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March 16- March 22, 2014

Market Outlook


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


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


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.


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


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


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


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


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


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


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.


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


Pepper market is stronger with limited supplies in the East.


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


 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



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.