mo ribbon

The latest in fresh produce news

Market Outlook

Produce Express

Market Outlook - March 13, 2019

aldon's leafy greens (new!)

We are proud to now offer a unique variety of locally grown microgreens and living greens from Aldon’s Leafy Greens. Located in Fair Oaks, CA, products from Aldon’s Leafy Greens are grown 365 days/year in a contained agriculture environment, and are pesticide and GMO free. Aldon’s uses 90% less water and energy than conventional growers and contribute zero agriculture runoff to local waterways. We are proud to offer nutrient dense products from Aldon’s Leafy Greens.

microgreens - packed in 4oz clamshells

  • Borage Shoots– mild cucumber or oyster leaf flavor with succulent texture.

  • Miz America Hybrid- mizuna mustard microgreens with deep purple color and a pleasant, spicy taste.

  • Mitsuba- Japanese parsley is a popular Asian herb with the clean, wild flavor of chervil-meets-celery leaf.

  • Mixed Mizuna– 3 varieties of mustard in a colorful mix.


  • Mixed Bok Choy– mix of green and purple bok choy microgreens add wonderful flavor and pop of color to your dishes.


living greens with root ball attached

  • Chef’s Sampler (22 root balls total)– mixed variety of living greens listed below.
  • Red Veined Sorrel (6 root balls)- bright green leaves with rich red stem and veins; lemon tangy flavor.

  • Esmee Arugula (4 plugs)- beautiful, oak-leaf shaped fine leaves. Its wonderful flavor that is more nutty than spicy sets Esmee apart from other arugulas.

  • White Stem Bok Choy (2 plugs)- smooth green leaves and thick white stalks. It is one of the most popular Asian vegetables and a main ingredient in Asian cooking.

  • Mitsuba (4 plugs)- living Japanese parsley with the clean, wild flavor of chervil meets celery leaf.

  • Miz America Hybrid (6 plugs)- living mizuna mustard with deep purple color and a pleasant, spicy taste.


california asparagus

Weather has caused a late start to the season but California Asparagus (from Salinas and the Central Valley) is finally in stock! It is available by the 28# case or per pound. Asparagus is packed in five sizes: Pencil, Standard, Large, Extra Large and Jumbo. The size of the asparagus should be determined by how you intend to cook it.

  • Pencil (about the diameter of a pencil) is best for sauté/ stir-frys and very quick cooking.
  • Standard (roughly the diameter of your pinky finger) is the most common size and is great blanched in chilled salads or cold appetizers.
  • Large (the diameter of your index finger) is great for grilling as it will allow you to add a nice char and still be al dente.
  • Extra Large and Jumbo (about the diameter of your thumb) is perfect for longer cooking applications like roasting or braising.
    It is important to know that size has no bearing on flavor or color.

perfect puree

The Perfect Puree allows chefs and bartenders to use handmade purees, concentrates, and mixers year-round without the added time and cost associated with hand-crafted purees. The Perfect Puree produces an extensive variety of fruit purees and blends with ideal consistency and exceptional flavor. Their flavors are made from the finest raw ingredients harvested at the peak of ripeness. The fruit is quickly processed and frozen to retain the highest degree of quality and freshness. Their products are completely smooth in texture and absent of any particles or graininess. The Perfect Puree is the essential ingredient for kitchens and bars– ideal for cocktails, marinades and sauces, glazes, salad dressings, vinaigrettes, soups, ice creams & sorbets, custards, candies, tarts, cakes and icings, plate decorations, and so much more!

We are proud to offer the following flavors, available in 30oz containers:

  • Pomegranate
  • Passion Fruit
  • Blood Orange
  • Cranberry
  • Key Lime
  • Meyer Lemon
  • Caramelized Pineapple
  • Tangerine/Mandarin
  • Strawberry
  • Black Currant
  • Banana
  • Red Raspberry
  • White Peach
  • Apricot
  • Pink Guava
  • More Mango
  • Coconut
  • Blueberry
  • Prickly Pear
  • Papaya
  • Cherry
  • Tamarind
  • Green Apple
  • Kiwi
  • Lychee
  • Sir William Pear
  • Ginger
  • Marion Blackberry
  • Chipotle/Sour
  • El Corazon (passion fruit, blood orange and pomegranate blend)
  • Passion Colada (passion fruit, pineapple and coconut blend)
  • Red Sangria (berry concentrate blend)
  • Thai Basil & Black Pepper
  • Yuzu Luxe Sour (yuzu, lemongrass and kaffir lime blend)

Market Outlook - March 7, 2019

WEATHER issues

From icy roads in Mexico to snow covered fields in Arizona and from flooded rows of berries in Oxnard to muddy fields in Salinas waiting to be planted– all major growing areas continue to be heavily impacted by adverse harsh weather conditions. To highlight, the following are a few major issues we are dealing with:

