October 25 Produce

Colors of the Season

October’s harvest is here fresh apples, cabbage, carrots, and more to bring the rich colors and flavors of the season to your menu

CABBAGE

APPLES & CRANBERRIES

Apple, Gala (skip)

Apple, Golden Delicious, Extra Fancy

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Green 1/4" Diced Cabbage (skip)

Apple, Granny Smith, Fancy

Apple, Granny Smith, US #1 (skip)

Apple, Honeycrisp

Apple, Red Delicious, Extra Fancy Premium

Apple, Red Delicious, Fancy

Apple, Washington Fuji, Extra Fancy

Apple, Washington Gala, Extra Fancy

Apple, Red Sliced with Caramel Dip (skip)

Apple, Sliced Cranberries, Fresh (skip)

Green Diced Cabbage with Carrot and Red Cabbage (skip)

Green Medium Cabbage

Green Shredded Cabbage with Carrot and Red Cabbage (skip)

Green Whole Cabbage

Napa Cabbage (skip)

Red Cabbage (skip)

Red Shredded Cabbage (skip)

Red Whole Cabbage

BEETS

Beet Stick (skip)

Beets (skip)

Gold Beets (skip)

Red Beets, Loose (skip)

FRESH EVERYDAY

CARROTS

Carrot Matchstick (skip)

Carrot Stick (skip)

Coin Cut Carrot (skip)

Coin Cut Carrots in Bag (skip)

Jumbo Carrot Carton

Jumbo Carrots

Rainbow Baby Carrot

Shredded Carrot (skip

VEGETABLE BLENDS

Vegetable Blend with Dill Dip; Broccoli, Cauliflower, Carrot (skip)

Vegetable Medley; Broccoli, Cauliflower, Carrots (skip)

Vegetable Soup Mix; Carrot, Celery, Onion and Parsnip (skip)

*Crispy Brussels sprouts are increasingly popular as a fried vegetable side in fine dining establishments, reflecting their growing presence on upscale menus

Pumpkin Vinaigrette Dressing

Great over a mixed greens & beet salad!

BRUSSELS SPRO

*Based on 2025

Ingredients

1/2 cup rice wine vinegar

1/4 cup orange juice

1 ea shallot(s), minced

2 garlic, clove(s), minced

1 tbsp thyme, fresh, chopped fine

1 tbsp mustard

2 tbsp Pumpkin Puree

1 cup oil, grapeseed salt and pepper, to taste

Directions

1.Combine and serve.