August 25- August 31,2013
Market is continuing its downward trend. Overall, we are seeing good quality on inbound.
Romaine market is steady, red leaf is steady, green leaf tightened up some. We are seeing minor fringe burn on romaine and dehydration in some leaf products.
Broccoli market is starting its trend downward.
Supplies on cauliflower are increasing and costs will start to drop in the near future.
Market has remained steady out of Mexico with good quality. Look for Michigan to start next week.
Eastern celery is stable. California celery market is slightly up. Quality has been very good.
Supplies are very tight and quality is fair with most lots showing bruising on inbound. Also reports of the occasional moldy berry. Market continues to rise and these conditions are expected to stay for some time.
Old crop #2 potatoes have come to an end, new crop has come off very little and will continue to drop every week for the next two week until Burbank’s start up again. All potatoes are still somewhat tight.
Market on onions has also gotten a bit stronger and will stay that way for the next week or two.
The domestic lemon market has moved up a few dollars and supplies are very short. We are getting pro-rated. We are filling the gap with Chilean and Mexican lemons. Smaller sizes oranges (88s, 113s, 138s) have tightened up.
Market is improving as supplies are getting much better out of several areas now.
Market on peppers has come off slightly; but still remain somewhat tight.
Tomato market is relatively unchanged. Quality is very good.
Feature of the Week
This week Primo is featuring radishes. A radish is a root vegetable, closely related to the mustard plant, that is available year-round. Red globe radishes, the most common variety in the United States, are the familiar looking red and white radish. They are round or oval shaped, and sometimes referred to as “button” red radishes. They range in diameter from one to four inches, (most commonly closer to one inch,) and have a solid, crisp and crunchy texture.
Recipe of the Week
Radish and Arugula Crostini with Brie
16 (1/2-inch-thick) slices diagonally cut French bread baguette (6 ounces)
1 1/2 cups sliced radishes
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
4 ounces Brie cheese (about 1/2 cup)
2 cups baby arugula leaves
1. Preheat oven to 400°.
2. Arrange bread slices on a baking sheet; coat with cooking spray. Bake at 400° for 5 minutes or until golden brown and toasted; cool.
3. Combine radishes and next 4 ingredients (through salt) in a medium bowl, and toss to coat.
4. Spread each bread slice with about 2 teaspoons cheese; top with a single layer of arugula and a layer of radish slices.
Fun Facts of the Week
- To see a garden of radishes in your dream, signifies prosperous business and kind friends. To dream that you are eating a radish, denotes that your feelings will be slightly hurt as a result of the thoughtlessness of someone near you. To dream that you are planting radishes, foretells that your heart’s desires will be happily realized.
- Radishes are a fast growing crop and grow from seed to eating plant in 25 days
- Radishes can help with stomach ache and hiccups