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Market Source, Maglio Produce

The Source

A Mexican fruit and vegetable market report

March 2, 2017

Good Supply

The weather in Veracruz has been great for lime growing! Citrus trees can be picky when it comes to the environment they are grown in. If temperatures are too cold, the trees can die, but you actually need the heat for the best fruit flavor.

The best temperature range for the growing citrus is between 70 and 90 degrees Fahrenheit however, rapid swings between these temperatures may cause fruit to drop. It's currently 71 degrees and we are looking at a high of 93. 

We have a nice variety of limes and other products right now - contact me directly for prices. Below is a wonderful recipe for Mexican Lentil Soup. Enjoy!

Silvia Franco
Market Source
McAllen, TX
(956) 413-8680



Produce Availability
Demand is up  with good supply coming in for all orders. March is usually the lowest producing month. Great weather is helping with quality and supply.  Shorter supply on large sizes 110s and 150s. Rain has been reported, expect disrupted supply here and there.
Light supply, good quality on all sizes.
Already crossing from Mexico in all colors, take your pick. Good volume now and more coming.
They are tight and pricey to say the least. This will continue till the end of June. Price continue to rise on all sizes and grades.
Chili Peppers: 
Poblanos: Coming in with good size and excellent quality.
Tomatillos: With and without husk will continue to have good supply and quality.
Jalapeños:  Quality is great on new crop, still some old crop laying around, you have to watch out for.
Anaheims: Supplies are improving with good quality.

Carrots:Quality is good with good supply to continue from Mexico.

Martinez de la Torre, Veracruz, Mexico

Currently Sunny.  The high will be 93.  It's currently 71 degrees. 

Mexican Lentil Soup
A hearty, nourishing, vegetarian and vegan one-pot meal. Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tablespoon cumin
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 2 cups diced tomatoes and the juices (I use boxed tomatoes)
  • 2 (4 oz.) cans diced green chiles (such as Ortega)
  • 2 cups green lentils, rinsed and picked over
  • 8 cups vegetable broth
  • 1/2 teaspoon salt
  • dash (or more) hot sauce, plus more for serving
  • fresh cilantro, for garnish
  • 1 avocado, peeled, pitted, and diced, or garnish
  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and bell pepper. Saute until beginning to soften, about 5 minutes. Add garlic, cumin, paprika, and oregano and saute another minute.
  2. Add tomatoes, chiles, lentils, broth and salt. Bring to a simmer. Simmer the soup with the lid tilted until lentils are tender, about 30-40 minutes. Season to taste with salt and pepper.
  3. Serve Mexican Lentil Soup topped with fresh cilantro, avocado, and a few dashes of hot sauce.