Unparalleled Quality,

Commitment to Service,

and Competitive Pricing.

Holiday Hours of Operations

Seashore will be closed:

New Year's Day - Fri., Jan. 1st

Our normal business hours will resume the following day. Orders for delivery on Saturday may be placed through our voicemail system or online by 10 pm.

If you typically receive a Friday delivery, you may place an order for either Thursday or Saturday.

Winter Citrus

Winter Favorites

Locally Sourced

Milk, Butter, & Eggs!

Pro*Act Advantage

Sustainability

Interested in joining our team? Seashore is looking for experienced Salesmen and CDL Drivers. For more information, you may reach out to Daz at x129 or dazg@seashoreeast.com

December 29, 2015

Please be advised: We are anticipating

very large volumes on Monday, January 4th. For a number of our accounts, this is a critical recovery day. As always, we will certainly do our best to accommodate each of our customer's needs.

To help us better serve you, we would like to encourage you to be proactive and stock up on your staple items at the end of this week, if at all possible. If a delay occurs, this will allow you to begin prepping Monday morning.

Thank your for your business through the years. We look forward to our continued partnership in 2016!

Commodity Updates
Keep up-to-date on how weather and other conditions across the country and the globe affect the quality, availability, and pricing of your fresh fruits and produce.

Broccoli & Cauliflower: Demand exceeds supply.

Iceberg: Due to freezing temperatures in Yuma, you will see lighter weights and smaller, irregular-shaped heads.

Leaf Lettuces: Due to freezing temperatures in Yuma, industry-wide defects include blister and epidermal peel.

Grapes: Due to an early finish on California grapes and a late start in Chile, we will be in a demand-exceeds-market situation for the next several weeks. This is especially true for the red seedless grapes, as they traditionally come on more slowly than the green.

Please review The Source in it's entirety,

by clicking the image below.

Roasted Red Pepper & Brie Fondue

INGREDIENTS:

3 red bell peppers, roasted and peeled

1 glove of garlic

� cup sweet white wine or cooking wine

� tsp white wine vinegar

� tsp sugar

Salt and pepper to taste

2 wheels of brie cheese, rind off

� cup shredded parmesan cheese

DIRECTIONS:

1- Preheat your oven to 450 F

2- Roast red bell peppers for approximately 20 minutes, or until pepper is lightly charred

3- Remove from oven and let sit until cool to the touch. Carefully peel off the skin

4- Puree all ingredients together, with the exception of the cheese

5- In a fondue pot on low heat, add brie cheese and red pepper puree (to taste), stirring frequently

6- Once brie is fully melted and blended with the red pepper puree, add parmesan cheese

7- If the consistency needs to be thicker, add more parmesan or a small amount of flour

8- Once you have your desired consistency, you are ready to serve!

Serve with cubed bread, crackers, and an assortment of veggies.

For more great recipes,

check out: http://blog.sunsetgrown.com/topic/food

Avocados:

Proper Storage & Handling Tips

Uniform softness is the best indicator of ripeness- not color. Avocados are ideal when they have the softness of a stick of butter.

Heat is the single greatest factor in destroying the quality of the fruit. The ideal storage temperature for your ripe avocados is 36- 42� F. Do not break the Cold Chain. Be sure to move your avocados and the rest of your commodities into the appropriate temperature zone immediately after checking in your order.

Handle avocados carefully, as they bruise easily. If dropped more than 6 inches, a case of ripe avocadoes will bruise.

I hope you found this communication informative and interesting. Send your questions or comments to: LizG@seashoreeast.com