Primo

Lettuce: 

Lettuce markets are steady. Quality is good with minimal reports of misshapen heads, pinking, and discoloration.

Leaf: 

The Leaf markets are steady. Quality is good.

Broccoli:

Broccoli markets are steady. Quality is good.

Cauliflower:

Cauliflower markets are steady. Quality is good.

Carrots:

Carrot markets for Cello, Loose, and Value-added are steady. Quality is good.

Celery:

Celery market continues to be steady. Quality is good.

Strawberries: 

Strawberries markets are slightly up due to the Holiday. Quality is good.

Potatoes:

Potato market is up, freight has been contributing to rise in price. The Market on 40’s thru 70’s is moving up with big sizes getting tight.  We are into the Burbank’s and quality looks good.

Onions:

Onion market remains steady due to freight. New crop onions have looked nice!

Citrus

Orange markets are still tightening up on 88ct and smaller. We are being prorated on 113ct and 138ct oranges.  Lemon markets are up on all Choice and Fancy fruit. The lime market is seeing relief as the limes become more available. Quality has been good.

Cucumbers:

Cucumber market is active and we could see slight price increases. Quality has been good.

Peppers:

Green peppers are tight, and may get tighter as the south experiences hot weather. Small sized peppers are especially tight Quality has been good.

Tomatoes:

Production continues to be light overall, with Mexico and Florida continuing with seasonal field transition.  South Carolina will begin harvesting next week. Quality is good, and pricing is expected to remain higher than normal throughout June. 

Mexican Grilled Corn

Ingredients

• •8 ears corn
• 1 tablespoon vegetable oil
• 1/2 cup sour cream or Mexican crema
• 2 tablespoons mayonnaise
• 1/2 cup crumbled feta cheese
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• Lime wedges, for serving
• Cilantro, for garnish

Instructions

• Heat a grill to medium high.
• Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. When you’ve finished, use kitchen twine or string to tie the leaves together.
• Use your hands to rub oil on each corn cob evenly, then place them on a baking sheet. •In a small bowl, mix the sour cream, mayonnaise, feta or queso fresco (crumbling any large chunks into smaller chunks), chili powder, garlic powder, cumin, and salt in small bowl.
• Place the corn on the grill and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides.
• Place the corn back on the baking sheet and use a spoon to coat it with cheese mixture. Garnish with a squeeze of lime and torn cilantro leaves. Serve immediately.