So sweet, so seedless and so easy-to-peel! The Tango Tangerine is always one of our Farmers’ Market favorites because of its constant high quality fruit. The Tango is deliciously sweet and with good acid to balance the flavors. The rind peels like a zipper off the fruit making it perfect for easy prep work! The…
Great crunch and the perfect sweetness! We searched the market for the best Sugar Snap Peas, and we’ve found them! They are able to be eaten whole or splice open with your thumbnail to find the round pods. How to tell the difference between Peas? Sugar Snap Peas, or simply Snap Peas, is the cross…
The Star Ruby was developed from the Hudson Grapefruit to irradiate the seeds keep the red-flesh, the end result was a seedless or nearly seedless, scarlet-pink flesh colored variety! This is the darkest flesh colored Grapefruit recorded today by University of California, Riverside. Conventional growers have abandoned growing the Star Ruby because the tree yield…
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…
Persian Mulberries are one of the most precious Berries of the summer. In Chez Panisse Fruit, Chef Alice Waters says ‘Mulberries are hard to find, but the unique flavor of these purple, juicy, musky Berries makes the search worthwhile … To capture their essence, we often use their juice in a dessert soup … the…
Bloomsdale Spinach is an heirloom variety that is often wilted to bring out the best flavors. Try wilting Bloomsdale and simply adding cracked pepper and a pinch of salt! It complements an array of entrees such as Garlic Walnut chicken or sauteed chicken over wilted Spinach with a Kumquat sauce. The delicate leaves are often…
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…
Rich in taste and history, the Pippin Apple dates back to the 17th century and is among the favorite of Thomas Jefferson, George Washington and Queen Victoria. This is a well-balanced, sweet Apple with great acidity and a tart lingering aftertaste. The yellow flesh is crispy and juicy with complex flavors that develop when stored….
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…
Baby leafy greens are making a splash in western dishes because they bring flavor, texture, and unique size. The Baby Red Frills Mustard Greens have the spiced greens flavor, burgundy red color, and soft frills texture from being picked from the lower part of the plant at any time in the growth cycle. Large sized…
The Tango Tangerine was developed from the Murcott Mandarin by UC Rivercide researches. It is said to be one of their greatest citrus successes. We were wowed by the complex sweetness and acidity of the Tango! It is deliciously sweet and juicy. Along with great taste, they are especially valued because they are completely seedless!…
Mandarinquats are a hybrid of a Kumquat and a Mandarin. Like the Kumquat, Mandarinquats can be eaten whole, peel and all! The skin is crunchy and sweet to balance the tart flesh. They do tend to have small scattered seeds. The juice is tart but not quite as tart as a Kumquat. The rind is…
The Lemon Guava is similar to that of a traditional Guava with Quince and Apple characteristics. It is wonderfully aromatic with complex, sweet-acidic citrus and floral notes. The flesh has a soft, buttery texture with a pale yellow color. No need to peel these Guavas, simply pop them in your mouth and enjoy! We were…
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…
Grown in the famously fertile soil of California’s Sacramento Delta, this Green Asparagus is standard size with a diameter of a half inch. Spring has sprung and our farmer has begun harvesting his beloved Asparagus. At the market we look for the best bunches consisting of scales tightly woven together at the crown of the…
Grown in the famously fertile soil of California’ s Sacramento Delta, this Green Asparagus is standard size with a diameter of .85 inches, or roughly the diameter of a nickle. Spring has sprung and our farmer has begun harvesting his beloved Asparagus.
Known properly as Doyenné Du Comice, this French variety of pear was first propagated near Angers in the mid-1800’s. The Comice is one of the sweetest and juiciest pears. Their flesh is very soft, and can best be described as creamy in texture, abundantly full of juice, and very sweet. The sweet buttery flesh of…
The d’ Anjou Pear, sometimes referred to as the Buerre’ d’ Anjou or simply Anjou, is thought to have originated in the early to mid-19th century, in Belgium or France. The Red d’ Anjou originated as naturally occurring bud sport found on Green d’ Anjou trees. The d’ Anjou’ s flesh is aromatic, juicy and…