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Chef's Table

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Milk Us for More!

Please take the time to check this out. If you're interested in becoming a Hospitality Partner, contact Liz Gregor.
What is Pro*Act?

March 30, 2015

The Grapevine                            
Local Availability
Our long winter has delayed our local season. Local farmers are just getting into their fields.

This is what we are forecasting:

Last week of April/early May - over-winter items, Dandelion Greens, Spinach, Leeks, and Herbs.

Early May - Asparagus and Lettuces.

Currently, we have locally sourced mushrooms and potatoes. 

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 - Demand is expected to be strong for Easter. Supplies continue to be very tight on extra large and jumbo sizes.


Limes - Rains in Mexico and a seasonal lull longer than usual are limiting availability and dramatically increasing price.


Stone Fruits - The Chilean stone fruit season is rapidly finishing. Peaches are done; nectarines and plums are finishing up. 


The Californian Stone Fruit season is several weeks ahead of "normal." Some supplies of yellow peaches, nectarines, and apricots will be available in limited quantities as early as April 6th. We expect substantial volume by the end of April.


For more updates on commodities:


Now in Season!        


0921 Fresh Figs, brown
There is nothing like the taste of a fresh fig! We love pair them with cheeses and on crostini appetizers.


0255  Fiddlehead Ferns
Fiddlehead ferns are a tender green with a delightfully delicate taste and toothsome crunch. Their mild, nutty flavor closely resembles asparagus. Treat them as you would asparagus tip, and you can't go wrong!
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Recipe of the Week       
Rosemary Roasted Sunchokes and Tomatoes
Oven roasting softens sunchokes and adds a caramelized flavor that is enhanced by the rosemary, green onions, and tomatoes.
2lbs Sunchokes, cut into 1" chunks
6 ripe Plum Tomatoes, halved crosswise
2 cloves Garlic, finely chopped
2 tbsp. fresh Rosemary, chopped
1 tbsp. Olive Oil
1/2 tsp. Salt
1/4 tsp. ground Black Pepper
6 Scallions, cut into 1" lengths
Heat oven to 400'F. In a jellyroll pan toss sunchokes, tomatoes, garlic, rosemary, oil, salt, and pepper. Arrange sunchokes around the edge of the pan and tomatoes in the center. Roast vegetables for 20 minutes. Gently stir scallions into the sunchokes and continue to roast until sunchokes are tender and browned, about another 10 minutes.'
Cool roasted vegetables until the tomatoes are easy to handle, about 10 mins. Use a fork to remove the skins from the tomatoes and discard. Stir tomatoes with the sunchokes and transfer to your serving dish.

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