Primo

March 29, 2020 – April 4, 2020

Lettuce: 

The lettuce market is lower with good demand from the retail segment, but the foodservice side is very slow. Overall, we are seeing good condition on arrival.

Leaf: 

Costs on Romaine and Romaine hearts are steady to lower heading into next week. The Green and Red leaf markets are also lower. 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 strong in both California and Mexico. Overall, quality has been looking very good.

Cauliflower:

The cauliflower market remains active for next week with generally light supplies and very strong demand from retail. Quality has been good on arrival.

Carrots:

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

Celery:

Celery costs are strong for next week with good retail demand.  We are seeing good quality on inbound.

Strawberries: 

Berries costs are steady to lower for next week with 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, with very good demand from the retailers. Product is generally tight and demand is high. Quality has been good on inbound.

Onions:

The Western onion market is higher on both yellows and reds due to strong retail demand. 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 steady for next week with light crossings from Mexico.  We are seeing fair to good quality on inbound.

Cucumbers:

The cucumber market will be lower for next week. Super select size will remain short. Quality has been fair to good on recent arrivals.

Peppers:

The green pepper market is a few dollars lower. Quality has been nice on recent arrivals.

Tomatoes:

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

RECIPE OF THE WEEK

Scalloped Potatoes

Ingredients

  • 4 cups thinly sliced potatoes
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 1 dash cayenne pepper
  • 1 1/2 cups grated sharp cheddar cheese , divided
  • Paprika

Instructions

  • Preheat oven to 350 degrees.
  • In a small sauce pan, melt butter and stir in flour.
  • Whisk in the milk and season with salt and cayenne.
  • Cook sauce on low until smooth and boiling, stirring occasionally.
  • Reduce heat and stir in 1 cup cheddar cheese.
  • Place a half of the sliced potatoes in a lightly greased 1.5 quart casserole dish (8×8 or 9×9)
  • Pour half of cheese sauce over potatoes.
  • Repeat with second layer of potatoes and cheese sauce.
  • Sprinkle the remaining 1/2 cup of cheddar cheese on top.
  • Top with some paprika for color.
  • Bake uncovered for about 1 hour at 350°F.