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February 16, 2015

The Grapevine                            

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.


Quality issues continue to come up on many row crop items due to past weather conditions.


Stone Fruits - Peaches, Nectarines, and Plums are plentiful with excellent quality.


Blueberries - Supplies are limited due to port strikes, and we are also headed into a tight period. The Chilean season is coming to a close in the next 2-3 weeks and domestic blueberries from Florida, Georgia, and California will not pick up for about 4-6 weeks. Keep this in mind when planning your menus.


Limes - Supplies are expected to lighten in March and April.


For more updates on commodities:

St. Patrick's Day                
Click image to enlarge.
St. Patrick's Day is Tuesday, March 17th. It's time to start thinking about your fun, festive St. Paddy's Day menu!
Miniature Shamrocks!
Various Locally Sourced Potato Varieties!
Hearty Root Vegetables!
Kid Friendly Snacks 
Click image to enlarge.

Check out our Kid Friendly Fun Fruit and small veggie packs.
 - A healthy grab-n-go option for cafeteria settings.
 - A quick, healthy kid-friendly alternative to French fries on your children's menu.

Recipe of the Week
Roasted Brussels Sprouts
1.5 lbs Brussels Sprouts
3 tbsp. EVOO (the good stuff)
1 tbsp. Balsamic Vinegar
Sea Salt, to taste
Fresh Cracked Black Pepper, to taste
Preheat oven to 375F. Peel the outer layers of the Brussels sprouts off, trim the end, and cut in half. In a large bowl, mix olive oil, balsamic vinegar, salt, and fresh cracked pepper. Add the Brussels sprouts and toss evenly in the mixture. Lightly oil a sheet pan, then spread out the Brussels sprouts cut side down. Roast in the oven for 15 min, flip the sprouts, and roast for another 10 to 15 mins, or until slightly browned. Enjoy!

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