september 21- september 27, 2014
The Iceberg market is steady overall. Supplies are still on the lighter side, but demand is also down a little. We have seen a wide range in quality from fair to very good.
California romaine market is stronger by a few dollars. We are seeing a wide range on both cost and quality. Green and Red leaf are steady and shippers are selling out daily. Quality has been fair to good with romaine showing fringe/tip burn.
Broccoli market is a real mixed bag. Some shippers seem to be ok on supplies, and others are sold out and cutting orders. Overall, product is short. Quality has been good on arrival.
The cauliflower market is higher again this week. Quality has been good.
Carrot market has remained steady for this week with good product coming out of Canada.
The Celery market is steady. Quality has been good overall.
Strawberry market remains very tight. Shippers have only a small amount of fruit that they are able to ship and make good delivery. Quality has been only fair, and we are seeing some minor to extensive bruising and the occasional moldy berry on inbound.
New crop Norkotahs continue to arrive looking very sharp. Pricing has remained steady on all potatoes
The market has come off a little this week on onions. Idaho has started this week and quality is very nice.
The Lemon market continues to remain strong. We are seeing limited arrivals from Chile and Mexico with fruit selling out just about as quickly as it arrives. California fruit is near impossible to find. Orange market is steady overall, but higher on small fruit which is available in limited supplies. Quality has been fair to good on oranges. Lime market is steady with good arrivals.
The Cucumber market has taken a jump now with cooler weather in New Jersey and Georgia is just starting.
Pepper market also took a jump in price again due to cooler nights in New Jersey. Product also starting in the south.
Tomato market on rounds is up slightly. Overall, quality has been good. Roma market is much stronger as a lot of the local or regional deals finish up and supplies are coming up short. Grapes and cherries are steady, but will likely move higher over the next week.
Feature of the Week
This week Primo is featuring shredded kale salad. Kale may be the hottest “green” on menus today, packed with health benefits. Kale’s menu penetration has increased 300% in the last 4 years! So here it is, shredded and ready for you to add new interest and flavor to your salads and sides, taking them ordinary to extraordinary.
Recipe of the Week
12 oz unsalted butter, softened
2 ea limes, zested then juiced
½ t salt
1 t white pepper
2 T cilantro, minced
1 ea garlic clove, minced
½ t chile flakes
1 ½ lb (about 24 cups Shredded Kale Salad
2 ¼ c self rising flour
3 T baking powder
3 ea whole eggs
6 oz unsalted butter, melted
1 ½ t salt
1 T ground cumin
2 c milk
12 ea green onions, finely sliced
6 ea fresh green chiles, thinly sliced
3 ea egg whites
olive oil for frying
Make the lime butter: combine all ingredients and stir until combined. Place on a square of plastic wrap and roll into a sausage shape, twisting the ends to seal. Chill until firm.
Make the pancakes: Wilt the kale in a saucepan with a splash of water over medium heat. Drain in a sieve and when cool, squeeze hard with your hands to remove as much moisture as possible. Roughly chop and set aside. In a large mixing bowl, whisk the flour, baking powder, whole eggs, melted butter, salt, cumin and milk until smooth. Stir in the green onions, chiles and chopped kale. Whip the egg whites to soft peaks and gently fold into the batter. Heat olive oil on a flat top set to medium-high heat. For each pancake, ladle 2 tablespoons of batter onto oil. Cook for 2 minutes on each side or until golden brown. To serve, pile 3 warm pancakes per person and place a slice of lime butter on top to melt.