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
Sauerkraut...with a Kick
Ingredients:
Fermenting vegetables is pretty easy and has been done for centuries! There is a healthy and beneficial bacteria present on the surface of cabbages and when broken down and contained creates a natural fermentation process. Cabbage is well known to help with digestion and sauerkraut contains the same helpful probiotics found in yogurt.
Our spicy sauerkraut has a little kick and is perfect as a side or condiment on burgers and hot dogs.
Want something a little more traditional? Follow this same process below with just the cabbage and salt and add in a tablespoon of caraway seeds immediately before adding to the jar.
2 heads green cabbage
2 bunches green onions
1 large bunch cilantro
4 garlic cloves
1 chili pepper (jalapeno peppers work great but select a variety based on how spicy you want your sauerkraut)
1/2 tsp cumin
4 tbsp salt
You will also need:- clean mason (jelly) jar with air tight lid
- pounding tool
Instructions:
- Shred cabbage and place in a large bowl.
- Dice onions and cilantro, mince garlic and chili pepper and add to cabbage.
- Sprinkle cumin and salt into cabbage and mix well. Make sure that the salt is mixed throughout.
- Use a pounding tool to break down the cabbage for about 5 minutes, the cabbage will release its liquid.
- Place cabbage into the mason jar and add water if needed to make sure that the cabbage is completely submerged.
- Let sit at room temperature for about three days. The longer the sauerkraut ferments the stronger the flavor will be.
- Move to the refrigerator after opening.
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