Castelfranco is an especially lovely variety of radicchio, a member of the chicory family. As the picture shows, Castelfranco forms rosette-type heads of creamy white, red-splashed leaves. Usually eaten raw, Castelfranco is especially decorative, and is one of the mildest members of the radicchio family. The notably bitter taste of radicchio (and of all chicory…
Considered the most important Italian variety of large-leaf chicory, CATALOGNA is grown for its succulent stems and tart, dark green, dandelion shaped leaves, which may be slightly or even extremely serrated. Catalogna has a well-marked white rib, and forms a voluminous long straight head, resembling an upright-growing dandelion plant. In general, large-leafed chicories are more…
Celery Root (also known as celeriac) is a variety of branch celery that has been cultivated for its tuber, rather than its stalks. As early 1536, botanical writer Ruellius mentioned that celery root was eaten, both cooked and raw and in 1575 another writer, Rauwolf, said that it was considered a delicacy in the Arab…
This traditional Cucumber variety from China has a sweet flavor and is touted as “bitter-free”. Chinese Suyo Cucumbers are ribbed 8s that grow up to 15-inches long. Due to the Suyo’s small diameter (3/4- to 1-inch) and ribbed exterior, slices of this Cucumber are especially lovely. Sweet flavor and beautiful presentation make this our new…
CIPOLLINA means ‘small onion’ in Italian (the plural is CIPOLLINE) and to the produce world, it means small, flat, mild, yellow or red onion. CIPOLLINE sold in the United States is grown here and in Italy. The domestic crop comes from seeds of Italian origin, and Italian-grown product is imported every season. CIPOLLINE are tender…
Grown in the famously fertile soil of California’ s Sacramento Delta, this Green Asparagus grows to lengths in excess of one foot and the diameter of a quarter. The spears are so long they will not fit into a commercial Asparagus carton we have to pack them lying down! The spears are colossal but their…
Also known as Borlotti beans, Cranberry Beans are wonderful beans that are at their best when fresh. The ecru beans are streaked with bright cherry red, and they are easy to shell and cook fairly quickly. They hold their shape well and have a mildly nutty taste. Like the Cannellini, the classic Cranberry Bean made…
These are Criollo Beans, in all their peak-of-season glory. Early in their season, they are treated like a Snap Bean…eaten pod and all. During that time of year their big, meaty pods are not a sign of overly mature beans, but a varietal characteristic. In this state, Criollo beans have great, rich, green flavor and…
One of our favorite farmers grows this heirloom Italian Broccoli variety and harvests the elegant little side shoots. Each piece of DeCICCO BABY BROCCOLI has a thin stem and small head surrounded by leaves. Picturesque and tasty, too!
Butter Bean and Lima Bean are regional terms for the same family of shelling beans. If you’ve only eaten frozen or canned Lima Beans it is time to try these little gems. The beans are quite small and a bit more rounded than their larger Lima cousins. The flavor of Dixie Butter Beans is sweet…
Considered an heirloom, and originally from the Netherlands, Dragon Tongue beans are a wax bush bean with long, flat, creamy yellow pods covered with purple streaks. They have excellent flavor, and can be used in any recipe that calls for green beans.
ENDIGIA is a beautiful red endive variety. Grown and packed in California, this lovely member of the chicory family has the familiar rich red color of regular Red Endive, but the tips of its leaves are broader and slightly ruffled.
English Pea, garden pea, green pea. Whatever you like to call them, there is evidence that they were cultivated as long ago as 5,700 B.C. They are descended from the wild form, which is indigenous to the Eastern Mediterranean and to the Middle East. Only about 5 percent of the Pea Crop reaches the fresh…
Escarole is the least bitter member of the chicory family. It roughly resembles loose-leaf lettuce, but the leaves are thick and vaguely ruffled. Escarole forms a large, flat rosette of broad, unsplit leaves with unbroken margins and thick ribs. The leaves stay fresh for longer than the jagged, highly chiseled leaves of Frisee. Escarole hearts…
Very fine, tender and sweet, our Extra Small Haricot Vert Beans have exceptional flavor and texture. Their diameter is about half that of commercially grown French Beans. They look lovely and taste wonderful. This is how Haricot Vert were meant to be, and replacing commercially grown run-of-the-mill French Beans with our Extra Small Haricot Vert…
We are purchasing sweet, beautiful Eggplants from two different growers and creating a wonderful mix of shapes, colors and textures. These white, green and lilac Eggplant varieties are sweeter and milder than their more common purple cousins. Their exterior color is basically irrelevant once they are cooked, but their sweet, delicate flesh and unusual shapes…
Our farmers grow these beautiful carrots using sustainable methods and lots of TLC. From week to week, the Farmer’ s Market Mix will contain a combination of some or all of the following five varieties (Sugar Crisp, Nantes, and Black Knight are pictured): Nantes (orange), Sunrise (red), Sugar Crisp (yellow), Belgium White (white) and Black…
Fans of Fava Beans don’ t seem to mind the work it takes to prepare them. They laud the bean’s distinctive flavor and creamy texture. How much work? you ask. Well, in addition to having to strip them from their sleeping bag of a pod, you must also remove the tender beans from the pale…
Fava beans are famous for their rich, bright flavor, but Fava Tips are relatively unknown. Fava Tips taste like Fava-flavored chard…treat them like spinach or chard in quiches, lasagna, omelettes or salads. Quickly saute with olive oil, and season with salt and chopped fresh sorrel. Complementary flavors are the same as for Fava beans…basil, dill,…
Fennel is native to the Near East and the Mediterranean where it grows wild in dry, stony places. It is an aromatic plant whose taste may remind you of anise or licorice. Pale green, celery-like stems evolve into bright green, feathery foliage. The ribbed leaves are thick and fleshy at the base and form a…
