Primo

Primo’s Outlook (9/17 – 9/22)

Market Report

Lettuce: 

Market is up a few dollars with good quality.

Leaf: 

Romaine and leaf markets are stronger by a few dollars at most shippers. Overall quality has been very good.

Broccoli:

Broccoli is much stronger. Demand is much higher with schools back in session, and shippers are struggling to meet demand.  Quality has been very good.

Cauliflower:

Market is much stronger, following broccoli.

Carrots:

Market has remained steady with carrots from Canada and now also Michigan.

Celery:

Celery market remains strong with good quality.

Strawberries: 

Cost is up slightly.  The quality is hit and miss and is not at the level we like to see… we are seeing some bruising on inbound.

Potatoes:

Idaho market has leveled off now with plenty of all sizes available. Burbank variety should begin shipping in 3-4 weeks.

Onions:

Idaho new crop jumbo yellows have remained steady with the red market staying strong with heavy demand.

Citrus:

Market remains very strong on oranges. 113, 138’s are near impossible to find. Overall, quality has been good. Lemon market is steady with good arrivals from Mexico.

Cucumbers:

There is a wide range on quality and cost from Canada, Michigan, and New Jersey. Markets are strong, especially on Super selects.

Peppers:

Market is steady, with good quality. We are sourcing mostly from New Jersey.

Tomatoes:

Tomato market is much stronger on rounds. Grapes and cherries are in very short supply and the market is very active.  The Roma market is up also, with a lot of the regional deals done or winding down. Still seeing a wide range on quality.

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Primo’s Pick of the Week!

It’s pumpkin season and we’ve got them! The pumpkin crop is early this year because of the dry summer. Get your orders and pre-orders in!  

Pumpkins also offer other nutritional benefits. They are packed with fiber, antioxidant vitamins A, C and E, B-vitamins and minerals such as calcium, potassium and phosphorous, all of which are needed by the body to maintain health.

Recipe of the Week

Pumpkin Griddle Cakes

2 C flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp pumpkin pie spice
¼ tsp salt
3 large eggs
1/3 C packed light brown sugar
1 ¼ C milk
1 ¼ C fresh or canned solid-pack pumpkin puree
3 Tbsp vegetable oil
In medium bowl, stir together flour, baking powder, baking soda, pie spice, and salt. In large bowl, stir together eggs and sugar. Stir in milk, pumpkin, and oil. Add flour mixture and stir just until smooth. Cook on a hot griddle.
Top with dried cranberries or raisins softened in a pot of warm maple syrup, and a sprinkling of toasted walnuts.

Fun Facts of the Week

Pumpkins are a fruit.

Colonists sliced off pumpkin tips; removed seeds and filled the insides with milk, spices and honey. This was baked in hot ashes and is the origin of pumpkin pie.

Pumpkins were once recommended for removing freckles and curing snake bites.

Pumpkins are 90 percent water.