This legendary sweet onion hails from the island of Maui. Maui “Kula” sweet onions grow high up Haleakala’s fertile slopes. Mauis were first introduced to the mainland U.S. by tourists bringing them back by the bag. Like Vidalias, they are a Yellow Granex type hybrid and originated from varieties developed in Texas. Maui onions are…
Usually, Onions are cured or dried before they are marketed. The curing process results in an Onion with intense flavor and a lower moisture content . Mild and sweet, Spring Red Onions are harvested before they reach their full size and are packed without being dried. Leave an inch of the top attached and grill…
Indian red Peaches are prized for the color of their skin and flesh. Their flesh is a deep magenta mottled with white near the pit.
‘Tree ripe’ is defined by the USDA as “the fruit starting to ripen when it is harvested” or as our chefs like to say “fragrant, juice-running-down-your-chin, very sweet, lots of flavor ripe.” Our White Peaches have dark pink skin with red blushing and soft white flesh. While the varieties will change from week to week…
Also known as a Donut Peach, the Saturn Peach was named for its flat shape and sunken center. Descendants of the Chinese flat Peach, this variety is usually 2 1/2 to 3 1/2 inches in diameter and 1/2 inch tall with pale yellow skin tinged with a slight blush. The juicy white flesh boasts a…
China grew the ” Tao” , or peach, over 2,500 years ago, revering the 8 as a symbol of longevity and immortality. The White Peach is renown for its low acid and high sugar content. When ripe it has a most fragrant aroma. A peach’ s flavor is best when warm so let any refrigerated…
The Sea Bean is a marsh plant native to the coastal areas of Northwest Europe. This attractive leafless plant is also known as salicornia, samphire, marsh samphire, glasswort, and sea asparagus. The Sea Bean, with its dark-green or reddish branching stalks, both looks and tastes like seaweed, but is actually a plant that grows in…
Heralded by some as the perfect food, SOYBEANS are the basis for protein-rich processed foods such as soy milk, tofu and tempeh. In her book “Vegetarian Cooking for Everyone”, Deborah Madison calls the SOYBEAN “the cow of the Orient”. When blanched in salted water, fresh SOYBEANS become Edamame, a very popular snack in Japan and…
We’ve had chefs taste many different varieties of Chicory (commercially grown Dandelion, Red Dandelion, Catalogna) and without a doubt Spadona Chicory has the best flavor of them all! Unlike Spinach, Spadona Chicory takes a while to cook, so it is perfect for braising. Even when fully cooked this yummy green maintains good texture with a…
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The French explorer Samuel de Champlain (1567– 1635) found the Sunchoke growing in Indian gardens along the Saint Lawrence seaway and carried specimens of it back to France in 1603. By the late 18th century it became a popular vegetable in both Europe and America, though it yielded to the larger potato during the first…
Tender sunflower sprouts are the largest of the sprouted seeds. They have succulent white stalks three to five inches long that sport two soft green leaves. A living food, they are easy to digest and packed with fiber, protein, enzymes and essential fatty acids, making them a favorite of the whole foods crowd. Don’t be…
TREVISO (Radicchio di Treviso) is a red-leaf chicory that is easily distinguished from the rest of the radicchios. Its narrow, elongated leaves with thick, white midribs do not form a solid head. Its taste is very strong and more bitter than that of other radicchio varieties. Thanks to its especially bitter taste, treviso is usually…
Although WATERCRESS is indigenous to Europe, today it is found throughout the world. This hervbaceous aquatic plant sends out shoots which creep along the bottom of ponds and springs. Its hollow stems grow up over the water’s surface and bear dark green, highly nutritious leaves. It is wonderful in salads or as a seasoning herb…
Edgar Jaime grows a wonderful ORGANIC WATERCRESS with small leaves and tons of peppery flavor. Sometimes during the production cycle, little white flowers appear. We consider them a bonus because the flowers are lovely and flavorful, and the flavor and texture of the leaves do not suffer. We prefer Edgar’s ORGANIC WATERCRESS to commercially grown…
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One of the most popular bean varieties, especially in Italy, is the Romano bean. These are Yellow Romano Beans, and they are members of the snap pole bean family. They are meaty, tender, flat, have stringless pods, and a unique flavor. Combine yellow Romano, French, Dragon Tongue, fresh Cannellini and Cranberry beans for a gourmand’…
The bean saga continues. YELLOW WAX BEANS are available throughout the year, but they are abundant during the summer. A bright yellow member of the botanical species phaseolus vulgaris, the yellow wax bean can range in size from four to six inches long. Their beautiful color holds up perfectly to cooking, and their flavor is…
Many chefs are intimately familiar with Rainbow Chard, and we have one chef who is not fond of the orange, pink and red varieties but loves the gold Chard. We asked our grower to grow just the Gold Chard but he couldn’t find seed…until this year. Now, thanks to our incredibly responsive (and talented!) grower,…
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