Primo

Primo’s Outlook (11/19/12 – 11/24/12)

Market Report

Lettuce: 
Market is stronger with lighter supplies. Quality has been good.
Leaf: 
Romaine and leaf markets are steady to up slightly. Overall quality has been very good.
Broccoli:
Market is much stronger due to lighter supplies and increased demand for the Thanksgiving holiday.  Quality has been very good.
Cauliflower:
Market is very strong and will continue at least through the Thanksgiving holiday, as supplies are expected to come up short. Overall quality has been good.
Carrots:
Market has remained steady out of Canada with good quality
Celery:
Celery market is higher with the holiday pull. Quality has been very good.
Strawberries: 
We are in a demand far exceeds supply situation due to poor harvests in California in turn due to cold weather. Quality has improved, but only marginally.  Early reports indicate that Florida fruit looks to be a few weeks away.
Potatoes:
Idaho market has increased slightly again this week especially on the smaller sizes which will remain that way thru the season.
Onions:
Idaho crop has jumped a couple of dollars this week as supplies have tightened up..
Citrus:
Market has remained steady on new crop navels and quality is just ok. Lemon market is little changed with good arrivals from Mexico.
Cucumbers:
Market has gotten stronger, and is expected to remain on the strong side at least through the upcoming holiday.
Peppers:
Market has tightened and cost is up.
Tomatoes:
Tomato market is steady but with very light supplies on rounds. Cherries, Grapes and Romas are steady with better supplies. Quality has been good.

Recipe of the Week

Green Bean Bundles with Bacon and Brown Sugar
Wrapped with a strip of bacon, these green bean bundles add an elegant touch to the Thanksgiving table. To get a head start, you can trim and blanch the beans a day in advance, then store in an airtight container in the refrigerator.

Ingredients:

  • 8 thick bacon slices
  • 6 Tbs. (3/4 stick) unsalted butter, melted
  • 1 1/2 tsp. kosher salt
  • 3/4 tsp. roasted garlic powder
  • 1 1/2 lb. green beans, trimmed and blanched
  • 1/4 cup firmly packed light brown sugar

Directions:

  1. Preheat an oven to 350°F. Line a baking sheet with parchment.
  2. In a large nonstick fry pan over medium heat, cook the bacon in batches until the slices are just beginning to brown along the edges but are still very underdone and pliable, 4 to 6 minutes. Transfer to a paper towel-lined plate and let cool, then cut each slice in half crosswise.
  3. In a small bowl, whisk together the butter, salt and garlic powder.
  4. Divide the green beans into 16 equal portions, about 6 beans each. Gather each portion into a neat bunch and wrap a half slice of bacon around the center to hold the beans together. Place the bundles on the prepared baking sheet with the loose ends of the bacon underneath. Sprinkle the brown sugar evenly over the bundles and drizzle with the butter mixture.
  5. Roast until the bacon is cooked through and browned, 20 to 25 minutes. Let stand for 3 to 5 minutes. Transfer the green bean bundles to a warmed platter and serve immediately. Serves 8 to 10.

Fun Facts of the Week

Green beans are often called string beans because years ago a fibrous string ran along the seam of the bean. The string was noticeable when you snapped off the ends. The snapping noise is the reason for its other nickname.