Adzuki bean sprouts from Japan are similar to other bean sprouts, but have a crisper texture and sweeter flavor. Grown from very sweet lentil-shaped Adzuki beans, these sprouts have a nutty, mild, bean taste. They are especially prized for use in festive occasions. While people may joke about sprouts as the typical “health” food, their…
Lovage is a tall perennial that tastes like Celery on steroids and looks like large-leaf Italian Parsley. The name ‘Lovage’ is from “love-ache”, ache being a medieval name for Parsley; this is a folk-etymological corruption of the older French name levesche, from late Latin levisticum, in turn thought to be a corruption of the earlier…
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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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…
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…
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…
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.
Pears fall into two different classes. The familiar European type has the typical pear shape its flesh is soft and succulent, its skin yellow or red. Asian pears are generally round (the exception being the newcomer, Yali), with green-yellow or russet skin and crunchy flesh. Forelle Pears are one of the lesser-known commercial European pears….
This beautifully russeted Pear is a Comice sport grown in New Zealand. The Taylor Gold ripens with high sugar and lots of traditional Pear flavor. The ripe texture is very similar to that of a regular Comice smooth and juicy.
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.