Baby gold beets have become a very common specialty vegetable product. When you’ re looking for a milder version of the traditonal red beet’ s distinctive flavor and the vibrant color of baby gold beets, but you want big, beautiful slices or a lovely puree, opt for LARGE GOLD BEETS. How about a golden borscht?…
This Beet is known as the Striped, Chioggia, or Candy Beet. Chioggia is derived from its Italian origin off the coast of Italy from a town called Chiogga. When sliced open the Beets are a beautiful candy pink color, hence being called Candy Beets , and they are magnificently striped! They have the same taste…
No Description
The LEMON CUCUMBER is an heirloom variety that dates back to 1894. A popular and unusual home garden variety, this cucumber has spherical, broad oval 8 that are 2-3 inches long. When the skin is translucent or very pale yellow, 8s can be sliced and eaten either peeled or unpeeled. Lemon cucumbers turn golden yellow…
Also known as a Madagascar bean, Fresh Lima Beans are named for Lima, Peru, where they were found as early as 1500. These Fordhook variety LIMA BEANS are larger, plumper and fuller flavored than baby Limas, the other commercial variety. Available through September, Fresh Lima Beans will make your classic succotash just that much better.
No Description
LONG STEM ARTICHOKES are all about presentation. Picture, if you will, a large, warmed, Italian stoneware platter. Now picture these long stem artichokes after they’ve been halved lengthwise and grilled. Pile the grilled artichokes on the platter, drizzle with olive oil that’s been warmed with garlic, thyme and lemon zest, and garnish with freshly milled…
If you are interested in serving artichokes in the Italian style, you’re in luck! One of our growers is harvesting PURPLE ARTICHOKES WITH LONG STEMS. To serve them in the best light: Do not cut off the stems. Working with one artichoke at a time, bend back the outher leaves until they snap off close…
Created by Leonard Pike, Ph.D., director and founder of the Vegetable Improvement Centre at Texas A&M University, the maroon carrot has an apple-like texture and sugary, sweet flavor — he calls it the Beta-Sweet. Those who like their carrots to taste like carrots are in for a big surprise when they bite into this new…
The Chantenay carrot originated in the Chantenay region of France, and references to this heirloom variety can be found as far back as the mid-1800’ s. Their bright colors and classic carrot shape make Chantenays very popular, but it is their intense, sweet carrot flavor that seals the deal. Fabulous whole, halved or quartered cooked…
The Baby Sweet Peppers are small, pointed Peppers that have thinner walls than that of larger sweet peppers. They are the same variety and come in three colors of red, orange and yellow. These Peppers are perfect for pickling or stuffing to make poppers.
In days of yore, growers would disc their rows of leaf items that had bolted (started flowering). In response to the popularity of Arugula Flowers, Flora Bella Farms have started harvesting their MIZUNA FLOWERS. These bright yellow flower clusters have the same spicy Mizuna flavor…they are just a lot prettier! Sprinkle the flowers atop a…
” Sweet, very crisp, snappy, juicy” . These are the comments commonly heard when people taste MOKUM CARROTS. Top-rated for taste, MOKUM CARROTS are an early Nantes variety. Their sweetness is a result of very high sugar content. The family farm that grows these carrots must hand harvest them because this variety snaps apart when…
Yes, they may look like the Anaheim chiles that you see on a daily basis, but NEW MEXICO HATCH CHILES have their own festival, for goodness sakes. Renowned for their flavor once roasted, the HATCH CHILE enjoys a very short season. Harvest starts in the beginning of August and ends with the first frost of…
Onion Sprouts may look innocuous, but these sprouts deliver big onion flavor. Try using Onion Sprouts on sandwiches or in salads instead of sliced onions.
This is our favorite Cauliflower color! When cut into small florets and cooked, they look buttery and rich and beautiful. Some chefs call it Gold Cauliflower on their menus. This beautiful color gives any traditional treatment of Cauliflower a new level of eye appeal. And you’ ll love the flavor, too! Our Orange Cauliflower is…
No Description
Padron Peppers have been grown by monks in Galicia, Spain since the 1600s. Traditionally, they are sauteed in olive oil until they blister, sprinkled with coarse sea salt and served as tapas. Though most Padrons are mild, every tenth (or so) pepper is surprisingly hot.
Micro greens are growing in popularity, and POPCORN SHOOTS are one of our favorites, for a couple of reasons. Their shape and color provide unique contrast to the usual leaf varieties commonly found on the salad plate (but picture them peeking out of a bowl of corn chowder or tucked into a goat cheese quesadilla),…
PUNTARELLE is a variety of chicory, with serrated leaves, like those on dandelions, attached to the base of the plant and surrounding long, hollow, blunt-tipped whitish-green shoots that grow from the inside of the plant during the course of the winter. Also known as Catalogna de Galatina, puntarelle is a good representation of the flavors…
