Primo

April 7 – 13, 2013

Market Outlook

Lettuce: 
The Huron growing area has started and availability has improved greatly. Market is trading near the bottom.
Leaf:
Romaine market is also very plentiful and very reasonable in cost.
Broccoli:
Broccoli market is much stronger as shippers are very short on product. Shippers also  holding customers to normal purchases.
Cauliflower:
Cauliflower market is following the Broccoli market and supplies are very short.
Carrots:
Market has remained steady out of Georgia. Quality has been very good.
Celery:
Celery market has adjusted down as supplies improve in Oxnard.
Strawberries:
We are having good arrivals on California fruit and the cost is reasonable.
Potatoes:
Idaho market has tightened up a bit this week due to norkotahs winding down.
Onions:
Onion market on new crop continues to increase slightly.
Citrus:
Market is steady on navels. Lemons have increased in cost a little every week. Quality has been good on lemons and very good to excellent on oranges.
Cucumbers:
The market on cucumbers has seen some relief and has adjusted down slightly.
Peppers:
Market has taken a big jump this week due to availability and weather. Sizing has also been an issue.
Tomatoes:
Tomato market has come off on rounds a few dollars. Romas, and cherries are steady to up slightly. Grapes are stronger.The Huron growing area has started and availability has improved, driving the market down quickly. Light weights and small sized lettuce being reported in both Yuma and Huron.

Feature of the Week

This week Primo is featuring Pistachios! Pistachios are more than just delicious, they’re also seriously nutritious. Just one serving offers a variety of different vitamins, minerals and other nutrients. Offering antioxidants, phytosterols, healthy fats and more, pistachios are nature’s heart healthy snack. Being good to your heart has never tasted so good!

The fruit of the pistachio plant is a drupe, containing an elongated seed, which is the edible portion. The seed, commonly thought of as a nut, is a culinary nut, not a botanical nut. The fruit has a hard, whitish exterior shell. The seed has a mauvish skin and light green flesh, with a distinctive flavor. Primo stocks shelled pistachios packed in a 5 lb. case.

Recipe of the Week

Fig, Fennel, Pistachio and Peppercress Pizza
Makes 2 small pizzas
Pizza Crust Ingredients:
1/2 cup tepid water
1 tsp sugar or honey
1 tsp active dry yeast
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 tbsp olive oil
Pizza Topping Ingredients:
4 figs, thinly sliced
1 fennel head, sliced
2 tbsp pistachios, chopped
Peppercress or arugula
Goat cheese
Grated fresh parmesan
Extra virgin olive oil
optional tomato sauce

 

Fun Facts of the Week

• Each pistachio tree averages around 50 kg of seeds, or around 50,000, every two years.
• The Pistachio Principle, as explained by Dr. James Painter, describes methods of “fooling” one’s body into eating less. One example used is that the act of shelling and eating pistachios one by one slows one’s consumption, allowing one to feel full faster after having eaten less.