Primo

October 1- October 7, 2017

Market Outlook  

Lettuce: 

The lettuce market is up sharply from last week. Harvest estimates are down with a wide range in quality. We have moved very quickly from an over-supply to short supply situation.  Quality has been good to very good on inbound.

Leaf: 

Romaine and Romaine hearts are significantly higher as well. Quality has been good on all Romaine items this week. We are being cautioned to expect some fringe/tip burn in coming weeks. Green leaf and Red leaf are up slightly, but will likely continue to move up. Quality has been good on leaf overall.

Broccoli:

The Broccoli market remains very strong with very light availability. We will see shortages in the near term resulting in shippers pro-rating and or holding to average purchases. Quality has been fair to good on inbound.

Cauliflower:

The cauliflower market is up significantly from last week. Quality has been good on inbound.

Carrots:

The carrot market is steady with plenty of product available from Canada. We are seeing great quality on arrival.

Celery:

The celery market remains steady at the lower end with good quality out of California. Also have Michigan and Canada product to offer.

Strawberries: 

Market remains on the stronger side with limited supplies of good quality fruit. Overall, quality is only fair to good. We are seeing some minor bruising and an occasional soft berry.

Potatoes:

The Idaho market is steady to lower with good quality.

Onions:

The Western onion market is strong, with supply just meeting demand. Quality remains very good.

Citrus

The California lemon market is steady. We are seeing good quality overall. The Chilean deal is done for the season.  We have some Mexican product in stock.  Oranges remain high with limited availability. Small fruit 113/138 size is near impossible to find. Quality has been fair to good. The Lime market remains steady for next week. Overall, we are seeing good quality on inbound.

Cucumbers:

The cucumber market has fallen a bit moving into this weekend; quality over all has been good.

Peppers:

The green pepper markets is steady at lower levels and a good value.

Tomatoes:

The round tomato market remains strong with light availability on both the East and West coasts. We are seeing mostly good quality. The grape tomato market is lower. Cherry tomatoes are steady and showing good quality. The Roma market is easing with supplies improving in Mexico. Demand is high and quality remains good.

 

 

Recipe of the Week

 

 

Ingredients

Cooking spray

1 tablespoon canola oil, divided

1 1/2 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes

3/4 teaspoon salt

1 1/2 cups chopped onion

1/2 cup chopped green bell pepper

2 tablespoons tomato paste

1 tablespoon minced fresh garlic

2 teaspoons diced jalapeño pepper

2/3 cup dry red wine

1 1/2 teaspoons ground ancho chile pepper

1 teaspoon dried oregano

1/2 teaspoon ground red pepper

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/8 teaspoon ground cinnamon

1 (28-ounce) can whole tomatoes, undrained and chopped

1 (15-ounce) can no-salt-added kidney beans, rinsed and drained

2 cups (1/2-inch) cubed peeled butternut squash

1 cup coarsely chopped carrot

6 tablespoons reduced-fat sour cream

2 tablespoons fresh cilantro leaves

Preparation

  1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 teaspoon oil; swirl. Sprinkle beef with salt. Add beef to pan; sauté 8 minutes, turning to brown on all sides. Remove beef.
  2. Add 2 teaspoons oil to pan. Add onion and bell pepper; sauté 3 minutes. Add tomato paste, garlic, and jalapeño; sauté 2 minutes, stirring constantly. Add wine; bring to a boil, scraping pan. Cook 2 minutes. Return beef to pan.
  3. Stir in ancho chile pepper and the next 7 ingredients (through kidney beans), and bring to a boil. Cover, reduce heat to medium, and simmer gently for 1 hour. Add butternut squash and 1 cup carrot, and simmer for 1 hour or until beef is tender. Ladle 1 1/3 cups chili into each of 6 bowls, and top each with 1 tablespoon sour cream and 1 teaspoon cilantro.