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 and apricot hybrids are popping up all over the place. Some look like plums (Flavorosa pluots), some look like Apricots (Apriums), and these have the shape of a Plum, the color of an apricot, and a matte-finish skin (thanks to the barest hint of fuzz). These Golden Plumcots combine beautiful color and very sweet…
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…
GERMAN BUTTERBALL POTATOES are European in heritage, and these are real beauties. They have smooth golden skin with a yellow flesh, and a great, rich flavor…and the awards to prove it! Medium round to oblong tubers, GERMAN BUTTERBALLS are great for boiling, baking and mashing, and they produce wonderful hash browns. These potatoes are grown…
The King Edward Potato is a white flesh, heirloom variety that has been popular in Britain for hundreds of years. Named for King Edward VII, these are the potatoes that cooks in England use to make Potato Jackets. Available in A, B and C sizes (B size is shown at left), King Edward Potatoes are…
Considered the very best of the French Fingerling Potatoes, La Ratte Fingerling Potatoes are appreciated for their creamy, pale gold flesh that tastes of hazelnuts and chestnuts. An all-purpose potato, the La Ratte is wonderful when sauteed, gratineed, mashed or used in salads. In France, these favorites are grown beyond fingerlings to fairly generous sizes…
Hats off to the family farmer! Across the country family farms are being purchased by huge agricultural conglomerates…but that’ s mainly in the Mid-West, and those farms are growing wheat, corn, etc. Here in California the family farmer is king thanks to their innovation and responsiveness. One of our most talented family farmers is digging…
The Ozette Fingerling Potato is an heirloom said to be brought from Peru in the late 1700’s by the Spanish explorers and traded with the Ozette Indian tribe of the Olympic peninsula in Washington State. A very tasty and earthy potato, Ozettes are dug when 2 to 6 inches in length. This is a unique…
RED THUMB FINGERLINGS have brilliant, smooth red skin and very unusual rosy pink flesh that holds its color after cooking. This beautiful fingerling has very shallow eyes and is uniform in shape, and is sometimes a bit larger than other fingerling varieties.
The Rose Finn Apple is a fingerling potato, also known as Ruby Crescent and Austrian Crescent. The small finger shaped tubers exhibit eyes of medium depth, rose-colored smooth skin and pale yellow, waxy, moderately dry flesh and outstanding flavor. Rose Finn Apple Fingerlings are especially delicious when roasted.
Developed in the Baltic region of Eurasia and praised for its excellence as a salad potato, the RUSSIAN BANANA FINGERLING POTATO is a medium sized tuber with yellow skin and flesh. This particular variety has firm texture and great flavor…perfect for salads or sautes. At this time of year, our RUSSIAN BANANA FINGERLINGS are true…
These small (nickel-size or smaller) size French Breakfast, Easter Egg and Round French Radishes have exceedingly fine texture and beautiful color. Because Radishes grow so quickly, our farmer usually has this size for only two to three weeks at a time so grab them while you can!
A Chinese variety, these beautiful little radishes have delicate texture and flavor. About the diameter of a Sharpie, Shunkyo Radishes yield beautiful, small slices.
Though its flavor is typically Radish, it is the Watermelon Radish’s arresting color combination makes it a perennial favorite.
Baby gold zucchini is a smaller version of the ever-popular gold bar squash. It is a great way to add its beatiful gold color to salads and side dishes. Baby gold zucchini does not travel as well as baby gold summer, so we recommend shipping this item by air.
Specific scallop-edged BABY YELLOW SUMMER SQUASH varieties have been around since before 1860. This species, probably developed from a cross between a cucumber and a squash, was actually cultivated by Native Americans in pre-Columbian times, and is still a widely grown, highly-esteemed vegetable in the United States. It is excellent simply served with butter, but…
Baby Zucchini with Flowers are one of the most impressive and readily available specialty items. These female blossoms are larger than the male blossoms, which do not have the 8 attached. The male flowers are usually pan-fried or deep-fried, while these are best suited to stuffing and they create a lovely splash of color in…
Also known as Po Qwa, Pul Qua and Wee Lo Swa, Bottle Gourds are used as a vegetable while still immature. Treat them as a winter squash. If very fresh, they will keep as long as a month. To use, peel and scoop out the seeds, and cut as desired or cut in half, remove…
Calabaza (abobora, ahuyama, crapaudback, Cuban squash, giraumon, toadback, West Indian pumpkin, zapallo) is a very large, spherical or slightly pear-shaped squash with a fine-grained orange-colored flesh and a flavor similar to that of a pumpkin but moister and sweeter. Calabaza is popular throughout the Caribbean as well as Central and South America. This sweet hard…