Market Outlook

Lettuce: 
Market is continuing its downward trend. Overall, we are seeing good quality on inbound.

Leaf: 
Romaine market is steady, red and green are stronger. We are seeing minor fringe burn on romaine and dehydration in some leaf products.

Broccoli:
Broccoli market is lower, but expected to rebound next week. We have seen overall good quality.

Cauliflower:
Supplies on cauliflower are increasing the market trended down this week.

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 slightly up. Quality has been very good.

Strawberries: 
Supplies are very tight and quality is fair with most lots showing bruising on inbound. Also reports of the occasional moldy berry.  The market is up.

Potatoes:
Markets on all potatoes have switched to new crop for next week. We will run tight for the next week or two until pricing settles down. Potatoes are still high in price.

Onions:
Market on onions has remained steady. Still pulling out of New Mexico.

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 has come off slightly; with peppers 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 apples. Apples are an excellent source of fiber and are fat, cholesterol and sodium free. Apple varieties range in size from a little larger than a cherry to as large as a grapefruit. The average U.S. consumer eats an estimated 45 pounds of apples a year!

Recipe of the Week

Caramel Apple Pork Chops

Ingredients
4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples – peeled, cored and sliced
3 tablespoons pecans  (optional)
 

Directions
Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

Fun Facts of the Week

•  Apples are a member of the rose family
• There are apples that have an aftertaste of pears, citrus, cinnamon, cloves, coconut, strawberries, grapes and even pineapple!
• Planting an apple seed from a particular apple will not produce a tree of that same variety. The seed is a cross of the tree the fruit was grown on and the variety that was the cross pollinator.
• Apples are hand-picked to harvest.