Primo

Market Report

Lettuce: 
Market is steady at lower levels. Quality has been good.
Leaf: 
Romaine and leaf markets are steady. Overall quality has been very good.
Broccoli:
Market is a bit stronger.  Quality has been very good. 
Cauliflower:
Cauliflower is trading at lower levels. Quality has been very good.
Carrots:
Market has remained steady this week out of Canada. Georgia has started this week as well.
Celery:
Celery market has remained steady. Quality has been very good. 
Strawberries: 
Florida berry quality has been good overall. Supplies are getting better and cost is coming down.
Potatoes:
Idaho market has continued on the upward side along with freight cost. Smaller counts are much harder to come by then larger counts. This will be a problem through the season.
Onions:
Onion market is on the rise and is expected to continue minimally through this month.
Citrus:
Market is steady on navels and lemons. Quality has been good.
Cucumbers:
Market has remained the same, price is steady and quality is good.
Peppers:
Market has remained steady with very good quality.
Tomatoes:
Tomato market is steady but with very light supplies on rounds. Grapes, cherries, and romas are steady.

Pick of the Week

This week Primo is featuring diced onions. Onions are a very common ingredient in many recipes. Can you imagine a recipe without onions?  Save time and money, (and your eyes,) by purchasing pre-cut vegetables. The diced onions are packed 4- 5 pound bags per case. Each bag is cryovac sealed to ensure freshness. Each case is stamped with a use by date, and is 100% traceable for quality assurance.

Onions are a very good source of immune-supportive vitamin C. They are also a good source of enzyme-activating manganese and molybdenum as well as heart-healthy vitamin B6, fiber, folate, and potassium.

Recipe of the Week

Onion Wine Soup
Serves/Makes:   8
INGREDIENTS:
4 tablespoons butter
5 large onions, chopped
5 cups beef broth
1 celery stalk, chopped
1 large potato, peeled and chopped
1 cup dry white wine
1 tablespoon vinegar
2 teaspoons sugar
1 cup light cream
1 teaspoon minced parsley
black pepper
PREPARATION:
1.  Melt butter in large saucepan. Add chopped onions and gently sauté about 10 minutes. Add beef broth, celery and potato. Bring to a boil. Cover and simmer for 30 minutes.
2.  Puree mixture in a blender. Return to saucepan and add wine, vinegar and sugar. Bring to a boil and simmer 5 minutes. Stir in cream, parsley and pepper to taste. Heat, but be sure NOT to boil, as the cream will curdle.

Fun Facts of the Week

Raw onions can cause irritation to skin, mucus membranes and eyes. This is due to the release of allyl sulphide gas, which occurs while chopping or slicing them. The gas when mixed with moisture, converts to sulfuric acid. Allyl sulphide is concentrated more at the ends of an onion, especially at the root end. Its effect can be minimized by immersing the trimmed bulb in cold water for few minutes before you chop or slice it.