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July 1- July 7, 2018

Market Outlook  



Supplies are improving. The lettuce market is declining and costs will be lower for next week. Freight rates remain high. Salinas quality has been mostly good on inbound.


Romaine and romaine heart markets are moving up. Demand is better. Freight costs are high. Quality has been mostly good on all Romaine items. Green leaf and Red leaf are steady with most shippers. Some a little stronger. Quality has been good on leaf overall.


The commodity broccoli market is steady to a few dollars higher. Quality has been looking good.


The cauliflower market is steady for next week. Quality has been good on inbound.


The carrot market is much stronger for next week. We are seeing lighter crossings and some quality issues at the border from Mexico along with strong

freight rates. Quality has been very good.


Celery costs are stronger with Oxnard finishing. We are seeing good quality.


Market is mostly steady with pretty good supplies on California fruit. Quality has been fair to good on our inbounds.


The market on Idaho potatoes is about steady from last week. Freight rates have moved up. Quality remains good.


The Western onion market is steady and strong on yellow onions and red onions continue to move higher. Freight costs are high. Quality on onions has been good to very good.


The California lemon market is stronger and in very short supply. Quality has been fair to good. We have seen very limited arrivals on Chilean fruit and overall, the supplies are extremely short. We are seeing good quality over all on oranges and the market remains steady and strong. The Lime market is steady for next week. Freight rates remain very high. Overall, we are seeing good quality on inbound.


The market is steady near the bottom.  We are seeing mostly good quality on both Southern and New Jersey product.


The green pepper market is higher with light supplies in Georgia and the Carolinas. Quality has been good overall. New Jersey should start week 27.


The round tomato market is steady to a little lower. The North Florida and Carolina season is winding down and should finish week 27.  Freight rates are very high and keeping overall costs up. We are seeing fair to good quality out of the East. California has started and we should see our first arrival at the end of week 26. The grape tomato market is lower and showing mostly good quality. Cherry tomatoes are also lower and showing good quality. The Roma market is steady with fair availability in both Florida and Mexico.



Recipe of the Week

Blueberry Swirl Cheesecake


Blueberry Sauce

2 teaspoons cornstarch

1 teaspoon fresh lemon juice

1 Tablespoon warm water

2 cups fresh blueberries

2 Tablespoons sugar



1 ½ cups graham cracker crumbs

6 Tablespoons unsalted butter, melted

1/3 cup sugar



24oz full fat cream cheese, softened to room temperature

1 cup sugar

1 cup full fat sour cream, at room temperature

2 teaspoons vanilla extract

3 large eggs, at room temperature


Adjust oven rack to the lower third position and preheat to 350F. Spray a 9” springform pan with nonstick cooking spray.

Make blueberry sauce first: Whisk the cornstarch, lemon juice and warm water together in a small bowl until the cornstarch dissolves, set aside. Warm blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes until juices begin to release. Add cornstarch mixture and continue to stir for 2-3 more minutes, smashing some blueberries as you go. The mixture will start to thicken. Remove from heat and put the mixture through a fine strainer into a small bowl (to separate the berries and the juice). Keep separated and set both aside.

Make the graham cracker crust: Mix the graham cracker crumbs, melted butter, and sugar in a medium bowl until combined. Press into the bottom of the prepared pan and only slightly up the sides. The crust will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the pan. Bake crust for 7 minutes. Allow to cool while preparing filling.

Make the filling: Using a mixer, beat the cream cheese and sugar on medium speed in a large bowl until smooth and creamy. Add the sour cream and vanilla, beat until combined. On low speed add the eggs one at a time, beating after each addition until just blended. Do not overmix. Pour filling into the cooled crust. Drop spoonful’s of berry sauce and gently swirl using a knife. Mix the leftover blueberry sauce with the cooked berries and set aside.