Primo

May 31- June 6, 2015

Market Outlook

Lettuce:

The Iceberg market is steady to higher. Quality has been very good on inbound.

Leaf:

California leaf market is declining on red leaf. Green leaf is adjusting down, but remains on the strong side. Romaine has moved higher again. Quality has been very good on all leaf items.

Broccoli:

The broccoli market is higher as shippers are coming up short on supply. Quality has been very good.

Cauliflower:

The cauliflower market is very strong with limited availability. Quality has been good to very good.

Carrots:

The Carrot market has not changed much over the last couple of weeks, product still coming out of Mexico and looking very good.

Celery:

The celery market is steady to higher out of Oxnard. Quality has been very good.

Strawberries:

The market is steady. Quality has been very good on inbound.

Potatoes:

Market has jumped again on the larger potatoes for next week, as the smaller sizes have been steady for the most part. Quality has been good.

Onions:

The market is extremely tight with the transition to new growing areas on onions happening. We anticipate a very strong market for the next week to 10 days, and overall quality has been very good.

Citrus:

The California lemon market is very active especially on larger sizes. The orange market is steady with smaller fruit on the higher side. Quality has been good overall. Lime market is steady at lower levels. Quality has been very good.

Cucumbers:

Market has remained steady for next week with Georgia crop in full swing. Costs have been pretty stable and quality has been good.

Peppers:

The green pepper market has turned around again. With prices up a bit and market on the tighter side, quality has only been fair to good.

Tomatoes:

The round tomato market is up a dollar on rounds. Grape, and cherry tomatoes are steady. Romas are about steady for next week.

Recipe of the Week

Mushroom-and-Microgreen Omelet

Ingredients

1 tablespoon unsalted butter, divided

1 1/2 ounces white mushrooms, thinly sliced (about 3/4 cup)

Coarse salt and freshly ground pepper

3/4 cup microgreens

3 large eggs

Directions

Heat half the butter in a small nonstick skillet over medium-high heat. Cook mushrooms, undisturbed, until they begin to release their liquid, about 2 minutes; season with salt and pepper, and stir. Cook until golden brown, about 2 minutes more. Transfer mushrooms to a small bowl; stir in microgreens.

Whisk eggs in a medium bowl until well combined; season with salt and pepper. Wipe skillet clean with paper towels. Melt remaining butter over medium heat, swirling to coat bottom of pan. Pour eggs into skillet, and cook, undisturbed, until edges are set slightly. With a heatproof flexible spatula, push eggs from edge toward center, tilting pan to let uncooked eggs run underneath, until omelet is just set, 1 to 2 minutes. Place mushroom filling on 1 side of omelet. Using spatula, gently fold other side of omelet over filling. Serve immediately