Primo

October 27- November 2, 2013

Market Outlook

Lettuce: 

The Iceberg market is coming off with better supplies and quality out of Huron.

 Leaf: 

Leaf market is steady to off slightly. Overall, quality has been good.

Broccoli:

Broccoli supplies are improving, and costs are coming down.

Cauliflower:

Market is very active and availability is very poor. Quality has been good.

Carrots:

Quality on carrots has been very good with supplies coming from Canadian, price has remained steady thru this and next week.

Celery:

The Celery market is steady from last week with good quality.

Strawberries: 

Supplies continue to remain tight and the market is steady. Quality is improving.

Potatoes:

We have had no changes on Idaho’s this week, price has remained steady for next week.

Onions:

Market on onions has remained steady for this week. Quality has been very good.

Citrus:

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 to higher on big fruit. We should have our first navels arriving approximately 10/31.

Cucumbers:

Cucumber market has remained steady for this week, however with some cold weather in the South, we may see a jump going into next week.

Peppers:

Peppers have taken a big jump in price due to cooler weather in the South. The cold has slowed down all growing areas. We will watch closely going into next week.

Tomatoes:

Tomato market is steady on rounds.  Romas are strong. Grapes and cherries are steady to up a few dollars.

Feature of the Week

This week Primo is featuring pomegranates. Pomegranates have tough, leathery skin that is typically yellow overlaid with light or deep pink or rich red. The interior is separated by membranous walls and white, spongy, bitter tissue into compartments packed with sacs filled with sweet, juicy, red, pink or whitish pulp. In each sac there is one angular, soft or hard seed.

 

Recipe of the Week

Pomegranate Hazelnut  Salad with Maple Bacon Dressing

Ingredients:
FOR THE SALAD:
8 cups Mixed Greens
12 slices Bacon, cooked and crumbled
¾ cups Chopped, Toasted Hazelnuts
1 whole Pomegranate, Peeled And Arils Removed
FOR THE DRESSING:
3 Tablespoons Warm Bacon Grease (reserved From Cooking The Bacon)
2 Tablespoons Maple Syrup
2 Tablespoons Balsamic Vinegar
Salt And Pepper, to taste

Directions:
Toss all ingredients for the salad together in a bowl.
Place all ingredients for the dressing into a small jar and shake until combined. Pour dressing over salad, toss and serve immediately.

 

Fun Facts of the Week

  • In the Ancient Greek mythology, the pomegranate was also known as the “fruit of the dead”
  • The pomegranate tree only bears fruit in a hot, dry climate 
  • Each pomegranate contains hundreds of edible seeds