Primo

June 26- July 2, 2016

Market Outlook

Lettuce: 

The lettuce market has stabilized at current costs. We continue to see good quality on inbound.

Leaf: 

Romaine is slightly higher and romaine hearts remain short with a very active market. Both green and red leaf are steady. We are seeing mostly good quality on inbound.

Broccoli:

The broccoli market is steady and a bit lower for next week. Quality has been good on inbound.

Cauliflower:

The cauliflower market has remained steady for the coming week. Quality has been very good.

Carrots:

The carrot market has not changed over the past two weeks; we will continue to pull from Texas.

Celery:

The celery market is about steady. We are seeing good quality on inbound.

Strawberries: 

Quality has been fair to good this past week. We are seeing some minor bruising on inbound. Costs will be steady for next week.

Potatoes:

The Idaho potato market has come off a bit on most sizes. We are seeing mostly good quality on inbound. Shippers should start digging new crop the last week of July.

Onions:

The yellow onion market has come off slightly. Reds are about steady. We are seeing good quality on new crop California/New Mexico product.

 Citrus:

The California lemon market remains very strong with supplies short. Quality on the fruit has been good to very good. We are starting to see the first arrival of Chilean lemons. Quality is good.  California oranges are in pretty good supply across all product sizes. We are seeing great quality on inbound. The Lime market continues to adjust down. We are seeing mostly good quality on inbound.

Cucumbers:

The cucumber market has declined now that New Jersey has started production.

Peppers:

The green pepper market has taken a huge jump for next week. Georgia has finished early, and the Carolinas are just starting. Product has become extremely short.

 Tomatoes:

The round tomato market is lower as California ramps up. Grapes and cherries are steady at lower levels. The Roma market has moved up slightly with supplies out of both California and Mexico.

 

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.