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June 1- June 7, 2014

Market Outlook


The Iceberg market is steady. Quality has been fair to good on inbound. We are seeing minor fringe burn on some lots on inbound.


Romaine and all leaf products are steady to just a bit lower. Quality has been good overall. We are seeing occasional minor tip/fringe burn on inbound.


Broccoli market is steady to lower with good quality out of Salinas.


The cauliflower market is unsettled, but remains at higher levels. Quality has been good.


Carrot market is steady to higher. We are sourcing product out of Mexico. Georgia is struggling with quality issues.


The Celery market is steady to higher out of Oxnard.  Quality has been good overall.


We are seeing fair to good quality out of California with a steady market.


Market has been moving as predicted on all counts and will continue to move on a weekly basis. Also #2 product has also began to move higher as #2 Idaho’s have become very tight.


The market on new crop yellow onions has gone up a 1.00 this week. Quality has been very good. Red onions are steady this week.


The Lemon market is steady to higher.  Orange market is steady overall. Quality has been good. Lime market is still adjusting down from the very high levels we have seen in recent weeks.


The Cucumber market has come off a bit with a little more volume going into next week.


Pepper market has remained very high for this week. Product is still very short and sizing on peppers are all over the place.


Round Tomato market is much higher. Grapes, romas, and cherries are higher as well, but not strengthening as rapidly as round tomatoes. Overall, quality has been good.



Feature of the Week

This week Primo is featuring blueberries. Quite possibly nature’s perfect gift, blueberries are one of the healthiest foods around, and they require no pitting or peeling. With flavors that range from mildly sweet to tart and tangy, blueberries are nutritional stars bursting flavor while being very low in calories. Blueberries are at their best from May through October when they are in season.

Recipe of the Week

Blueberry–Cream Cheese Hand Pies


8 ounces cream cheese, room temperature

3/4 cup granulated sugar

2 teaspoons lemon zest, plus 1 tablespoon lemon juice

1 large egg

10 ounces frozen blueberries

2 tablespoons all-purpose flour

Pie Dough, each disk rolled 1/8 inch thick

2 tablespoons heavy cream

1 tablespoon sanding sugar


Step 1

Preheat oven to 400 degrees. Stir together cream cheese, 1/2 cup granulated sugar, lemon zest, and egg until smooth. Toss blueberries with 1/4 cup granulated sugar, lemon juice, and flour.

Step 2

Lay 1 dough round on a parchment-lined baking sheet and cut into quarters. Spoon 1 heaping tablespoon cream cheese mixture into center of each quarter. Spoon 2 tablespoons blueberry mixture on top. Brush edges with cream and bring opposite corners together to form triangles; trim if needed. Crimp edges to seal, brush tops with cream, and sprinkle with sanding sugar. Repeat with remaining dough round and fillings. Cut a small vent in each pie and bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool completely on wire racks before serving.

Fun Facts of the Week

  • Blueberries grow in clusters on bushes but don’t ripen at the same time
  • Blueberries are also called star berries
  • Wild blueberries grow on low bushes and are smaller than farmed blueberries