Primo

June 16 – 22, 2013

Market Outlook

Lettuce: 
Market is steady and quality has been very good.
Leaf: 
Romaine / leaf market is up slightly with good quality.
Broccoli:
Broccoli market is steady to up slightly. Quality remains good.
Cauliflower:
Cauliflower market is stronger with good quality.
Carrots:
Market on carrots are very tight out of Georgia due to all the rain, market is way up and product is short.
Celery:
 Market remains steady. Quality has improved out of Oxnard and Salinas is just starting harvest.
Strawberries: 
We are seeing some minor bruising on inbound. Costs remain steady.
Potatoes:
Market is still tight and price is still climbing. This market will stay strong right up until new crop starts. Chef potatoes are extremely short and cost is up.
Onions:
Market on onions has remained steady.
Citrus:
Market is steady to up slightly on lemons. Orange market is steady, with good quality. Smaller fruit is still in short supply.
Cucumbers:
The market on cucumbers has softened, with product available from multiple shipping regions.
Peppers:
Pepper market has tightened up some with new areas hitting, small peppers are a big challenge all peppers are coming in on the big side.
Tomatoes:
Tomato market has come off on rounds with supplies increasing from both North Florida and South Carolina. Romas are steady. Grape and cherry market is very active with product in short supply. 

Feature of the Week

This week Primo is featuring guava!! Guava, an exotic fruit, is grown in tropical and subtropical regions. Before reaching full maturity the thin skin is green, hard, and very astringent. Upon ripening, the fruit softens and the skin turns from green to yellowish green. The flesh varies in color from white to yellowish, light- to dark-pink, or red. The fruit contains numerous tiny seeds.

 

Recipe of the Week

Ingredients
2 1/4 cups all-purpose flour
2/3 cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup water
6 fluid ounces guava nectar
5 egg yolks
2 teaspoons vanilla extract
2 teaspoons grated lemon zest
3 drops red food coloring
8 egg whites
1/2 teaspoon cream of tartar
1/2 cup white sugar
Directions
1.Preheat oven to 325 degrees F (165 degrees C). Prepare three 9 inch cake pans by lightly greasing them, dusting with flour, and shaking out the excess.

2.Sift together the flour with 2/3 cups of sugar, the baking powder, and salt into a large bowl. In a separate bowl, beat together the oil, water, nectar, yolks, vanilla, and lemon zest until well combined. Pour the yolks into the flour, and mix until the batter is smooth, mix in food coloring until desired shade is reached. Beat together egg whites with the cream of tartar in a clean bowl until soft peaks form. Gradually add the 1/2 cup of sugar, and beat until stiff. Gently fold whites into batter. Pour into prepared cake pans.

3.Bake in preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Run a metal spatula or small knife around the edges of the cake to loosen, and allow to cool in the pans for 10 minutes before inverting onto a cooling rack.

Fun Facts of the Week

  • It can be white, yellow, pink and even red in color.
  • It contains 4 times more Vitamin C than Oranges.
  • It produces toxic chemicals in its leaves that prevent the growth of other plants