Primo

Market Report

Lettuce: 
Market is steady with all Iceberg supplies coming from Huron California. Quality has been mostly good, with some only fair.
Leaf: 
Romaine and leaf markets are steady to up a dollar or two. Overall quality has been very good.
Broccoli:
Market is steady to up slightly.  Quality has been very good. 
Cauliflower:
Little change to market pricing, quality has been good.
Carrots:
Market has remained steady out of Canada and now Georgia in full swing.
Celery:
Celery market is steady to down with good quality. 
Strawberries: 
Cost is up. Quality is still a struggle. Expect to see some bruising.  
Potatoes:
Idaho market has jumped up on the smaller counts due to larger size profile of the new crop.  
Onions:
Idaho crop will remain steady thru next week. Quality has been good.
Citrus:
Market remains very strong on oranges. 113, 138’s are very tight. Overall, quality has been good. Lemon market is little changed with good arrivals from Mexico.
Cucumbers:
Georgia has tightened up a bit and price is up due to cooler weather.
Peppers:
Market is steady and quality is good out of Georgia.
Tomatoes:
Tomato market is steady on rounds, cherries and romas. Grape tomatoes seem to be coming off slightly. Quality has been good.
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Primo’s Pick of the Week!

Whether used in a relish, sauce, pie, crisp, muffin or stuffing, it’s hard to imagine autumn and winter celebrations without cranberries. Native to North America, these shiny red berries grow on low vines in sandy bogs. Also called bounceberries due to their ability to bounce when fresh, cranberries were originally named craneberries because their pink blossoms resembled the heads of the sandhill cranes, often seen in the bogs.

Very tart in flavor, they are usually added to sweet and savory dishes or combined with other fruits, such as apples, pears and oranges. Harvested in late September and early October, fresh cranberries are available through December.

 Recipe of the Week:

 Cranberry & Tangerine Sauce

 Ingredients:
 2 cups fresh cranberries
 3/4 cup sugar
 3/4 cup water
 1/4 cup tangerine juice
 2 tablespoons Aperol
 1/2 inch knob ginger, minced
 zest of 1 tangerine

Directions:

Place the cranberries, water, juice, sugar, ginger and tangerine zest in a medium saucepan. Stirring occasionally, cook for 20 minutes over medium high heat to reduce and thicken. Remove from heat and stir in the Aperol. Serve hot or cold.

Fun Facts of the Week

There are several theories as to the origin of the name ‘cranberry’. One is that the open flowers look like the head of a crane; another is that cranes like to eat these sour berries.