These beautiful GREEN ROMANO BEANS are a sure sign that we are deep into summer. This flat-pod bean is an heirloom variety that traces its origins to Italy. In 2 quarts rapidly boiling water seasoned with 2 teaspoons salt, cook the romano beans until tender but slightly firm. This should take approximately 2 minutes. Transfer…
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Radishes vary in shape – oval, round, turnip-shaped, olive shaped, tapering from the top, and even tapering from the bottom and in external color -white, pink, red, purple, black. Internal color also varies, most strikingly in the Japanese Kabu radish. These beautiful radishes are about the size of a handball, and their exterior color gives…
The name Kohlrabi is the German combination of Kohl “cabbage” and Rabi “turnip” and is popular in German speaking countries and India. Kohlrabi is a species of wild cabbage and is the stem is similar to that of a Broccoli and the heart is similar to that of a Cabbage but is milder and sweeter…
Lacinato Kale (also known as black cabbage, Tuscan Kale , Cavolo Nero and dinosaur Kale ) is a hearty, spicy, long-leaf borecole, so called on account of its extremely dark color. Like its close relative, curly Kale , Lacinato Kale is suitable for serving with hearty, winter dishes. Its hearty flavor and almost sweet aftertaste…
Baby gold beets have become a very common specialty vegetable product. When you’ re looking for a milder version of the traditonal red beet’ s distinctive flavor and the vibrant color of baby gold beets, but you want big, beautiful slices or a lovely puree, opt for LARGE GOLD BEETS. How about a golden borscht?…
This Beet is known as the Striped, Chioggia, or Candy Beet. Chioggia is derived from its Italian origin off the coast of Italy from a town called Chiogga. When sliced open the Beets are a beautiful candy pink color, hence being called Candy Beets , and they are magnificently striped! They have the same taste…
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Also known as a Madagascar bean, Fresh Lima Beans are named for Lima, Peru, where they were found as early as 1500. These Fordhook variety LIMA BEANS are larger, plumper and fuller flavored than baby Limas, the other commercial variety. Available through September, Fresh Lima Beans will make your classic succotash just that much better.
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LONG STEM ARTICHOKES are all about presentation. Picture, if you will, a large, warmed, Italian stoneware platter. Now picture these long stem artichokes after they’ve been halved lengthwise and grilled. Pile the grilled artichokes on the platter, drizzle with olive oil that’s been warmed with garlic, thyme and lemon zest, and garnish with freshly milled…
Created by Leonard Pike, Ph.D., director and founder of the Vegetable Improvement Centre at Texas A&M University, the maroon carrot has an apple-like texture and sugary, sweet flavor — he calls it the Beta-Sweet. Those who like their carrots to taste like carrots are in for a big surprise when they bite into this new…
The Chantenay carrot originated in the Chantenay region of France, and references to this heirloom variety can be found as far back as the mid-1800’ s. Their bright colors and classic carrot shape make Chantenays very popular, but it is their intense, sweet carrot flavor that seals the deal. Fabulous whole, halved or quartered cooked…
The Baby Sweet Peppers are small, pointed Peppers that have thinner walls than that of larger sweet peppers. They are the same variety and come in three colors of red, orange and yellow. These Peppers are perfect for pickling or stuffing to make poppers.
” Sweet, very crisp, snappy, juicy” . These are the comments commonly heard when people taste MOKUM CARROTS. Top-rated for taste, MOKUM CARROTS are an early Nantes variety. Their sweetness is a result of very high sugar content. The family farm that grows these carrots must hand harvest them because this variety snaps apart when…
Onion Sprouts may look innocuous, but these sprouts deliver big onion flavor. Try using Onion Sprouts on sandwiches or in salads instead of sliced onions.
This is our favorite Cauliflower color! When cut into small florets and cooked, they look buttery and rich and beautiful. Some chefs call it Gold Cauliflower on their menus. This beautiful color gives any traditional treatment of Cauliflower a new level of eye appeal. And you’ ll love the flavor, too! Our Orange Cauliflower is…
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