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March 3 – 9, 2013

Market is steady to higher. We will likely see shippers packing 30 ct. in place of 24 ct. due to lighter weights and product running small.
Romaine market has rebounded and is on the rise again as shippers struggle to meet demand. Green and 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 to lower. Quality has been very good.
Market has remained steady out of Georgia with good quality.
Celery market is lower. Quality has been very good.
Florida berry quality is only fair and price is steady.
Idaho market has remained steady for the most part with good quality.
Onion market has come off a bit with good quality but we are still in a tight market for the remainder of the season. Texas starting in a slow way with higher fob’s.
Market is steady to up slightly on navels and lemons. Quality has been good on lemons and very good to excellent on oranges.
The market on cucumbers continues to rise due to light supplies and cooler weather. Product is very tight.
Market is up slightly, with okay volume and quality has been good.
Tomato market is up sharply on rounds and romas. Grapes and cherries are steady to up slightly. Supplies on rounds are very tight due to less plantings and cooler weather.

Both Yellow and Green squash are in very short supply and costs are very high.

Feature of the Week

If you’re looking for sweet, juicy stone fruit, you’re in luck!  Chilean product is in peak perfection this time of year.

Chile is the main plum supplier in the Southern Hemisphere. All the varieties have juicy flesh and small stones.  There are three main varieties to be found: Laroda, with its intense red skin, Black Beauty, which is more of a reddish-brown, and the dark red Red Beauty.  Chilean plums are in season from mid-November until April.

Plums are a very good source of vitamin C. They are also a good source of vitamin A, vitamin K, potassium, and dietary fiber.

Recipe of the Week

Honey Crepes with Black Plums and Mascarpone

yields 8 small crepes

2 tablespoons butter, melted and cooled slightly
1/2 cup milk (or soy milk)
2 large eggs
1/2 cup all-purpose flour
Two pinches of salt
Few gratings fresh nutmeg
2 tablespoons honey

1 pound sugar or other plums, pitted, quartered, and cut into slices
1 tablespoon unsalted butter
1 tablespoon honey
Pinch of ground cinnamon
Juice of half a lemon

1/2 cup Mascarpone
chopped pistachios
honey, if desired

Make crepes: In a bowl, combine crepe ingredients by whisking vigorously. Cover with plastic wrap and refrigerate for an hour or up to two days.

Preheat a medium skillet or crepe pan over medium-high heat. Brush pan lightly with melted butter or oil. Pour 1/4 cup batter into skillet, swirling it until it evenly coats the bottom and cook, undisturbed, until the bottom is golden and the top is set, about 2 minutes. Carefully flip and cook on other side for 5 to 10 seconds. Transfer wrapper to paper towel covered plate. Continue with remaining batter.

Prepare filling: Melt the butter in a heavy, large skillet over moderately high heat. Add the plums and cook for 2 minutes, tossing them until they’re warmed through. Add the honey and cinnamon and cook them for 1 minute more. Squeeze the juice of half a lemon over them and transfer to a bowl. Cover the bowl with foil if you’re looking to keep them warm for a while.

Assemble: Lay a crepe on a plate. Spread about a tablespoon of mascarpone down middle of crepe. Add a spoonful or two of warm plums. Sprinkle with pistachios. Drizzle with extra honey, if desired. Fold crepe sides over each other, so that they slightly overlap. Enjoy.

Fun Facts of the Week

Plum trees are grown on every continent except Antarctica.