Bell peppers or Sweet peppers – however you choose to call them; this mild mannered member of the capsicum family registers zero on the heat scale. Peppers are versatile and can be used raw or cooked. Herbaceous and grassy tasting, Green Bell peppers are great sauteed and served or stuffed and roasted. Essential to Creole…
Small, pointed pepper that ranges in color from bright green to greenish-black. These peppers are hot and should be used with caution. May be chopped and used in cooked or uncooked dishes. The heat scale for peppers is called the Scoville Scale. It was created by Wilbur Scoville in 1912 by using a solution of…
Sweet peppers are a fleshy-walled berry containing numerous whitish seeds in its inner cavity. The most popular variety is the bell peppers, which has four lobes and is somewhat square in shape. Certain varieties have three lobes, while others are more tapered in shape and have no lobes at all. Peppers date back to the…
Apricot is Latin for Precious, a label that this fruit has earned since it is ready to harvest earlier than other summer fruits. The Apricot is a relative of the almond and peach, and has a buttery sweet, intense flavor. It will give to gentle pressure once ripe and when halved, the pit will fall…
Although cherries most often are used in cold dishes and in breads, they are good when used as a garnish for meat dishes. Cherries also make tasty sauces or chutneys for pork, poultry, fish and beef. Do not overcook cherries. Add them during one of the last cooking steps.
Also known as a Donut Peach™, the Saturn Peach was named for its flat shape and sunken center. Descendants of the Chinese flat Peach (Peento), 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…
Indigenous to China, the Peach has made it’s journey through Persia to the Americas where it evolved into countless varieties. The peach’s characteristic fuzzy skin reveals a deep yellow flesh, sometimes speckled with red depending on variety. Known for it’s sweet flavor balanced perfectly by acidity, the peach is perfect to use in deserts and…
The Kadota is an old Fig with green to golden yellow skin and very sweet amber pulp. Kadotas are fragrant and floral, and our farmer is harvesting them when perfectly ripe. Figs that are smooth-skinned and firm are probably not tree-ripe and will likely have dry, vegetable pulp. Figs don’t ripen off the tree, so…
The Nasturtium Plant is often falls under the radar as a vegtable but is certainly not to be disregarded! They are best pickled, and often compared to capers! In Los Angeles, the Nasturtium plant grows across hillsides in successions throughout the year. The pods develop after the flower has withered from the heat. The Nasturtium…
Nantes Carrots have consistent sweet flavor with fine-grained, bright orange flesh and small light orange color. They are medium in length, about 6 inches, and are 1 ½ inches wide. Nantes Carrots are distinguishable by their blunt ended tips. They are great for juicing or eating fresh.
Valencia Oranges are the go-to Orange for juicing because they are classified as a sweet orange and have few to no seeds! They are a very sweet variety with high acidity for a great balance of flavor. It has in fact become the most preferred and popular Orange for juicing in the United States. Valencias…
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…
Our Farmers’ Market Blueberries are best described as simply delicious! The skin is firm and as your teeth pierce through, there is a faint pop into the sweet flesh. They are sweet with a hint of tartness that creates a well-balanced Blueberry. Once you pop one in your mouth you find yourself unable to stop…
Adzuki bean sprouts from Japan are similar to other bean sprouts, but have a crisper texture and sweeter flavor. Grown from very sweet lentil-shaped Adzuki beans, these sprouts have a nutty, mild, bean taste. They are especially prized for use in festive occasions. While people may joke about sprouts as the typical “health” food, their…
A beautiful Italian heirloom variety, Rosa Bianca Eggplant has creamy, mild, tender flesh with beautiful texture, few seeds, delicate flavor and no bitterness. Combine their great flavor with their beautiful violet and white exterior color and this may very well be the ultimate Eggplant. Rosa Bianca is a relatively small variety, usually 4 to 6…
Lovage is a tall perennial that tastes like Celery on steroids and looks like large-leaf Italian Parsley. The name ‘Lovage’ is from “love-ache”, ache being a medieval name for Parsley; this is a folk-etymological corruption of the older French name levesche, from late Latin levisticum, in turn thought to be a corruption of the earlier…
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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…
Brussels Sprouts are often left on children’s plates but these leafy green buds have exceptional flavor and have a diverse range of uses for chefs. Peel off the outer leaves of the mini cabbage heads, and prepare as you wish! Roast, sauté, boil, grill or bake. A favorite pairing is Brussels Sprouts, pancetta, and goat…
These delicious maroon red beets can be eaten raw or boiled, baked, grilled, steamed or fried! Rich in taste and color, Beets are a unique vegetable! Simply rub the skin off under cold water and use raw or experiment with many cooking techniques. Try roasted beets with goat cheese, toasted almonds and drizzle olive oil…