  1. Strawberries– continued rain and cool temperatures are causing limited harvest days. Expect “white shoulders” and shorter shelf life.
  2. Aspararagus– California harvest delayed once again. The amount of rain and wind causing quality, harvest and growth issues in the Delta, Salinas and Firebaugh regions. We anticipate a new start date of March 15.
  3. Lettuces– all lettuces, leafy greens, baby lettuces, spring mixes, and spinaches drastically affected by weather in Yuma (AZ), Palm Desert and Southern California. “Snow-covered” fields in Arizona are still recovering from last week’s dusting. Temperatures continue to be below normal. Continued heavy rainfall in Salinas and Watsonville are delaying future crop plantings which will cause severe gaps in April and May. 

The overall markets on fresh vegetables from Southern California and Mexico will continue to be above normal as all major growing areas continue to get constantly pounded by rain. Lack of growth, delayed harvesting, quality issues, transportation delays and growing gaps will be magnified as we approach the normal transition period in late March/early April. 

nicolau farms artisan cheese

The Nicolau family has been making cheese in Stanislaus County since the early 1900’s. Walter Nicolau III continues the tradition by creating delicious farmstead cheese following the same principles as his great grandfather. Their farm is located just outside of Modesto in the fertile San Joaquin Valley. Nicolau Farms cheeses begin with quality milk produced from their herd of dairy goats. Nicolau uses an older method of pasteurization that does not impart a cooked flavor on the milk. All of their cheeses are delicately handled and cared for on a daily basis. We are proud to offer the following from Nicolau Farms; available in 5# wheels:

  • Black Truffle Casiago– robust flavors of black truffle flow throughout this mixed milk cheese. Distinguishing notes of Italian black truffle combine beautifully with buttery cow milk & rich goat milk in this semi–hard Asiago style cheese aged 45-90 days.
  • Capra Stanislaus– firm, dense, and slightly salty with notes of goat milk, caramel, and a toasted, nutty-olive finish from the sea salt brine. This hard cheese is aged 2-4 months and is the perfect balance of creamy and dry.
  • Quatro Pepe– hard, aged cheese that has a pale ivory body studded with “Quatro” peppercorns- black, white, pink, and green. Notes of sweet and creamy goat milk blend with burst of intense and savory peppercorns creating the perfect balance of salt and pepper.

asian inspired ingredients

We are proud to offer a variety of high quality, locally produced items that may be used in a variety of dishes.

hodo soy tofu & more (oakland, cA)

Hodo Soy Beanery only uses Organic Non-GMO soy beans grown in the United States, and supplies acclaimed Bay Area restaurants such as Benu, Quince, and more.

  • Firm Tofu– made fresh daily in small batches; keeps its shape when grilled or added to stir-fry. Available in a 10oz pack, 6/10oz case, 5# pack or 4/5# case.
  • The following is also available with a pre-order. Please call the office for more details: Medium Tofu • Tofu Veggie Burgers • Tofu Puffs • Braised Tofu • Thai Curry Tofu Nuggets • Fresh Yuba Sheets • Soy Milk

nippon shokken batters & sauces (west sacramento, ca)

Nippon Shokken produces a variety of sauces and batters that are free of MSG, high fructose corn syrup, artificial flavors and preservatives.

  • Tempura Batter– creates a crisp and light texture for anything that can be battered and fried. Sold in a 3.3# bag.
  • Karaage Batter– use for crispy fried chicken, onion rings, fish and chips, and calamari. 3.3# bag.
  • Teriyaki Sauce– soy sauce perfectly balanced with sweetness (from prune juice) and fresh ginger. It makes the perfect glaze or marinade. Available in a 4.9# container.
  • Ginger Sauce– use as a marinade and stir-fry sauce. Made with fresh ginger and miso paste. Available in a 4.8# container.
  • Black Pepper Sauce– a nice balance of sweet and peppery that makes a delicious marinade, sauce, and glaze for meat and seafood. Available in a 4.8# container.
  • Orange Sauce– made with three types of oranges: juice, peel, and natural flavor. Available in a 5.2# container.
  • Peanut Sauce– Use as a dipping sauce or peanut dressing for cold noodles & salads. It is made with roasted peanuts, peanut butter and lemon. Available in a 60oz container.
  • Japanese Dressing– a soy-sauce base dressing with a hint of wasabi that makes a flavorful addition to salads, meats and seafood. Available in a 60oz container.

