Primo

September 22 – September 28, 2019



MARKET OUTLOOK

Lettuce: 

The market on lettuce remains active with shippers selling out each day. Supplies are tight due to the heat and harvest crews ending their shifts early.  There will likely be some quality issues in the weeks to come due to excessive heat in the growing region. We are seeing mostly good condition on arrival.

Leaf: 

Romaine/Romaine Hearts remain firm. Green and red leaf markets are about steady and a good value. Quality on green and red are very nice. We will likely see some minor quality defects on Romaine and Romaine Hearts due to the heat. Quality has been good on recent inbounds.

Broccoli:

The commodity broccoli market is up again for next week with light supplies in California. Broccoli available from Canada and Maine as well. Overall, quality has been looking good.

Cauliflower:

The cauliflower market is higher for next week. Quality has been good on inbound.

Carrots:

The carrot market is steady to slightly lower on Canada product. Quality has been sharp.

Celery:

The Celery costs are steady for next week. We are seeing Michigan and Canada product as well. We are seeing good quality on inbound.

Strawberries: 

The market is up a few dollars on California fruit for next week. Quality has been fair/good. We are being warned to expect some quality defects due to the excessive heat in California.

Potatoes:

The market on Idaho potatoes is declining on the smaller sizes. The very large potatoes are holding pretty firm. #2 Idaho’s are in short supply and costs are firm.

Quality has been good to very good on inbound.

Onions:

The Western onion market is steady on new area yellows and reds. Quality on onions has been good to very good overall.

Citrus

The California lemon market is strong across all sizes, but especially on small sizes. Quality has been good overall. The Chilean season is about finished. We’ll see some Mexican fruit in the coming weeks. We are seeing fair to good quality over all on Valencia oranges and that market remains strong. The Lime market has declined for next week with better crossings from Mexico.  We are seeing fair to good quality on inbound.

Cucumbers:

The market is steady for next week with cucumbers available in many areas. We are seeing product from New Jersey and Michigan and New York and Canada as well. Georgia just getting started on the fall crop.  Quality has been fair to good on recent arrivals.

Peppers:

The green pepper market is steady at the lower end. New Jersey and Ohio with good volume.  Quality has been fair to good.

Tomatoes:

The round tomato market is slightly lower and supplies in California a little better. Supplies are very light on the East coast out of VA/MD/ TN.  Quality has been fair to good overall. Grape tomatoes are steady to lower. Cherries are lower heading into next week. Both are showing good quality. The Roma market is lower with better supplies crossing from Mexico and good supplies in California.

Lettuce: 

The market on lettuce is active with shippers being sold out. Supplies are tightening up due to the heat and crews ending their shifts early.  There will be some quality issues, expect fair to good conditions on arrival.

Leaf: 

Romaine/Romaine Hearts remain firm. Green leaf markets are about steady.  Red leaf remains a good value. Quality on green and red are very nice, but Romaine and Romaine Hearts will be fair to good on arrival with some bruising due to the heat.

Broccoli:

The commodity broccoli market is up again for next week with light supplies in California. Broccoli available from Canada and Maine as well. Overall, quality has been looking good.

Cauliflower:

The cauliflower market is steady for next week. Quality has been good on inbound.

Carrots:

The carrot market is steady to slightly lower on Canada product. Quality has been sharp.

Celery:

The Celery costs are steady for next week. We are seeing Michigan and Canada product as well. We are seeing good quality on inbound.

Strawberries: 

The market is up on California fruit for next week. Quality has been fair/good.

Potatoes:

The market on Idaho potatoes is staring to decline on the smaller sizes, but the larger potatoes are holding pretty firm. Quality has been good to very good on inbound.

Onions:

The Western onion market is steady on new area yellows and reds. Quality on onions has been good to very good overall.

Citrus

The California lemon market is strong across all sizes, but especially on small sizes. Quality has been good overall. There is also some Chilean fruit available. We are seeing fair to good quality over all on Valencia oranges and that market remains strong with schools starting up. The Lime market is much stronger again for next week with very light crossings from Mexico.  We are seeing fair to good quality on inbound.

Cucumbers:

The market is steady for next week with cucumbers available in many areas. We are seeing product from New Jersey and Michigan and New York and Canada as well. Quality has been fair to good on recent arrivals.

Peppers:

The green pepper market is steady at the lower end. New Jersey has good volume with other areas in good supply as well.  Quality has been fair to good.

Tomatoes:

The round tomato market is steady/ strong and supplies in California tight, especially on small fruit. Supplies are very light on the East coast out of VA/MD/ TN.  Quality has been fair to good overall. Grape tomatoes are steady with product availability light overall. Cherries are steady/ strong heading into next week. Both are showing good quality. The Roma market is steady to stronger with light supplies crossing from Mexico and good supplies in California.

RECIPE OF THE WEEK

Vanilla Pear Muffin

Ingredients

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  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 3/4 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vanilla yogurt
  • 1/2 cup canola oil
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 ripe pear – peeled, cored, and diced
  • 1/2 cup chopped pecans

Instructions

  • Preheat oven to 350 degrees F. Grease or line 12 muffin cups with paper liners.
  • Whisk whole wheat flour, all-purpose flour, sugar, baking powder, and salt together in a bowl. Whisk yogurt, oil, egg, and vanilla extract together in a separate bowl until smooth. Stir yogurt mixture into flour mixture until batter is just mixed; fold in pear and pecans. Spoon batter into the prepared muffin cups.
  • Place muffin tin in oven. Bake until tops of muffins are browned and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.