November 2- November 8, 2014
The Iceberg market remains very active. Product is in very short supply and the cost is increasing by dollars on a daily basis. We expect to be held to averages and see costs continue ti rise. Product is being harvested in both Salinas and Huron, with the better quality in Huron.
California leaf market is following iceberg and is much stronger. We are seeing a wide range on quality, with most arrivals showing some degree of tip/fringe burn.
Broccoli market is stronger as supplies are limited. Shippers are running into quality defects and having to bypass some lots which is driving markets higher.
The cauliflower market is following broccoli up. Quality has been good.
Carrot market has gotten a bit stronger coming out of Canada for next week.
The celery market is higher in the West as Canada is all but finished. We expect the celery market to increase as we move towards Thanksgiving.
Strawberry market remains tight, but quality is improving with the move to Oxnard and Santa Maria.
Market is up again for next week, potatoes are on the tight side as growers move from field run product to storage crop. We expect this trend to continue through the next couple of weeks. Quality has been very good.
The market is steady going into next week, product is plentiful and quality has been very nice.
The lemon market is steady for next week. There seems to be better availability from Mexico and to a lesser extent California. We will see our first of the season Navels arrive and begin shipping the week of 11/2. Costs will be higher on the larger fruit. Lime market is higher due to repeated storms and heavy rains in Mexico.
Market has gone up and product a little tight with Georgia finishing up and Florida coming on, quality has been good.
Pepper market also is up a bit, as we move further south with peppers, quality has been good but sizing is still an issue.
Tomato market on all tomato items remains at elevated levels as production in all growing areas has fallen off considerably. We look for supplies to be limited with fair to good quality until week 46 or 47. Overall, quality has been good.
Feature of the Week
This week Primo is featuring wild mushrooms. Fragrant chanterelles and delicate oyster mushrooms are among the most common wild mushrooms available in the fall
Recipe of the Week
Cornbread, Wild Mushroom, and Pecan Stuffing
1 1/2 cups pecans
6 tablespoons unsalted butter
5 cups crumbled cornbread
5 shallots, finely chopped
1 rib celery, diced into 1/4-inch pieces
10 ounces wild mushrooms (chanterelles, oyster, and shiitake)
1 teaspoon fresh thyme, leaves
1 teaspoon chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
1/3 cup heavy cream
1/3 cup chicken stock
Heat oven to 425 degrees. Spread pecans on a baking sheet. Place in oven to toast until fragrant, about 6 minutes. Set aside.
Melt 2 tablespoons butter in a small skillet. Cut cornbread into 2-inch-thick slices. Place, cut side down, on a 17-by-12-inch baking sheet. Brush tops with melted butter. Toast cornbread until golden brown, 10 minutes. Transfer to a wire rack to cool.
Heat remaining 4 tablespoons butter in a medium skillet on medium high. Add shallots and celery. Cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms, thyme, rosemary, salt, and pepper; cook until slightly softened, about 3 minutes. Add white wine; continue cooking until absorbed, about 1 minute. Add cream. Cook 30 seconds; remove pan from heat.
Crumble cornbread into a large bowl. Add mushroom mixture and toasted pecans; toss.