June 30 – July 6, 2013
Market is steady to up slightly and quality has been very good.
Romaine / leaf market is up slightly again with good quality.
Broccoli market is more active. Quality remains good.
Cauliflower market is very active as supplies are short. We are seeing good quality.
The Market on carrots is still very tight due to rain, we will continue to source from Mexico.
Market remains steady to just a bit lower. Quality has been very good.
We are seeing some minor bruising on inbound. Shippers report that quality has suffered from rain and high temperatures, and advise keeping inventories very tight.
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 on both lemons and oranges with good quality.
The market on cucumbers is active. Quality is suffering due to the recent heavy rains up and down the east Coast. New Jersey has started in a small way.
Pepper market is steady. Quality is fair to good.
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 lower.
Feature of the Week
This week Primo is featuring cantaloupe. Wonderfully delicious and unique flavored cantaloupe or “muskmelon” is a member in the large Cucurbitaceae family. Some of the popular fruits and vegetables in the cucurbita family include squash, pumpkin, cucumber..etc., and like its relatives, melons grow on the ground surface as a trailing vine. Muskmelons thought to be originated either from India or ancient Persia or Africa. They grow best on draining sandy soil with good irrigation facility, and require honeybees for effective pollination. Melons are actually summer season fruits. Their season runs from April through August, when they are at their best.
Recipe of the Week
Cantaloupe avocado salad
What you’ll Need
1/2 cup Pace Picante Sauce
3 tablespoons honey
2 tablespoons lime juice
1 tablespoon vegetable oil
3 cups fresh spinach leaves, torn into bite-sized pieces
2 cups cubed cantaloupe
1 large avocado, peeled, pitted and cut into cubes (about 1 cup)
1/4 cup toasted slivered blanched almonds
How to Make It
Beat the picante sauce, honey, lime juice and oil in a large bowl with a fork or whisk.
Add the spinach, cantaloupe and avocado and toss to coat. Sprinkle with the almonds. Serve immediately.
Fun Facts of the Week
- Cantaloupes are actually muskmelons, because of its sweet smell.
- It is hard to believe, but the great taste of a juicy sweet cantaloupe comes with a very small caloric price: only 50 calories per 6-oz. slice!
- The Juicy sweet Cantaloupes are often used as a dessert alternative.
- Leaving an uncut Cantaloupe at room temperature for two to four days makes the fruit softer and juicier.