An elegant veggie requires a royal look. Purple asparagus from California is available and ready to dress up any table. This asparagus has a 20% higher sugar content and because of this extra sweetness it can be served raw or cooked. When cooked, the sweetness gives this asparagus a mild, nutty flavor. The viola spears…
The appearance of Purple Cauliflower is truly breathtaking. This Graffiti variety is the first Purple Cauliflower of its size that actually retains its color when cooked. Wonderful when stir fried with garlic and ginger, Graffiti Purple Cauliflower is at its best when quickly blanched, shocked with ice water and served as the show-stopping element in…
Purple Hull Pinkeye Peas are closely related to Blackeye Peas but its eyes are magenta, not black. The flavor is very similar to Blackeyes. If you have not cooked with fresh shelling peas/beans you are missing out! No soaking, and they take about 15 minutes to cook! Their texture is very smooth and their flavor…
Richard Sager planted about four rows of Purple Runner Shelling Beans on his Two Peas in a Pod farm. While every pod looks the same on the outside, the beans on the inside may be white, lavender with purple splotches, or a solid purple so dark that they are almost black. They’ re the Cracker…
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Radicchio is a leaf vegetable that brings bold spice when eaten raw. it is most often features in salads to bring a bitter bite and bold colors. The most typical variety of Radicchio is the red variety originating from Chiogga, Italy. Radicchio is fantastic in many Italian dishes such as risotto or grilled with olive…
Ramps(Allium tricoccum) is a native edible plant which grows wild from Canada to the Carolinas in the rich soil of shady spots such as woods, coves and ravines. Also referred to as wild leeks, they are closely related to the garlic family. Ramps appear in mid-March into May, a significant member of spring’s holy trinity:…
Rapini is a common leafy green vegetable in the cuisines of Southern Italy (Basilicata, Puglia and Sicily), northwestern Spain (Galicia), and China. Rapini probably descended from a wild herb, a relative of the turnip, that grew either in China or the Mediterranean region. Although it’ s grown year-round, its peak season is fall to spring…
Commercially grown Dandelion Greens are usually about 2 feet long, very dark green and fairly tough. These Red Dandelion Greens are grown on a family farm in Ventura County, California, and they are nothing like what we are used to. They are about 10 inches long, bright spring green with red ribs, and very tender….
A member of the chicory family that includes radicchio, frisee, dandelion and escarole, RED ENDIVE is the scarlet-edged counterpart of traditional Belgium endive. In addition to their uses in salads, red endive can be grilled, seared, and braised. In fact, a degree of their characteristic bitterness turns to sweetness when cooked. Good partners for red…
These greens are so beautiful that they stopped us as we wandered through the Farmer’ s Market. We thought they were a Kale variety until we tasted them. Mustard! These gorgeous greens (Ruby Streak variety) are perfect for salads that feature their color, shape and mild mustardy flavor.
RED OKRA is a colorful variety within the hollyhock family, native to Africa. It has all the characteristics of common okra, with one obvious exception. The unusual red color disipates when cooked, but red okra adds a welcome bit of color when raw.
Native to Europe and Siberis, RED ORACH is considered to be one of the world’s oldest cultivated plants. It has been used as a pot herb since the 1500s, and was listed in a well-known seed catalog in 1815. Also known as Mountain Spinach, RED ORACH’s beautiful leaves make wonderful salad greens and can be…
Our Romanesco Cauliflower is the original heirloom Romanesco strain from Italy. This Romanesco has a nutty, rich flavor superior to that of other Cauliflowers. Romanesco Cauliflower has wonderful flavor but it is beautiful, too! Each complex, symmetrical head features whorls of pointy, green florets that look like little seashells. Roast whole or in halves or…
Also known as Scorzonera and black oyster plant, BLACK SALSIFY is often used interchangeably and confused with white salsify. Spindle-shaped, BLACK SALSIFY has a brownish black skin that may be velvety thick or corky. The inside is fleshy, white and juicy. Prized for its nutty, delicate, and slightly spicy taste that is mildly reminiscent of…
Although worldwide acreage given over to the cultivation of cabbages has decreased, this member of the family cruciferae is still one of our favorite vegetables. Savoy Cabbage is one of the most important and popular kinds of cabbage. It has a mild flavor and is particularly tender. The crimped or curly leaves for loose, round,…
japanese Ginger Buds (mioga, myogha, xiang he) are considered a delicacy in their native land and China, and are popular as a seasoning for soup and as garnish. The plant is cultivated for its flowers which are harvested young, before they open. Unlike common Ginger, the rhinzome of this plant is not edible.
Straight from Japan, Japanese Plum Blossoms will bring tangible evidence of Spring to every plate they grace. Sushi chefs and pastry chefs in Los Angeles are using them for presentation purposes and we think they’ ve got the right idea. The very last four inches of Japanese Plum tree branches are snipped off, buds intact,…
Also known as Magroot in Thai, the Keiffer (or Kaffir…you say potato…) Lime is an indigenous, warty-skinned green citrus of Southeast Asia, with dark glossy green double leaves. Keiffer Lime Leaves have a unique lemon-lime perfume and are used to impart zing to soups, sauces, curry pastes, and other dishes. They are added for flavoring…
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