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August 3rd – August 9, 2014

Market Outlook


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


California romaine market is unsettled with a wide range on both cost and quality. Green and Red leaf are mostly steady. Quality has been ok with most products showing tip burn. Growers are reporting quality issues at shipping point (mildew, tip/fringe burn).


Broccoli market is re bounding a bit with markets off the bottom. Sustained warm nights are leading to some quality issues in the field resulting in lower yields.


The cauliflower market is trading at the lowest levels of the season.. Quality has been good.


Carrot market has remained steady for loading next week in Texas. Michigan is about a week or two away.


The Celery market is steady to lower depending on shipper. Quality has been good overall.


Strawberry market is steady. Overall quality has been good. We are seeing some minor bruising and the occasional moldy berry on inbound.


Market on old crop Burbank’s will be finishing up by wed. Of next week, and we will begin loading new crop norks. Season is calling for a decent year on potatoes.


The market has remained steady going into next week, we will watch closely now that new York has started on their onions.


The Lemon market continues to remain very strong and supplies are very limited. California is struggling to meet demand and the Chilean deal is limited on larger lemons. 140’s are very scarce. Choice grade lemons are virtually non-existent in California; more standards are available. Orange market is steady overall. Quality has been good. Lime market is steady to lower.


The Cucumber market remained steady with good volume out of Michigan, jersey also has cucumbers but are a little on the high side yet.


Pepper market has remained steady for next week, with plenty of product coming out of New Jersey. Quality has been very good. No changes


Tomato market is relatively steady, all though color seems to be an issue. With most tomatoes coming from new growing areas, fruit is taking longer to color up. Overall, quality has been good.

Feature of the Week

This week Primo is featuring yellow squash. When purchasing summer squash, look for ones that are heavy for their size and have shiny, unblemished rinds. Additionally, the rinds should not be very hard since this indicates that the squash are over mature and will have hard seeds and stringy flesh. Purchase summer squash that are of average size since those that are overly large may be fibrous, while those that are overly small may be inferior in flavor.

Summer squash is very fragile and should be handled with care as small punctures will lead to decay. It should be stored unwashed in a plastic bag in the refrigerator, where it will keep for about seven days. While it can be frozen, this will make the flesh much softer. To do so, blanch slices of summer squash for two minutes before freezing.

Recipe of the Week

Zucchini and Yellow Squash Gratin


2 tablespoons butter

2 medium zucchini (about 7 ounces each), sliced crosswise 1/4 inch thick

2 medium yellow squash (about 7 ounces each), sliced crosswise 1/4 inch thick

2 shallots, minced

2 garlic cloves, minced

Coarse salt and ground pepper

1/2 cup heavy cream

1 cup panko

1/2 cup grated Parmesan cheese


Step 1

Preheat oven to 450. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.

Step 2

Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and 1/4 cup Parmesan.

Step 3

Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan; season with salt and pepper. Bake until top is golden, 8 to 10 minutes.



Fun Facts of the Week

  • Squash is a Native American word for “eaten raw.”
  • Yellow squash is a type of “summer squash.” This means that it is picked when the rind is soft and edible, unlike the thick inedible skin of winter squash.
  • One cup of yellow squash is A source of fiber and vitamin C.