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January 26, 2015

The Grapevine                            
Due to inclement weather, Seashore will be closed tomorrow-- January 27, 2015. 
Deliveries will resume Wednesday. Orders received for delivery Tuesday will be rescheduled for Wednesday.

The Source:  Commodity Updates
Your source for learning how weather and other conditions across the country and the globe affect the quality, availability, and pricing of your fresh fruits and produce.


Berries - Rain and heavy winds threaten to disrupt berry production in California, while rain and freezing temperatures threaten Florida growing regions.


Honeydew - Supplies will be very limited through February due to rain weather during planting and abnormal overcast weather has hampered supplies.


For more updates on commodities:

Valentine's Day Favorites   
Click flyer to enlarge.
Our most popular specialty items!
Delicate Greens
Baby Mixed Heads, Hydroponic Bibb Lettuce,
and Mixed Micro Greens
Elegant Vegetables
French Beans, Peeled Baby Carrots with Tops,
and Fingerling Potatoes
Exotic Mushrooms
Chantrelles, Hedgehogs, Maiitakes, and Gourmet Mushroom Blend.

Recipe Corner
Roasted Pear Crumble
2 ripe, but firm Anjou or Bartlett Pears, halved and cored
2 tsp + 2 tbsp Olive Oil
1/4 cup raw Almonds, coarsely chopped
1/4 cup Pepitas (pumpkin seeds)
2 tbsp Light Brown Sugar
2 tbsp Old-Fashioned Oats
Pinch of Kosher Salt
1 tbsp Black Sesame Seeds
1/2 cup Mascarpone
2 tsp. Sugar
Place racks in the upper and lower thirds of the oven and preheat to 375.
Place pears, cut side up, on a small baking sheet, drizzle with 2 tsp olive oil, and roast on upper rack until soft, 20-30 mins. Let cool slightly.
Meanwhike, toss almonds, pepitas, brown sugar, oats, salt, and remaining 2 tbsp olive oil on a small baking sheet. Toast on lower rack, stirring occasionally, until golden, 10-12 mins. Remove from oven and mix in sesame seeds. Let cool.
Whisk mascarpone and sugar in a small bowl. Spoon maonton plates and top with pears and nut-oat crumble.
Serves 4.

Your feedback is always welcome. Feel free to send your questions or comments to: LizG@seashoreeast.com