Fresh Produce

Our Roots Are In The Local Produce Business.


“My great grandfather, J.P. Rouse, founded the City Produce Company in 1923, bringing fruits and vegetables from local, independent farms to the rest of the state and eventually stores around the country. 90 years later, my family is more committed than ever to supporting our farmer neighbors. We work directly with each farming family to bring you the first and freshest of every crop.”

—Donny Rouse, CEO, 3rd Generation


AT SEASON’S PEAK: Citrus

Cara Cara seedless navel oranges, Moro “blood” oranges, clementines, red-orange tangerines, minneolas tangelos and grapefruits are fresh and ripe right now. Pummelos, which look like oversize grapefruits but are sweeter and less acidic, are also in season. These are the largest of all citrus fruit. We also have Meyer Lemons, which are sweeter and juicier than regular lemons, and yellow and green striped Pink Zebra lemons. Storage: Most citrus will keep at room temperature for three to five days, or longer in the vegetable drawer of your refrigerator. Eat Right with Rouses: Citrus is a good source of flavonoids, particularly hesperidin. Hesperidin gets credit for boosting heart health because it helps lower your LDL or “bad” cholesterol and raise you HDL or “good” cholesterol.

AT SEASON’S PEAK: Kale

Hearty green kale, a relative of the cabbage, is available year-round, but December through February is peak season for this leafy green. Kale works as a stand-in for spinach and is excellent sautéed. Rouses Corporate Chef Says: Massaging or kneading raw kale helps break down its cellulose so it’s less bitter and easier to digest. Remove the fibrous ribs before the rubdown. The leaves will soften and turn darker as the kale wilts. Storage: Stow unwashed in the refrigerator, wrapped with a damp paper towel with plenty of airflow for up to two weeks. (Keep kale away from ethylene-producing fruits and vegetables (bananas, apples, melons, peaches, tomatoes, etc.) to avoid spoiling. Soak in cold water to get rid of any sand or dirt before cooking or eating. Eat Right with Rouses: Aside from vitamin K, kale is also a good source of manganese, a trace mineral that is present in the body in small amounts. It helps form connective tissues, blood clots, bones and some hormones.

AT SEASON’S PEAK: Leeks

Leeks are a member of the onion family, which includes onions, shallots, garlic, and chives. Though they look like giant green onions, they’re sweeter and have a much milder flavor. The winter leeks out now tend to be fatter and shorter than summer leeks. Storage: Keep fresh, unwashed, untrimmed leeks in a loosely wrapped plastic bag in the vegetable drawer of your refrigerator for one week. Rouses Corporate Chef Says: Leeks are grown in sandy soil. Rinse them well under running water to remove visible dirt or sand, then slice and soak before eating or cooking. Eat Right with Rouses: Leeks possess a sulfur-containing compound named allicin. The compound acts as an anti-viral and anti-bacterial in your body. More recent research suggests it may also play a role in fighting free radicals.

AT SEASON’S PEAK: Parsnips

Parsnips look like cream-colored carrots but that’s where the resemblance ends. You can eat them raw – parsnips have a sweet, nutty flavor – but they’re much better cooked. Try roasted or boiled and mashed like potatoes. Storage: Trim off green tops and store in a plastic bag in the vegetable drawer of your refrigerator for up to one week. Eat Right with Rouses: Parsnips are particularly high in vitamin C as well as vitamin K. Both vitamins are essential to bone health, but vitamin C is well known for its role in collagen production, while vitamin K is more essential to blood clotting and heart health.

AT SEASON’S PEAK: Turnips & Rutabagas

Purple top white glove turnip roots and rutabagas look strikingly similar. Turnips are sweeter and squatter than rutabagas, which tend to be longer and leaner. Both are great mashed and roasted. Storage: Turnip roots and rutabagas can be stored, unwashed, tightly wrapped in a plastic bag in the vegetable drawer for up to 2 weeks. Eat Right with Rouses: Rutabaga’s are an excellent source of fiber – one medium root provides 36% Daily Value. Turnip roots are a good source of vitamin C but the green tops, or turnip greens, are more nutritionally dense. They are a great source of vitamin A, vitamin C, vitamin K, folate, copper, calcium and manganese.

 


Produce That Tastes As Good As It Looks

We stock more than 300 types of fruits and vegetables and over 100 organic selections grown without the use of chemical pesticides or fertilizers every day. Our produce buyers travel to Washington to pick our apples, Idaho for our potatoes, and across the Gulf Coast to meet with local farmers.

  • Fresh Cut Fruits & Vegetables
  • Fresh Smoothies
  • Housemade Guacamole & Pico de Gallo
  • Infused Waters
Nutrition Facts