Primo

September 30- October 6, 2018

Market Outlook   

Lettuce: 

The lettuce market is active and supplies are very short. Costs will be significantly higher for next week. Salinas quality has been mostly very good on inbound.

Leaf: 

Romaine is about steady for next week and the romaine heart market is several dollars higher. Demand is good. Quality has been mostly good on all Romaine items. Green leaf is higher with light supplies and Red leaf is steady. Quality has been good on leaf overall.

Broccoli:

The commodity broccoli market is steady but strong for next week. Quality has been looking good.

Cauliflower:

The cauliflower market is steady at lower levels and is a good value. Quality has been good on inbound.

Carrots:

The carrot market is a little softer. Canada seems to have better volume. Good quality Canadian product in stock.

Celery:

Celery costs are slightly higher with adequate supplies in Salinas. There is also Michigan and Canadian product available. We are seeing good quality.

Strawberries: 

Market is steady and on the strong side with light supplies on California fruit. Quality has been fair to good on our inbounds.

Potatoes:

The market on Idaho potatoes is steady with new crop looking very sharp. #2 potatoes are still on the tight side as new crop is not producing many #2’s. Shippers sending 100 count to fill #2 orders.

Onions:

The Western onion market is steady on yellows and reds for next week. Quality on onions has been good to very good.

Citrus

The California lemon market is declining and supplies are improving. Quality has been improving as well. Import arrivals are steady and that market is softening. Mexico is shipping more lemons, and we are starting to see some costs decline. We are seeing good quality over all on oranges and the market remains very strong especially on small fruit. The Lime market is generally steady for next week. Big limes are a little stronger. Overall, we are seeing fair to good quality on inbound.

Cucumbers:

The market is very unsettled and active. Costs will be higher for next week. There is a wide range on cost and quality.  Product is being sourced from multiple growing regions along the East Coast, New York and Canada. Quality has been good.

Peppers:  

The green pepper market is active with fewer supplies in New Jersey. Michigan and Canada also light in volume. Georgia is just getting started. Quality has been good overall.

Tomatoes:

The round tomato market is steady for next week. Supplies in California are good. The East is producing very few tomatoes. Good quality California product in stock. The grape tomato market along with Cherry tomatoes are stronger and showing good quality. The Roma market is higher with very light availability in California.

 

Recipe of the Week

Vanilla Cake with Vanilla Bean Browned Butter Glaze

Ingredients:

Cake
1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk
1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
3 tablespoons canola or vegetable oil
2 Pure Vanilla Extract
Glaze
1/4 cup unsalted butter, browned
1 heaping cup confectioners’ sugar
1 teaspoon vanilla bean paste (or seeds from 1 large vanilla bean)

pinch salt, optional and to taste
about 1/4 cup cream or milk, or as necessary for consistency

Directions:

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

Cake – In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.

In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.

Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.

Turn batter out into prepared pan and bake for about 29 to 32 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.

Place pan on a wire rack and allow cake to cool. While cake cools, make the glaze.