Produce
Rodman’s offers the unique selection of the freshest fruits and vegetables available.
Check out a few of our specials below or stop buy one of our locations today.
- Bananas
Bananas are a naturally fat free food. They contain vitamins and minerals, have lots of fiber, contain more digestible carbohydrates than any other fruit. What more could you ask for from a fruit that is fat free, sodium free, and cholesterol free? - Green Beans
Green beans, while quite low in calories (just 43.75 calories in a whole cup), are loaded with enough nutrients to not only power up the Jolly Green Giant, but to put a big smile on his face. Green beans are an excellent source of vitamin C, vitamin K and manganese. Plus green beans are very good source of vitamin A (notably through their concentration of carotenoids including beta-carotene), dietary fiber, potassium, folate, and iron. And, green beans are a good source of magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin. - Cilantro
Cilantro is featured in Spanish, Middle Eastern, Indian, Oriental, and South American Cookery. It can be sprinkled on cooked dishes, minced, or pureed in sauces, soups, burritos, meats, and curries. Cilantro is considered an aid to the digestive system. It is also rich is vitamin C. - Radicchio
Radicchio, like almost everything else in Italy, is quite seasonal, appearing in late November and remaining throughout the winter; it's tastiest after the frosts begin, and is therefore worth waiting on if the winter is mild. Small wonder; it's quite good. And also good for you; Radicchio's bitterness is due to intybin, which stimulates the appetite and digestive system, and acts as a tonic for the blood and liver. - Clementines
Clementines exterior is a deep orange color with a smooth, glossy appearance. Clementines separate easily into seven to fourteen juicy segments. They are very easy to peel, like a tangerine, but are almost always seedless. Clementines are, thus, also known as seedless tangerines. - Pineapples
Native to Paraguay and the southern part of Brazil. Pineapple is eaten fresh or canned and is available as a juice or in juice combinations. It is used in desserts, salads, as a complement to meat dishes and in fruit cocktail. While sweet, it is known for its high acid content. Pineapples are the only bromeliad fruit in widespread cultivation. - Cantaloupes
Cantaloupe is normally eaten as a fresh fruit, as a salad, or as a dessert with ice cream or custard. Melon pieces wrapped in prosciutto are a familiar antipasto. Sanjeev Kapoor describes the charentais variety: "the orange, sugary and fragrant flesh makes this fruit popular both as a dessert or main course. These have smooth gray-green rinds and very fragrant orange flesh. It keeps well when stored in a cool, dry place and ripens after several days in a warm room." - Bosc Pears
Bosc Pears Characteristic feature a long tapering neck and russeted skin. Its flesh is denser, crisper and smoother than that of the Williams or D'Anjou pear.
