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Primo’s Outlook (11/26/12 – 12/01/12)

Market Report

Market is stronger with lighter supplies. Quality has been good.
Romaine and leaf markets are steady to up slightly. Overall quality has been very good.
Market is steady.  Quality has been very good.
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.
Market has remained steady out of Canada with good quality.
Celery market remains strong. Quality has been very good.
We are in a demand far exceeds supply situation due to poor harvests in California as a result of cold weather. Quality has improved, but only marginally.  Early reports indicate that Florida fruit looks to be a few weeks away.
Idaho market has increased slightly again this week especially on the smaller sizes. Freight is also a big factor leading into next week.
Idaho crop has jumped a couple of dollars this week as supplies have tightened up.
Market has remained steady on new crop navels and quality is improving. Lemon market is little changed with good arrivals from Mexico. Mexico is winding down and will finish in a few weeks.
Market has remained strong on cucumbers but quality has been improving, should start to see some relief in about a week or so.
Market has remained steady with very good quality .
Tomato market is steady but with very light supplies on rounds. Cherries, Grapes and Romas are steady with better supplies. Quality has been good.

Pick Of The Week

Let us help you with Thanksgiving leftovers.  There are many options for using fresh produce and leftover turkey to make some tasty, yet healthy treats.

For example, bell peppers are an excellent source of antioxidants, vitamin A and C, as well as nerve-supportive vitamin B6. Bell peppers are a very good source of heart-healthy fiber, vitamin E, folate, potassium, and vitamin K as well as the enzyme-supportive molybdenum. They are a good source of bone-building manganese and magnesium, energy-producing vitamins B1, B2, B3 and B5.

Combine these with some mushrooms and other vegetables and you have a delicious recreation from leftovers!

 Recipe of the Week

Peppers Stuffed with Turkey & Vegetables
Prep time: 10 minutes
Cooking time: 1 1⁄2 hours
Serving Size 1/2 pepper
1 cup cooked rice (white or brown)
3 bell peppers (green, red, or yellow)
10 ounces leftover turkey (cut into small pieces)
1 teaspoon Italian Seasoning
1⁄2 teaspoon garlic powder or 2 cloves garlic, minced
1⁄4 teaspoon each salt and pepper
1⁄2 onion (about 1/2 cup)
1 cup sliced mushrooms
1 chopped zucchini (about 1 cup)
1 can (14.5 oz.) diced tomatoes with liquid
Cook the rice. Preheat oven to 350 degrees.
Cut the peppers in half from top to bottom. Remove the stem and seeds. Set aside.
In a large skillet heat a small amount of oil and add onion, mushrooms, and zucchini. Sauté until tender.
Add the turkey and seasonings to the skillet.
Mix in the tomatoes and rice. Remove from heat.
Fill the pepper halves with the skillet mixture.
Cover the baking dish with foil. Bake at 350 degrees for 40 to 50 minutes, or until peppers are tender when poked with a fork.

Fun Facts of the Week

All sweet bell peppers start out green, and change color as they ripen. (They also get sweeter).

The number of lobes is related to the specific variety of pepper. There are varieties of peppers that produce 2, 3-4, or 3-5 lobed peppers.  The 4 lobed ‘bell’ pepper was (and is) more popular in the U.S., so plants have been bred for this characteristic.