Oroblancos is yellow-green at maturity and rind is thicker than a typical Grapefruit. The fruit ball center has pale yellow or white, seedless flesh. This variety is mild and exceptionally sweet, unlike the traditional sour flavor. There is not the usual bitter aftertaste like most varieties. The Oroblanco offers the perfect balance of sweetness with…
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The Blood Orange is a hybrid that first appeared in Europe around 1850. Common throughout Italy, Moro is the most commonly produced variety, and is easily distinguished by the rich burgundy color of its juice. A medium-sized fruit, the Moro has a relatively long, early harvest from December through April. The rind is orange, and…
The Blood Orange is a hybrid that first appeared in Europe around 1850. Common throughout Italy, Moro is the most commonly produced variety, and is easily distinguished by the rich burgundy color of its juice. A medium-sized fruit, the Moro has a relatively long, early harvest from December through April. The rind is orange, and…
White Bittermelon is seldom seen outside Taiwan, and the seed is expensive and very difficult to procure, in large part because each fruit typically has just one seed. More mild than the green and light green Bittermelon cultivars, White Buttermelon has a shorter shelf life because it ripens quickly. Ours is grown on a small…
Brussels Sprouts are often left on children’s plates but these leafy green buds have exceptional flavor and have a diverse range of uses for chefs. Peel off the outer leaves of the mini cabbage heads, and prepare as you wish! Roast, sauté, boil, grill or bake. A favorite pairing is Brussels Sprouts, pancetta, and goat…
These delicious maroon red beets can be eaten raw or boiled, baked, grilled, steamed or fried! Rich in taste and color, Beets are a unique vegetable! Simply rub the skin off under cold water and use raw or experiment with many cooking techniques. Try roasted beets with goat cheese, toasted almonds and drizzle olive oil…
The Baby Kale Mix is a delicious, organic blend of greens with fresh Baby Kale. The Kale is tender and small making it great for specialty salads. We love creating Baby Kale citrus salads with Grapefruit varieties during citrus season. For a bold and beautiful plating tray Tarocco Blood Orange sliced with Baby Kale, and…
California produces 82% of the world’s total Almond production due to the Central Valley’s ideal growing conditions. Fat Uncle Farms, located in the San Joaquin Valley, has grown, hand picked, and processed their own Almonds for three generations. These Fat Uncle Almonds are blanched, meaning the raw Almonds are boiled and rinsed in cold water…
The results of crossing an Apricot with a Plum are apparently infinite. The latest hybrid to make an appearance is the Black Velvet Apricot (actually an Aprium). Its skin is the color of a Black Plum but it has the light colored fuzz of an Apricot. The texture and color are Plum-esque but the Apricot…
Dapple Apple Pluots are one of the most popular plums summer has to offer. Sweet, rich, light-red flesh (nearly white near the pit) is covered with the distinctive light red mottled skin. Their unusual exterior makes them an eye-catching addition to fruit baskets and their red and white flesh presents well in tarts or galettes….
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A home orchard favorite, the Elephant Heart plum is as big on taste as its name suggests. Heart shaped, its yellow-green exterior hides watermelon red flesh that is firm, juicy and bursting with sweetness. It can be enjoyed fresh as a perfect snack and is a beautiful, rosy addition to compotes and tarts. Cooking adds…
These Pluots have the Midas touch. Gold inside and out, Flavor Queen Pluots are another beautiful example of what happens when a grower crosses an Apricot with a Plum. Flavorful and sweet, Flavor Queen’s unusual color provides welcome contrast to the more common red and black Plums (and Pluots). Great for eating out of hand,…
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Fruit juice blends are hot, so why not serve the ‘ real’ thing? This plum apricot hybrid is characteristically more plum than apricot, and is more luscious than either of its parents. Dark purple skin and red flesh richly flavored and bursting with juice is what makes the Flavorosa one of the most popular members…
Plum varieties seem to be coming out of the woodwork, but all of them can be divided into two main categories: Japanese and European. ITALIAN PRUNE PLUMS are considered a European variety. Italians are the main European variety and are smaller, firmer, sweeter, and less juicy than the Japanese varieties (i.e. Friar, simka and Sant…
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AMANDINE FINGERLING POTATOES are virtually unknown to North American cooks, but Weiser Family Farms plans to change that! These lovely fingerlings have smooth, yellow skin with shallow eyes and rich, yellow flesh. AMANDINE FINGERLING POTATOES’ consistant shape and smooth exterior makes them perfect for wedges and slicing.
And you thought you’d seen everything! How ’bout a pink-fleshed potato? CRANBERRY POTATOES are colorful through and through, from their magenta skin to their lovely pink flesh. Their looks overshadow their flavor however…the potato is on the bland side. That pretty pink flesh is waxy and quite moist, making the CRANBERRY POTATO an excellent candidate…