Our produce department is overflowing with fresh, superior quality fruits and vegetables that come directly from the farm to you!
Jesse CardarelliProduce Department Manager
At Eastside Marketplace we don’t believe eating healthy should cost you more. Our organic produce is priced the same as our conventional produce - everyday!
What IS Organic Produce?
The U.S. Department of Agriculture has put in place a set of national standards that food labeled "organic" must meet, whether it's grown in the United States or imported from other countries.
When you buy food labeled "organic" at Eastside Marketplace, you can be sure that it was produced using the highest organic production and handling standards
in the world.
Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations.
Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengin- eering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.
At Eastside Marketplace we also employ strict handling procedures to protect the integrity of our organic produce.
Keep It Fresh & Simple
Romaine Hearts with Lemon Vinaigrette & Shaved Parmesan
serves 6
This simple springtime salad is perfect with some crusty bread.
- 1 medium shallot
- 3 Tbs. fresh lemon juice
- 1/4 tsp. Sugar
- sea salt and fresh ground pepper to taste
- 3 small hearts of romaine
- 1/4 cup extra-virgin olive oil
- 1/2 cup shaved Parmigiano Reggiano
In a medium bowl, combine the shallots, lemon juice, sugar, and ½ tsp salt. Stir to dissolve the sugar and salt and then let the mixture sit for 15 minutes.
Meanwhile, cut off the root end of the romaine so that the leaves fall loose. Wash the leaves, spin dry and place them in a larges bowl.
Slowly whisk the olive oil into the lemon juice mixture. Season with salt and pepper. Toss the romaine with enough vinaigrette to coat and arrange the leaves on a large platter top with slices of the shaved Parmesan.
*Vinaigrette can be up to two hours ahead, covered n the refrigerator. Before serving bring to room temperature and whisk well to combine.
Recipe adapted from Fine Cooking
Our produce department carries many different unusual fruits and vegetables. Go ahead and try something new… you may just like it.
