These baby beets are unique thanks to their gorgeous tops! Unlike regular Baby Red Beets, these little gems have tops with rich, dark red color. Beautiful braised or sauté ed. Grown in Los Angeles County.
Forono Beets are an heirloom variety with rich, dark red flesh and the lowest fiber content of all the beet varieties. Their smooth, creamy flesh is very sweet, and their unique shape screams ‘ Slice me into lovely, shiny medallions’ . May we quote Tom Robbins: ‘The beet is the most intense of vegetables. The…
We love these little chokes! The offshoots of an Artichoke variety developed here in Southern California, Baby Purple Artichokes have a more intense, nuttier flavor than their Green Globe cousins. They also cook faster. Our farmer developed this variety, Fiesole, in 2004 from traditional European varieties such as French ‘ Violet de Provence’ and Italian…
The original eggplant, descended from the wild form, was similar in shape and color to a hen’s egg (hence, the name). In Italy, eggplants were already being cultivated in about 1550, and today, throughout the Mediterranean, eggplant is as much a part of the daily meals as potatoes, onion and garlic. Incredibly adaptable, eggplant’s white,…
In Roman times, Carrots were either purple or white. It was the Dutch who selected for and popularized the orange Carrot. So while purple Carrots are new to us, they represent the Carrot’ s earliest incarnations. We were only mildly interested in these Black Knight Carrots when we first saw them. Yes, their very dark…
A cross between Gai Lan and Broccoli, baby broccoli or broccolini has a sweet, delicate flavor with a subtle peppery ‘edge’. Although it looks somewhat like asparagus, with slender stems and buds on top, these two vegetables are not related in any way. The texture of the stem is less fibrous than broccoli or asparagus…
Indigenous to the Mediterranean and North Africa, Cardoon was still a very popular vegetable in several countries in the nineteenth century. Now, it is only of regional importance in Spain, the South of France, and Italy. The leaf stalks, which taste similar to Artichokes, are reminiscent of Celery in appearance, and can also be prepared…
Celery Root (also known as celeriac) is a variety of branch celery that has been cultivated for its tuber, rather than its stalks. As early 1536, botanical writer Ruellius mentioned that celery root was eaten, both cooked and raw and in 1575 another writer, Rauwolf, said that it was considered a delicacy in the Arab…
CIPOLLINA means ‘small onion’ in Italian (the plural is CIPOLLINE) and to the produce world, it means small, flat, mild, yellow or red onion. CIPOLLINE sold in the United States is grown here and in Italy. The domestic crop comes from seeds of Italian origin, and Italian-grown product is imported every season. CIPOLLINE are tender…
Grown in the famously fertile soil of California’ s Sacramento Delta, this Green Asparagus grows to lengths in excess of one foot and the diameter of a quarter. The spears are so long they will not fit into a commercial Asparagus carton we have to pack them lying down! The spears are colossal but their…
Considered an heirloom, and originally from the Netherlands, Dragon Tongue beans are a wax bush bean with long, flat, creamy yellow pods covered with purple streaks. They have excellent flavor, and can be used in any recipe that calls for green beans.
ENDIGIA is a beautiful red endive variety. Grown and packed in California, this lovely member of the chicory family has the familiar rich red color of regular Red Endive, but the tips of its leaves are broader and slightly ruffled.
English Pea, garden pea, green pea. Whatever you like to call them, there is evidence that they were cultivated as long ago as 5,700 B.C. They are descended from the wild form, which is indigenous to the Eastern Mediterranean and to the Middle East. Only about 5 percent of the Pea Crop reaches the fresh…
Escarole is the least bitter member of the chicory family. It roughly resembles loose-leaf lettuce, but the leaves are thick and vaguely ruffled. Escarole forms a large, flat rosette of broad, unsplit leaves with unbroken margins and thick ribs. The leaves stay fresh for longer than the jagged, highly chiseled leaves of Frisee. Escarole hearts…
Very fine, tender and sweet, our Extra Small Haricot Vert Beans have exceptional flavor and texture. Their diameter is about half that of commercially grown French Beans. They look lovely and taste wonderful. This is how Haricot Vert were meant to be, and replacing commercially grown run-of-the-mill French Beans with our Extra Small Haricot Vert…
Our farmers grow these beautiful carrots using sustainable methods and lots of TLC. From week to week, the Farmer’ s Market Mix will contain a combination of some or all of the following five varieties (Sugar Crisp, Nantes, and Black Knight are pictured): Nantes (orange), Sunrise (red), Sugar Crisp (yellow), Belgium White (white) and Black…
Fans of Fava Beans don’ t seem to mind the work it takes to prepare them. They laud the bean’s distinctive flavor and creamy texture. How much work? you ask. Well, in addition to having to strip them from their sleeping bag of a pod, you must also remove the tender beans from the pale…
Fava beans are famous for their rich, bright flavor, but Fava Tips are relatively unknown. Fava Tips taste like Fava-flavored chard…treat them like spinach or chard in quiches, lasagna, omelettes or salads. Quickly saute with olive oil, and season with salt and chopped fresh sorrel. Complementary flavors are the same as for Fava beans…basil, dill,…
Fennel is native to the Near East and the Mediterranean where it grows wild in dry, stony places. It is an aromatic plant whose taste may remind you of anise or licorice. Pale green, celery-like stems evolve into bright green, feathery foliage. The ribbed leaves are thick and fleshy at the base and form a…
Until now sprouts had two basic flavors…spicy (kaiware, radish) and green (sunflower, alfalfa). Welcome FENUGREEK SPROUTS. These little, yellow seeds and their creamy white sprouts have a flavor reminiscent of East Indian curries. It makes perfect sense, since fenugreek seeds are a traditional component of curry powders. Thanks to fenugreek sprouts…sandwiches, salads and even deviled…