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March 19- March 25, 2017

Market Outlook



The lettuce market is about steady with lighter supplies. We are seeing a wide range in quality from fair to good. We are also seeing very heavy weights on Iceberg.


Romaine and romaine heart markets are active and strong with very light supplies. Quality has been mostly good on Romaine with some minor fringe burn. Shippers holding to averages and pro-rating. Green leaf and red leaf are about steady but high. Quality has been good overall.


The broccoli market is very strong with very light supplies. Shippers are holding to averages on commodity and processed. Quality has been good on inbound.


The cauliflower market is very strong and availability is very poor. Shippers holding to averages on both commodity and processed. Quality has been good overall.


The carrot market out of Canada is steady for next week with good quality.


The celery market is active and costs are higher again for next week. We are seeing good quality on inbound.


We are seeing mostly good quality on Florida berries. The Florida season is starting to wind down and we have about two weeks remaining


The Idaho potato market is higher as Norkotahs are cleaned up and we will have Burbanks only for the remainder of the storage season.


The onion market is steady with great quality out of Oregon/Idaho. Quality has been very good.


The California lemon market is about steady overall. Small lemons (165’s and 200’s) remain in very short supply and cost is very high. We are seeing very nice quality. We are starting to see some arrivals on Chilean lemons, mostly fancy grade and expensive. Navel orange availability continues to improve and the market remains steady overall.  The Lime market is steady but strong for next week. We are seeing good quality on inbound.


The cucumber market has remained steady for next week with very good quality over the past two weeks.


The green pepper market has remained steady for next week. sizing and color has improved greatly.


The round tomato market is steady on all sizes. Overall, supplies and demand are light. We are seeing excellent quality. Grape and cherry tomatoes are steady. Both are showing good quality. The Roma market is steady with supplies from Mexico and Florida. We are seeing excellent quality across all tomato lines.



Feature of the Week

This week Primo is featuring artichokes. As vegetables go, the Artichoke is among the most fascinating visually. It is as beautiful as it is delightful to eat. You may be interested to know that the Artichoke is actually the bud of a plant from the thistle family and at full maturity, the plant grows to a width of about six feet and a height of three to four. If not harvested from the plant, the bud will eventually blossom into a beautiful, blue-violet flower, which is not edible. The bud contains the Heart, the delightful, meaty core of the Artichoke, and is topped by a fuzzy center, or choke, which is surrounded by rows of petals, which protect the Artichoke Heart. With their tiny thorns, the Artichoke’s petals reveal their thistle heritage.

Recipe of the Week


1/2 cup spinach (frozen)

1 cup artichoke hearts

8 oz cream cheese

1/2 cup Parmesan cheese

1/2 tsp crushed red peppers

1/4 tsp salt

1/8 tsp garlic powder

dash pepper

Finely chop spinach and artichoke. Boil spinach and artichokes in 1 cup water on medium heat for 10 minutes. Drain well.

In a microwave-safe bowl, microwave the cream cheese for one minute or enough to soften. Add all ingredients together and serve.

May be kept in a slow cooker to keep warm. Recipe may be doubled.

Fun Facts of the Week

  • California produces 100% of the United States artichoke crop, with Castroville, California calling itself the “Artichoke Center of the World.”
  • In 1947 Marilyn Monroe, then still going by her given name Norma Jean, was crowned Castroville’s first Artichoke Queen.
  • The artichoke is technically a flower bud that has not yet bloomed.
  • The Greeks and Romans considered them to be an aphrodisiac.