Primo

October 28- November 3, 2018

Market Outlook   

Lettuce: 

The lettuce market is active and costs are moving up daily. The Salinas season is winding down.  Some shippers will transition to Huron. Salinas quality has been mostly good on inbound, but we are seeing quality starting to slip.

Leaf: 

Romaine is a little stronger for next week and the romaine heart market is about steady. Demand is very good on both items. Quality has been mostly good on all Romaine items. The Green leaf market is a little lower but remains on the strong side. Red leaf is steady and a great alternative to green leaf for next week. Quality has been good on leaf overall.

Broccoli:

The commodity broccoli market is steady for next week. Quality has been looking very good.

Cauliflower:

The cauliflower market is a little lower with good availability for next week. Quality has been good on inbound.

Carrots:

The carrot market is steady. Canada into good volume. Good quality Canadian product in stock. seeing some Mexico offerings as well.

Celery:

Celery costs are moving up in California with increased demand. The regional deals slowing and just about done. We are seeing good quality.

Strawberries: 

Market is a little higher for next week with light supplies overall on California fruit. Quality has been fair to good on our inbounds.

Potatoes:

The market on Idaho potatoes is up slightly on most sizes. Quality has been very nice on inbound.

Onions:

The Western onion market is steady on yellows and reds for next week. we expect to see the market move up in coming weeks with harvest wrapping up. Quality on onions has been good to very good.

Citrus

The California lemon market about steady and supplies are improving. Quality has been improving as well. Arrivals on both Chilean and Mexican fruit have declined. We are seeing good quality over all on oranges and the market remains very strong especially on small fruit.  Navels are just starting.  The Lime market is steady for next week. Overall, we are seeing fair to good quality on inbound.

Cucumbers:

The market is unsettled and on the strong side. Light volume from Georgia and New Jersey is winding down and very light on supply. Quality has been good.

Peppers:  

The green pepper market unstable with a wide range in quality and costs are elevated. New Jersey has very light volume. Georgia with light volume.  Quality has been fair to good, mostly only fair.

Tomatoes:

The round tomato market is steady and strong. Shippers in California will finish this week. Tennessee is very light in volume. Florida is just getting started on the winter crop. Quality has been good overall on California product. Grape tomatoes along with Cherry tomatoes are steady and showing good quality. The Roma market is steady and strong with very light availability in California and Mexico.

Recipe of the Week

Cornbread, Wild Mushroom, and Pecan Stuffing

Ingredients

1 1/2 cups pecans

6 tablespoons unsalted butter

5 cups crumbled cornbread

5 shallots, finely chopped

1 rib celery, diced into 1/4-inch pieces

10 ounces wild mushrooms (chanterelles, oyster, and shiitake)

1 teaspoon fresh thyme, leaves

1 teaspoon chopped fresh rosemary

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup dry white wine

1/3 cup heavy cream

1/3 cup chicken stoc

Directions

Heat oven to 425 degrees. Spread pecans on a baking sheet. Place in oven to toast until fragrant, about 6 minutes. Set aside.

Melt 2 tablespoons butter in a small skillet. Cut cornbread into 2-inch-thick slices. Place, cut side down, on a 17-by-12-inch baking sheet. Brush tops with melted butter. Toast cornbread until golden brown, 10 minutes. Transfer to a wire rack to cool.

Heat remaining 4 tablespoons butter in a medium skillet on medium high. Add shallots and celery. Cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms, thyme, rosemary, salt, and pepper; cook until slightly softened, about 3 minutes. Add white wine; continue cooking until absorbed, about 1 minute. Add cream. Cook 30 seconds; remove pan from heat.

Crumble cornbread into a large bowl. Add mushroom mixture and toasted pecans; toss.