Looking for custom cut and packaged produce for your business? Learn more about our new processing facility, KaliBee’s.

April 26- May 2, 2015

Market Outlook


The Iceberg market is higher as supplies are limited with very good demand. Quality has been very good on inbound.


California leaf market is steady at elevated levels. Green leaf is especially strong. Quality has been good.


The broccoli market is steady to higher. Quality has been very good on new crop Salinas.


The cauliflower market is very strong with limited availability. Quality has been good to very good.


Carrot market has taken a jump going into this weekend, prices are up several dollars as Georgia tightens up a bit on product.


The celery market is steady on Eastern product with the season just about finished. Western product is steady to a few dollars higher. Quality has been very good.


Quality has improved on recent arrivals and the market is steady to a few dollars higher.


Market has gotten stronger on all sized potatoes especially on the bigger sizes. We expect this trend to continue at least for the near future. Quality has been good


The market on onion has taken a jump this week as we finish up old crop and look to move to new crop California onions.


The California lemon market is active on most sizes. The Navel orange market is steady to higher on small sizes with. Quality has been good overall. We will see our first of the season Valencias on 113/138 arrive this week. Lime market has adjusted down. Quality has been good overall.


Cucumber market has come off this week with plenty available. Quality has only been fair to good, but looks to improve for next week,


The green pepper market is adjusting down. There will be an abundance of choice product and less on premium. Med/large/xlarge peppers are in short supply.


The round tomato market is lower on larger fruit and steady on small rounds. Grapes, cherries, and romas are about steady for next week.

**Asparagus is in very short supply and costs are elevated.

Recipe of the Week

Apricot Pie with Coconut Crumble


For the Topping

3/4 cup plus 3 tablespoons all-purpose flour

Coarse salt

1 cup plus 2 tablespoons sweetened shredded coconut (3 ounces)

1 stick unsalted butter, room temperature, cut into pieces

1/4 cup plus 3 tablespoons packed light-brown sugar

For the Crust

1 disk Pate Brisee

All-purpose flour, for surface

For the Filling

1 3/4 pounds apricots, cut into 3/4-inch-thick wedges (6 cups)

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1 tablespoon plus 2 teaspoons cornstarch

Coarse salt



Preheat oven to 375 degrees. Make the topping: Whisk together flour and 1/8 teaspoon salt. Pulse coconut in a food processor until finely ground. Add butter and brown sugar, and pulse to combine. Add flour mixture, and pulse until clumps form.

Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal. Crimp as desired. Freeze for 15 minutes.

Make the filling: Stir together apricots, sugars, cornstarch, and 1/4 teaspoon salt. Pour filling into piecrust. Sprinkle with topping, squeezing some of the mixture into medium to large clumps and leaving a 1-inch border.

Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent topping with foil after 30 minutes to prevent burning.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.