Primo

March 1- March 7, 2015

Market Outlook

Lettuce: The Iceberg market remains depressed. Overall, quality has remained good considering the weather challenges in Yuma. Shippers are advising that we will likely see some blister and epidermal peel on arrival.

Leaf: California leaf market is steady on Green and Red leaf. Romaine has strengthened by a few dollars. Overall, quality has been good. We are seeing some blister, tip and fringe burn on inbound.

Broccoli: The broccoli market has come off the bottom and strengthened a few dollars. Quality has been very good. A few shippers have started with broccoli in Salinas.

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

Carrots: Carrot market has not changed much, pretty steady go coming out of Texas. Georgia has not picked up any volume as of yet.

Celery: The celery market is steady on Eastern product. Western product is about at the bottom. Quality has been very good.

Strawberries: Strawberry market is down, with plenty of berries around. Product overall has been only fair but quality is getting better.

Potatoes: Market has stayed steady for next week with no changes, product looking good overall.

Onions: The market on onions has gone as low as they will at this point, quality has been good and plenty of product for now.

Citrus: The California lemon market is steady. The Navel market is steady with very nice fruit. Lime market is much stronger as Mexico shippers are holding back product to force market up. Quality has been good overall.

Cucumbers: Cucumbers have remained on the high side going into next week, Florida still experiencing cold weather.

Peppers The Green pepper market is steady with some color issues on the suntan side, overall peppers are very nice.

Tomatoes: The round tomato market is strong. Cold weather is affecting the overall tomato deal. Grapes and cherries are steady. Romas are steady to higher with product out of Florida and Mexico.

Recipe of the Week

Green Bean Salad with Suntan Peppers

Serves 4-6 Ingredients 1 lb. green beans, trimmed 1 suntan bell pepper 1 tsp. balsamic vinegar 3 Tbsp. extra virgin olive oil 1/2 tsp. garlic, minced salt and pepper Bring a pot of salted water to a boil. Add beans to water. Boil until beans are just cooked; about 2-3 minutes. Drain and put in ice water or run under cold water until beans are cool. Drain and pat dry. Place in a bowl. Heat oil in a sauté pan over medium-high heat. Add peppers and garlic. Cook for three minutes. Pull pan away from stove and add balsamic. Cook another 30 seconds. Add to bowl with beans. Season to taste with salt and pepper. Chill before serving.