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Milk us for More

Milk

  • 2921 MILK WHOLE 4/1 GAL
  • 2920 MILK 2% 4/1 GAL2950 MILK CHOCOLATE LOW FAT 1 GAL
  • 2922 MILK SKIM 9/64 oz
  • 2971 MILK LACTOSE FREE 12/1 QT
  • 2928 MILK BUTTERMILK 16/1 QT

Cream

  • 2930 HALF & HALF 12/1 QT
  • 2934 HEAVY CREAM 36% 12/1 QT
  • 2931 HEAVY CREAM 40% 12/1 QT
  • 2935 WHIP CREAM AERO 12/14 oz

Butter & Margarine

  • 2940 BUTTER SALTED 36/1#
    2941 BUTTER UNSALTED 36/1#
  • 2945 BUTTER WHIPPED 2/7.5#
  • 2942 BUTTER BLEND 30/1#
  • 2938 MARGARINE OLEO 30/1#

Solid Dairy

  • 2947 COTTAGE CHEESE LOW FAT 4/5#
  • 2954 CREAM CHEESE 10/3#
  • 2948 RICOTTA CHEESE 6/3#
  • 2949 SOUR CREAM 4/5#
  • 2936 YOGURT PLAIN 6/1 QT

Eggs

  • 1770 EGGS LARGE LOOSE 15 DZ
  • 1771 EGGS EXTRA LARGE 30 DZ
  • 1773 EGGS JUMBO 12 DZ
  • 1774 EGGS FREE RANGE 15 DZ
  • 1775 EGGS LIQUID 15/2#
  • 2955 EGGS LIQUID WHITES 15/1QT
  • 1769 EGGS HARD-BOILED 144-CT

Cheeses

  • 2958 AMERICAN CHEESE WHITE 160 SLICES 4/5#
  • 2966 BLEU CHEESE CRUMBLES 4/5#
  • 2960 CHEDDAR CHEESE SHREDDED 4/5#
  • 2953 FETA CHEESE 2/9#
  • 2963 GOAT CHEESE 2/2.2#
  • 2968 MONTEREY JACK SHREDDED 4/5#
  • 2944 MOZZARELLA FRESH CILIEGINE 1-oz 2/3#
  • 2946 MOZZARELLA FRESH OVALINE 4-oz 2/3#
  • 2965 MOZZARELLA CHEESE SHREDDED 6/5#
  • 2964 PARMESIAN CHEESE GRATED 4/5#

Portion Controlled

  • 2937 BUTTER PC CONTINENTAL FOIL CHIPS 17#
  • 2939 BUTTER PC CUPS varies
  • 2952 CREAM CHEESE PC COPS 1-oz varies
  • 2929 CREAMERS PC varies
  • 2915 MILK WHOLE 8-oz 50-CT
  • 2976 MILK 2% 8-oz 50-CT
  • 2917 MILK SKIM 8-oz 50-CT
  • 2979 MILK CHOCOLATE 8-oz 50-CT
  • 3255 RANCH FAT-FREE PC DIP CUPS 1.5-oz 100-CT
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This is a listing of our most popular dairy items. If you don’t see what you’re looking for, contact your Sales Representative.

Winter Favorites

It’s time to start planning your winter menu and holiday parties! Some guests like to bundle up with comforting, savory dishes; while others prefer not to over-indulge and enjoy lighter fare. Keep both your hearty and light offerings interesting all winter with these winter favorites.

Green Greens

  • 1970 MICRO ARUGULA, 8-oz
  • 0167 SHAVED BRUSSELS SPROUTS, 3/2#
  • 1423 SHREDDED SAVOY CABBAGE
  • 0314 HYDRO BIBB LETTUCE, 12-CT
  • 1205 BABY FRISSEE, 2#
  • 0272 CHOPPED KALE, 4/1#
  • 0284 ITALIAN BABY KALE BLEND, 3/1#
  • 0283 TUSCAN KALE (LACINATO)
  • 1212 BABY MACHE, 2#
  • 1220 BABY GREEN OAK, 2#
  • 0303 BABY ICEBERG, 2#
  • 1223 BABY GREEN ROMAINE , 2#
  • 1990 MICRO WASABI, 8-oz
  • 0620 WATERCRESS, 24-CT

Red Greens

  • 1975 MICRO BULL’S BLOOD, 8-oz
  • 0280 RED KALE (FLOWERING)
  • 1221 BABY RED OAK, 2#
  • 0318 RADDICHIO, 9-CT
  • 1224 BABY RED ROMAINE, 2#
  • 1210 BABY LOLA ROSA, 2#

