Primo

September 8- September 14, 2013

Market Outlook

Lettuce: 

Market is unchanged. Overall, we are seeing good quality on inbound.

Leaf: 

Romaine market is steady, green leaf has peaked, and red leaf has started trending downward. We are seeing minor fringe burn on romaine.  Inbounds on green and red leaf were showing less signs of dehydration this week over last.

Broccoli:

Broccoli market is stable at a low market. We have seen good quality.

Cauliflower:

Market continued to fall this week and has stabilized at the bottom. Quality is good.

Carrots:

Market has remained steady out of Mexico with good quality. Michigan has started in a small way this week.

Celery:

Eastern celery is stable.  California celery market is stable as well. Quality has been very good.

Strawberries: 

Supplies continue to remain tight and the market is unchanged from last week.  Quality is fair with most lots showing bruising on inbound. Also reports of the occasional moldy berry.

Potatoes:

We are into new crop Idahos, Norkotah variety. We will see Burbanks start the first or second week of October. Quality has been very good, cast is steady but at higher levels.

Onions:

Market on onions has remained steady. We are sourcing out of New Mexico, and will look to move to new crop Idaho onions in the coming weeks.

Citrus:

The domestic lemon market has moved up a few dollars and supplies are very short. We are getting pro-rated. We are trying to fill the gap with Chilean and Mexican lemons where we can. Smaller size oranges ( 113, 138 and smaller) are very tight and we are being pro-rated.

Cucumbers:

Market has remained steady with good quality.

Peppers:

Market on peppers is steady with product out of New Jersey and Michigan.

Tomatoes:

Tomato market on rounds is steady. Romas are up slightly. Grapes and cherries remain in very short supply, and the market is strong.

 

 

Feature of the Week

This week Primo is featuring bok choy. Bok choy is classified as a cabbage.  Its white stalks resemble celery without the stringiness, while the dark green, crinkly leaves of the most common variety is similar to Romaine lettuce.

Recipe of the Week

Bok Choy Beef Soup 

Ingredients

1 tablespoon olive oil

1 clove garlic, minced

1/2 onion, chopped

1 pound beef sirloin tips

1 teaspoon salt

1 teaspoon ground black pepper

1 (10.5 ounce) can chicken broth

2 1/2 cups water

2 tablespoons lime juice

1 jalapeno pepper, chopped

1 head bok choy, chopped

2 tablespoons chile-garlic sauce (such as Sriracha®), or to taste

 Directions

Heat the olive oil in a large pot over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef, and continue cooking until the beef is evenly browned. Season with salt and pepper. Add the chicken broth, water, lime juice, and jalapeno. Increase heat to medium-high, and bring to a boil. Stir in bok choy, and simmer until tender, about 5 minutes. Mix in chile-garlic sauce.

 

Fun Facts of the Week

  • The Chinese have been cultivating the vegetable for more than 5,000 years.
  • Although the veggie is still grown in China, bok choy is now also harvested in California and parts of Canada.
  • For optimal freshness, don’t wash bok choy until you’re ready to use. Unused parts can stay fresh in the refrigerator for up to six days.
  • The veggie is packed with vitamins A and C — one cup of cooked bok choy provides more than 100% of the recommended dietary allowance of A, and close to two-thirds the RDA of C.