Market Outlook

Lettuce:

The Iceberg market is steady to a little lower depending on shipper. Quality is steadily improving.

Leaf:

Romaine is steady to lower. Green and red leaf is steady.  Quality has been very nice.

Broccoli:

Broccoli market is steady with good quality out of Salinas.

Cauliflower:

The cauliflower market is softening, however costs remain on the high side.  Quality has been good.

Carrots:

Carrots have been a struggle this week coming out of Georgia. Quality is fair to good. We will make a switch and source from Texas for next week.

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 market.

Potatoes:

Market has continued to stay strong on larger counts and will remain that way throughout the season with weekly increases.

Onions:

The market on new crop yellow onions have remained steady for this week, quality has been very good.

Citrus:

The Lemon market is steady at higher levels.  Orange market is active especially on small fruit. Quality has been good. Lime market is active. Costs are steady at very high levels.

Cucumbers:

The Cucumber market has become a bit softer in Florida with good supplies and quality.

Peppers:

Pepper market is on a roller coaster ride. Currently trending down. Quality is fair to good.

Tomatoes:

Round Tomato market is steady to lower as shippers come into better supplies. Grapes and cherries are steady along with romas.  Overall, quality has been very good.

 

Feature of the Week

This week Primo is featuring zucchini! Green squash is usually served cooked. It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as soufflés. Green squash can also be eaten raw, sliced or shredded in a cold salad, baked into a bread, as well as hot and barely cooked in hot salads, as in Thai or Vietnamese recipes.  Zucchini is fat-free, cholesterol-free, low in sodium, rich in manganese and vitamin C and has more potassium than a banana. The nutrients found in zucchini can fight off cancer and heart disease

 

 

 

Recipe of the Week

 Zucchini Bread

Ingredients

Nonstick cooking spray

1 large zucchini

1 cup packed light-brown sugar

2 tablespoons granulated sugar

2/3 cup vegetable oil

2 teaspoons vanilla extract

2 large eggs

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

3/4 teaspoon salt

Directions

Step 1

Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.

Step 2

Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.

Step 3

Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.

 

 

Fun Facts of the Week

• Zucchinis contain 95 percent water; One zucchini has just 25 calories.
• The flower of the zucchini plant is also edible.  Fried squash blossoms are considered a delicacy.
• According to World’s Healthiest Foods Nutrition info, nutrients and vitamins found in zucchini can help prevent cancer and heart disease.