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March 17 – 23, 2013

Market Outlook

Market is higher as supplies in Yuma are very short. Shippers are prorating off of 6 week averages.
Romaine market is as strong as we’ve seen in recent memory. Supplies are very short.  Green leaf market is steady to stronger, red leaf market is steady. Seeing blister and peel on romaine.
Broccoli market is steady this week. Quality has been good overall.
Cauliflower market is steady. Quality has been very good.
Market has remained steady out of Georgia with no changes. Quality has been very good.
Celery market is steady to higher, with good quality.
The Florida berry season is just about wrapped up.  There is likely only one or two weeks remaining until we transition to California.
Idaho market has remained steady with Norkotahs wrapping up this week.
Onion market will firm up a bit for next week now that Texas has started. Look for FOB’s to go up slightly.
Market is steady on navels and lemons. Quality has been good on lemons and very good to excellent on oranges.
The market on cucumbers remains very strong due to light supplies.
Market is steady and quality has remained very good.
Tomato market is steady on rounds. Grapes, Romas, and cherries are steady to up slightly. Supplies on rounds are very tight due to less plantings and cooler weather.
Green squash is a little easier, but yellow squash is extremely tight.

Feature of the Week

This week we will feature one of the top 10 spring vegetables – watercress. Back in the day watercress – or scurvy grass as it was also once called – was used to treat just about anything: coughs, colds, tuberculosis, asthma, emphysema, stress, pain, arthritis, diabetes, anemia, constipation, failing eyesight, cancer, heart conditions, eczema, scabies, indigestion, alcoholism, intestinal parasites and kidney and gall stones and was even used as a deodorant for some time! And perhaps some of it still holds true. We now know that watercress is an excellent source of beta-carotene, vitamins A, B1 and B6, C, E and K and also contains abundant iodine, iron, calcium, magnesium and zinc. In addition, it also contains a flavonoid called quercetin that is thought to reduce inflammation and serve as a natural anti-histamine.

Recipe of the Week

Peppered Mackerel Salad with Orange
2 large oranges
1 (225g) pack smoked mackerel fillets with peppercorns, skinned
2 heads chicory, trimmed
1 (85g) bag watercress
1 tbsp. olive oil
2 tsp. wholegrain mustard
1 tsp. clear honey
Use a knife to remove the skin from the oranges, and then cut between the white membranes to loosen the orange segments. Once all the segments have been removed, squeeze the remaining piece of orange over a bowl to remove the juice, and set aside.
Remove the skin from the mackerel and break the flesh into bite sized pieces. Break the chicory into leaves. Arrange the watercress, chicory, mackerel and orange segments in a large salad bowl.
Whisk the reserved orange juice, oil, mustard and honey together with a little salt and freshly ground black pepper. Drizzle over the salad and serve.

Fun Facts of the Week

Top 10 Spring Vegetable list:

  • Artichokes
  • Asparagus
  • Avocados (actually a fruit)
  • Celeriac
  • Fennel
  • Fiddles Head Ferns
  • Mustard Greens
  • Radishes
  • Vidalia Onions
  • Watercress