noodles, wraps, rice & more

  • Chow Mein Noodles- made in Sacramento (10# case)
  • Rice Wine Vinegar- from Sparrow Lane (1 gallon)
  • Sesame Seed Oil- from La Tourangelle in Woodland (1 Liter)
  • Cal Rose Medium Grain Rice- from Pure Rice First in Lincoln (50# bag)
  • Won Ton Wraps- (12oz pack or 6/12oz case)
  • Egg Roll Wraps- (1# pack or 6/1# case)
  • Egg Roll Wraps- (1# pack or 6/1# case)
  • Curry Paste- in red, yellow, or green (35oz jar)
  • Gochu Jang Paste- (20# tub)

Market Outlook - February 28, 2019

impossible burger 2.0

The creators of the Impossible Burger have produced a new version that is tastier, juicier, more nutritious and more versatile than the original version introduced last year. The Impossible Burger is a meatless burger that “bleeds”, sears, and tastes like a real beef burger. Many of the following changes were made, not only for taste, but also with restaurant chefs in mind. The Impossible Burger 2.0 can now more easily be cooked on a flat-top or grill; it can also be braised, stewed, steamed or sautéed, and used in any ground beef recipe. It has 30% less sodium and 40% less saturated fat than the original recipe with just as much protein as 80/20 ground beef from cows.

One of the main changes is that the Impossible Burger 2.0 now contains soy protein instead of wheat protein which gives it a more complete selection of essential amino acids, makes it beefier in texture, and adds some dietary fiber. The makers of the Impossible Burger also added methylcellulose, a plant-based culinary binder commonly found in ice cream, sauces, and jams. Methylcellulose makes the new recipe juicier, and easier to handle both raw and cooked. They also added sunflower oil (and removed a little of the coconut oil), which reduces the amount of total and saturated fat. The Impossible Burger 2.0 still contains heme for the "meat" flavor and “bleeding” effect. Heme is an iron-containing molecule that occurs naturally in plants and animals.

We off the Impossible Burger 2.0 in two forms:

  • Pre-formed Patties (10# case)– 40/4oz burgers
  • Bulk Ground (20# case)- great for meatballs, tacos, a variety of ground meat applications, "meat" sauces, customizing the form and thickness of your patties, and more.



The recent freezing temperatures in several growing regions have caused significant harvesting and growing issues. Numerous crops have been affected throughout California, Arizona, and Mexico. Heavy rain, freezing winds, and destructive hail have caused irreparable damage to multiple crops, ranging from iceberg to strawberries. Muddy and flooded fields have made it impossible for farmers to harvest, along with multiple crops being unsalvageable and stripped of their current growth. This has caused production to come to a complete halt until the new crops are mature enough to be harvested. Along with crops being stunned by harsh weather, transportation has been limited due to unsafe driving conditions and road closures between borders. Gaps in growing regions and limited sources for multiple products in demand will be reflected in pricing. Produce most affected will include strawberries, cauliflower, broccoli and all lettuces.


Napa Nuts is a family business that has been owned and operated by the Miluso family in Napa, CA since 1990. They supply nuts, seeds, and dried fruit to over 500 restaurants, bakeries, and retailers around the country. Napa Nuts is committed to building relationships with growers, and sourcing consistently high quality products. Napa Nuts also recognizes the importance of food safety, especially in regards to food allergies. They have implemented systems to prevent peanut cross-contamination, including a dedicated packing room exclusively reserved for peanuts.


We offer the following:

Almonds (blanched) Almonds (raw)
Almonds (diced & roasted) Almonds (slivered)
Almonds (roasted) Almonds (sliced)
Cashew Pieces Chestnuts
Chestnutes Shelled (frozen) Hazelnuts
Italian Chestnuts Macadamias
Marcona Almonds Marcona Almonds (roasted & salted)
Mixed Nuts (no peanuts) Peanuts (roasted & salted)
Peanuts (shelled) Peanuts (raw & unsalted)
Spanish Peanuts Pecans (whole)
Pecans (halves) Pecans (pieces)
Pine Nuts Pistachios
Walnuts (meat) Walnuts (halves)
Chia Seeds Flax Seeds
Hemp Seeds Pumpkin Seeds
Sesame Seeds Sunflower Seeds
dried fruit
Dried Apples Dried Apricots
Dried Blueberries Dried Cherries (pitted)
Dried Cranberries Dried Currants
Dried Figs Dried Kiwi
Dried Mangoes Dried Mixed Berries
Dried Mixed Fruit Dried Nectarines
Dried Peaches Dried Papaya
Dried Pineapple Dried Pears
Golden Raisins Raisins
Dried Red Plums Banana Chips
Toasted/Sweetened Coconut Chips Coconut Flakes (unsweetened)
Sweetened Coconut Flakes Shredded Coconut (unsweetened)
Sweetened Shredded Coconut