This special Grapefruit variety was developed by researchers at the University of California, Riverside. They crossed a Thai Pummelo with a Mandarin to produce this yummy hybrid. The fruit is medium to large with a smooth rind with a greenish orange to golden-orange color. Cocktail Grapefruit has apricot-colored flesh which is exceptionally sweet and super…
Cocktail Grapefruit are small to medium (3 to 5 inches in diameter), white-apricot colored flesh, seedy, extra sweet, and very juicy. Grown in San Diego County by an organic farmer, this Cocktail variety is “Triumph”, first propagated in Florida in 1884. The very mellow, low-acid flavor of the Cocktail Grapefruit makes it perfect for juicing….
Our grower harvests ripe Satsuma Mandarins, peels them and slices them into 1/4- to 1/2-inch wheels. Then he dries them, and voila! The result is a high sugar, high acid, crispy, crunchy dried fruit that is the single most addictive fruit product we’ve found. Dry Satsuma Mandarins are like citrus popcorn…and once you start eating…
The Citron’s origin is unknown, but it was the first cultivated citrus fruit, with records dating back to 4000 B.C. Citron was a common fruit in the Mediterranean region, and today is cultivated primarily in Sicily, Corsica, Crete, Greece and Israel, as well as a number of Central and South American countries. Etrog Citron (Citrus…
Our grower always encourages buyers to taste his Fruit. One taste of these Organic Gold Nugget Tangerines and we were hooked! Though quite small and inconsistent in size, these are the sweetest Tangerines we’ve found this season (Brix 14 to 16!).
Bud lines, rootstocks and terrior all play a role in how Oranges taste. Our farmer’ s Heirloom Bahia Navel Oranges are grown on “ old line” Washington Navel trees, supported by the appropriate sour or sweet rootstock and soil profile. This combination along with sustainable farming practices produces a great tasting piece of fruit. These…
Rambutans are related to lychees and are sometimes known as " hairy lychees" . Originally from Malaysia but now grown in tropical Central America and Southeast Asia, they are larger than lychees (about 2 inches in diameter) and look quite different, but have a similar texture. The taste is similar too, but slightly sharper. To…
Rhubarb is an herbaceous perennial with long, fleshy stems supporting large, toxic leaves. Although usually considered a vegetable, in 1947 a New York court decided that since it is used as fruit, it should be counted as a fruit for tax purposes. The Blue Chair Jam Cookbook recommends we cut Rhubarb into 3- to 4-inch…
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…
One of our growers is harvesting Baby Gai Lan. The stems and leaves are sturdy yet tender, rich and flavorful. If them stems of regular Gai Lan are too big and daunting for you, try our Baby Gai Lan!
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…
Red Russian Kale is a very distinctive heirloom kale variety. Lauded for its color, Red Russian Kale is the most tender of all the kales. Our grower is harvesting his crop while the leaves are still quite small. The resulting Red Russian Kale is perfect for salads and garnish, where its lovely shape and beautiful…
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…
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…
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…