Great crunch and the perfect sweetness! We searched the market for the best Sugar Snap Peas, and we’ve found them! They are able to be eaten whole or splice open with your thumbnail to find the round pods. How to tell the difference between Peas? Sugar Snap Peas, or simply Snap Peas, is the cross…
The Star Ruby was developed from the Hudson Grapefruit to irradiate the seeds keep the red-flesh, the end result was a seedless or nearly seedless, scarlet-pink flesh colored variety! This is the darkest flesh colored Grapefruit recorded today by University of California, Riverside. Conventional growers have abandoned growing the Star Ruby because the tree yield…
The Blood Orange is a hybrid that first appeared in Europe around 1850. Common throughout Italy, Moro is the most commonly produced variety, and is easily distinguished by the rich burgundy color of its juice. A medium-sized fruit, the Moro has a relatively long, early harvest from December through April. The rind is orange, and…
The Blood Orange is a hybrid that first appeared in Europe around 1850. Common throughout Italy, Moro is the most commonly produced variety, and is easily distinguished by the rich burgundy color of its juice. A medium-sized fruit, the Moro has a relatively long, early harvest from December through April. The rind is orange, and…
The French Gray Shallot is referred to as the true shallot because of its superior taste and aromatic flavor. This Shallot originated in France and is called for in many French recipes for savory sauces such as a Port Wine and Fig sauce over Sea Scallops. The skin of the shallots varies from golden brown,…
Inchelium Garlic is mild and has a lingering flavor with a medium pungency. This Garlic was discovered on an Indian Reservation in Washington and our Incherlium Garlic is grown in San Luis Obispo County through Biodynamic farming practices. The large bulbs and soft neck are made up by four to five clove layers. Try in…
White Bittermelon is seldom seen outside Taiwan, and the seed is expensive and very difficult to procure, in large part because each fruit typically has just one seed. More mild than the green and light green Bittermelon cultivars, White Buttermelon has a shorter shelf life because it ripens quickly. Ours is grown on a small…
D’Anjou Pears are best when ripened on the tree and our farmer harvests the pairs from the tree when they are perfectly ripe. An important characteristic to know about D’Anjou Pears is the color does not change as the Pear ripens. This variety is sweet and juicy with a warm red coloring. D’Anjou Pears are…
The Winter Pearmain Apple can be used as an all-purpose Apple but is especially enjoyed fresh because of its sweetness and soft, fine-grained texture. The Pearmain has a crisp, juicy bite. Pearmains are aptly name due to the hint of Pear flavor and texture in the crispness of an Apple. The Apple has a great…
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Butternut Squash is a favored variety amongst chefs because of the sweet, nutty and zesty flavor similar to pumpkin. The flesh is dark orange with high sugar that caramelizes beautifully. Its thick, good texture is ideal for purees and baking in breads. Enhance the spice flavor with nutmeg and cinnamon! As the Squash grows on…
Christmas Lima Beans are a delicious heirloom bean that turns a reddish brown when cooked. They have a sweet, savory flavor wonderful for soups and stews. The Beans are large and dense with a rich texture and be sure to simmer the Beans gently because they will lose their texture and begin to fall apart…
Persian Mulberries are one of the most precious Berries of the summer. In Chez Panisse Fruit, Chef Alice Waters says ‘Mulberries are hard to find, but the unique flavor of these purple, juicy, musky Berries makes the search worthwhile … To capture their essence, we often use their juice in a dessert soup … the…
Nicola Potatoes are a Dutch gold variety will excellent flavor. The skin is buttery with a waxy, yellow flesh ideal for salads, baking and roasting.The make the most delicious fries! The farmer says the ‘Nicola Potatoes are grown in Sierra Nevada spring water and snow melt and our organic soil is sweet and nutty– simply…
One of our favorite Radishes is the Honeydew Radish! Similar to the Watermelon Radish, the Honeydew Radish is spicy with just a hint of sweetness. When thinly sliced, more of the cells are exposed and it brings a strong flavor and exudes a sweet aroma great for salads and eating fresh.
Organic Yokohama Squash is beautiful, and its flesh is dry, sweet, and fine-grained. This squash has complex flavors tropical notes with traditional hints of rich, spiced squash and Yokohama has an undeniable aroma of Sapote.
This Japanese Pumpkin has super thick walls, and excellent rich, sweet, and nutty flavor. The Kabocha Squash is delicious when roasted or pureed and sprinkled in spices, or feature as a warm, winter soup. One of our favorite desserts is a spiced Kabocha pie. The opportunities are endless and always delicious.
Bloomsdale Spinach is an heirloom variety that is often wilted to bring out the best flavors. Try wilting Bloomsdale and simply adding cracked pepper and a pinch of salt! It complements an array of entrees such as Garlic Walnut chicken or sauteed chicken over wilted Spinach with a Kumquat sauce. The delicate leaves are often…
Our Organic Granny Smith Apples have white-yellow, fine-grained flesh. They are mildly sweet with a delicious mouth-puckering tartness! Organic Granny Smiths are great for juicing because they add a sweet-tart flavor and are rich in nutrients. Traditionally, Grannies are used for Apple crisps, strudels or pies but chefs have also baked Apple cider muffins, and…
Organic Fuji Apples have high sugar content, and they are well known for being the sweetest Apple variety. They have white flesh with crispness in every bite. Fujis are juicy making them ideal for eating fresh. Many chefs feature a signature salad with fresh Organic Fujis being the main ingredient. The sweetness of Fujis pairs…
Chefs adore the Fairytale Eggplant because of its petite size and delicious opportunities. Fairytales are sweet without the typical bitterness; they have fewer seeds and can range from one to four inches. The skin is tender and maintains the purple and white striping when cooked. The Fairytale Eggplant is excellent when sliced in half, drizzled…
