Market Outlook

Lettuce:

The Iceberg market is steady to stronger. Demand exceeds supply. We have seen a wide range in quality from fair to very good.

Leaf:

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

Broccoli:

Broccoli market is strong with light availability. Shippers are pro-rating and holding to averages. Quality has been good on arrival.

Cauliflower:

The cauliflower market is steady. Quality has been good.

Carrots:

Carrot market is steady with new crop arriving from Michigan and Canada.

Celery:

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

Strawberries:

Strawberry market remains very tight. Shippers have only a small amount of fruit that they are able to ship and make good delivery. Quality has been only fair, and we are seeing some minor to extensive bruising and the occasional moldy berry on inbound.

Potatoes:

New crop Norkotahs continue to arrive looking very sharp. Market is steady.

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 strong. We are seeing limited arrivals from Chile and Mexico with fruit selling out just about as quickly as it arrives. California fruit is near impossible to find. Orange market is steady overall, but higher on small fruit which is available in limited supplies. Quality has been good. Lime market is steady with good arrivals.

Cucumbers:

The Cucumber market is mostly steady with product arriving from New Jersey, Michigan, and Canada. Quality has been good to very good.

Peppers

Pepper market has remained steady with very nice quality out of New Jersey, Michigan and Canada.

Tomatoes:

Tomato market on rounds is steady. 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 watermelon radishes. Flesh is crispy and mild, with a sweet flavor perfect for salads, garnishes or cooking. Best sown in late summer for fall crop.Choose firm, smooth-skinned radishes. Avoid radishes that are soft or wrinkled. Attached tops should be green and fresh looking. Refrigerate radishes in plastic bag for use within 1 week. Remove tops before storing

 

Recipe of the Week

Watermelon Radish Salad with Avocado Vinaigrette

Ingredients:

1 shallot, finely diced

1 1/2 Tbs. fresh lemon juice, plus more if needed

1 1/2 Tbs. white wine vinegar

Salt, to taste

1 avocado, halved lengthwise, pitted and diced

1/4 cup extra-virgin olive oil

2 heads romaine lettuce, dark outer leaves cut into 1/2-inch pieces

1 watermelon radish, thinly sliced

1/4 cup chopped fresh cilantro

Directions:

In a small bowl, stir together the shallot, the 1 1/2 Tbs. lemon juice, the vinegar and a pinch of salt. Gently stir in the avocado, season with salt and let stand for 10 minutes, stirring occasionally. Whisk in the olive oil to make a vinaigrette. In a large bowl, combine the lettuce, radish and cilantro. Stir in the vinaigrette and drizzle over the salad. Toss gently and season with salt and more lemon juice, if needed. Transfer the salad to individual plates and serve immediately

 

 

Fun Facts of the Week

• The watermelon radish grows best in cool climates.
• The watermelon radish is related to turnips and horseradish.
• Unlike many other radishes, the intensity of the watermelon radish decrease as it matures.