May 3-May 9, 2015
Primo Weekly Market Update
The Iceberg market is higher as supplies are limited with very good demand. Quality has been very good on inbound.
California leaf market is steady at elevated levels. Green leaf is especially strong. Quality has been good.
The broccoli market is steady to lower depending on shipper. Quality has been very good.
The cauliflower market is very strong with limited availability. Quality has been good to very good.
The Carrot market out of Georgia has come to a halt for at least 10 days due to weather and with the season pretty much wrapping up in the next two to three weeks we may have seen the last of Georgia carrots. We will be sourcing from Mexico.
The celery market is steady on Eastern product with the season just about finished. Western product is steady to a few dollars higher. Quality has been very good.
Quality has improved on recent arrivals and the market is steady to a few dollars higher.
Market has remained strong on the bigger sizes as the smaller sizes have come off some, overall quality has been good.
The market on old crop has now finished up with California product rolling and hitting this week. Products looks to be good quality but as always we will see some skin issues with all new crop onions.
The California lemon market is active on most sizes. The orange market is steady to higher on small sizes. Quality has been good overall. Lime market has adjusted down again. Quality has been good overall.
The cucumber market has turned around as South Florida is winding down Quality has been fair to good.
The green pepper market is higher as availability in South Florida on good quality product is poor.
The round tomato market is lower. Grapes, cherries, and romas are about steady for next week.
**Asparagus remains in very short supply and costs are elevated.
Recipe of the Week
Vidalia Onion Pie
3 cups thinly sliced Vidalia onions
3 tablespoons butter, melted
1 (9-inch) prebaked deep-dish pie shell
2 eggs, beaten
3 tablespoons all-purpose flour
1/2 cup milk
1 1/2 cups sour cream
1 teaspoon kosher salt
4 slices bacon, crisply cooked
Preheat oven to 325 degrees F.
In a medium saucepan, melt the butter over medium heat. Add the onions and sauté until lightly browned.
Put the pie pan on a sheet pan. Line the bottom of pie crust with the onions.
In a small bowl, beat the eggs and the flour together to combine. Add the milk, sour cream and salt. Mix well and pour over the onions. Garnish with the bacon and bake until firm in the center, about 30 minutes. Transfer to a serving platter and serve