Colorful Vegetables

  • 0197 TRI-COLOR CAULIFLOWER, 6-CT
  • 0153 CANDY CANE BEETS, 25#
  • 0155 RED BEETS, 25#
  • 0154 GOLD BEETS, 25#
  • 1256 PEELED BABY CANDY CANE BEETS, 5#
  • 1243 PEELED BABY RED BEETS, 5#
  • 1239 PEELED BABY GOLD BEETS, 5#
  • 1248 PEELED BABY CARROTS W/ TOPS, 5#
  • 1260 MIXED PEELED BABY CARROTS W/ TOPS, 5#
  • 0352 RED PEARL ONIONS PEELED, 5#
  • 0406 ASSORTED GREENHOUSE PEPPERS, 11#
  • 0413 VEGI SWEET MIXED PEPPERS, 2/5#
  • 0426 MIXED FINGERLING POTATOES, 50#
  • 0419 MIXED “PEE WEE” POTATOES, 50#
  • 0444 PURPLE “A” POTATOES, 50#
  • 0622 WATERMELON RADISHES, 5#
  • 0546 RAINBOW SWISS CHARD

Hearty Vegetables

  • 1637 AUTUMN BLEND, 4/5#
  • 0139 FRENCH BEANS, 10/2#
  • 0171 BRUSSELS SPROUTS HALVED, 4/5#
  • 0205 CELERY ROOT (CELERIAC)
  • 0292 LEEKS, 12-CT
  • 0376 PARSNIPS, 20#
  • 0615 RUTABEGA
  • 0613 TURNIPS, 25#
  • 0420 YELLOW FINGERLING POTATOES, 50#
  • 0621 WHITE SWEET POTATOES, 20#
  • 0500 ACORN SQUASH
  • 0506 BUTTERNUT SQUASH
  • 0511 DELICATA SQUASH

Savory Mushrooms

  • 0693 GOURMET MUSHROOM BLEND SLICED, 5#
  • 0694 GOURMET MUSHROOM BLEND WHOLE, 5#
  • 0666 MAIITAKE MUSHROOMS, 3#
  • 0681 PORTABELLA 3 1/2” CAPS, 5#
  • 0628 WHITE MUSHROOM TRAY PACK, 108-CT

Fresh Fruit

  • 0843 NEW YORK APPLES
  • 0839 PINK LADY APPLES
  • 0911 CRANBERRIES, 24/12-oz
  • 0916 DRAGON FRUIT
  • 0930 RUBY RED GRAPEFRUIT
  • 0907 MANDARIN ORANGES, 20#
  • 1086 ASIAN PEARS
  • 1080 D’ANJOU PEARS, 90-CT
  • 1090 BOSC PEARS, 90-CT
  • 1096 PICKLY CACTUS PEARS, Bushel

Miscellaneous

  • 2932 EGG NOG, 16/1-Qt
  • 1720 APPLE CIDER, 4/1-gal
  • 1839 DRIED CHERRIES, 1#
  • 1841 DRIED CRANBERRIES, 1#
  • 1885 PINE NUTS, 1#
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Contact your sales representative with any questions!

New York State Apples

Our New York State apples are sourced from our local partner, Hudson River Fruit.

Hudson River Fruit Distributers was established in 1963 by Isadore “Izzy” Albinder and his son Harold. Izzy first entered the apple business back in 1932 after emigrating from Russia. He saw an opportunity to broker apples, so he purchased a purchased a push cart and sold apples in the streets of Brooklyn. A time came when Izzy had trouble finding apples of high enough quality. He decided to venture up to the Hudson Valley, and began fostering relationships with apple growers, some of whom they still work with today.

  • COURTLAND
    Red apple with fine, smooth white flesh that is very slow to brown, making it an excellent choice for salads. Crisp texture; flavor is mild and slightly tart.
  • EMPIRE
    Mild flavor and firm texture. Empire are an all-purpose apple; great for fresh eating and baking. It is a cross between Red Delicious and MacIntosh with the best qualities of each. Empires are firmer, sweeter, and keeps longer than MacIntosh. It has the sweetness of Red Delicious with more character. It is great for baking and good for cider.
  • GALA
    Sweet and crisp. One of the most popular apples Enjoy as a snack or in salads. It is one of the “gourmet apples” specifically aimed at supermarkets.
  • GINGER GOLD
    Apple season kicks off with ginger golds. Fresh, clean taste with a perfect balance of sweet and tart. Kids enjoy this summer apple’s juicy snap and sweetness.
  • MACINTOSH
    Nothing compares to a MacIntosh for fresh eating— it’s crispy, juicy, tangy, firm, perfumed, and spicy. Macs can also be enjoyed in salads, sauce, and pies.
  • MACOUN
    A cross between a MacIntosh and Jersey Black, Mauns are a sweet eating apple with a hint of berry.
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Apple tips
  • Keep Cool
    Apples continue to ripen after being picked. Storing in a cool environment retards the process. Never store apples at room temperature; it will ruin their flavor.
  • Buy in Season
    Despite refrigeration, like all fruits, apples have an optimum season when flavor, freshness, and its nutritional value peak.
  • Buy Local
    Even under the best conditions, shipping and storage can have adverse effects on fruit quality. Buying local is the best way to be sure you are getting the most nutritious food. Plus supporting local growers helps preserve family farms.
  • Experiment
    Try as many different as you can while they’re in season!

