Primo

December 10 – 15, 2012

Market Report

Lettuce: 
Market has softened just a little with supplies improving. Quality has been good.
Leaf: 
Romaine and leaf markets are softening as well. Overall quality has been very good.
Broccoli:
Market is steady to down.  Quality has been very good. 
Cauliflower:
Market has softened, supplies are improving. Overall quality has been good.
Carrots:
Market has tightened up a bit due to high volume being taken from processers.
Celery:
Celery market has remained steady. 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 rain and cooler weather. We are only getting a portion of the berries we need to satisfy demand. Pro-rates are likely. We expect to have our first Florida berries of the season available to ship the early part of next week.
Potatoes:
Idaho market has continued on the upward side along with freight cost. Smaller counts are much harder to come by than larger counts. This will be a problem through the season.
Onions:
Onion market is on the rise and is expected to continue minimally through this month.
Citrus:
Market is steady on navels and quality has been good. Lemon market is little changed with good arrivals from Mexico. We will have California lemons landing next week.
Cucumbers:
Market has remained steady and quality has been better.
Peppers:
Market has remained steady with very good quality.
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.

Pick of the Week

Party! Party! Holiday parties will soon be upon us and the best way to go is with finger foods. Serve easy grab and go foods so your guests can continue mingling. Stuffed Mushrooms are a popular bite sized finger food. The sky is the limit with the stuffing. Here are a few suggestions:

Sausage, Breading, Spinach Artichoke, Shrimp, Crab, Italian, Herbed, Cheddar Bacon, Ham, Parmesan,  Onion & Pepper,  Swiss, Guacamole, Bruschetta, Buffalo Chicken, and so many more!

Our Silver Dollar Mushrooms are perfect for Stuffing. They are packed 10 pounds per box, and have approximately 16 to 24 mushrooms in a pound.  Cap size is 1.75” to 2” in length.

Recipe of the Week

Buffalo Chicken Stuffed Mushrooms 
Ingredients
16 oz. silver dollar mushrooms
4 oz. cream cheese, softened
¾ cup crumbled blue cheese, divided
2-4 tablespoons hot sauce
1 teaspoon ranch seasoning mix (optional)
½ cup finely chopped precooked chicken
¼ cup finely chopped celery
¼ cup finely chopped carrot
¼ cup finely chopped red onion
Instructions
Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil. Spray with nonstick spray if desired.
Remove stems from mushrooms. Using a small spoon or fork, remove part of the inside of each mushroom to make room for filling. Discard stems and insides or save for other use. Place mushroom caps on prepared baking sheet.
In a medium mixing bowl mix together cream cheese, ¼ cup blue cheese, 2 tablespoons hot sauce, and Ranch seasoning until well combined. Mix in chicken, celery, carrot, and red onion until well combined. Add more hot sauce, as desired.
Use a small spoon to spoon filling into each mushroom, being careful to not overfill. Sprinkle remaining blue cheese on top of mushrooms.
Bake the mushrooms about 8-10 minutes at 425 degrees F or until mushrooms are soft and cooked through.
Notes
Make sure your vegetables and chicken are very finely chopped so that they fit inside the mushroom caps. Yield and cooking time may vary depending on size of mushrooms.

Fun Facts of the Week

White mushrooms, both raw and cooked, are an excellent source of minerals and B vitamins. They are high in phosphorus and copper, which support healthy bones, and selenium, which helps protect your body from stress. They are also a good source of niacin, riboflavin and pantothenic acid, all of which are B vitamins important for proper metabolism. Nutrient values vary slightly with each cooking method. Some nutrients, such as water-soluble vitamins, are lost when vegetables are cooked in water. However, this is not true of minerals and fat-soluble vitamins. In fact, cooked vegetables are sometimes higher in these nutrients than raw vegetables.