October 13- October 19,2013
The Iceberg market is very active with most shippers opening up daily open price/sold out. The Salinas growing season is just about done. Shippers are quoting product with some minor defects. Overall, we are seeing lighter weights, rough looking outer leaves and some pinking on the ribs.
Romaine market is also very active. We are seeing smaller heads, and lighter weights. Green and red leaf costs remain steady to up a few dollars depending on shipper, with only occasional quality issues.
Broccoli market is trading at very high levels with product in very short supply. Shippers are pro-rating off of 6 week average purchases. Broccoli florets are also being prorated. Quality has been fair to good.
Market is very active with costs rising dollars every day, and availability is very poor. Quality has been good.
Quality on carrots has been very good with supplies coming from both Canada and Michigan. Price has remained steady from both areas.
The Celery market is up a few dollars, and will likely continue to climb more. Quality has been very good.
Supplies continue to remain tight and the market is steady to higher. Quality is fair with most lots showing bruising on inbound. Also reports of the occasional moldy berry.
We are into new crop Idaho’s, Norkotah variety. Burbank’s have started this week. Price has remained steady for this week, We have also started with our rail service this week and look forward to seeing this product in about two weeks.
Market on onions has gotten much stronger this week and will remain that way for the next few weeks.
Lemons continue to be very tight. We are beginning to see a little more become available from Mexico and Chile. The California desert crop is still struggling to get going. Oranges are steady. We should see new crop navels begin harvest the last week of October or the first week of November.
Cucumber market has gotten very strong with New Jersey done and Southern areas just starting. Quality has been fair to good.
Market on peppers has gotten stronger this week, New Jersey peppers are done, and we will be pulling Southern peppers for this weekend arrival.
Tomato market is steady on rounds. Romas are strong. Grapes and cherries are up slightly.
Feature of the Week
This week Primo is featuring spaghetti squash. Spaghetti squash contains vitamin A, B, and C. It contains essential fatty acids such as omega-3 and 6, which are known to help prevent heart disease, cancer, and promote good health. Spaghetti squash also contains numerous minerals. To mention a few, potassium, phosphorous, sodium, and zinc.
Recipe of the Week
Spaghetti Squash Gratin
1 cup low-sodium chicken broth
1 cup whole milk
2 Garlic cloves, smashed and peeled
3 tablespoons all-purpose flour
1 tablespoon unsalted butter
1 to 2 anchovy fillets, chopped
3 teaspoons chopped fresh sage leaves
5 cups Roasted Spaghetti Squash
Coarse salt and ground pepper
3/4 cup fresh breadcrumbs
2 tablespoons grated Parmesan
Preheat oven to 375 degrees. In a small pot, bring broth, milk, and garlic to a boil over medium-high and cook 1 minute. Pour into a medium bowl, then slowly add flour, whisking constantly.
In pot, melt butter over medium. Add anchovies and 2 teaspoons sage and cook, stirring, 1 minute. Return broth mixture to pan, bring to a simmer, and cook until thickened, 6 minutes. Discard garlic.
Add squash to sauce and season with salt and pepper. Transfer to a 2-quart shallow baking dish.
In a small bowl, combine 1 teaspoon sage, breadcrumbs, and Parmesan and sprinkle over squash. Bake until top is golden brown and mixture is bubbling at edges, 20 to 25 minutes.
Fun Facts of the Week
- Spaghetti squash is considered a fruit
- The flesh is very low in calories (50 per 100 g edible portion), an excellent source of folic acid, high in fiber, contribute a fair amount of potassium, and small amounts of vitamin A to the diet, but are very low in sodium.
- Spaghetti Squash can be baked, boiled or steamed, and served with sauce as for pasta.