Deck the halls with Seashore!

  • #1954 POINSETTIAS, 6” Red
  • #1958 POINSETTIAS, 6” White
  • #1955 POINSETTIAS, 8” Red
  • #1959 POINSETTIAS, 8” White
  • #1953 POINSETTIAS, 10” Red
  • #1957 POINSETTIAS, 10” White
  • #1950 WREATH, Frasier Fir

Place your holiday order today!

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Better Burger Leaf

Features & Benefits:

  • Ready-to-use & Food safety insured
  • Processed under HACCP guidelines with SQF 2000 level 3 certification
  • No additives or preservatives
  • No waste or disposal
  • Year-round availability & menu planning
  • Dramatically lower labor costs
  • Resealable bags improve freshness & shelf life
  • Crunchy texture; sweet Iceberg flavor
  • Consistently green, from leaf to leaf
  • Truly round leaf fits burger buns and sandwich breads equally
  • Flatter leaf dimension makes sandwich building easier
  • Beautiful curly edge provides more upscale appearance

Yield & Application

  • 100 % Yield
  • Little to no rib means more leaves per carton and more leaf per burger
  • Use for premium burgers and sandwiches
  • Leaf Count Averages: 10 lb carton average 300 leaves/carton
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The picture perfect leaf in every burger!
  • Beautiful curly edge provides more upscale appearance
  • Crunchy texture; sweet iceberg flavor
  • Truly round leaf fits burger buns and sandwich breads equally
  • Flatter leaf dimension makes sandwich building easier
  • Little to no rib means more leaves per carton and more leaf per burger
  • Consistently green, from leaf to leaf

Pear Season

  • BARTLETT PEARS
    When you say “pear” most people picture the Yellow Bartlett and think of its quintessential “pear flavor.” Bartletts are green and turn yellow as they ripen. Bartlett are among the first pears ready for harvest each season. Harvest runs from late August to early September and they remain available through January.
  • RED BARTLETT PEARS
    Aside from color, there are only slight differences from their yellow counterpart. Consider Red Bartletts as a second color alternative for displays, fruit baskets, and centerpieces. Add slices of these beauties to liven up your salads!
  • BOSC PEARS
    A very popular variety unique for their warm cinnamon color and russeting. Bosc has complex flavor, honey-sweetness, and juiciness can be enjoyed before their flesh has fully softened. Since the flesh density of Bosc is greater than other pears, it is important to consider this when determining ripeness. Use the Check the Neck™ test.. Bosc are ideal for baking, broiling, or poaching because they retain their shape
    and texture better than other varieties do when cooked. Avail-able late September through April.
  • COMICE PEARS
    Also known as the “Christmas Pear” because they often star in holiday gift baskets, Comice pears have a rotund body with a very short, well-defined neck. They’re most often green in color, sometimes with a red blush covering large areas they’re flesh is succulent, sweet, and buttery. They pair very well with cheeses, especially brie. Handle with care; they have very fragile skins and bruising may not show right away. If they do appear bruised on the surface, more often than not this does not indicate damage to the juicy interior. Comice are available September through March.
  • SECKEL PEARS
    Good things come in small packages. Seckel pears, the smallest of the commercially grown pears, are exceptionally sweet. They’re sometimes called “sugar peats.” Ripen as you would any other variety: leave them at room temperature and only refrigerate after they have ripened. Sweet Seckles are available September through February.
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Pear Tips
  • Check the Neck™
    As tempting as that pear may look, a little bit of patience and know-how will ensure your pear reaches its peak flavor. Bartletts change color as they ripen. Ripeness in other varieties isn’t as evident. The best way to judge ripeness is to Check the Neck™. Apply gentle pressure to the neck of the pear with your thumb. If it yield to pressure, it’s ripe.
  • Storage
    Do not refrigerate an unripe pear! Ripened pears can be used at once or refrigerated (35º to 45º F) until you want to use them. Refrigeration will delay further ripening but will not stop it altogether, giving you adequate time to include fresh pears in your menu planning. Remember, pears need to ripen at room temperature, so don’t refrigerate an unripe pear!
  • Wash before eating
    Thoroughly wash pears immediately prior to eating or preparation. Under cold, drinkable water, use your clean hands or a soft-bristled produce scrub brush to gently but vigorously scrub the entire exterior of the pear, taking extra care to cleanse the indentations near the stem and calyx ) of the pear.
  • Preparation
    Like many fruits, the flesh of cut or peeled pears will eventually brown. This natural oxidation process won’t affect the taste or quality. However, to keep your pears looking appetizing and to prevent browning, dip them in a milda mild solution of 50% water and 50% lemon juice

