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January 29- February 4, 2017

Market Outlook



The lettuce market is moving up off the bottom and costs will be higher for next week. We continue to see good quality on inbound.


Romaine and romaine heart markets are moving up as well.  Quality has been mostly good. Green leaf and red leaf markets are about steady to up  a few dollars depending on shipper. Quality has been good overall.


The broccoli market continues to be very active and short. Quality has been good on inbound.


The cauliflower market has steadied with pretty good supplies. Quality has been very good.


The carrot market out of Canada has finally taken a spike upward and moving fast. Quality remains very good.


The celery market is steady to lower. We are seeing good quality on inbound.


We are seeing mostly good quality on Florida berries and steady costs overall. Availability is a little tight.


The Idaho potato market is steady for next week. We are seeing very good quality.


The onion market is still climbing and will be stronger for next week. Quality has been very good.


The California lemon market is about steady. We are seeing very nice quality.  Navel oranges continue to be in short supply due to prolonged rain in the growing regions. The Lime market remains strong for next week. We are seeing good quality on inbound.


The cucumber market has remained steady for next week with good quality and product looking much better.


The green pepper market has also remained steady for next week, quality and sizing has been good.


The round tomato market is steady on large and up a little on small fruit. Overall, supplies and demand are light. We are seeing excellent quality. Grape tomatoes are steady and Cherries are much stronger. The Roma market is steady with supplies from Mexico and Florida. We are seeing excellent quality across all tomato lines.


Recipe of the Week

Blood Orange Sangria


6 blood oranges 2 (750ML) bottles of pinot grigio 1 cup club soda 1/2 cup brandy 12 ounces of strawberries, sliced 1 pint of raspberries 1 apple, chopped 1/2 cup sugar, for glass rimming


Zest one of the blood oranges and combine it with the sugar in a small bowl. Rub the sugar and zest together with your fingers until fragrant. Juice four of the blood oranges (I simply did this by hand), discarding any seeds or pith. Chop the remaining blood oranges into pieces.

In a large pitcher, combine the wine, brandy, blood orange juice, club soda, apples, strawberries, raspberries and blood oranges. Stir well to combine. Place the orange sugar on a plate, then run a lemon, lime or orange slice around the rim of each glass. Dunk each glass in the sugar, coating well. Fill each glass with a few ice cubes, then add some of the fruit from the sangria. Pour the sangria into each glass and serve!

Note: this definitely gets better as it sits, so you can make it ahead of time and store it in the fridge.