June 23 – 29, 2013
Market is steady and quality has been very good.
Romaine / leaf market is up slightly again with good quality. Green leaf seems more active.
Broccoli market is steady to up slightly. Quality remains good.
Cauliflower market is steady with good quality.
The Market on carrots is very tight out of Georgia. Rain has hampered availability. We are sourcing from Mexico as well.
Market remains steady. Oxnard is finishing and Salinas is ramping up with good quality.
We are seeing some minor bruising on inbound. Costs remain steady.
Market is still tight and price is still climbing. This market will stay strong right up until new crop starts. Price is moving almost on a daily basis.
Market on onions has remained steady. Sourcing out of New Mexico.
Market is steady to up slightly on lemons. Orange market is steady, with good quality.
The market on cucumbers has softened, with product available from multiple shipping regions.
Pepper market has loosened up some but sizing on smaller peppers are still very tight.
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 steady to off slightly.
Feature of the Week
This week Primo is featuring kohlrabi! Kohlrabi (German turnip) is a perennial vegetable, and is a low, stout cultivar of cabbage.The name comes from the German Kohl (“cabbage”) plus Rübe ~ Rabi (Swiss German variant) (“turnip”), because the swollen stem resembles the latter. Kohlrabi can be eaten raw as well as cooked. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.
Recipe of the Week
•6 medium kohlrabis
•1 pound ground beef or ground leftover beef, veal, pork or lamb
•1 large finely chopped onion
•1 1/2 tablespoons butter
•2 large eggs
•1 finely chopped garlic clove
•1 1/2 cups broth of choice
•1 cup sour cream
•2 tablespoons all-purpose flour
•Salt and pepper
1.Parboil kohlrabis for 20 minutes. Cool until they can be handled and peel away the tough, outer skin. Cut a bit off the root end so they will stand straight. Cut off the tops and reserve, and scoop out the flesh of the bottoms and chop it finely.
2.In a medium skillet, saute onions and chopped kohlrabi in butter until tender. Transfer to a large bowl, and combine with meat, eggs, garlic and salt and pepper to taste.
3.Heat oven to 350 degrees. Coat a casserole dish with cooking spray. Fill kohlrabi bottoms with meat mixture, place in dish and place kohlrabi tops on. Pour the broth over the kohlrabi. Bake 40-50 minutes or until tender.
4.Remove kohlrabi to a serving platter and keep warm. Skim fat off pan juices. Fork blend sour cream with flour. Temper with a few ladles of hot pan juices, whisking constantly. Pour tempered sour cream into pan juices and cook until thickened. Adjust seasonings if necessary. Serve stuffed kohlrabi with sauce on the side or ladled over.
Fun Facts of the Week
- Kohlrabi are an excellent source of vitamin C & potassium and a good source of fiber.
- One cup diced and cooked kohlrabi contains 40 calories.
- Kohlrabi or “cabbage turnip” tastes like a mixture of cucumber and mild broccoli
- Kohlrabi has been grown throughout Germany, Italy, Spain, and England by the early 1600’s but it did not make it to the United States until the 1800’s.