Eggplants

  • 0232 GRAFFITI EGGPLANTS
    Small, tear-drop shaped, beautifully colored, less spongy, and quick-cooking. Compared to other varieties, graffiti absorbs less oil, making them ideal for sautéing.
  • 0234 ITALIAN EGGPLANTS
    Italian eggplants tend to be smaller than the American variety, but similar in taste and appearance.
  • 0231 SICILIAN EGGPLANTS
    Sicilians refer to eggplants as the “meat of the earth” as they can be prepared like a cutlet. Sicilian eggplants are round with dense white flesh; excellent for grilling!
  • 0757 CHINESE EGGPLANTS
    Long, thin, purple, and thin-skinned; they look like a purple zucchini. Chinese eggplants have the most delicate flavor; their flesh is sweet, meat, and seedless. Their color ranges from white to lavender.
  • 0771 JAPANESE EGGPLANTS
    Long and slender, nearly seedless, with very dark purple skin. Their skin maintains its color when cooked, a unique characteristic. Be sure to use them quickly, as they have a short shelf-life.
  • 0235 INDIAN EGGPLANTS
    Bright purple, oval-shaped. Perfect for stuffing!
  • 0789 THAI EGGPLANTS
    Thai eggplant is small (golf ball size), round, green or white, and thin-skinned. Their flesh is pink and seedy, resembling a fig. Texture is firm and crunchy. Versatile; enjoy grilled, fried, baked, stuffed, pickled. Thai eggplants are popu-lar in Thai curry.
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Eggplant Tips
  • Eggplants are available all year-round, peaking in the summer. They come in a wide range of shapes and colors.
  • Look for shinny, smooth skin and green stems. The flesh should give a little bit when gently pressed. Store in a cool place, but DO NOT store in the refrigerator as it will damage the texture.
  • While subtle bitterness defines the eggplant, if not kept in check it can be over powering. To avoid this, some cooks slice raw eggplant, sprinkle it with salt, and leave it for up to 30 minutes to remove some of the moisture and bitterness. The bitterness is concentrated just under the skin, so peeling will also do the trick.
  • Do not use aluminum cookware with eggplant because it will cause discoloration. Use a stainless-steel knife; carbon-steel utensils can cause discoloration and a bitter aftertaste.
  • Once cut, exposure to air will begin to darken the flesh of the eggplant. A salt water bath or a bush of lemon juice will prevent this.
  • The flesh of an eggplant is sponge like and soaks up juices and oils. Before frying, coat eggplant slices with flour, beaten egg, and breadcrumbs. Refrigerate the breaded patties for 30 minutes prior to frying.
  • Wait until the last 10 minutes to add to soups or stews.

Locally-Sourced Availability

The biggest focus in the culinary world right now is “Local.” At Seashore, we know that locally-sourced is not just a trend—it looks better, tastes better, and is better for you. Seashore has partnered with the region’s premier growers to provide its customers with the best possible product.

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Autumn Highlights

  • 1090 – BOSC PEARS
    Bosc pears are sweeter and more flavorful earlier in the ripening process than other varieties. Their complex flavor , honey-sweetness and juiciness can be enjoyed before their flesh has fully softened. Ideal for baking, broiling, or poaching because they retain their shape and texture better than other varieties do when cooked.
  • 1637 – AUTUMN BLEND
    Your favorite hearty vegetables in one convenient blend! One-inch cubes of Acorn Squash, Butternut Squash, Turnips, and Rutabegas. Add fresh herbs, drizzle with olive oil, roast, and enjoy!
  • 0511 – DELICATA SQUASH
    Perhaps it is better known as “the lazy cook’s winter squash” because there’s no need to peel. Delicata’s thinner skin is barely detectable when cooked. Delicata is not as sweet as the other hard squashes, so it pairs better with more heartier winter dishes.
  • 0518 – SPAGHETTI SQUASH
    A healthy alternative to pasta, potatoes, or rice. The cooked flesh of this popular squash shreds into thin threads… like thin spaghetti. That makes is a great gluten-free or low-carb option.
  • 1644 – CANDY APPLES
    3100 – CARMEL APPLES
    Mmmm… It just isn’t autumn without these seasonal favorites!
  • 1720 – APPLE CIDER
    Zeigler’s 77 year old recipe uses a custom blend of sweet and tart apples. Every batch of Zeigler’s Old Fashioned Apple Cider is taste-tested to ensure delicious flavor and high quality standards.
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