Fresh Crop Report: Produce, Cabbage, and Seaweed Q&A


FCR Report

Week of February 25, 2018


  • Markon First Crop® (MFC) Premium Iceberg Lettuce weights are higher on average than the rest of the industry (46 to 48 pounds compared with 44 to 46 pounds).
  • Temperatures in the San Joaquin Valley, dropped into the low 30s. A heavy freeze can rupture internal cells, causing citrus to dry out; ice crystals forming on the exterior of the fruit may develop into cosmetic issues.
  • California’s Central Coast is expected to experience lower-than normal temperatures through this week. Markon does not foresee any significant delays for the transition to the Salinas Valley. Harvesting is on schedule to begin in late March or early April.

Produce Overview


  • Prices are escalating due to tight supplies in Mexico (into South Texas), especially small sizes (175-, 200-, and 230-count fruit).
  • Heavy rain and wind caused bloom drop, reducing present volume.


  • Red, White, and Yellow Onions are readily available in the Northwest.
  • Fresh-run Mexican onions, crossing into South Texas, are also being shipped.


  • Cold California weather will tighten stocks.
  • MFC Strawberries are sporadic; Markon Best Available and packer label are being substituted as needed.

Ask a Markon Chef

Q: Sea vegetables, from sushi nori to seaweed salad to kombu are gaining popularity for their healthy, sustainable profile. How do you use them?

A: Sea vegetables are packed with vitamins and essential minerals, making them ideal ingredients for wellness seeking diners. Seaweed makes an excellent salad, but if that seems too exotic, why not try sea beans (a.k.a. salicornia)? They have a lovely visual presentation and taste a lot like green beans, just saltier (be sure to adjust your seasonings when cooking with them). I also love to add baked nori chips to green salads for a punch of umami.

• Nori is dried seaweed used to wrap sushi rolls; make it multi-purpose and wrap veggie rice rolls, cooked steak rolls, or quinoa salad rolls.

• Add strips of kombu to fish and/or vegetable stock to add umami flavors.

Tips for Serving Cabbage

  • Make in-house kimchi with Ready-Set-Serve® (RSS) Shredded Green Cabbage, RSS Sliced Onions, RSS Peeled Garlic, salt, fresh ginger, and cayenne pepper; serve with grilled beef.
  • Saute RSS Shredded Red Cabbage with RSS Sliced Onions, chopped MFC Granny Smith Apples, and walnuts; serve with pork chops.
  • Top Tijuana-style fish tacos with RSS Shredded Cabbage, RSS Pico de Gallo Guacamole, and RSS Washed & Trimmed Cilantro.

Read the Full Report