November 6-November 12, 2016
The lettuce market is about steady to up a few dollars from last week, depending on shipper. We continue to see good quality on inbound.
Romaine is a few dollars higher along with romaine hearts. Green leaf and red leaf markets are little higher as well. We are seeing mostly good quality on inbound.
The broccoli market is steady. Quality has been good on inbound.
The cauliflower market is steady. Quality has been very good.
The carrot market has not changed. We are seeing great quality on Canadian product.
The celery market continues to move higher on California product. We expect this trend to continue as we move towards the Thanksgiving holiday. We are seeing good quality on inbound.
Markets are much higher again with quality product in very short supply. We are seeing mostly good quality on inbound.
The Idaho potato market is steady for next week. We are seeing mostly good quality.
The onion market has not moved. Markets are steady and quality is good.
The California lemon market is beginning to adjust down with shippers moving into better supplies. We have good quality Mexican fruit available, with steady costs. California navel oranges are in much better supply, and markets are adjusting down on small fruit. Large navels are commanding higher costs. The Lime market is steady. We are seeing fair to good quality on inbound.
The cucumber market has dropped with plenty of product to be found, quality has been very good to start from the South.
Peppers: The green pepper market has also dropped with a supply exceeds demand situation. Quality has been good.
The round tomato market is off about $1. More shippers are getting going in Florida and the market should begin to adjust down with better quality as well. Grapes have eased off with better supplies starting in Florida. Cherries are steady to a few dollars lower depending on growing region. The Roma market has softened with supplies starting in Mexico and in a light way in Florida.
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.