Primo

March 8- March 14, 2015

Market Outlook

Lettuce:

The Iceberg market is turning around and heading up. Rain earlier this week hampered harvest and shippers are walking past some fields due to poor quality. Overall, quality on inbound has remained good considering the weather challenges in Yuma. Shippers are advising that we will likely see some blister and epidermal peel on arrival.

Leaf:

California leaf market is steady on Green and Red leaf. Romaine is steady to up a few dollars. Overall, quality has been good. We are seeing some blister, tip and fringe burn on inbound.

Broccoli:

The broccoli market has strengthened considerably as supplies can’t meet demand. Quality has been very good. A few shippers have started with broccoli in Salinas.

Cauliflower:

The cauliflower market is much higher as well. Quality has been good to very good.

Carrots:

Carrot market is steady overall out of Mexico. Georgia is picking up volume which should bring costs down in coming weeks.

Celery:

The celery market is steady on Eastern product. Western product is coming up off the bottom, but remains reasonably priced. Quality has been very good.

Strawberries:

Strawberry market is improving for next week. Product quality has been only fair.

Potatoes:

Market has stayed steady for next week with no changes, product looking good overall.

Onions:

The market on onions is at the bottom. Quality has been very good with an oversupply of product.

Citrus:

The California lemon market is steady. The Navel market is steady with very nice fruit. Lime market is stronger again for next week. Quality has been good overall.

Cucumbers:

Cucumber market is steady to off slightly. Quality has been good to very good.

Peppers

The green pepper market is steady with good quality out of both Florida and Mexico.

Tomatoes:

The round tomato market is steady to off a few dollars. Grapes and cherries are lower. Romas are higher with product out of Florida and Mexico.

 

Recipe of the Week

Buffalo Chicken Lettuce Wraps

Ingredients

4 – 5 boneless skinless chicken breasts

1 cup of buffalo wing sauce

1 package of Ranch seasoning

1 can of pineapple chunks

Feta cheese

parsley

Ranch Seasoning

1 head of Boston Lettuce

 

Instructions

In a slow cooker place the frozen chicken breasts with some water. Let the chicken breasts cook on low for 8 hours. After 8 hours shred the chicken and drain the water. Add the chicken back to the slow cooker with the buffalo wing sauce and Ranch seasoning.

Make the lettuce wraps by adding by placing some chicken in the center, and then top it with pineapple chunks, parsley, and feta cheese