Baby gold beets have become a very common specialty vegetable product. When you’ re looking for a milder version of the traditonal red beet’ s distinctive flavor and the vibrant color of baby gold beets, but you want big, beautiful slices or a lovely puree, opt for LARGE GOLD BEETS. How about a golden borscht?…
The LEMON CUCUMBER is an heirloom variety that dates back to 1894. A popular and unusual home garden variety, this cucumber has spherical, broad oval 8 that are 2-3 inches long. When the skin is translucent or very pale yellow, 8s can be sliced and eaten either peeled or unpeeled. Lemon cucumbers turn golden yellow…
Also known as a Madagascar bean, Fresh Lima Beans are named for Lima, Peru, where they were found as early as 1500. These Fordhook variety LIMA BEANS are larger, plumper and fuller flavored than baby Limas, the other commercial variety. Available through September, Fresh Lima Beans will make your classic succotash just that much better.
Created by Leonard Pike, Ph.D., director and founder of the Vegetable Improvement Centre at Texas A&M University, the maroon carrot has an apple-like texture and sugary, sweet flavor — he calls it the Beta-Sweet. Those who like their carrots to taste like carrots are in for a big surprise when they bite into this new…
The Baby Sweet Peppers are small, pointed Peppers that have thinner walls than that of larger sweet peppers. They are the same variety and come in three colors of red, orange and yellow. These Peppers are perfect for pickling or stuffing to make poppers.
Onion Sprouts may look innocuous, but these sprouts deliver big onion flavor. Try using Onion Sprouts on sandwiches or in salads instead of sliced onions.
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Padron Peppers have been grown by monks in Galicia, Spain since the 1600s. Traditionally, they are sauteed in olive oil until they blister, sprinkled with coarse sea salt and served as tapas. Though most Padrons are mild, every tenth (or so) pepper is surprisingly hot.
Micro greens are growing in popularity, and POPCORN SHOOTS are one of our favorites, for a couple of reasons. Their shape and color provide unique contrast to the usual leaf varieties commonly found on the salad plate (but picture them peeking out of a bowl of corn chowder or tucked into a goat cheese quesadilla),…
An elegant veggie requires a royal look. Purple asparagus from California is available and ready to dress up any table. This asparagus has a 20% higher sugar content and because of this extra sweetness it can be served raw or cooked. When cooked, the sweetness gives this asparagus a mild, nutty flavor. The viola spears…
The appearance of Purple Cauliflower is truly breathtaking. This Graffiti variety is the first Purple Cauliflower of its size that actually retains its color when cooked. Wonderful when stir fried with garlic and ginger, Graffiti Purple Cauliflower is at its best when quickly blanched, shocked with ice water and served as the show-stopping element in…
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Radicchio is a leaf vegetable that brings bold spice when eaten raw. it is most often features in salads to bring a bitter bite and bold colors. The most typical variety of Radicchio is the red variety originating from Chiogga, Italy. Radicchio is fantastic in many Italian dishes such as risotto or grilled with olive…
Rapini is a common leafy green vegetable in the cuisines of Southern Italy (Basilicata, Puglia and Sicily), northwestern Spain (Galicia), and China. Rapini probably descended from a wild herb, a relative of the turnip, that grew either in China or the Mediterranean region. Although it’ s grown year-round, its peak season is fall to spring…
Commercially grown Dandelion Greens are usually about 2 feet long, very dark green and fairly tough. These Red Dandelion Greens are grown on a family farm in Ventura County, California, and they are nothing like what we are used to. They are about 10 inches long, bright spring green with red ribs, and very tender….
A member of the chicory family that includes radicchio, frisee, dandelion and escarole, RED ENDIVE is the scarlet-edged counterpart of traditional Belgium endive. In addition to their uses in salads, red endive can be grilled, seared, and braised. In fact, a degree of their characteristic bitterness turns to sweetness when cooked. Good partners for red…
Our Romanesco Cauliflower is the original heirloom Romanesco strain from Italy. This Romanesco has a nutty, rich flavor superior to that of other Cauliflowers. Romanesco Cauliflower has wonderful flavor but it is beautiful, too! Each complex, symmetrical head features whorls of pointy, green florets that look like little seashells. Roast whole or in halves or…
Also known as Scorzonera and black oyster plant, BLACK SALSIFY is often used interchangeably and confused with white salsify. Spindle-shaped, BLACK SALSIFY has a brownish black skin that may be velvety thick or corky. The inside is fleshy, white and juicy. Prized for its nutty, delicate, and slightly spicy taste that is mildly reminiscent of…
Although worldwide acreage given over to the cultivation of cabbages has decreased, this member of the family cruciferae is still one of our favorite vegetables. Savoy Cabbage is one of the most important and popular kinds of cabbage. It has a mild flavor and is particularly tender. The crimped or curly leaves for loose, round,…
Also known as Magroot in Thai, the Keiffer (or Kaffir…you say potato…) Lime is an indigenous, warty-skinned green citrus of Southeast Asia, with dark glossy green double leaves. Keiffer Lime Leaves have a unique lemon-lime perfume and are used to impart zing to soups, sauces, curry pastes, and other dishes. They are added for flavoring…