March 30th – April 5th, 2014
The Iceberg market is steady. We are seeing good quality on inbound. Iceberg and leaf lettuce has begun to transition to the Huron growing area, and Salinas should begin in a week.
Romaine is steady to up a few dollars in cost. Green and red leaf market is steady at lower levels. Overall quality is good.
Broccoli market is steady, but with limited supplies Yuma is done for the season and Salinas is just getting under way. Quality has been very good.
The cauliflower is steady to higher depending on growing area. Product is available mainly in Salinas. Quality has been good.
Carrot market is steady with good quality out of Georgia and Mexico.
The Celery market is steady out of California and Florida. We are seeing good quality out of both California and Florida.
We are done with Florida fruit for the season and have switched to California 100%. We are seeing fair to good quality.
The market on potatoes is steady to up a few dollars. We will likely see this trend continue into the summer months.
The market on onions is steady at higher levels. We expect this to continue for another 2 weeks or so.
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 is steady to a little weaker. Quality has been fair to good.
Pepper market is steady with limited supplies in the both the East and West. Quality has been fair only.
Round Tomato market is active and dollars higher with very few available. Grapes and cherries are a few dollars higher, and romas are also moving up. Quality has been very good.
Feature of the Week
This week Primo is featuring asparagus. One sure sign of spring is fresh asparagus in the produce aisle. Fat or thin; green, purple, or white; the keys to delicious asparagus are freshness and proper preparation. The plant brings a delicately bright flavor, and notes of subtle acidity, to any dish.
Recipe of the Week
Beef, Snap Pea, and Asparagus Stir-Fry
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon sugar
3/4 pound boneless New York strip steak, thinly sliced
1 tablespoon vegetable oil
1 bunch asparagus (14 ounces), trimmed, cut into 2-inch lengths
6 ounces snap peas
1 garlic clove, minced
1 tablespoon peeled minced fresh ginger
1 teaspoon fresh lemon juice, plus lemon wedges for serving (optional)
2 tablespoons torn fresh basil leaves
In a small bowl, combine soy sauce, vinegar, and sugar. Season steak with salt. In a large skillet or wok, heat oil over high. Cook steak, undisturbed, until brown on one side, 2 minutes (do not overcrowd pan). Flip and cook until cooked through, 30 seconds. Transfer to a bowl.
Add asparagus, snap peas, garlic, and ginger to skillet. Cook, stirring constantly (add a little water if pan gets too dark), until vegetables are crisp-tender, about 4 minutes. Add soy mixture and cook until fragrant, about 10 seconds. Remove skillet from heat and stir in lemon juice and basil. Toss steak with vegetables; serve with rice and lemon wedges if desired.
Fun Facts of the Week
- Asparagus can be green, white or purple.
- Asparagus is high in fiber, folate and potassium.
- Each spear of asparagus has just 4 calories and contains no fat or cholesterol
Ancient Greeks and Romans believed asparagus helped prevent bee stings and relieve toothaches