Market Outlook

Lettuce: 

The Iceberg market is steady to a bit lower. Quality has been fair to good on inbound. We are seeing minor fringe burn on some lots and some lighter weight.

Leaf: 

Romaine and all leaf products are lower. Quality has been good overall. We are seeing occasional minor tip/fringe burn on inbound.

Broccoli:

Broccoli market is steady to lower with good quality out of Salinas.

Cauliflower:

The cauliflower market is unsettled, but remains at higher levels. Quality has been good.

Carrots:

Carrot market is steady to higher. We are sourcing product out of Mexico. Georgia is struggling with quality issues.

Celery:

The Celery market is steady out of Oxnard.  Quality has been good overall.

Strawberries: 

We are seeing fair to good quality out of California with a steady market.

Potatoes:

Market has been moving as predicted on all counts and will continue to move on a weekly basis. Also #2 product has also began to move higher as #2 Idaho’s have become very tight.

 Onions:

The market has seemed to find a happy place with its market last week and for next week no changes. Product out of Texas has been very nice.

Citrus:

The Lemon market is steady to higher.  Orange market is steady overall. Quality has been good. Lime market is returning to seasonally normal levels.

Cucumbers:

The Cucumber market has been fallen quickly this week, product is still a little snug, but starting to loosen up with product becoming more available by next week.

Peppers:

Pepper market has remained very high for this week and next again peppers are still very tight and sizing has been a big struggle.

Tomatoes:

Tomato market is steady at higher levels.  Overall, quality has been good.

Cantaloupe, honeydew, and grape markets are higher as the offshore deal is done.

Feature of the Week

This week Primo is featuring cucumber. To be “cool as a cucumber” add them to your menus during the warm summer months when they are in season. Although slicing cucumbers are available year round, they are at their best from May through July.

Recipe of the Week

Ingredients:

1 Avocado, cut into 2-inch chunks

4 Slices Uncured Apple-Smoked Bacon

1 Tomato, cut into 2-inch chunks

1 Cucumber, peeled and sliced

2 Tablespoon Fresh Cilantro, chopped

1 Tablespoon Olive Oil

Salt & Pepper

Heat the olive oil in a medium sized frying pan over medium heat. Add the bacon and grill, flipping every few minutes, until they are nice and crispy. Remove the bacon from the pan and reserve the drippings inside the pan. Break the bacon into roughly 2-inch squares and set them aside.

In a medium-sized bowl, mix together the cucumbers, tomatoes and cilantro. Then gently stir in the bacon and avocado, taking care not to crush the avocado chunks as they are very soft. Drizzle the drippings from the pan over the salad. Add salt and pepper to taste

Fun Facts of the Week

• 1.The term “cool as a cucumber” is actually derived from the cucumber’s ability to cool the temperature of the blood. Also when applied topically, cucumber really does cool the blood and eases facial swelling, which is why cucumbers are so popular in facial regimens.
• Cucumbers contain Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc
• Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!