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St Paddy's Day!

Locally Sourced

Winter Citrus

Chef's Table

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Sustainability

March 9, 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.

 

Asparagus - Quality is good from all growing regions. Standard and large are the main packs; extra large and jumbo are light in availability.

 

Avocados - Supplies are light, but quality remains to be good.

 

Cauliflower - Demand exceeds supply.

 

Stone Fruits - Peaches supplies will be light for the next couple weeks. Nectarines are more available. Plums will continue to be heavy in the red varieties for the next two weeks then black will become more available.

   

For more updates on commodities:
 
Featured Items       

Item# 1565
Whole Peeled Potatoes
Dry packed, 30 lbs.
Locally sourced from Johnson Farms in Orefield, PA.   

Item# 1448
Fresh Cut French Fries 
This is a fresh-cut product, not frozen.
Packed 30# bag. Locally sourced from Johnson Farms in Orefield, PA.
 
St. Patrick's Day                
Click image to enlarge.
 
St. Patrick's Day is Tuesday, March 17th.
 
***The specialty items from this list must be ordered by Thursday to ensure delivery for St. Paddy's Day!
 
Miniature Shamrocks!
 
Various Locally Sourced Potatoes!
 
Hearty Root Vegetables!
Recipe of the Week
  
Warm Mushroom Dip
 
Ingredients:
1 tbsp. oil
1 tbsp. butter 
1 medium onion, sliced
1# crimini mushrooms, cleaned & sliced
1 clove garlic, chopped
1 tsp. fresh thyme, chopped
salt & pepper to taste
1/4 cup white wine
4 oz. cream cheese (at room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup mozzarella (grated)
1/4 cup parmigiano reggiano (grated)

Directions:
Preheat oven to 350°. Heat the oil and melt butter in a pan. Add the onion and cook until it begins to caramelize, about 20 mins. Add the mushrooms and sauté until they begin to caramelize, about 20 mins. Add the garlic and thyme, and sauté until fragrant, about 1 min. Season with salt and pepper. Add the wine, deglaze the pan and cook until it has evaporated.

Puree half of the mushrooms in a food processor. Mix the mushrooms, cream cheese, sour cream, mayonnaise, mozzarella, and parmigiano reggiano. Place in a baking dish (2 cups or larger). Bake at 350° until bubbling and golden brown on top, about 20-40 mins.
 
Serve warm with crostini.
 
Yield: 4 half-cup servings.

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