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Weekly Market Report | Oct 15

by Bondi Produce on

Welcome to the Bondi Weekly Market Report — your go-to for all the highs & lows of the week.

 

Welcome to the Bondi Weekly Market Report — your go-to for all the highs and lows of the week.

Hope everyone survived the long weekend rush — and maybe even got a day to breathe (or nap). We’re back to reality with cooler temps, fresh arrivals, and this week's edition of the Market Report.

Let's dive in...

📈 What’s Up?: Heat, weather, and supply transitions are driving price increases across key veg and fruit items — especially select lettuces, brassicas, and strawberries.

📉What's Down?: Improved local and import supply is easing prices across English cucumbers, gold beets, celery roots, taro, dragon fruit, and dill weed.

🍋 New Arrivals:  Local Puntarelle and Italian Castelfranco radicchio have arrived. Plus popcorn sprouts, Meyer lemons, bergamot, green yuzu, Fuyu persimmons and quince are freshly in this week.

🍅 Finished/Finishing Soon: Local Roma tomatoes, field strawberries, honeynut squash and broccolette are finished for the season with other items finishing up soon. Details below!

☀️ On the Horizon: Pink lemons, Buddha’s hand, and kumquats are set to arrive early next week — along with Cookstown’s first Jerusalem artichokes of the season.

🟥 Red Flags:  A few shorts from last week to note. Details below.

🌟Pantry Pick of the Week: Redondo Iglesias Spanish charcuterie. 

🍂 Download Our Fall Planner: Plan your menus with the season’s best — download our Fall Produce Planner.

Market Recap: What's Up/What's Down

📈Price Increases📈

These items have surged in price this week:

  • ICEBERG LETTUCE (2647, 2655, 2093 & 2317) - 
    High heat in California is stressing crops — lowering yield and quality, and driving prices up.

  • LETTUCE ROMAINE (2687, 2689 & 2696) - Canada’s E. coli COA requirement, combined with tight supply, is keeping prices elevated.

  • BELGIAN ENDIVE  (4566) - A brief supply gap has tightened the Dutch market, but prices are expected to ease over the next couple of weeks.

  • CAULIFLOWER, BROCCOLI, RAPINI, FENNEL, GREEN & RED LEAF LETTUCES (2301, 2213, 3221, 1790, 2661 & 2683) - Currently in a transition between growing regions — expect weaker quality and higher prices for the next 3–4 weeks.

  • BROCCOLI CROWN (2219) - Local supply is tightening as colder weather slows crop production.

  • CHUNK PLANT-BASED BRISKET & STEAK (10910 & 10909) - Tariffs have impacted these items.
    STRAWBERRIES (3346) - 
    Poor weather in California has reduced supply and impacted fruit quality, prompting suppliers to prorate orders.

  • ASPARAGUS (2093) -Harvesting in Mexico has slowed, leading to a temporary supply shortage.

     

  • GALA APPLES (8404) - Transitioned to new crop. Pricing is stable.

  • ASPARAGUS SEA BEANS (4650) - Freight increase has driven up prices.

  • SNOW PEAS & SUGAR SNAP PEAS (2970 & 2973) - Guatemalan supply is declining rapidly, and weather-related quality issues are increasing — prompting a transition back to Chinese product.

  • TOPO CHICO (7394) - Costs from vendor have increased. 

📉Price Decreases📉

These items have dropped in price this week:

  • ENGLISH CUCUMBER & #2s (2396 & 2391) - 
    Ontario greenhouses are seeing strong supply, helping stabilize prices for this time of year.

  • TARO ROOT (3376) - Better supply from Mexico is leading to better pricing. 

  • GOLD BEETS & CELERY ROOT (2165 & 5437) - Ontario and Quebec crops are ramping up, with supply expected to remain steady moving forward. 

  • DRAGON FRUIT (8393) - 
    Florida supply is stabilizing, and arrivals from Vietnam are helping the market return to normal. 

  • DILL WEED (2418) - Quebec crops are strong this October — cooler temps and drier weather are creating ideal growing conditions.

🍂Download Our Fall Planner🍂

To make menu planning easier, we’ve put together our 2025 Fall Produce Planner: your guide to the seasonal highlights landing in our warehouse — and on your menus — from September through December.

Fall Planner-1-1

🍠New Arrivals🍠

Chicory season is starting!

  • Local Puntarelle (Top Tomato) 1ct + 20lb | Codes 3803 & 7979
  • Italian Castelfranco 2.5KG | Code 4880
Chicory

 

We also have some other fun new specialty additions this week including: 

  • Meyer Lemons 1/1lb | Code 2641
  • Bergamot 6ct | Code 6895
  • Green Yuzu 6ct | Code 6894
  • Popcorn Sprouts | Code 7739
  • Fuyu Persimmons | Code 3031
  • Quince | Code 3199
New Arrivals

 

☀️On the Horizon☀️

Arriving next week:

  • Pink Lemons
  • Buddha's Hand
  • Kumquats 
  • Local Jerusalem Artichokes (Cookstown Greens)

🚩Last Week's Shortages🚩

Discontinued: 

Effective Oct 19th, B&W will exit the Canadian retail bag market — the following products will no longer be available:

  • B&W Watercress (Bag) 6/4oz | Code 3462 
  • B&W Arugula (Bag) 6/4oz | Code 4128 

Last Week's Shorts:

  • Broccolini, Brussels Sprouts, Strawberries, Red Watercress, Baby Kales & Rapini | Codes 2216, 2225, 3346, 4479, 2586, 2588 & 3221 — Weather-related crop issues forced suppliers to prorate orders. Supply is expected to return to normal by November.
  • Frozen Cranberries & Apple Cider | Code 2285 & 1829 — Increase in demand over Thanksgiving. No supply concerns.
  • Romaine Lettuce | Code 2969 — Limited supply resulted in some shorts.
  • Field Strawberries *Ontario* | Code 3339 — Finished for the season!
  • Strawberries | Code 3346 — Poor weather in California has reduced supply and impacted fruit quality, prompting suppliers to prorate orders. 
  • Guanciale | Code 6442 — Increase in demand over Thanksgiving. Back in stock now.
  • Buttermilk 1% | Code 6072 — High demand and production delays caused a temporary delivery lag — now back in stock.

🍅Finished/Leaving Soon🍅

  • Roma Tomatoes - Local Romas are finished for the season and we've officially transitioned to Mexico and USA crops. Expect elevated pricing for the time being.
  • Ontario Brocollette - Finished!
  • Ontario Tigchelaar Strawberries - Finished!
  • Honeynut Squash - Finished!

Redondo Iglesias Charcuterie 

When a family’s been curing ham for over 100 years, you listen.

The Redondo Iglesias crew stopped by Bondi recently to give our team a crash course in all things Spanish charcuterie. We happily did the homework (and may have eaten our weight in product — whoops).

Four generations in, they’re still doing it the traditional way — just pork, salt, and time. Their Jamón Serrano has that rich, nutty, melt-in-your-mouth flavour Spain’s famous for, while their pigs roam oak forests snacking on acorns.

Even their Laval plant in Quebec keeps things authentic, crafting chorizo and salchichón with imported Pimentón de la Vera — no joke, you can taste the difference this spice makes.

Try their Spanish charcuterie:

  • Salchichón 1.5KG | Code 4693
  • Jamon Serrano Gran Reserva 5KG | Code 4663
  • Chorizo 1.5KG | Code 7520
Redondo Iglesias Jamon Serrano

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