Market Outlook

Lettuce:

The Iceberg market is stronger as shippers are harvesting below budget. Demand is active. We have seen a wide range in quality from fair to very good.

Leaf:

California romaine market is stronger with a wide range on both cost and quality. Green and Red leaf are higher and shippers are selling out daily. Quality has been fair to good with romaine showing fringe/tip burn.

Broccoli:

Broccoli market is much stronger. Shippers are pro-rating and holding to averages. Quality has been good on arrival.

Cauliflower:

The cauliflower market is following broccoli up. Quality has been good.

Carrots:

Carrot market is up a little, we have one more shot of Mexican carrots hitting this week, then we will move to Michigan.

Celery:

The Celery market is steady. Quality has been good overall.

Strawberries:

Strawberry market is steady to higher. Quality has been only fair. We are seeing some minor to extensive bruising and the occasional moldy berry on inbound.

Potatoes:

Old crop Burbanks have finished at shipping point. We will be receiving all New crop Norkotahs. Quality on the new crop has been very nice.

Onions:

The market has remained pretty steady on onions this week. New crop Spanish onions from Idaho will begin arriving over the next few weeks.

Citrus:

The Lemon market continues to remain very strong and supplies are very limited, especially on 140’s and larger. We should see some relief in the weeks to come as we see more Chilean arrivals along with Mexico getting underway. Orange market is steady overall. Quality has been good. Lime market is steady with good arrivals.

Cucumbers:

The Cucumber market is mostly steady with product available in multiple growing areas. Quality has been good.

Peppers

Pepper market has remained steady with very nice quality out of New Jersey.

Tomatoes:

Tomato market is steady on rounds and cherries. Small round tomatoes are scarce. Virginia is struggling with just a fair crop. Overall, quality has been good. Roma market is a little stronger. Grapes and cherries are steady.

Feature of the Week

This week Primo is featuring jalapenos. Good-quality Jalapeno peppers should be firm, smooth-skinned and have solid green coloring. Dry lines are not a blemish. They are signs of a mature pepper and indicate hotness.  Avoid product that is soft, bruised, has wrinkled skin or spots of mold.

Recipe of the Week

Ingredients

8 tablespoons (1 stick) unsalted butter, plus more for tin, melted

3/4 cup nonfat buttermilk

2 large eggs

1/2 cup sour cream

1 cup yellow cornmeal

1 cup all-purpose flour

1/2 cup packed light-brown sugar

2 tablespoons baking powder

1 teaspoon coarse salt

2 jalapenos, seeded and finely chopped

1/4 cup plus 2 tablespoons fresh or frozen (thawed) corn kernels

Unsalted butter, for serving

Directions

Step 1

Preheat oven to 375 degrees. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside. Whisk together buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside. Whisk together cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn in a large bowl until combined.

Step 2

With a rubber spatula, fold buttermilk mixture into cornmeal mixture until well combined. Fold in melted butter. Divide batter among muffin cups, filling each three-quarters full. Bake until a cake tester inserted into centers comes out clean, about 25 minutes. Let muffins cool in tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.

 

 

Fun Facts of the Week

• Jalapeños were the first peppers that travelled into space on a NASA shuttle.
• Ancient Aztecs were reportedly the first to use jalapeños, but they dried and smoked the peppers rather than eating them.
• Jalapeños are ranked 5000 on the Scoville heat rating. jalapeños are fruits.
• Jalapeños got their name from the town they originated from, Jalapa, Mexico.