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May 20- May 26, 2018

Market Outlook  


The lettuce market is off slightly from last week. Salinas quality has been mostly good on inbound.


Romaine and romaine heart market is steady. Demand is soft. Quality has been mostly good on all Romaine items. Green leaf remains high but is adjusting down. Red leaf is also adjusting down. Quality has been good on leaf overall.


The commodity broccoli market is much stronger again for next week as shippers are short on supply. Quality has been looking good.


The cauliflower market is declining but remains high. Quality has been good on inbound.


The carrot market is down slightly for next week. Nice product from Mexico in stock and looking sharp.


Celery costs are steady on Western product. We are seeing good quality.


Market is a little lower with better supplies coming on in California. Quality has been fair to good on our inbounds.


The market on Idaho potatoes is pretty steady from last week and strong overall. Freight rates are about steady. Quality remains good.


The Western onion market remains steady overall and will be moving up with storage crop about done and new crop underway. Quality on onions has been good to very good.


The California lemon market is steady and high for next week and quality has been very nice.  We are seeing good quality over all on navel oranges and the market remains active with supplies very short especially on small fruit.  The Lime market has declined for next week. Freight remains on the higher side. Overall, we are seeing fair to good quality on inbound.


The market is steady for next week.  We are seeing mostly good quality on Florida product.


The green pepper market is much higher with very light supplies in Florida.  Quality has been good overall.


The round tomato market is moving higher with the growing region in Florida seeing rain for the last week. Freight rates are very high driving costs up. We are seeing good quality. The grape tomato market is a few dollars higher as well and showing good quality. Cherry tomatoes are just slightly higher and showing good quality. The Roma market is a higher with fair availability in both Florida and Mexico.

Recipe of the Week

Grilled Shrimp with Cantaloupe-Lime Salsa


For the salsa:
1/2 small cantaloupe, diced
2 large tomatoes, diced
1/4 red onion, diced (or sweet onion)
1 teaspoon jalapeño pepper, seeded and minced (to taste)
1 lime, juiced
1 orange, zested and juiced
1/4 teaspoon kosher salt, to taste
freshly ground black pepper
handful fresh basil leaves, torn into small pieces
For the shrimp:
1 pound shrimp, shelled (though you can leave the tail on if you wish)
1 tablespoon olive oil
salt and freshly ground black pepper


Grilled Shrimp with Cantaloupe-Lime Salsa

For the salsa:

In a large bowl, combine all ingredients and toss to combine well. Taste and adjust seasoning, if needed.

For the shrimp:

Pat the shrimp very dry. Toss the shrimp with the olive oil and then season with salt and pepper.

There are several ways you can prepare the shrimp:
-BBQ grill: Skewer and grill over high heat, 2-3 minutes per side.
-Broil: Lay on baking sheet, broil for 3-4 minutes per side on high, with rack set 6-8 inches under heat.
-Grill pan on stove: Heat a grill pan on high heat, grill shrimp 2-3 minutes per side
-Stir fry: Heat wok over high heat, swirl in a bit of cooking oil. When hot, add shrimp and spread out so that they are not overlapping (Give each shrimp some personal space!) Cook 2 minutes. Give it a good toss and spread out again. Cook the other side another 2 minutes.