March 9- March 15, 2014
The Iceberg market is up a few dollars. We are seeing good quality on inbound.
Romaine has moved up a few dollars. 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. But also very tight
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 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 due to a demand exceeds supply situation.
The Cucumber market has gotten a little easier now that Florida cucumbers will hit sometime next week. Honduran product will keep pressure on the market.
Pepper market is steady with a wide range in quality.
Round Tomato market is stronger on small fruit with lighter supplies. Grapes, cherries and romas are steady. Quality has been very good.
Feature of the Week
This week Primo is featuring broccoli. Not as fashionable as kale but much more appealing to kids — and many grown-ups — this bright bunch, related to cauliflower and Brussels sprouts, deserves a reputation reboot. It’s loaded with vitamin C, folate, and dietary fiber, and one cup of broccoli florets has all the calcium you need in a day. The best part? It doesn’t take much effort to turn this versatile veg into something truly delicious.
Recipe of the Week
Pasta and White Beans with Broccoli Pesto
Coarse salt and ground pepper
1 bunch broccoli, cut into 1-inch pieces (about 4 cups)
10 ounces short pasta, such as fusilli
5 teaspoons extra-virgin olive oil
1/2 ounce Parmesan, finely grated (1/4 cup), plus more for serving (optional)
1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
1/2 cup packed fresh parsley leaves
1/2 small garlic clove
1 can (15 1/2 ounces) cannellini beans, rinsed and drained
In a large pot of boiling salted water, cook broccoli until tender and bright green, about 4 minutes. With a slotted spoon, transfer broccoli to a food processor. Return water to a boil and cook pasta according to package instructions. Reserve 2 cups pasta water; drain pasta and return to pot.
To food processor, add oil, Parmesan, lemon zest and juice, parsley, and garlic. Puree until smooth, about 2 minutes, scraping down side as needed. Transfer pesto to pot with pasta. Stir to coat, adding enough reserved pasta water to make a creamy sauce. Stir in beans and heat over medium until warmed through. Season with salt and pepper. To serve, sprinkle with Parmesan, if desired.
Fun Facts of the Week
- Broccoli originated in Italy off of the Mediterranean. It has been eaten there since the time of the ancient Romans in the 6th Century BC.
- Broccoli is a member of the cabbage family, making it a cruciferous vegetable. It’s name is derived from the Italian word broccolo, meaning the flowering top of a cabbage.
- Want something high in Vitamin C but don’t feel like eating fruit? Broccoli is very high in Vitamin C, making 1 cup of chopped broccoli the Vitamin C equivalent of an orange. One cup of raw chopped broccoli will give you your entire daily needed intake.
- Broccoli is also very high in Vitamin A. Vitamin A helps fight cancer within your cells, as well as keep your eyes healthy and stave off glaucoma and other eye degenerative diseases. It also helps to promote healthy skin, break down urinary stones (a big issue with the summer heat and dehydration) and maintain healthy bones and teeth.