Also known as hen-of-the-woods mushrooms, MAITAKE MUSHROOMS have a mild flavor, and go well with smoked meats such as sausage and with cream sauces for pasta. Maitakes are considered a wood mushroom. Easy to identify and certainly easy to spot at the base of dying oaks and other hardwoods, it is a polypore (fungi that…
Eat more Morels! Although they are not mushrooms in the strict scientific sense (mushrooms are generally from a class of fungi known as Basidiomycetes, and morels and truffles are Ascomycetes) MORELS are a fungi considered to be mushrooms and have always been highly prized, especially in ancient times by Egyptian pharaohs who believed mushrooms were…
These cultivated little mushrooms combine the best of both worlds: The enoki’s lovely, elegant shape, and the color and flavor of the richer mushroom varieties. PERSIMMON ENOKI MUSHROOMS are grown in Japan and shipped to the United States where appreciative chefs from coast to coast await their arrival. Their golden brown caps rest atop tan…
These beautiful examples of the mushroom family are PIED BLEUS, flown in from France. Pied Bleu mushrooms are wild versions of the cultivated blue foot mushrooms grown in the United States. Pied Bleus are dry, velvety, and have a hue of striking blue. They have great texture, and are wonderful sliced into omelets sauteed with…
POM POM (Pom pom blanc) MUSHROOMS are wood mushrooms, cultivated members of the Hericium group. Pom pom’s wild relatives are known as tooth fungi, lion’s mane, monkey’s head, bear’s head, old man’s beard, Satyr’s beard, and yamabushi-take. Wild Hericium inhabit branch scars of living hardwoods or fallen logs, mostly oak 8ing from late fall to…
The PORCINI MUSHROOM is prized for its texture, rich and buttery flavor, and rarity. PORCINI is Italian for ” little pigs” , quite appropriate since they can grow up to an amazing 2 pounds! Their color is common with tan to brown tops and pale undersides, but a closer look will reveal a swollen appearance…
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Our grower plants Pearl Onions and harvests them while still young and tender, with their tops attached. These little onions are so young they have not yet formed a skin… so no peeling! And isn’ t that what every chef hates about Pearl Onions?!? Baby Pearl Onions served with just an inch or so of…
Some truly great specialty items have been developed as a direct result of growers thinning their rows and marketing the resulting product (e.g. Baby Parsnips, Baby Parsley Root, Young Green Chard). Here’s another: Cippolini Onion Shoots. They look like teeny green or red onions, but their flavor is much milder…similar to mild chives. Leave the…
Spring has spring, and as our growers enjoy warmer weather they are starting to harvest some of our favorite Spring delicacies. RED SCALLIONS have popped up. Actually the very early shoots of traditional globe or granex red onions, RED SCALLIONS are a milder version of their more mature relatives. Use them as you would green…
Sweetest of the sweet onions, the MAUI ONION is a culinary favorite for salads, sandwiches, and fusion salsas. SPRING MAUI ONIONS are even milder than their famous full-size version. Try quartering SPRING MAUI ONIONS length-wise, brushing with olive oil and grilling. Slice them diagonaly and toss into s Fresh Succotash Salad. Julienne and add to…
Usually, Onions are cured or dried before they are marketed. The curing process results in an Onion with intense flavor and a lower moisture content . Mild and sweet, Spring Red Onions are harvested before they reach their full size and are packed without being dried. Leave an inch of the top attached and grill…
Are your amenity baskets looking a little pedestrian? Is your favorite pastry chef bored with apples? We’ ve got just the item to brighten up your winter fruit line-up. Crimson Peaches are New Zealand’ s answer to the Indian Red peach. Dark red exterior with dark red flesh, the attributes of these unusual peaches go…
The Sea Bean is a marsh plant native to the coastal areas of Northwest Europe. This attractive leafless plant is also known as salicornia, samphire, marsh samphire, glasswort, and sea asparagus. The Sea Bean, with its dark-green or reddish branching stalks, both looks and tastes like seaweed, but is actually a plant that grows in…
Shallot Shoots are the Shallot version of Green Garlic or Spring Onions. The flavor is mild but rich the entire bulb and a couple inches of the stalk are useable.
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Stinging Nettles are green-leafed 2 with stinging hairs that leave an itchy rash on the skin when they are touched. There are two varieties: the greater nettle which grows up to 5 feet in height and the lesser nettle which grows to only about 1 foot tall. The lesser nettle (California Wild Nettles shown here)…
These big, yellow carrots are amazingly juicy, crisp and sweet. A Nantes variety, Sugar Crisp Carrots are very desirable for several reasons: 1) Their bright yellow color is a colorful change from traditional orange carrots, 2) their juicy texture is worlds apart from commercially grown carrots, and 3) their sweet flavor is a welcome surprise….
The French explorer Samuel de Champlain (1567– 1635) found the Sunchoke growing in Indian gardens along the Saint Lawrence seaway and carried specimens of it back to France in 1603. By the late 18th century it became a popular vegetable in both Europe and America, though it yielded to the larger potato during the first…