Produce Department

The Importance of Local Produce

Something that we have done for a long time at Landis Supermarket is buy local produce. The farms in Lancaster Co. and the surrounding area bring so much value to our produce department and to our customers that it’s worth every truck ride west. The produce pinnacle is biting into a juicy-ripe peach or slicing into a perfectly crisp watermelon, and we know where the best comes from.

The benefits go further than just taste though! Our buyers go to auction and get the best produce at the right price, and that value gets passed along to our customers. The local farmers that we support reinvest their earnings from the auction to grow their farms, and we do it all again the following week.

Local Produce – strengthening our local economy by providing you with better tasting produce at even better prices. Now, that’s why we believe in eating local.

Spearheading Spring: Asparagus Season

When the frozen ground begins to thaw, and spring is on the horizon, there is no better time to grab a bundle of asparagus spears for the dinner table. Asparagus season tends to run from February through June with its “peak” typically landing in March and April. Explore our produce department in search for a selection of firm, bright green spears with tips that lend a purple hue. For optimal storage and to prevent bruising, you can stand them up in a glass of water, cover with plastic and refrigerate for up to two days. They serve great in pastas, salads and as a side with steak and chicken!

Nutritional Benefits:

  • Folate (Vitamin B) – good for heart health and cell regeneration
  • Vitamin E – fights against Type II diabetes
  • Vitamin A and C – a preventative for cancer and cataracts
  • Perk up deli salads like cole slaw, chicken or tuna with apple chunks, pineapple, or raisins.
  • Potassium – can lower blood pressure and cholesterol

Suggested Recipe:

  • Ingredients
    • 1 lb. fresh asparagus
    • 15 grape tomatoes
    • 5 tablespoons of Garlic Expressions Vinaigrette (found in produce department)

  • Directions
    • Trim the ends of your asparagus and spread across a foil-covered baking tray
    • Drizzle with oil, salt and pepper
    • Bake in oven at 400 degrees Fahrenheit for 20 minutes
    • Slice cooked asparagus spears in half
    • Halve raw grape tomatoes
    • Mix in bowl with Garlic Vinaigrette and serve

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