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July 27- August 2, 2014

Market Outlook


The Iceberg market is steady to lower as demand has lightened up with regional deals going; however supplies are still not plentiful. Quality has been good overall. We are seeing occasional tip burn and fringe burn.


California romaine market continues to remain strong, 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) and are choosing not to ship some product.


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 lower. Quality has been good.


Carrot market has remained steady for loading next week in Texas.


The Celery market is steady to stronger. 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 has remained steady on all Idahos going into next week. We have seen better quality on inbound this week.


The market has remained on the high side this week with reds still climbing. Quality has been fair to good.


The Lemon market continues to remain very strong and supplies are very limited. California is struggling to meet demand and the Chilean season is off to a very slow start. 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 stronger with fewer crossings from Mexico due to rain and seasonal downturn.


The Cucumber market has taken a jump in price out of New Jersey. We will be sourcing mainly from Michigan.


Pepper market has remained steady for next week, with plenty of product coming out of New Jersey. Quality has been very good.


Tomato market is relatively steady. Overall, quality has been good.

Feature of the Week

This week Primo is featuring figs. With delicate skin, floral sweetness, and luscious texture, fresh figs are worlds away from dried. Varieties include purple-black Mission and pale-green Calimyrna.

Recipe of the Week

Honey-Caramelized Figs with Yogurt


1 tablespoon honey, plus more for drizzling

8 ounces fresh figs, halved

2 cups plain low-fat Greek yogurt

Pinch ground cinnamon

1/4 cup chopped pistachios


Heat honey in a medium skillet over medium heat. Cook figs, cut sides down, until caramelized, about 5 minutes.

Serve over yogurt with cinnamon and pistachios. Drizzle with honey, if desired.

Cook’s Note

Fig Out Caramelize a pound or more and keep them in the fridge for pairing with oatmeal or cheese.



Fun Facts of the Week

  • Fig trees have no blossoms on their branches. The blossom is inside of the fruit! Many tiny flowers produce the crunchy little edible seeds that give figs their unique texture.
  • Figs are harvested according to nature‚Äôs clock, fully ripened and partially dried on the tree.
  • Figs naturally help hold in moisture in baked goods, keeping them fresher.
  • Fig puree can be used to replace fat in baked goods.