Primo

September 9- September 15, 2018

Market Outlook   

Lettuce: 

The lettuce market has declined a few dollars and we will see lower costs for next week. Salinas quality has been mostly very good on inbound.

Leaf: 

Romaine and romaine heart markets are steady. Demand is good. Quality has been mostly good on all Romaine items. Green leaf and Red leaf are steady. Quality has been good on leaf overall.

Broccoli:

The commodity broccoli market is lower for next week.  Quality has been looking good.

Cauliflower:

The cauliflower market is active and costs will be higher again for next week. Quality has been good on inbound.

Carrots:

The carrot market is steady, but remains on the strong side.  Michigan underway with light volume and Canada remains light as well. We are seeing fair to good quality from Mexico.

Celery:

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

Strawberries: 

Market is a little higher 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 strong and remains in very short supply. Quality has been fair to good. Import arrivals are very light and overall the supplies are extremely short. 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 with Schools business ramping back up. The Lime market is steady for next week as crossings from Mexico have improved.  Overall, we are seeing fair to good quality on inbound.

Cucumbers:

The market is very unsettled and active. 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 steady with adequate supplies in New Jersey. Michigan and Canada also harvesting now.  Quality has been good overall.

Tomatoes:

The round tomato market is lower for next week. Supplies in California have improved. The East is producing very few tomatoes. Good quality California product in stock. The grape tomato market is steady. We are seeing mostly good quality. Cherry tomatoes are steady to stronger and showing good quality. The Roma market is steady with fair availability in both California and Mexico.

Recipe of the Week

Ingredients

Coarse salt and ground pepper

1 head cauliflower (about 2 1/2 pounds), cored and broken into small florets

1 medium red onion, halved and cut into thin wedges

5 garlic cloves, peeled and halved

1/4 cup olive oil

4 slices white sandwich bread

12 ounces cavatappi or other short pasta

1/4 cup grated Parmesan, plus more for serving (optional)

1/4 cup fresh parsley, chopped

Directions

Step 1

Preheat oven to 475 degrees, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.

Step 2

Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.

Step 3

Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and, if desired, more Parmesan.