June 9 – 15, 2013
Market is up slightly with quality very good overall.
Romaine / leaf market is up slightly with good supplies and quality.
Broccoli market is steady. Quality remains good.
Cauliflower market is stronger with good quality.
Market on carrots continues to go up as we are near the end of a short season in Georgia.
Market remains has softened. Salinas to begin around June 10.
We are having good arrivals on California fruit. Market is steady.
Idaho market is still climbing with shippers still needing couple of days to get product rolling.
Onion market is coming out of Texas now, with price increasing slightly again this week.
Market is steady to up slightly on both lemons and oranges. Smaller oranges, (113’s and smaller) are in very short supply.
The market on cucumbers is steady, quality getting much better now that Georgia has started up.
Market on peppers has increased slightly. Product sizing and quality much better.
Tomato market is steady on rounds, however product is scarce. Plum market also steady, Grape and cherry market is active.
Freight rates out of California continue to climb and are expected to keep climbing thru the fourth of July holiday.
Feature of the Week
This week Primo is featuring plums! Wonderfully delicious and juicy plums are a low-calorie snack. One plum, weighing a little more than two ounces, has only 30 calories. It boasts vitamins and minerals including vitamin A, beta carotene and 104 milligrams of potassium. The plum also ontains lutein, an antioxidant that may help promote skin and eye health. Vitamin A is good for skin health as well, while beta carotene may be helpful for increasing cognition and memory.
Recipe of the Week
1 cup pitted, chopped plums
1 tablespoon all-purpose flour
1/2 cup margarine
1 cup white sugar
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup plain yogurt
1/4 cup brown sugar
Preheat oven to 350 degrees F. Spray a 9×5-inch loaf pan with cooking spray, or line with parchment paper..Sprinkle chopped plums with 1 tablespoon of flour in a bowl, and toss to coat. Set aside. In a large bowl, beat the margarine, white sugar, and vanilla extract with an electric mixer until light and fluffy. Beat in the eggs. In another bowl, sift together 1 1/2 cup of flour with salt and baking soda. Stir the dry ingredients into the egg mixture, alternating with yogurt until the mixture forms a smooth batter. Lightly stir in the flour-coated plums, and pour the batter into the prepared loaf pan. Sprinkle the top of the batter with brown sugar.Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Remove from oven, and let cool in the pan 10 to 15 minutes before removing from pan for slicing.
Fun Facts of the Week
- There are over 140 varieties of plums sold in the US
- Plums do not sweeten after being picked but will soften
- Plums are closely related to peaches, nectarines and apricots