May 12 – 18, 2013
Good supplies and quality out of Salinas has the market trading at lower levels. Quality has been very good.
Romaine / leaf market is plentiful and very reasonable in cost.
Broccoli availability is very good along with quality. Market is just a little higher.
Cauliflower market has adjusted down with better availability. Quality has been very good.
Market has remained steady out of Georgia. Quality has been very good.
Market remains very active at elevated levels.
We are having good arrivals on California fruit and the cost is reasonable.
Idaho market is on the rise. Smaller sizes are very tight.
Onion market on new crop onions has remained steady for this week.
Market is steady to up slightly again on Oranges and lemons are definitely much stronger. Quality has been good on both lemons and oranges. Navels are winding down and Valencias are underway.
The market on cucumbers is steady. Quality has been good.
Market is steady to just a little stronger. Quality has been good.
Tomato market is stronger on rounds, with larger sizes in short supply. Romas, cherries and grapes are steady.
Red pepper market is active, with costs much higher as Mexico is crossing less product and domestic product is just starting.
Feature of the Week
This week Primo is featuring Idaho potatos! Technically speaking, an Idaho potato is any potato grown in the American state of Idaho.Idaho has come to be linked with potato production in the United States, and it produces one of the largest yearly crops of potatoes in the country, after Washington State. The weather and elevation in Idaho make conditions perfect for growing potatoes. Potatoes are naturally high altitude plants, since they were developed in the mountain ranges of South America. In Idaho, a long, mild growing season in the summer pairs with rich, light soil and high elevations to create an ideal potato growing environment. This was realized in the early 1900s, when the Russet Burbank was first brought to the area and the state became a major potato producing powerhouse.
Recipe of the Week
Loaded Baked Idaho Potato Salad
4 Idaho Potatoes, washed, baked, peeled and cut into ¾ inch cubes
4 potato skins, fried and rough chopped
½ pound bacon, cooked and diced
½ cup sour cream
1 cup mayonnaise
½ cup Crème Fraiche
2 tablespoons basil
½ ounce lemon juice
2 teaspoons Dijon mustard
1 tablespoon chives, sliced
2 tablespoons scallions
4 ounces cheddar cheese, shredded
1 teapsoon Ancho Chile Powder
1 teaspoon paprika
To taste salt and black pepper
In a bowl prepare the dressing by mixing the sour cream, Crème Fraiche, mayonnaise, lemon juice, basil, Dijon mustard, Ancho powder, paprika, salt and black pepper. Fold in the potatoes, skins, bacon, scallions, chives, cheddar cheese & adjust seasoning to taste.
Fun Facts of the Week
- Thomas Jefferson introduced French fries to America when he served them at the White House in 1802.
- New York consumers enjoy the greatest number of Idaho Potatoes, followed by residents of Ohio, Florida, Pennsylvania and Texas
- In 1995, the potato was reportedly the first vegetable grown in outer space.
- Potatoes are American’s favorite vegetable and the second most consumed food after dairy products.