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April 4th – April 10th, 2021


Lettuce markets are steady. Aside from some isolated stem decay and tip burn, most shippers are producing good quality. Case weights are averaging from 42-46lbs.


The Leaf markets are steady. Minor cases of stem decay and tip burn are being reported. Overall quality is good.


Broccoli markets are steady. Quality is good.


Cauliflower markets are steady. Quality is fair to good.


Carrot markets for Cello, Loose, and Value-added are steady. Quality is good on recent inbounds.


Celery market continues to be steady. Quality is good.


Strawberry markets are active with Easter demand being high as expected. Mexico and Florida harvests are winding down, leaving California as the primary growing region.  Quality is good, pricing is higher.


Potato market is on the rise, freight has also been contributing to rise in price. 


Onion market continues to rise due to freight. Minor quality issues


Orange market is steady.  Lemon market is steady. The lime market is still active with Mexico’s harvest being very light and pricing is increasing.  Quality has been good.


Cucumber market is active. Florida cucumbers are coming on but demand is driving the price up.  Quality has been good.


Green pepper market remains active. Pepper sizing continues to be larger in size with the smaller sizes being scarce. Quality has been good.


Supplies continue to be very good on all Rounds and Romas. Grape supplies have also improved quicker than anticipated. Mexico’s harvest is yielding as expected and Florida has begun harvesting “crown picks” from the new fields, meaning larger size product is more plentiful in the East. Quality is good.

Banana Cake


•2/3 cup unsalted butter, melted •8 ripe bananas, mashed •1 1/2 cups granulated sugar •2 large eggs room temperature •2 teaspoons vanilla extract •3 cups self-rising flour •1 teaspoon kosher salt •1 1/2 cup heavy whipping cream •8 oz package cream cheese •1 cup confectioners sugar •1 tsp. vanilla extract


•Preheat oven to 350°F. Prepare a 10×15 baking pan with butter and flour or non-stick spray. •Melt butter and set aside to cool slightly. •In a large bowl, mash bananas with a fork or with a hand-held mixer. •Add butter, sugar, eggs, and vanilla and mix well. •Add in the flour and salt and stir until all ingredients are incorporated. •Bake for 18-25 minutes until light golden brown. •Mix cold whipping cream until stiff peaks form; about 2-3 minutes. Place whipped cream into a separate bowl and clean out stand mixer bowl. •Mix whip cream cheese until light and smooth. Add in sugar, salt, and vanilla and beat until fully incorporated. •Remove bowl from mixer and gently fold whipped cream into cream cheese mixture.