Primo

September 29 – October 5, 2019

Lettuce: 

The market on lettuce is steady to slightly lower. Very warm temperatures in the Salinas area is causing iceberg to pull forward. There will likely be some minor 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 is up slightly and Romaine Hearts remain steady. The Green leaf market seems unsettled. There is a wide range in costs depending on shipper. 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 remains elevated for next week with very light supplies in California. Shippers are struggling with quality and yields are low. Broccoli available from Canada and Maine as well. Overall, quality has been looking fair to good.

Cauliflower:

The cauliflower market is a few dollars lower 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 steady from last week and costs remain strong on California fruit for next week. Overall, volume is light as Northern California winds down and the Central coast is just starting with very light supplies. 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 continues to decline especially on the smaller sizes. The larger potatoes are also declining, but at a much slower rate.

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 have Mexican fruit available in some sizes. We are seeing fair to good quality over all on Valencia oranges and that market remains strong. The Lime market is a little softer for next week with better crossings from Mexico.  We are seeing fair to good quality on inbound.

Cucumbers:

The market is steady at the lower end for next week with cucumbers available in many areas.  Quality has been good to very 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 lower for next week and supplies in California are 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 steady with supplies from Mexico and California.



RECIPE OF THE WEEK

Squash Vegetable Pizza

Ingredients

  • 1 pizza dough
  • 1/3 cup marinara sauce
  • 1 medium tomato sliced
  • 1/4 red onion sliced
  • 1 scallion, thinly sliced
  • 1 cup shredded mozzarella cheese
  • 1 small green squash, peeled into strips
  • 1 small yellow squash, peeled into strips
  • Kernels from ½ ear of fresh corn
  • Pinches of red pepper flakes
  • Salt and black pepper

Instructions

  • Preheat the oven to 475 °F. and line a large baking sheet with parchment paper.
  • Roll the dough out onto the baking sheet and partially bake it for about 5 minutes.
  • Remove from the oven and top the crust with the marinara sauce, scallions, half of the onions, half of the cheese, sliced tomatoes, a pinch of salt and pepper, zucchini, yellow squash, the remainder red onions, corn, and the remainder of the cheese. Top it all with a few pinches of red pepper flakes and another pinch of salt and pepper. Bake until the cheese is melted and bubbling, about 5 more minutes.