April 14 – 20, 2013
The Huron growing area has started and availability has improved greatly. Market is trading at the lower end, but is starting to show signs of rebounding.
Romaine market is also very plentiful and very reasonable in cost.
Broccoli availability has improved and cost is coming down.
Cauliflower market is still in very short supply.
Market has remained steady out of Georgia. Quality has been very good.
Celery market is trading near the bottom with great quality out of Oxnard.
We are having good arrivals on California fruit and the cost is reasonable.
Idaho market will get stronger going into next week, other than 90cts and #2 all other sizes are on the tight side.
Onion market on new crop continues to increase slightly.
Market is steady to up slightly on both Oranges and lemons. Quality has been good on lemons and very good to excellent on oranges.
The market on cucumbers has seen some relief and has adjusted down slightly.
Market is strong with limited availability on off grades as most shippers are into new areas and sizing is running to XL and jumbo.
Tomato market is up a few dollars on all types.
Feature of the Week
This week Primo is featuring cilantro! Perfect for adding a fresh, vibrant flavor to your menu, as the weather warms up. Cilantro is the leaf of the young coriander plant, Coriandrum sativum, an herb in the parsley family. The fresh leaves are an ingredient in many South Asian foods, (such as chutneys and salads,) Chinese dishes, Mexican cooking, particularly in salsa and guacamole and as a garnish, and in salads in Russia and other CIS countries. Chopped cilantro leaves are a garnish on Indian dishes such as dal. As heat diminishes their flavour, cilantro leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, cilantro leaves are used in large amounts and cooked until the flavour diminishes.
Recipe of the Week
Mango, Cucumber, Avocado Salsa
Prep Time: 15 minutes
3 ripe mangos, peeled, pitted, and diced (about 2 1/2 cups)
1/2 small yellow onion, finely chopped
1 jalapeño pepper, minced; ribs and seeds discarded
1/2 of a small cucumber, peeled and diced (about 1/2 cup)
3 tablespoons fresh cilantro, chopped
3 tablespoons fresh lime juice
Salt and pepper to taste
Choose your favorite medium serving bowl, and combine all of the ingredients inside the bowl. Taste and season with salt and pepper. Refrigerate until ready to serve. Serve with salty tortilla chips and beer.
Spring Strawberry Salsa
As with the mango salsa, if you prefer a spicier salsa, feel free to keep the seeds from the jalapenos and add them in. I call to discard them here just because I think a milder salsa is really nice with both of these fruits, but feel free to adapt to suit your spice threshold.
Prep Time: 15 minutes
16 ounces strawberries (2 1/2 cups), finely diced
1 jalapeno, minced; ribs and seeds discarded
2 tablespoons cilantro, chopped
1 shallot, sliced thin
1 tablespoon fresh lime juice
2 tablespoons fresh parsley, chopped
1 teaspoon balsamic vinegar
Drizzle of extra virgin olive oil
Kosher salt and black pepper, to taste
Select your favorite serving bowl, and combine all of the ingredients inside the bowl. Stir carefully but thoroughly to combine. Refrigerate until ready to serve. Serve with salty tortilla chips and beer.
Fun Facts of the Week
– Cilantro leaves have a different taste from the seeds, with citrus overtones.
– Cilantro seed (known as Coriander) has been found in the burial sites of ancient Egyptians and Chinese, who associated it with powers of immortality.
– Medicinal Uses: Internally, cilantro is used for digestive problems. Externally it is used for joint problems, as a laxative, and for hemorrhoids. Coriander/cilantro has antioxidant properties and can delay or preventfood spoilage. It has diuretic properties and has been used to control mild diabetes because of its insulin-like activity.