Primo

November 3- November 9, 2013

Market Outlook

Lettuce: 

The Iceberg market is coming off with better supplies and quality out of Huron.

 Leaf: 

Leaf market is down from last week. Overall, quality has been good.

Broccoli:

Broccoli supplies are improving, and costs are coming down.

Cauliflower:

Market is very active and availability is very poor. Quality has been good.

Carrots:

Quality and price have remained very steady on jumbo carrots out of Canada

Celery:

The Celery market is steady from last week with good quality.

Strawberries: 

Supplies continue to remain tight and the market is steady. Quality is improving.

Potatoes:

We have had no changes on Idaho’s this week, price has remained steady for next week.

Onions:

Market on onions has increased as supplies are short. Quality has remained good.

Citrus:

Lemon supplies are improving, overall costs are coming down. Oranges are steady to higher on big fruit. We should have our first navels arriving at the end of this week.

Cucumbers:

Cucumber market has fallen off some, with plenty of southern stock available. Quality has remained good.

Peppers:

Pepper market is steady to higher. Quality has been good.

Tomatoes:

Tomato market is higher on rounds as California finishes.  Romas are steady. Grapes and cherries are steady to up a few dollars.

 

Feature of the Week

This week Primo is featuring broccolini! Broccolini took America’s chefs, food writers and consumers by storm when introduced in 1998. Today, Broccolini brand sweet baby broccoli is in the process of moving from a designer vegetable to a mainstream vegetable as more and more Americans become acquainted with its many benefits, including the fact that its 100% edible with a tender, flavorful stem.

 

Recipe of the Week

 

Penne with Garlic Broccolini

Ingredients

1 (16 ounce) package dry penne pasta

6 slices bacon

3/4 pound broccolini, cut into 1 inch pieces

12 cloves garlic, minced

salt and pepper to taste

1/3 cup freshly grated Parmesan cheese

 

Directions

Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, about 8 minutes. Drain.

Meanwhile, place the bacon in a large skillet over medium heat. Turn frequently to cook until browned and crisp. Drain on paper towels.

Add half of the garlic to the bacon grease, and cook over medium-low heat for 3 minutes, stirring frequently. Add the broccolini, and continue to cook and stir for 3 or 4 minutes, or until the broccolini is tender but still bright green. Stir in the remaining garlic, salt and pepper. Add the pasta to the skillet, and stir to coat. Remove from the heat and mix in the Parmesan cheese, and crumble in the bacon. Toss again, and serve!

 

Fun Facts of the Week

  • Edible from flower to stem
  • Broccolini is high in vitamin C
  • Year-round availability