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

February 28th – March 6th, 2021


Lettuce markets are steady at the bottom.  Quality is good.


The Leaf markets are steady at the bottom overall.  Quality is good.


Broccoli markets are steady with plenty of supplies.  Quality is good.


Cauliflower markets are slightly up.  Quality is fair to good.


Carrot markets for Cello and Loose are steady.  Quality is good on recent inbounds.  Snack packs are very short.  


Celery market continues to be steady.  Quality is good.


Strawberry markets are lightening with very good availability. Quality is good


Potatomarket has been steady, trucks remain tight. Quality is good.


Onion market is holding steady out west. Trucks remain tight. Have seen some minor quality issues.


Orange market is steady.  We’re seeing better supplies this week, but small size market is holding firm.  Lemon market are steady.  The lime market is active, we’re seeing a fluctuation on pricing and expect it to climb and change daily.  Supplies will be limited going into March until new crop starts.  Overall quality is good.


Cucumber market will continue to be tight especially on supers with lower than expected harvest in Honduras and Mexico.  Quality has been good.


Green peppers market is steady with good volumes. Quality has been good.


Low demand has caused supply to bottleneck and FOBs are priced to incentivize buying.  In the West, Mexico as at mandated minimums across the board.  Florida shippers have lowered pricing to compete with imports in Texas and Nogales.  Despite freezing temperatures thought the country, tomato growing regions have gotten backed up on volume harvesting through weeks of warm temperatures.  A cold snap during January may cause a spike in pricing mid-march if demand picks up over the next 10 days.

Classic Caesar Salad


  • 1/2 cup extra-virgin olive oil
  • 2 cups loosely torn country bread
  • Kosher salt and fresh cracked pepper
  • 1/4 cup finely grated Parmesan
  • 2 tablespoons finely minced fresh parsley
  • 1/2 cup finely grated Parmesan
  • 2 tablespoons roasted garlic
  • 2 tablespoons vinegar
  • 1 tablespoon Dijon mustard
  • 6 white anchovies
  • 1 egg yolk
  • 1 1/4 cups canola oil
  • About 30 large leaves from the hearts of romaine lettuce
  • Kosher salt and fresh cracked pepper
  • Small block Pecorino Romano cheese


  • Heat the olive oil over medium-high heat in saute or frying pan. Once it is hot but not smoking, add the bread pieces and stir until the bread has been evenly toasted and is golden brown. Season with salt and pepper. Place the croutons in a bowl with a lining of paper towel to drain the oil. Immediately toss the cheese into the croutons, followed by the parsley. Store at room temperature.
  • Combine the cheese, roasted garlic, vinegar, mustard, anchovies and egg yolk in a food processor. Blend until a smooth paste has been formed. If necessary, add 2 tablespoons water to ensure it is a smooth paste, and not clumpy. With the machine running, emulsify the oil into the paste in a steady stream. Add more water or vinegar as necessary, depending on how loose or acidic you prefer the dressing.
  • Place the lettuce leaves onto a serving platter and drizzle the dressing on top. Season with salt and pepper. Using a peeler, shave large pieces of the Pecorino cheese over the lettuces, followed by the croutons.