October 20- October 26, 2013
The Iceberg market is very active. The Salinas growing season is just about done. Huron begins today. 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 and availability is very poor. Quality has been good.
Quality on carrots has been very good with supplies coming from Canadian, price has remained steady thru this and next week.
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 and Burbank product, price has remained steady this week.
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 come off this week with southern product now available in full swing ,product has looked good.
Peppers have loosened up this week, with southern peppers in full swing, quality has been very good.
Tomato market is steady on rounds. Romas are strong. Grapes and cherries are steady.
Feature of the Week
This week Primo is featuring Tasteful Selections specialty potatoes.
Tasteful Selections ™ bite sized potatoes offers the following benefits; multiple sizes, all colors featuring reds, yellows, purples, and medleys. Full grown miniature potatoes have been selected for their distinct one-of-a -kind flavors and textures. Highly versatile product applications.
Recipe of the Week
1 lb. of 1-bite Tasteful Selections™ potatoes (use 3 potatoes per skewer)
1 tsp. salt
½ bell pepper, cut in 16 chunks
½ onion, cut in 16 chunks
8 cherry tomatoes
1 yellow squash, eight 1-inch chunks
¼ c. olive oil
⅛ c. balsamic vinegar
1 tsp. dried Italian herbs
14 oz. chicken tenders, cut in bite size pieces or use shrimp
Preheat grill to medium-high. Soak eight 10-inch wood skewers in water.
In medium sauce pan, cover potatoes with water; add salt. Bring potatoes to boil and simmer for 10 – 13 minutes. Remove from heat and drain.
While potatoes are simmering, cut vegetables and meat into chunks. In small bowl, combine olive oil, balsamic vinegar and Italian herbs. Add meat, vegetables and potatoes to skewers. Stir marinade and baste the kabobs.
Grill kabobs 10 to 14 minutes, turning ¼ rotation every 2-3 minutes, or until the meat is cooked through. Serve hot or at room temperature.
Fun Facts of the Week
- Potatoes require less water to grow than other staple foods such as wheat, rice and corn.
- The potato is the fourth most important crop in the world after wheat, rice and corn.
- Potatoes and lettuce are the two most popular fresh vegetables in theU.S.
- A potato is about 80% water and 20% solid.