Primo

July 7 – 13, 2013

Market Outlook

Lettuce:
Market is steady to up slightly and quality has been very good.
Leaf:
Romaine / leaf market is up slightly again with good arrivals.
Broccoli:
Broccoli market is steady. Quality remains good.
Cauliflower:
Cauliflower market is steady at higher levels. We are seeing good quality.
Carrots:
The Market on carrots is still tight. We will continue to source from Mexico.
Celery:
Market remains steady. Quality has been very good.
Strawberries:
Quality has improved somewhat, however we are still seeing some minor bruising on inbound. Shippers are advising inventories should be kept tight.
Potatoes:
Market is still tight and cost is increasing weekly as is typical in the summer. Our orders are taking days to be filled.
Onions:
Market on onions as not changed this week. We are sourcing out of Texas and New Mexico.
Citrus:
Market is steady on both lemons and oranges with good quality.
Cucumbers:
The market on cucumbers is active. Quality is suffering due to the recent heavy rains up and down the East Coast. New Jersey has also had heavy rain affecting quality and cost.
Peppers:
Pepper market has remained steady this week with quality fair to good.
Tomatoes:
Tomato market is up a dollar or two on rounds with supplies winding down in South Carolina. Romas are steady. Grape and cherry market is also steady. Virginia tomatoes should start in about 2 weeks.

Feature of the Week

This week Primo is featuring Kiwifruit. Kiwi are cylindrical and egg-shaped, about 8cm long, with reddish-brown skin which is covered in short hairs. However, there are some small variations in the shape and size of different varieties. They have beautiful, emerald green flesh and contains very fine black seeds which form a circle in the centre. All of the flesh can be eaten. Kiwi is high in vitamin C, with 100g of kiwifruit having one and half times as much vitamin C as the same quantity of orange. It also a good source of vitamin E.

Recipe of the Week

Kiwi Lime Pork Ribs
2 kiwis, peeled and sliced
1/2 cup white sugar
2 tablespoons cider vinegar
2 tablespoons lime juice
2 tablespoons salt
2 tablespoons chili powder
2 tablespoons cornstarch
1 clove garlic, minced
1 (3 pound) package country-style pork ribs

Directions
1. Preheat oven to 400 degrees F
2. Blend kiwis, sugar, vinegar, lime juice, salt, chili powder, cornstarch, and garlic in a blender until thickened into a sauce.
3. Place pork ribs on a baking sheet.
4. Drizzle blended kiwi sauce over ribs.
5. Loosely cover ribs with a sheet of aluminum foil.
6. Cook in preheated oven until tender, about 1 hour.

Fun Facts of the Week

•  Have more crude fibre than a bowl of bran flakes
•  More than 700 years old
•  Contains an enzyme which can make meat more tender
•  Botanically a berry