Also known as Tree Tomato and Arbol de Tomate, the Tamarillo is a subtropical fruit generally believed to be native to the Andes of Peru and probably also Chile, Ecuador and Bolivia. It is cultivated and naturalized in Argentina, Brazil, Columbia and Venezuela, and is widely grown in New Zealand as a commercial crop. Each…
Savor the fruits of the Mexican Hawthorne tree at their best. These tiny, bittersweet fruits are often mistaken for the crabapple, but have a flavor all their own. Tejocotes range in color from scarlet-orange to golden yellow. They have become an integral part of Mexican celebrations, particularly those that begin in October with the Day…
Grown on a small, family farm in Ventura County, California, Baby Arrowhead Spinach is our favorite Spinach for salads. Why? It’ s all about the flavor. Baby Arrowhead Spinach flavor starts out typically green and spinachy but its finish is quite rich with distinct notes of toasted nut. The lovely, unusual shape of the leaves…
These baby beets are unique thanks to their gorgeous tops! Unlike regular Baby Red Beets, these little gems have tops with rich, dark red color. Beautiful braised or sauté ed. Grown in Los Angeles County.
Forono Beets are an heirloom variety with rich, dark red flesh and the lowest fiber content of all the beet varieties. Their smooth, creamy flesh is very sweet, and their unique shape screams ‘ Slice me into lovely, shiny medallions’ . May we quote Tom Robbins: ‘The beet is the most intense of vegetables. The…
We love these little chokes! The offshoots of an Artichoke variety developed here in Southern California, Baby Purple Artichokes have a more intense, nuttier flavor than their Green Globe cousins. They also cook faster. Our farmer developed this variety, Fiesole, in 2004 from traditional European varieties such as French ‘ Violet de Provence’ and Italian…
Black Radishes can be almost as pungent as horseradish, and are firm and rather dry in short, nothing like the little red radishes that have graced salads and crudite platters for time immemorial. These sturdy, somewhat daunting, characters are roughly the shape and size of a Turnip, sooty black or matte black-brown on the outside…
A cross between Gai Lan and Broccoli, baby broccoli or broccolini has a sweet, delicate flavor with a subtle peppery ‘edge’. Although it looks somewhat like asparagus, with slender stems and buds on top, these two vegetables are not related in any way. The texture of the stem is less fibrous than broccoli or asparagus…
(LIMITED IN AVAILABILITY!!) While they look like loose heads of Cabbage, Brussels Sprout Tops have a little Brussels Sprout at the base of the leaves. Treat the leaves of Brussels Sprout Tops like Cabbage but enjoy their milder flavor.
Also known as Japanese artichokes, Chinese artichokes, knotroot and Chorogi, Crosnes are an heirloom member of the mint family. But there’ s no familial resemblence. First cultivated in France outside Paris, near Crosne, these unusually shaped edible tubers were very popular in Europe from their introduction in the 1880s until the 1920s. Crosnes are still…
While some people take advantage of the myriad value-added and further processed fruits and vegetables, others in our industry are dedicated to doing everything in-house. Towards that end, we offer fresh CALIFORNIA OLIVES. Following treatment with either lye or boiling water, these olives can be cured in salted water or salted water with vinegar and…
Indigenous to the Mediterranean and North Africa, Cardoon was still a very popular vegetable in several countries in the nineteenth century. Now, it is only of regional importance in Spain, the South of France, and Italy. The leaf stalks, which taste similar to Artichokes, are reminiscent of Celery in appearance, and can also be prepared…
Castelfranco is an especially lovely variety of radicchio, a member of the chicory family. As the picture shows, Castelfranco forms rosette-type heads of creamy white, red-splashed leaves. Usually eaten raw, Castelfranco is especially decorative, and is one of the mildest members of the radicchio family. The notably bitter taste of radicchio (and of all chicory…
Considered the most important Italian variety of large-leaf chicory, CATALOGNA is grown for its succulent stems and tart, dark green, dandelion shaped leaves, which may be slightly or even extremely serrated. Catalogna has a well-marked white rib, and forms a voluminous long straight head, resembling an upright-growing dandelion plant. In general, large-leafed chicories are more…
Celery Root (also known as celeriac) is a variety of branch celery that has been cultivated for its tuber, rather than its stalks. As early 1536, botanical writer Ruellius mentioned that celery root was eaten, both cooked and raw and in 1575 another writer, Rauwolf, said that it was considered a delicacy in the Arab…
CIPOLLINA means ‘small onion’ in Italian (the plural is CIPOLLINE) and to the produce world, it means small, flat, mild, yellow or red onion. CIPOLLINE sold in the United States is grown here and in Italy. The domestic crop comes from seeds of Italian origin, and Italian-grown product is imported every season. CIPOLLINE are tender…
Also known as Borlotti beans, Cranberry Beans are wonderful beans that are at their best when fresh. The ecru beans are streaked with bright cherry red, and they are easy to shell and cook fairly quickly. They hold their shape well and have a mildly nutty taste. Like the Cannellini, the classic Cranberry Bean made…
One of our favorite farmers grows this heirloom Italian Broccoli variety and harvests the elegant little side shoots. Each piece of DeCICCO BABY BROCCOLI has a thin stem and small head surrounded by leaves. Picturesque and tasty, too!
Considered an heirloom, and originally from the Netherlands, Dragon Tongue beans are a wax bush bean with long, flat, creamy yellow pods covered with purple streaks. They have excellent flavor, and can be used in any recipe that calls for green beans.
ENDIGIA is a beautiful red endive variety. Grown and packed in California, this lovely member of the chicory family has the familiar rich red color of regular Red Endive, but the tips of its leaves are broader and slightly ruffled.