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In this
business, it's who you know and what they grow.
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Mother's Day is this Sunday, May 14th. According to the National Restaurant Association:
- Mother's Day is the most popular day of the year to dine out, with 38 percent of consumers reporting doing so, according to National Restaurant Association research.
- More than six out of 10 Americans (62 percent) who celebrate Mother's Day with a special meal enjoy it in a restaurant. Those who visit a restaurant on Mother's Day are most likely to do so for dinner with their spouse and/or mother or mother-in-law.
- Some have more than one restaurant meal on Mother's Day: 59 percent of those who dine at a restaurant on Mother's Day celebrate the occasion at dinner; 51 at lunch/brunch; and 22 percent at breakfast.
- In addition, 62 percent of adults who celebrate Mother's Day with a special meal do so with their spouse, and 62 percent also do so with their mother or mother-in-law. Sixteen percent observe the day with their grandmother or spouse's grandmother, while 18 percent share the day with someone else.
Are you stocked and ready for it?
We have some new products! Contact me directly for prices and get your orders in.
Sincerely,
Silvia Franco
(956) 413-8680
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Produce Availability
Jumbo Carrots
Great pricing available on load volume. Mexico still going strong with jumbo carrots. Load volume availability on stock and polished. Quality and size remain good, with no issues.
Tomatillos
Quality and condition variable. Movement expected about the same, prices jumped this week due to hail storm.
Roma Tomatoes
New region starts next week with load volume available on large and medium.
Cucumbers
New crop starting up next week in Mexico. Seeing good quality and volume on SS. Load volume available next week.
Limes
Limes arriving with good quality. Plenty of volume on mid to smaller size ranges (200cts,230cts, & 250cts). Deals available on small fruit. Large limes (110ct, 150ct) everyone is running on fumes, these sizes still tight for another couple weeks. Call ahead for your large lime needs.
Chili Peppers
Jalapenos, Serranos, Anaheims, Poblanos. Movement expected about the same, with more movement on Poblanos. Prices jumped due to hail storm in the region, switched to Sonora, because of the hail damage prices higher than last year.
Pineapples
Quality is great on Mexican pineapples with bricks at 13 to 14. Great time for adds. Good supplies until the last week of June. July will be tight, and back to full force in August.
Cabbage
Texas is finished. Movement expected to decrease sharply. Supplies light. Mexico starting next week.
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Partly Cloudy. It's currently 80 degrees; the high will be 97.
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Pineapple Salsa
Ingredients
Whole pineapple
1 cup diced pineapple
1 cup diced peppers (any combination of red, orange, yellow or green peppers)
1 cup diced Roma tomatoes
⅓ cup chopped cilantro
¼ cup minced onion
2-4 tbsp lime juice (about 2 limes or use bottled lime juice)
Salt and Pepper
Optional: 1 tbsp diced jalapeños
Instructions
- To make the pineapple bowl, cut about ⅓ of the pineapple off, leaving the stem attached to the larger piece of the pineapple. Make a cut around the outer edge of the pineapple fruit and make cuts across the middle too. Use a metal spoon to loosen and scoop out the pineapple chunks. Pour the extra juice out of the pineapple bowl so that it is empty.
- Dice enough of the pineapple chunks to make one cup of diced pineapple to be used for the salsa and save the rest for another use.
- In a small bowl, mix together diced pineapple, diced tomatoes, diced peppers, minced onions, chopped cilantro, lime juice, salt, and pepper.
- Transfer the salsa to the pineapple bowl for serving.
- Store in the fridge.
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