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April 20- April 26, 2014

Market Outlook


The Iceberg market is steady. Huron will end this week. We are seeing occasional pink rib on inbound, otherwise quality has been good.


Romaine is steady to lower along with green and red leaf.  Quality has been very nice.


Broccoli market is steady with good quality out of Salinas.


The cauliflower market is much stronger. The Easter holiday pull has all but wiped out a supply that was in only fair shape to begin with. Shippers are prorating orders. Cost will be very high.  Quality has been good.


Carrot market is steady to slightly higher with good quality out of Georgia.


The Celery market is higher as shippers battle seeders and have less volume. Quality has been good overall.


We are seeing fair to good quality out of California with a steady to slightly higher market.


Market has remained steady this week. Transportation costs are rising affecting overall costs.


The market on New crop onions is steady to lower. Red onions are steady at higher levels.


The Lemon market is active with costs steady to up a few dollars.  Orange market is very active especially on small fruit. Quality has been good. Lime market is very active with record costs due to a demand exceeds supply situation.


The Cucumber market has remained steady this week with good quality.


Pepper market is steady to lower with supplies improving out of Florida. Quality has starting to look much better.


Round Tomato market is lower as shippers come into better supplies. Grapes and cherries are steady along with romas.  Overall, quality has been very good.


Feature of the Week

This week Primo is featuring arugula. Arugula’s lobed leaves and spicy taste are as distinctive as its name. The best flavor, peppery yet sweet, comes from plants grown rapidly in cool climates and harvested young. Arugula is an ideal early-spring crop



Recipe of the Week

Spinach Linguine With Walnut-Arugula Pesto


2 small garlic cloves

3 ounces walnut pieces (about 3/4 cup), toasted and cooled

4 ounces arugula, trimmed and roughly chopped

1/2 teaspoon coarse salt

1 ounce Parmesan cheese, finely grated (about 1/3 cup)

1 pound spinach linguine

3 teaspoons extra-virgin olive oil

Freshly ground pepper



Step 1

In the bowl of a food processor fitted with the metal blade, pulse garlic until very finely chopped. Add walnut pieces and arugula; process until a coarse paste forms, about 5 seconds. Transfer to a serving bowl. Stir in the salt and Parmesan cheese, and set aside.

Step 2

Bring a large pot of water to a boil. Add linguine, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, and immediately add to bowl with walnut-arugula mixture. Drizzle with the oil, and season with pepper. Toss thoroughly until coated evenly. Serve immediately






Fun Facts of the Week

  • In ancient Rome and Egypt consumption of arugula leaves and seeds were associated with aphrodisiac properties
  • Native to the Mediterranean region, arugula blossoms and leaves have long been a popular ingredient in the cuisines of Italy, Morocco, Portugal and Turkey
  • Arugula was brought to America by British colonists but it was not until the 1990’s that arugula became known as a popular culinary ingredient in the United States –