Primo

March 15, 2020 – March 21, 2020

Lettuce: 

The lettuce market is active with a rain market in Yuma. With harvest being limited, we’ll see higher costs for next week. Overall, we are seeing good condition on arrival.

Leaf: 

Costs on Romaine and Romaine hearts are stronger heading into next week. The Green and Red leaf markets are also active. Quality has been good on inbound; however, we are being cautioned that we may see minor peel and fringe burn.

Broccoli:

The commodity broccoli market is much higher in both California and Mexico. Overall, quality has been looking very good.

Cauliflower:

The cauliflower market is up again for next week with generally light supplies. Quality has been good on arrival.

Carrots:

The carrot market is steady heading into next week and remains a good value. Canada quality has been sharp.

Celery:

Celery costs are steady to up slightly for next week and a pretty good value.  We are seeing good quality on inbound.

Strawberries: 

Berries costs are up a few dollars for next week. very light availability on quality fruit in both Florida and California. Quality has been fair to good.

Potatoes:

The market on Idaho potatoes remains strong, and is gaining strength on the larger sizes. Product is generally tight and demand is high. Norkotah variety winding down. Quality has been good on inbound.

Onions:

The Western onion market is steady to slightly lower on both yellows and reds. Quality on onions has been good to very good on inbound.

Citrus

The California lemon market is steady and supply is in pretty good shape. Supply on smaller lemons is tighter. Quality has been good overall. The orange market is steady. Smaller fruit is in demand and supplies are tighter there. We are seeing good quality on Navel oranges. The Lime market is stronger again for next week with light crossings from Mexico.  We are seeing fair to good quality on inbound.

Cucumbers:

The cucumber market remains very strong in cost for next week. Product is very short, especially super select size. Quality has been fair to good on recent arrivals.

Peppers:

The green pepper market is a few dollars higher and product is short. Quality has been nice on recent arrivals.

Tomatoes:

The round tomato market is a little lower for next week with overall very light availability. Quality has been good to very good on recent inbounds. The Grape tomato market is steady. Cherries are strong heading into next week. Both are showing good quality. The Roma market is steady with supplies from Mexico and Florida still on the lighter side.

RECIPE OF THE WEEK

Brussel Sprout & Arugula Salad

Ingredients

  • 1 pound Brussels sprouts
  • 5 to 6 ounces baby arugula
  • 1 ¼ cups pecan halves or pieces
  • ½ cup dried cherries or cranberries, chopped
  • 4 ounces goat cheese, crumbled
  • ¾ cup honey mustard salad dressing

Directions

  • To prepare the Brussels sprouts, first cut off the nubby ends and discard any discolored outer leaves. Then, carefully shred the sprouts with a sharp knife by hand, then roughly chop them for good measure. Or shred them in your food processor using the slicing disk. Place the arugula and shredded Brussels in a large serving bowl, and set it aside.
  • Toast the pecans in a large skillet over medium heat, stirring often, until they’re fragrant and starting to toast on the edges, about 4 to 6 minutes. If using pecan halves, transfer them to a cutting board and chop before adding them to the bowl.
  • Add the chopped cherries and goat cheese to the bowl. If you’ll be serving the salad promptly, drizzle about two-thirds of it over the salad. Toss gently to combine.
  • Toss salad in dressing when served