Primo

October 30- November 5, 2016

Market Outlook

Lettuce: 

The lettuce market is up a few dollars from last week. We continue to see good quality on inbound.

Leaf: 

Romaine is a few dollars higher along with romaine hearts Green leaf and red leaf markets higher as well.  We are seeing mostly good quality on inbound.

Broccoli:

The broccoli market is steady. Quality has been good on inbound.

Cauliflower:

The cauliflower market is steady. Quality has been very good.

Carrots:

The carrot market has just been moving along with plenty of product. Quality has been very nice this year.

Celery:

The celery market is much higher on California product. We expect this trend to continue as we move towards the Thanksgiving holiday. We are seeing good quality on inbound.

Strawberries: 

Markets are much higher with quality product in very short supply. We are seeing mostly good quality on inbound.

Potatoes:

The Idaho potato market is steady as she goes for next week. Quality has been good.

Onions:

The onion market is about as low as it could be right now, quality has been very good.

 Citrus:

The California lemon market remains very strong, with supplies very short. We have good quality Mexican fruit available, with steady costs. California oranges are in pretty good supply on large sizes, but small fruit is tight. The Valencia season is winding down. Navels have started with better availability.  The Lime market is steady. We are seeing fair to good quality on inbound.

Cucumbers:

The cucumber market is down for next week with plenty of product in the south now.

Peppers:

The green pepper market has also softened again for next week with sizing still being an issue. Peppers are all large and extra large at this time.

Tomatoes:

The round tomato market is off $1-2 still with limited availability.  There are very few quality tomatoes available in the East. Grapes have eased off with better supplies starting in Florida. Cherries are steady at high levels. The Roma market has softened with supplies starting in Mexico and in a light way in Florida.

 

 

Recipe of the Week

Garlic Parmesan Roasted Broccoli

Ingredients

5 Cups broccoli florets

3 tablespoons olive oil

4 cloves garlic, minced

Kosher salt and freshly ground black pepper, to taste

1/4 cup grated Parmesan

Juice of 1 lemon

Instructions

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place broccoli florets in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and bake for 10-12 minutes or until tender.

Serve immediately, sprinkled with Parmesan and lemon juice.