Primo

October 22- October 28, 2017

Market Outlook  

Lettuce: 

The lettuce market has peaked and now adjusting down. A few shippers are starting in Huron next week. Quality has been fair to good on inbound.

Leaf: 

Romaine and Romaine hearts are adjusting down as well. Quality has been mostly good on all Romaine items this week. Green leaf and Red leaf are about steady. Quality has been good on leaf overall.

Broccoli:

The commodity broccoli market has eased and we are seeing supply improve. Broccoli florets are a little short, but supply is improving. Quality has been fair to good on inbound.

Cauliflower:

The cauliflower market has continued to adjust down. Quality has been good on inbound.

Carrots:

The carrot market is steady for next week with great quality on arrivals.

Celery:

The celery market remains steady at the lower end with good quality out of California. Also have 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 up for next week. Burbank harvest just underway and some sizes of Norkotah variety are short. Overall, quality has been very good.

Onions:

The Western onion market is pretty steady going into next week. Quality has been very good over the past few weeks.

Citrus

The California lemon market is steady. We are seeing good quality overall. We also have some good quality Mexican product in stock.  Valencia oranges are done and we will see a small gap until navels begin arriving next week. Quality has been fair to good, but mostly only fair. The Lime market remains steady for next week. Overall, we are seeing fair to good quality on inbound.

Cucumbers:

The cucumber market as not changed for next week. We are seeing good sizing and good quality.

Peppers:

The green pepper markets have not moved for next week. Quality has been very good.

Tomatoes:

The round tomato has softened just a little. Supply remains light on both the East and West coasts. California is about done and there are very few tomatoes in the east. We are seeing fair to good quality. The grape tomato market is much stronger with good quality. Cherry tomatoes are steady, but strong and showing good quality. The Roma market is steady with supplies improving in Mexico. Demand is high and quality remains good.

 

 

Most all vegetable and lettuce items from the West are in short supply and a good amount of what is available is of marginal quality. This is really affecting the processors as they are churning through acreage trying to meet demand. We will see overall quality slip in the value-added salad and leaf items. Shippers will be holding to averages and pro-rating when short.

 

 

Recipe of the Week

Horseradish Mashed Potatoes

Ingredients

CARAMELIZED ONIONS:

2 -3 Tbsp butter

2 large yellow onions diced

1/2 tsp dried thyme

salt and pepper to taste

POTATOES:

3 lbs yukon gold potatoes

1 tsp salt

1/2 cup + 2 Tbsp heavy cream or half and half

4 Tbsp butter 1/2 stick

Salt and pepper to taste

1 1/2 Tbsp dijon mustard

2 Tbsp prepared horseradish more or less to your tastes

Fresh parsley minced (for garnish)

Instructions

CARAMELIZE THE ONIONS:

Add 2-3 Tbsp butter to a large skillet and heat over MED to MED-HIGH heat. Add diced onions to pan, and saute, stirring often, for 3-5 minutes.

Season with thyme, salt, and pepper.

Reduce heat to MED-LOW and saute, stirring occasionally, for 10-20 minutes, until onions are soft and golden brown in color.

Remove from heat and set aside.

COOK THE POTATOES:

If using baby yukon gold potatoes, halve the smaller ones, and quarter the larger ones.

Add sliced potatoes to a large clean, dry pot. Cover with cold water, about 1″ above the potatoes, and season with 1 tsp salt.

Cover, and bring to a boil. Once boiling, remove lid and boil for 15-20 minutes, or until potatoes are tender when pierced with a fork.

Drain potatoes, then return to the same pot.

Microwave heavy cream and butter for 1 minute, then pour over cooked potatoes.

Mash until desired consistency. Alternatively, beat with a hand mixer.

Use a wooden spoon to stir in salt, pepper, dijon mustard, horseradish and caramelized onions.

Garnish with minced parsley.