Primo

May 18- May 24, 2014

Market Outlook

Lettuce: 

The Iceberg market is higher. There is a wide range in quality, mostly fair to good.

Leaf: 

Romaine and all leaf products are much higher as products are coming up short. Quality has been good overall. We are seeing occasional minor tip/fringe burn on inbound.

Broccoli:

Broccoli market is steady to higher with good quality out of Salinas.

Cauliflower:

The cauliflower market is steady with costs remaining on the high side. We are definitely in demand exceeds supply situation.  Quality has been good.

Carrots:

Carrots have remained steady for next week. We are still sourcing product out of Mexico, Georgia still having quality issues.

Celery:

The Celery market is steady to higher out of Oxnard.  Shippers are battling seeders and have less volume. Quality has been good overall.

Strawberries: 

We are seeing fair to good quality out of California with a steady to higher market. Customers should expect to see at least some bruising.

Potatoes:

Market has taken a jump this week and will see very strong markets on all sizes right through the season, along with very high trucking rates. 40ct thru 80cts are moving up in price a lot quicker now as the season continues.

 Onions:

The market on new crop yellow onions has remained steady for this week, quality has been very good. Red onions are steady to slightly lower.

Citrus:

The Lemon market is steady at higher levels.  Orange market is active especially on small fruit. Navels are winding down and we will have new crop Valencias arriving soon. Quality has been good. Lime market is coming down from the very high levels we have seen in recent weeks.

Cucumbers:

The Cucumber market in Florida is unsettled with much higher costs. Product is very tight and costs are increasing daily.  Cucumbers will be moving to Georgia.

Peppers:

Pepper market as strengthened again this week, along with the cucumbers rain has been a major factor,  pepper market hit some very high fob’s.

Tomatoes:

Round Tomato market is steady along with Grapes and cherries. Romas are up in cost a few dollars.  Overall, quality has been very good.

 

The Salinas valley in California is experiencing extremely hot weather. Temperatures are exceeding 90 degrees. Shippers are warning that crops are sure to be affected both short and long term.

Feature of the Week

This week Primo is featuring fava beans! If all you know about fava beans is that Hannibal Lecter favored them with a nice Chianti, it’s time to get better acquainted (with favas, that is). They’re an ancient member of the pea family and have a nutty taste and buttery texture all their own. They do take a bit of work — fava beans have to be shelled, and unless they’re extremely small, the individual beans will have an outer skin that needs to be removed as well — but they’re deliciously worth it.

 

Recipe of the Week

Fava Bean, Herb And Avocado Salad On Bruschetta

Ingredients

1/4 cup  extra-virgin olive oil, plus more for brushing

1 tbs  lemon juice

1 tbs  red-wine vinegar

1  tbs  pure maple syrup

1  small shallot, finely chopped

1/2 tsp  Dijon mustard

fine sea salt

freshly ground black pepper

2 cups  shelled fava beans

4 oz  mixed baby greens

1/4 cup  parsley leaves

1/4 cup  mint leaves

4  slices French country bread

garlic clove

avocado

 

Directions

 

In a small bowl or measuring cup, combine oil, lemon juice, vinegar, maple syrup, and shallot. Season with salt and pepper. Whisk to emulsify.

Bring a large pot of salted water to a boil. Add fava beans and blanch for 2 minutes. Drain and shock in ice water. Remove outer skins and place beans in a large mixing bowl. Add baby greens, parsley, and mint.

Heat a grill pan set over high heat. Rub bread slices with garlic clove and brush or drizzle with olive oil on both sides. Grill until charred with grill lines, about 2 minutes per side. Set grilled bread onto a platter or individual plates.

Cut open avocado. Use a large spoon to scoop out flesh halves. Place on cutting board and slice lengthwise. Top each piece of bread with a few slices of avocado.

Whisk dressing to reincorporate. Drizzle over bowl of favas, greens, and herbs. Toss gently to combine. Divide salad among each piece of bread with avocado slices. Serve immediately. Yield: 4 appetizer servings.

 

 

 

Fun Facts of the Week

  • Remains of beans are reported to have been found in Egyptian tombs.
  • The 6th century B.C. philosopher Pythagoras condemned the fava bean and would not let his followers eat it. It was thought that they contained the souls of the dead.
  • There is a hereditary condition, Favism, which causes an allergic-like reaction to fava or broad beans. Those with this disorder can develop hemolytic anemia by eating the beans, or supposedly even by walking through a field where the plants are flowering.