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March 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.

 

Blackberries - Availability will become tighter this week and quality issues are likely due to extreme weather conditions in Central Mexican growing regions.

 

Asparagus - Quality continues to be good. Supplies on extra large and  jumbo are tight.

 

Cauliflower - Demand exceeds supply.

 

Limes - The new crop has begun to trickle in, but not enough to keep up with demand. Lighter supplies will continue through March and April.

 

Stone Fruits - Nectarines continue to be plentiful with good quality. Peaches from Chile are finishing up. Domestic stone fruit is on track to start mid-April.

   

For more updates on commodities:

 
Spring Favorites!         
Click image to enlarge.
 
It's finally beginning to warm up, the days are starting to get longer, and Spring is just around the corner.
 
It's time to remove those hearty, savory entrees from you menu in favor of lighter, sweeter fare...
 
Easter Egg Radishes, Hand-Peeled Baby Carrots with Tops, Bright Edible Flowers, and more!
 
Featured Item             

Item# 1409
Edible Orchids
100-ct

Fresh and crisp; similar to endive in flavor. A welcome surprise on any dish or glass. Garnish entrees, desserts, cakes, or cocktails.
 
Recipe of the Week
  
Cucumber & Radish Salad
 
Ingredients:
3/4 cup sliced almonds
1 small shallot, finely chopped
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
kosher salt, to taste
freshly ground black pepper, to taste
1 1/2 lbs English cucumbers, thinly sliced
1 bunch of your favorite radishes, trimmed & cut into thin wedges
2 cups fresh flat-leaf Italian parsley, coarsely chopped

Directions:
Preheat oven to 350F. Spread almonds out on a baking sheet. Toast, tossing occasionally, until golden brown, about 8-10 minutes. Let cool.
 
Whisk shallot, oil, and vinegar in a large bowl. Add cucumbers, radishes, parsley, and almonds; toss to coat. Season with salt and pepper.
 
Yield: 6 servings.
  
Make this recipe your own...
Try watermelon radishes for a brilliant pop of color.
Add juicy mixed baby heirloom tomatoes.
Experiment with different fresh herbs, like dill or mint.
 

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