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October 8- October 14, 2017

Market Outlook  


The lettuce market continues to gain strength and costs are higher. We are in a demand exceeds supply situation.  Quality has been fair to good on inbound.


Romaine and Romaine hearts are significantly higher as well. Quality has been mostly good on all Romaine items this week. We are being cautioned to expect some fringe/tip burn in coming weeks. Green leaf and Red leaf are up as well. Quality has been good on leaf overall.


The Broccoli market remains very strong with very light availability. We will see shortages in the near term, especially on broccoli florets. Shippers are pro-rating and or holding to average purchases. Quality has been fair to good on inbound.


The cauliflower market is strong with light availability. Quality has been good on inbound.


The carrot market is steady with plenty of product available from Canada. We are seeing great quality on arrival.


The celery market remains steady at the lower end with good quality out of California. Also have Michigan and Canada product to offer.


Market remains on the stronger side with limited supplies of good quality fruit. Salinas area is winding down.  Overall, quality is only fair to good. We are seeing some minor bruising and an occasional soft berry.


The Idaho market is steady to lower with good quality.


The Western onion market is strong, with supply just meeting demand. Quality remains very good.


The California lemon market is steady to slightly lower. We are seeing good quality overall. We have some good quality Mexican product in stock.  Valencia oranges remain high with limited availability. Small fruit 113/138 size is near impossible to find. Quality has been fair to good, but mostly only fair. Navel harvest starts approximately 10/23. The Lime market remains steady for next week. Overall, we are seeing good quality on inbound.


The cucumber market is steady near the bottom. Overall, quality has been good.


The green pepper markets is steady at lower levels and a good value. Quality has been good to very good.


The round tomato market remains strong with light availability on both the East and West coasts. We are seeing fair to good quality. The grape tomato market is steady at the lower end with good quality. Cherry tomatoes are steady, but strong and showing good quality. The Roma market is easing with supplies improving in Mexico. Demand is high and quality remains good.


Most all vegetable and lettuce items from the West are in short supply and a good amount of what is available is of marginal quality. This is really affecting the processors as they are churning through acreage trying to meet demand. We will see overall quality slip in the value-added salad and leaf items. Shippers will be holding to averages and pro-rating when short.




Recipe of the Week

Rustic Asian Pear Tart



1 Large ripe pear, peeled and thinly sliced

1 teaspoon flour

1 Tablespoon Sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon grated nutmeg

1/8 teaspoon salt


1/3 Cup all purpose flour

1/3 Cup whole wheat flour

1 Tablespoon sugar

1 tablespoon cold unsalted butter

2 tablespoons walnut or canola oil

1-2 tablespoons cold water


Preheat over to 375F

Toss pear slices in flour, sugar, cinnamon,nutmeg and salt mixture. Set aside.

Whisk all purpose flour, wheat flour and sugar in medium bowl. Cut in butter until the mixture resembles coarse meal. Add oil to mixture and stir with a fork until evenly combined. Mix in 1 tablespoon of water and stir until dough just stays together when pressed with a fork; add up to 1 additional tablespoon of water if dough seems too dry.

Line work surface with parchment paper, generously dust with flour and turn dough onto it. Form the dough into a small patty, dust the top with flour and roll into a 10 inch circle, adding more flour if necessary to prevent sticking. Transfer the crust to a baking sheet with parchment paper or baking mat in place.

Lay the pear slices in a decorative, overlapping circles on top of the crust, leaving a 1 inch border around the edge.

spoon any remaining pear juices over the slices. Pick up the edges of the crust and fold over the pears. The crust will not meet in the center.

Bake the tart until lightly browned about 40 minutes. Cool for 10 minutes before serving.