March 2- March 8,2014
The Iceberg market is steady at lower levels, but is expected to turn around in the next week or so. We are seeing good quality on inbound.
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 has not changed. Carrots are still coming out of Georgia and 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 lower on Florida fruit. Steady on California. Quality has run from fair to very nice.
The market on potatoes has remained steady for next week.
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 due to a demand exceeds supply situation.
The Cucumber market has gotten very active again, Cost is higher for next week. Quality has been just fair.
Pepper market is steady with a wide range in quality.
Round Tomato market is stronger with lighter supplies. Grapes, cherries and romas are steady. Quality has been very good.
Feature of the Week
This week Primo is featuring bananas! Nature’s own energy-rich food that comes in a safety envelope! Fresh, delicious bananas are availableyear-round! Banana pulp is composed of soft, easily digestible flesh with simple sugars like fructose and sucrose that when eaten replenishes energy and revitalizes the body instantly; thus, for these qualities, bananas are being used by athletes to get instant energy and as supplement food in the treatment plan for underweight children.
Recipe of the Week
1 pint vanilla ice cream
4 large bananas
1/4 cup banana liqueur, or if you cannot find banana liqueur, you may substitute 1/4 cup of water
1/2 cup dark rum
6 tablespoons unsalted butter
1/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
Cover a small rimmed baking sheet (one that will fit in your freezer) with parchment paper, and place in the freezer for 10 minutes. When chilled, remove pan from freezer. Quickly scoop ice cream into 12 small balls, and place on chilled parchment-lined sheet. Keep in freezer until firm and ready to serve, at least 1 hour and up to 1 day ahead.
When ready to serve, peel bananas and quarter them, cutting lengthwise and then crosswise; set aside. Pour banana liqueur and dark rum into separate glass measuring cups; set aside. Heat 3 tablespoons butter in a large skillet over medium heat. Sprinkle sugar and cinnamon over butter, and cook until sugar is dissolved.
Remove pan from heat, and carefully stir in banana liqueur. Add bananas, flat side down, and cook until softened and lightly browned on the bottom.
Remove pan from heat, and add rum. Return to heat, and cook about 10 seconds to allow rum to heat up. If using a gas stove, carefully tip the pan away from you until the vapors from the rum ignite. (Alternatively, light the rum with a long match.) When the flames have subsided, remove pan from heat and gently stir in remaining 3 tablespoons butter.
Place 3 scoops of ice cream in each of four serving bowls. Spoon the banana mixture and the sauce over each. Serve immediately
Fun Facts of the Week
- Thanks to its oil, rubbing the inside of a banana peel on a mosquito bite (or other bug bite) or on poison ivy will help keep it from itching and getting inflamed.
- If you rub the inside of a banana peel on a scrape or burn, it will help the pain go away, keep the swelling down, and keep the wound from getting infected.
- If you tape a banana peel over a splinter, the enzymes help the splinter work its way out of your skin (and also heal the wound).