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October 4- October 10,2015

Market Outlook


The Iceberg market has adjusted down, but costs are still high. Quality has been fair to good on inbound, and case weights are on the lighter side.


Romaine and leaf are steady. We have seen occasional tip and fringe burn on inbound.


The broccoli market has adjusted down, but supplies are still short overall, with reports of shippers having to bypass some fields due to poor quality.


The cauliflower market is   higher by a few dollars. 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 out of California, and steady to higher out of Canada. The Canada season is winding down and should wrap up in 2-3 weeks. Quality has been very good.


The berry market will be steady to a dollar higher for next week. Quality has improved somewhat, but customers should be advised to expect to see some minor quality defects.


Idaho potato market has pretty much stayed steady with the bigger sizes still the deal to purchase. Smaller sizes and the #2 market have remained stronger.


The yellow onion market has increased slightly for next week with small deals for volume loads out there. The red market has moved up, and is expected to remain high at least for the near term.


The California lemon market is strong, with poor availability on anything other than standard grade small lemons. We have Chilean / Mexican product in stock and the quality is very good. The orange market is very strong with small oranges coming up very short. 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 gone up on both supers and selects for next week with New Jersey and other northern growing areas slowing and Georgia just starting. Quality has only been fair to start the new Georgia crop.


The green pepper market has come up a bit with New Jersey winding down. We will see Georgia come into play over the next week or so.


The round tomato market is steady, with only fair availability on both the East and West coasts. Cherry tomatoes are in very short supply. Grapes and romas are steady. Quality has been good on inbound.


Recipe of the Week

Pasta with Roasted Cauliflower, Parsley, and Breadcrumbs


Coarse salt and ground pepper

1 head cauliflower (about 2 1/2 pounds), cored and broken into small florets

1 medium red onion, halved and cut into thin wedges

5 garlic cloves, peeled and halved

1/4 cup olive oil

4 slices white sandwich bread

12 ounces cavatappi or other short pasta

1/4 cup grated Parmesan, plus more for serving (optional)

1/4 cup fresh parsley, chopped


Step 1

Preheat oven to 475 degrees, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.

Step 2

Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.

Step 3

Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and, if desired, more Parmesan.