Also known as hen-of-the-woods mushrooms, MAITAKE MUSHROOMS have a mild flavor, and go well with smoked meats such as sausage and with cream sauces for pasta. Maitakes are considered a wood mushroom. Easy to identify and certainly easy to spot at the base of dying oaks and other hardwoods, it is a polypore (fungi that…
These cultivated little mushrooms combine the best of both worlds: The enoki’s lovely, elegant shape, and the color and flavor of the richer mushroom varieties. PERSIMMON ENOKI MUSHROOMS are grown in Japan and shipped to the United States where appreciative chefs from coast to coast await their arrival. Their golden brown caps rest atop tan…
POM POM (Pom pom blanc) MUSHROOMS are wood mushrooms, cultivated members of the Hericium group. Pom pom’s wild relatives are known as tooth fungi, lion’s mane, monkey’s head, bear’s head, old man’s beard, Satyr’s beard, and yamabushi-take. Wild Hericium inhabit branch scars of living hardwoods or fallen logs, mostly oak 8ing from late fall to…
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Don’t let this pale face fool you. The White Nectarine has a sweeter, more luscious flavor than its yellow-fleshed brother. Why so sweet? The white fruit has lower acid levels than the yellow varieties. When ripe, a White Nectarine has practically no tartness to its juicy, creamy texture. The White Nectarine’s flesh is pinkish-white turning…
Our grower plants Pearl Onions and harvests them while still young and tender, with their tops attached. These little onions are so young they have not yet formed a skin… so no peeling! And isn’ t that what every chef hates about Pearl Onions?!? Baby Pearl Onions served with just an inch or so of…
Some truly great specialty items have been developed as a direct result of growers thinning their rows and marketing the resulting product (e.g. Baby Parsnips, Baby Parsley Root, Young Green Chard). Here’s another: Cippolini Onion Shoots. They look like teeny green or red onions, but their flavor is much milder…similar to mild chives. Leave the…
Spring has spring, and as our growers enjoy warmer weather they are starting to harvest some of our favorite Spring delicacies. RED SCALLIONS have popped up. Actually the very early shoots of traditional globe or granex red onions, RED SCALLIONS are a milder version of their more mature relatives. Use them as you would green…
Sweetest of the sweet onions, the MAUI ONION is a culinary favorite for salads, sandwiches, and fusion salsas. SPRING MAUI ONIONS are even milder than their famous full-size version. Try quartering SPRING MAUI ONIONS length-wise, brushing with olive oil and grilling. Slice them diagonaly and toss into s Fresh Succotash Salad. Julienne and add to…
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…
Are your amenity baskets looking a little pedestrian? Is your favorite pastry chef bored with apples? We’ ve got just the item to brighten up your winter fruit line-up. Crimson Peaches are New Zealand’ s answer to the Indian Red peach. Dark red exterior with dark red flesh, the attributes of these unusual peaches go…
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…
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Stinging Nettles are green-leafed 2 with stinging hairs that leave an itchy rash on the skin when they are touched. There are two varieties: the greater nettle which grows up to 5 feet in height and the lesser nettle which grows to only about 1 foot tall. The lesser nettle (California Wild Nettles shown here)…
These big, yellow carrots are amazingly juicy, crisp and sweet. A Nantes variety, Sugar Crisp Carrots are very desirable for several reasons: 1) Their bright yellow color is a colorful change from traditional orange carrots, 2) their juicy texture is worlds apart from commercially grown carrots, and 3) their sweet flavor is a welcome surprise….
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…