Our Produce
For more than 70 years, the fresh produce specialists at the Anthony Marano Company have been dedicated to sourcing and selecting the perfect products for our customers, generation after generation.
Full service produce distribution for retail, food service and wholesale customers.
We love our customers and it shows!
For more than 70 years, the Anthony Marano Company has provided exceptional service, produce and pricing to stores, distributors, processors and ingredient-based companies.
GROWERS
We've created partnerships with quality farms, worldwide, for more than 70 years.
RETAIL
Delivering the best service, selection and value to customers throughout the Midwest.
FOOD SERVICE
As one of the first suppliers of tomatoes to restaurants in the Chicagoland area, the Anthony Marano Company has perfected the art of providing produce for food service customers.
Our co-founder, Josephine Marano, hand selected only the best produce for her customers and family. We continue her tradition in our exclusive brand named for her, "Gramma Jo's".
Visit Gramma Jo's
USDA Certified premium quality organic fruits and veggies. Fresh from the farm direct to you!
Visit Gramma Jo's Organics
Okra? Mamey? Pitaya? Strange and Beautiful, look for our new line of expertly selected weird and wacky fruits and veggies.
Visit What the fruit?
Get your "gotcha" brand citrus, avocados and kiwi exclusively at the Anthony Marano Company. Packaged fresh daily!
Get Your GotchaOur Brands
Exclusively available at the Anthony Marano Company! Ask us about our repack capability and private labeling options for your brands too.
Featured Recipes
Michigan Apple and Butternut Squash Soup
Ingredients:
This hearty fall soup with Apples and Squash is a local favorite!
3 cups Michigan Jonagolds or your favorite Michigan Apple, cored and chopped
3 cups butternut squash, peeled and cubed
1 cup sweet onion, peeled and roughly diced
2 tbs butter
1 tbs grated ginger
1/8 tsp freshly grated nutmeg
1 ½ cups Michigan Apple cider
3 to 4 cups of liquid (equal parts chicken stock and water), depending upon thickness of soup desired
salt and pepper to season and taste
Instructions:
- In large soup pot, add butter, squash, apples and onion and sauté for 5 to 7 minutes to soften onion.
- Add 1 cup of water to help steam squash. Cover pot and simmer for 30 minutes, or until squash is soft.
- Blend mixture with a hand immersion blender or in a stand-alone blender or food processor. (If using blender or food processor, process in batches.)
- Return mixture to the soup pot, add nutmeg, ginger and apple cider and the remaining liquid for desired consistency.
- Salt and pepper to season and taste.
- Serve with a small daub of sour cream or Greek plain yogurt on top and with crusty bread.
*Chef notes:
Roasting squash adds a wonderful layer of flavor. Place squash in oven-proof pan. Add 1-2 tbs oil and 1 tsp dried sage. Toss squash to coat. Place in 425 degree oven for 30 minutes. Encourage charring of the squash for extra flavor.
For vegetarian soup, add equal parts water and cider to taste in place of chicken stock. May need extra seasoning and salt.
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Creamy Cucumber Soup with Avocado
Moroccan Tomato Soup
Strawberry Soup with Ginger and Mint
