Dark maroon exterior hides orange flesh and a golden yellow core the visual impact of these very large Carrots is arresting, but it is their flavor and texture that wowed us! Very sweet, with a deep, spicy flavor, Sunrise Red Carrots also have a very fine texture. They have very few rootlets and for prep…
These lovely pink Turnips have white flesh with mild, sweet flavor and a hint of radish. Their texture is very fine and elegant. Year in and year out, this is our favorite Turnip. Right now we are stocking the baby size but we can get the large size, too.
The wide-ranging chicory family includes this unusual radicchio member, TARDIVO. Its leaves are the typical radicchio color, intense wine-red, with faintly visible secondary ribbing and completely white primary dorsal ribbing. The regularly-shaped 4 to 6 inch, narrow, enveloping leaves curl around and close the head at its top. Now grown in California, Tardivo is very…
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…
Veggie Sweet Peppers look very similar to Red Fresno Chiles but they are sweet, not hot, and they come in red, yellow and orange colors. Great for garnish and perfect for stuffing and baking. They add great color and sweet flavor to any plate presentation.
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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Organically grown on California’ s Central Coast, WHITE BEETS have all the rich, earthy flavor of Red Beets but don’ t bleed color all over everything. On initial inspection, some diners may think they are Turnips, but the WHITE BEET’ s smooth texture and distinctive flavor will announce their lineage! While these BEETS are pure…
Whenever we compare cultivated produce items to their wild counterparts we are amazed by the difference. It is seldom subtle. WILD MUSTARD GREENS are a case in point. More pungent and assertive than their commercially grown brothers, WILD MUSTARD GREENS are assertive enough to hold their own in any dish. Let’s be very clear on…
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…
For years, the only garlic available commercially was the traditional white heads of cured garlic. Progressive chefs across the country have pushed growers to make garlic available throughout the production cycle. YOUNG GARLIC is pulled from the ground as the bulbs are just beginnning to swell. Further along in growth than the younger version, green…
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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One of the oldest Chinese vegetables, Bok Choy has been cultivated in China since the fifth century A.D. and in the West since the mid-eighteenth century. Despite its ancient lineage, there still is some confusion about what exactly Bok Choy is. The name Bok Choy simply means ‘ white vegetable’ in Cantonese. There are four…
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Hydroponically grown in Southern California greenhouses, our BABY CELERY is harvested while the ribs are about the size of large spaghetti. These little celery noodles are topped with bright green leaves and are wonderful served as you would traditional noodles.
In the movie Big, Tom Hanks helped BABY CORN growers put their product in the limelight by nibbling on an ear of baby corn at a cocktail party. Cute, but not the best use for this specialty item. The entire ear of baby corn is edible and, as a result, adaptable to many uses. Grill…
Dandelions are cultivated all over America, Europe, and Asia, but chiefly in France. We are used to seeing the leaves of the mature plant packed in bunches of 12. One of our favorite family farms harvests Baby Dandelion Salad, washed and packed in 3 pound cartons, just like Spring Mix. The flavor is spicy, and…