Primo

November 23- November 29, 2014

Market Outlook

Lettuce:

The Iceberg market is adjusting down with better availability in Yuma. We will have our first of the new area lettuce arriving the end of week 47. Quality is expected to be good, but with lighter weights.

Leaf:

California leaf market is also adjusting down, but at a slower rate. There was morning ice in the leaf fields earlier in the week. Shippers are warning of minor fringe and tip burn.

Broccoli:

Broccoli market is steady to lower depending on shipper. Quality should be very ood out of Yuma.

Cauliflower:

The cauliflower market is much stronger with a big demand for Thanksgiving from the retail side. Quality has been good.

Carrots:

Carrot market has gotten a bit stronger coming out of Canada for next week.

Celery:

The celery market is much higher. Salinas has finished with Oxnard starting and there is a huge demand for thanksgiving. Quality has been very good.

Strawberries:

Strawberry market is extremely tight and costs are high as shippers have very few quality berries to ship. We are getting less than 50% of what we need to meet demand. We are being told to expect some quality issues on inbound.

Potatoes:

Market is up again on new crop Burbanks. Quality is very good. Trucks are very tight and driving freight rates up.

Onions:

The market is steady going into next week, product is plentiful and quality has been very nice. On the other hand freight out of Nyssa has been extremely difficult.

Citrus:

The lemon market is stronger on Mexican fruit for next week. California FOB’s are lower, but higher freight rates are offsetting any FOB savings. Quality is good to very good. Navels are in full swing with larger sizes commanding higher price. Quality is very good. Lime market is higher due to poor weather and fewer crossing from Mexico. Quality has been good overall.

Cucumbers:

Market has gotten stronger going into next week Georgia is done and Florida has begun. Product overall has been good.

Peppers:

Pepper market has remained steady for next week. Quality has been good. Sizing has still been a bit of an issue, peppers have been a tad smaller then there normal size.

Tomatoes:

Tomato market is up a few dollars on rounds, and much higher on grapes, cherries and romas. Cold and rain are hampering the start of the season in southern Florida and poor weather along with a strong domestic market in Mexico has the plum tomato market at very high levels.

  

Recipe of the Week

Sweet Potato Pie

Ingredients

1 pound 3 ounces sweet potatoes, peeled and cubed

1 1/4 cups plain yogurt

3/4 cup packed, dark brown sugar

1/2 teaspoon of cinnamon

1/4 teaspoon of nutmeg

5 egg yolks

Salt

1 (9-inch) deep dish, frozen pie shell

1 cup chopped pecans, toasted

1 tablespoon maple syrup

Directions

Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.

Preheat the oven to 350 degrees F.

Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.

Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.

 

Fun Facts of the Week

  • To take in the amount of vitamin A that is in one sweet potato you would have to eat 23 cups of broccoli
  • Sweet potatoes can be white, yellow, red, purple, and orange
  • The orange-fleshed sweet potato are sweeter than the other colored varieties
  • Sweet potatoes are a root vegetable