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December 8-December 14,2013

Market Outlook


The Iceberg market is steady with good supplies and quality out of



Leaf market is steady with good supplies and quality out of Yuma.


Broccoli supplies are short again due to cooler weather. Shortages are projected for the next few weeks.


The cauliflower market is turning around, with projected outlook similar to broccoli.


Carrot market will be a little stronger for next week. Quality remains good.


The Celery market is lower with good supplies out of Oxnard. Quality has been very good.


Supplies continue to remain tight and the market is steady. We have see minor quality issues on inbound and expect to see this continue as the California season winds down. We should have our first arrivals of Florida berries next week.


The market has not changed on potatoes this week, quality has been good with #2 Idaho’s still on the bigger side.


Market on onions has continued to go up. This trend is expected to continue into the New Year.


Lemon market is steady to up a few dollars. Oranges are steady, but shippers are struggling to come up with small fruit. 113’s and 138’s are particularly tough to find.


Cucumber market has come off this week. Quality has been only fair.


Pepper market has remained steady for this week with good quality.


Tomato market is steady on rounds, and romas. Grapes and cherries are more abundant and the market is lower.


California is experiencing unseasonably cold temperatures in all growing areas. The desert region is seeing freezing temperatures overnight and this trend is expected to continue through the weekend. We are seeing delays in harvest start time in the morning due to ice in the fields. Shippers are advising us that we will likely see some epidermal peel and freeze damage on lettuce and leaf items in the weeks to come.


Feature of the Week

This week Primo is featuring radicchio. Radicchio is a leaf chicory,sometimes known as Italian chicory or red chicory. It is grown as a leaf vegetable which usually has white-veined red leaves. It has a bitter and spicy taste, which mellows when it is grilled or roasted. It can also be used to add color and zest to salads.

Recipe of the Week

Arugula Salad with Figs, Pine Nuts, and Radicchio


 2 tablespoons olive oil

 2 tablespoons balsamic vinegar

 Coarse salt and ground pepper

 1 bunch (3 ounces) baby arugula

 1 head radicchio, halved, cored, and cut into 1 1/2-inch-wide strips

 1/2 pound ripe fresh figs (about 8), stemmed and quartered

 1/4 cup pine nuts, toasted

Add In a large bowl, whisk together oil and vinegar; season with salt and pepper. Add arugula, radicchio, figs, and pine nuts; toss to combine.


Fun Facts of the Week

  • Radicchio is truly part of the Italian culture. Over the centuries it has developed into a culinary treasure – grown, harvested and prepared with great care and passion.
  • Rich in vitamin A, vitamin C and calcium, radicchio provides a source of fiber