October 5-October 11, 2014
The Iceberg market is steady overall. Supplies are still on the lighter side, but demand is also down a little. We have seen a wide range in quality, mosly fair to good.
California romaine market is steady to stronger depending on shipper. We are seeing a wide range on both cost and quality. Green and Red leaf are steady to lower. Quality has been fair to good with romaine showing fringe/tip burn and occasional mildew.
Broccoli market has dropped due to very warm weather brining supplies forward. Unfortunately, the heat is also affecting quality. Quality is just fair, and we are experiencing diminished shelf life across all packs. The lower cost will be short term. Look for broccoli to rebound.
The cauliflower market is lower following broccoli. Quality has been good.
Carrot market has remained steady for this week with good product coming out of Canada. No changes.
The Celery market is steady to up a little depending on shipper. Quality has been good overall.
Strawberry market remains very tight. Shippers have only a small amount of fruit that they are able to ship and make good delivery. Some shippers are not willing to risk sending fruit to the East coast and are declining orders. Quality has been only fair, and we are seeing some minor to extensive bruising and the occasional moldy berry on inbound.
Market on new crop Norkotahs continues to remain steady, however trucks are extremely short and freight rates are up. It is taking 3-5 days from time of order placement to get a truck loaded and on the road. We look to start seeing Burbank’s in a couple of weeks
The market has come off a little this week on onions. Idaho has started this week and quality is very nice. Again, trucks are the issue and rates are up. Early ordering is key to get trucks.
The Lemon market continues to remain strong, but we are seeing signs that it will come off. Chile has finished, and the last arrivals were really poor quality. We are seeing product loosen up slightly and there seems to be better availability from Mexico and to lesser extent California. Orange market is steady overall, but higher on small fruit which is available in limited supplies. Quality has been only fair on the California oranges. Lime market is steady with good arrivals.
With New Jersey done, we have been pulling cucumbers from the south. Quality has been very nice.
Pepper will finish up next week in New Jersey. We will begin sourcing from the South towards the end of next week.
Tomato market on rounds is steady. Overall, quality has been good. Roma market is steady at higher levels. Grapes and cherries are moving upward.
Feature of the Week
This week Primo is featuring winter squash. Winter squash should have a hard rind and feel heavy. The stem and rind should be undamaged. The ideal storage place would be one that is not as cold as a refrigerator, but not as warm as a heated house. A cool pantry or cabinet or an unheated garage or basement that stays in the 50s is ideal.
Recipe of the Week
Beef and Butternut Chili
1 tablespoon canola oil, divided
1 1/2 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes
3/4 teaspoon salt
1 1/2 cups chopped onion
1/2 cup chopped green bell pepper
2 tablespoons tomato paste
1 tablespoon minced fresh garlic
2 teaspoons diced jalapeño pepper
2/3 cup dry red wine
1 1/2 teaspoons ground ancho chile pepper
1 teaspoon dried oregano
1/2 teaspoon ground red pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1 (28-ounce) can whole tomatoes, undrained and chopped
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
2 cups (1/2-inch) cubed peeled butternut squash
1 cup coarsely chopped carrot
6 tablespoons reduced-fat sour cream
2 tablespoons fresh cilantro leaves
1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 teaspoon oil; swirl. Sprinkle beef with salt. Add beef to pan; sauté 8 minutes, turning to brown on all sides. Remove beef.
2. Add 2 teaspoons oil to pan. Add onion and bell pepper; sauté 3 minutes. Add tomato paste, garlic, and jalapeño; sauté 2 minutes, stirring constantly. Add wine; bring to a boil, scraping pan. Cook 2 minutes. Return beef to pan.
3. Stir in ancho chile pepper and the next 7 ingredients (through kidney beans), and bring to a boil. Cover, reduce heat to medium, and simmer gently for 1 hour. Add butternut squash and 1 cup carrot, and simmer for 1 hour or until beef is tender. Ladle 1 1/3 cups chili into each of 6 bowls, and top each with 1 tablespoon sour cream and 1 teaspoon cilantro.