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February 4 – 9, 2013

Primo’s Outlook

Market has increased a few dollars. We are seeing only minor quality defects on inbound product.
Romaine market is very strong with very light supplies. Overall quality has been very good, but we are seeing occasional issues. Red leaf is strong, green leaf is steady to a little weaker.
Broccoli market has come off as the warmer weather has brought on better supplies. Quality has been good overall.
Cauliflower market is softening a little. Quality has been very good.
Market is steady out of Georgia with good quality.
Celery market has gone up significantly. Quality has been very good.
Florida berry quality has been good overall. Market has been steady to lower.
Idaho market has remained steady for the most part with good quality.
Onion market has leveled off for now with pricing still very high, and will remain on the high side.
Market is steady on navels and lemons. Quality has been good on lemons and very good to excellent on oranges.
Market on cucumbers is weaker than last week, but still strong.
Market is up slightly, ok volume and very good quality
Tomato market is steady on rounds. Grapes, cherries, and romas are steady.

Feature of the Week

During the cold winter months, satisfy your cravings with warm comfort foods. One of the most popular is mashed potatoes. Our White Chef Potatoes are locally grown in Elba, NY, in Genese County, and are great for mashing!
Potatoes are packed with essential vitamins and nutrients; a single serving provides:
•45% Daily Value (DV) of Vitamin C, or as much as you’ll find in a tomato. Vitamin C is an antioxidant that keeps the immune system healthy.
•18% DV of potassium, which helps maintain normal blood pressure. In fact, with the skin on, potatoes are the highest in potassium among the 20 top-selling fruits and vegetables.
•2 grams of fiber (with the skin on), 8% of the recommended daily value.
•Complex carbohydrates, which are vital to health, because they provide the required fuel for the brain and the preferred fuel for muscles.

Recipe of the Week

Tomato Mashed Potatoes
3 pounds thin-skinned potatoes
About 1 cup milk
1 to 2 tablespoons minced garlic
1/2 cup olive oil
1/2 cup grated Romano cheese
1/2 cup minced fresh basil leaves or parsley
1/8 teaspoon paprika or cayenne
3/4 cup chopped drained oil-packed tomatoes
Salt and pepper
1. In a 5 to 6-quart pan over high heat, bring 1 quart water to a boil.
2. Peel and rinse potatoes; cut into 1-inch chunks. Add potatoes to boiling water; cover and return to a boil, then reduce heat to medium and simmer until potatoes mash easily, 10 to 12 minutes.
3. Meanwhile, in a 1 to 1 1/2-quart pan over medium heat, warm 1 cup milk and garlic until steaming, about 5 minutes. (Or in a 2-cup microwave-safe container, heat milk and garlic in a microwave oven on full power until steaming, 1 to 2 minutes.)
4. Drain potatoes and return to pan. Add the hot milk mixture, oil, cheese, basil, and paprika. Mash with a potato masher or an electric mixer until potatoes are as lumpy or smooth as you like, adding a little more milk for a softer, creamier texture if desired. Stir tomatoes into mixture. Add salt and pepper to taste.

Fun Facts of the Week

Healthy potato tips
Replace some or all of the butter in traditional mashed potatoes with olive oil or broth.
Mash potatoes in their jackets, since many nutrients lie just below the skin. You’ll increase fiber, too.