Primo

March 16- March 22, 2014

Market Outlook

Lettuce: 

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

Leaf: 

Romaine is steady in cost. Green and red leaf market is steady at lower levels. Overall quality is good.

Broccoli:

Broccoli market is active with FOB’s on the rise. Product is expected to come up short in the coming weeks and perhaps gap.  Quality has been very good.

Cauliflower:

The cauliflower is steady to higher. Quality has been good.

Carrots:

Carrot market is expected to move up a few dollars as supplies out of Georgia are limited. Carrots are very nice.

Celery:

The Celery market is steady out of California and Florida. We are seeing good quality out of both California and Florida.

Strawberries: 

Strawberry market is steady on Florida fruit, higher on California. Quality has run from fair to very nice.

Potatoes:

The market on potatoes has gone up slightly for next week now that Norkotahs are just about wrapped up for the season.

Onions:

The market on onions is very active. We expect this trend to continue in the near term.

Citrus:

The Lemon and Orange market remains steady with good quality. Lime market is very active with record costs due to a demand exceeds supply situation.

Cucumbers:

The Cucumber market has gotten stronger. Quality has been fair to good.

Peppers:

Pepper market is stronger with limited supplies in the East.

Tomatoes:

Round Tomato market is steady to a dollar higher on small fruit with lighter supplies. Grapes and cherries are a few dollars higher, and romas are steady. Quality has been very good.

Feature of the Week

This week Primo is featuring mushrooms. Mushrooms add a powerful dimension for both vegetable and meat dishes. Mushrooms make a great flavoring agent, transforming water into mushroom stock, by thoroughly soaking them in hot water for a few minutes. Buttons Mushrooms have a mild taste and are available fresh year round.Portabella Mushrooms• have a more complex flavor and texture; and are available fresh year round.

 

Recipe of the Week

Portobello Mushroom Burger with Spicy Avocado Sauce

Ingredients

 4 large portobello mushrooms, stems removed

 1 tablespoon olive oil

 Coarse salt and ground pepper

 1 ripe avocado, pitted, peeled, roughly chopped

 1 tablespoon spicy brown mustard

 1 tablespoon horseradish

 1 tablespoon fresh lime juice

 1 jalapeno chile, finely chopped (ribs and seeds removed, for less heat), if desired

 4 soft rolls, split horizontally

 1 beefsteak tomato, cored and thinly sliced

 

Directions

Step 1

Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with oil and 2/3 cup water; season with salt and pepper. Arrange stemmed side down; cover loosely with foil. Roast until tender, 30 to 45 minutes.

Step 2

Meanwhile, in a medium mixing bowl, mash avocado with a fork. Stir in mustard, horseradish, and lime juice. Fold in jalapeno season with salt and pepper.

Step 3

Toast rolls. Dividing evenly, layer each bottom half with tomato and portobello, and each top half with avocado mixture.

 

 

 

Fun Facts of the Week

  • Mushrooms contain more protein than most vegetables.
  • Ancient Egyptians believed that mushrooms grew by magic, because of the way they could appear overnight.
  • Mushrooms are one of the few natural sources of vitamin D, which is essential for healthy bones and teeth.
  • Mushrooms contain virtually no salt.
  • Mushrooms contain more potassium than most other fruit and vegetables: one medium brown mushroom contains more potassium than banana.