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October 18- October 24, 2015

Market Outlook


The Iceberg market has started to move back up. Warmer weather is bringing supplies forward, and could make for a short supply situation as we move towards the end of the Salinas deal. Quality has been fair to good on inbound, and case weights are on the lighter side.


Romaine and leaf are a few dollars higher. We have seen occasional tip and fringe burn on inbound.


The broccoli market is about steady. Quality has been good on inbound.


The cauliflower market is much higher. Quality has been good to very good.


The Eastern loose carrot market has remained steady for next week with good availability from Canada. Quality has remained very nice with good sizing.


The celery market is steady with very good quality out of California and the market is higher out of Canada. The Canada season is about done and the quality has gone from very good to just fair.


The berry market will be higher for next week. Overall, quality has been good. We will be transitioning from Salinas/ Watsonville area to the Central coast of California. Customers should be advised to expect to see some minor quality defects.


Idaho potato market has gotten a bit aggressive going into this week with Burbank’s coming into play all size counts have tightened up. At this time shipping new orders are 5 to 6 days out.


The red and yellow onion market has remained very steady over the past two weeks with no changes for next week.


The California lemon market remains strong, but availability is improving with the Southern district starting. We have Mexican product in stock and the quality is very good. The Valencia orange market is very strong with small oranges just about nonexistent. New crop navel orange harvest has started with very light availability. Quality has been fair only on choice product and good on Fancy grade. Lime market is steady. Quality has been very good.


The market has remained steady for next week with new crop Georgia moving along with good volume now and quality has been starting to get better as we move along.


The green pepper market is up with jersey ending this week and Georgia starting. We will have sizing issues to start our season off, peppers are packing on the larger side. We will have issues stocking medium peppers for next week.


The round tomato market is higher with only fair availability on both the East and West coasts. Cherry tomatoes are in very short supply. Grapes are much higher with a lot of the local/regional deals finishing. Romas are steady to a few dollars higher out of California. Quality has been good on inbound.



Recipe of the Week

Beef and Butternut Chili


Cooking spray

1 tablespoon canola oil, divided

1 1/2 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes

3/4 teaspoon salt

1 1/2 cups chopped onion

1/2 cup chopped green bell pepper

2 tablespoons tomato paste

1 tablespoon minced fresh garlic

2 teaspoons diced jalapeño pepper

2/3 cup dry red wine

1 1/2 teaspoons ground ancho chile pepper

1 teaspoon dried oregano

1/2 teaspoon ground red pepper

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/8 teaspoon ground cinnamon

1 (28-ounce) can whole tomatoes, undrained and chopped

1 (15-ounce) can no-salt-added kidney beans, rinsed and drained

2 cups (1/2-inch) cubed peeled butternut squash

1 cup coarsely chopped carrot

6 tablespoons reduced-fat sour cream

2 tablespoons fresh cilantro leaves


  1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 teaspoon oil; swirl. Sprinkle beef with salt. Add beef to pan; sauté 8 minutes, turning to brown on all sides. Remove beef.
  2. Add 2 teaspoons oil to pan. Add onion and bell pepper; sauté 3 minutes. Add tomato paste, garlic, and jalapeño; sauté 2 minutes, stirring constantly. Add wine; bring to a boil, scraping pan. Cook 2 minutes. Return beef to pan.
  3. Stir in ancho chile pepper and the next 7 ingredients (through kidney beans), and bring to a boil. Cover, reduce heat to medium, and simmer gently for 1 hour. Add butternut squash and 1 cup carrot, and simmer for 1 hour or until beef is tender. Ladle 1 1/3 cups chili into each of 6 bowls, and top each with 1 tablespoon sour cream and 1 teaspoon cilantro.