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D’Anjou Pears are best when ripened on the tree and our farmer harvests the pairs from the tree when they are perfectly ripe. An important characteristic to know about D’Anjou Pears is the color does not change as the Pear ripens. This variety is sweet and juicy with a warm red coloring. D’Anjou Pears are…
Butternut Squash is a favored variety amongst chefs because of the sweet, nutty and zesty flavor similar to pumpkin. The flesh is dark orange with high sugar that caramelizes beautifully. Its thick, good texture is ideal for purees and baking in breads. Enhance the spice flavor with nutmeg and cinnamon! As the Squash grows on…
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…
Nicola Potatoes are a Dutch gold variety will excellent flavor. The skin is buttery with a waxy, yellow flesh ideal for salads, baking and roasting.The make the most delicious fries! The farmer says the ‘Nicola Potatoes are grown in Sierra Nevada spring water and snow melt and our organic soil is sweet and nutty– simply…
One of our favorite Radishes is the Honeydew Radish! Similar to the Watermelon Radish, the Honeydew Radish is spicy with just a hint of sweetness. When thinly sliced, more of the cells are exposed and it brings a strong flavor and exudes a sweet aroma great for salads and eating fresh.
Organic Yokohama Squash is beautiful, and its flesh is dry, sweet, and fine-grained. This squash has complex flavors tropical notes with traditional hints of rich, spiced squash and Yokohama has an undeniable aroma of Sapote.
This Japanese Pumpkin has super thick walls, and excellent rich, sweet, and nutty flavor. The Kabocha Squash is delicious when roasted or pureed and sprinkled in spices, or feature as a warm, winter soup. One of our favorite desserts is a spiced Kabocha pie. The opportunities are endless and always delicious.
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…
Our Organic Granny Smith Apples have white-yellow, fine-grained flesh. They are mildly sweet with a delicious mouth-puckering tartness! Organic Granny Smiths are great for juicing because they add a sweet-tart flavor and are rich in nutrients. Traditionally, Grannies are used for Apple crisps, strudels or pies but chefs have also baked Apple cider muffins, and…
Organic Fuji Apples have high sugar content, and they are well known for being the sweetest Apple variety. They have white flesh with crispness in every bite. Fujis are juicy making them ideal for eating fresh. Many chefs feature a signature salad with fresh Organic Fujis being the main ingredient. The sweetness of Fujis pairs…
Chefs adore the Fairytale Eggplant because of its petite size and delicious opportunities. Fairytales are sweet without the typical bitterness; they have fewer seeds and can range from one to four inches. The skin is tender and maintains the purple and white striping when cooked. The Fairytale Eggplant is excellent when sliced in half, drizzled…
Black Coco Beans have a robust flavor that in itself is filling. Having the option of cooking with fresh Shelling Beans over dried Beans is best and they are able to be frozen and stored for future use. Most Black Bean soups call for dried or canned Black Beans but opting for fresh Black Coco…
Spaghetti Squash gets its name its stringy texture that resembles spaghetti pasta. Spaghetti Squash is renowned for being a pasta substitute and with a little bit of olive oil, garlic and ragu sauce it is buonissimo! Spaghetti Squash has a slightly nutty flavor that is great for lighter squash dishes. It also balances many rich…
The Purple Daikon Radish has crisp, juicy, bright purple flesh, and the skin is creamy purple. Though the taste varies from sharp to mild, some Daikon Radishes are hotter than traditional red varieties. They are commonly used to accompany sushi and sashimi, in stir-fries and pickled, but can be shredded for salads, eaten raw with…
After it’s plucked from the tree and ripened, the Arkansas Black turns dark burgundy. It is sometimes referred to as the Snow White Apple because of the dark skin and light flesh. This is the darkest Apple variety and the best storing apple; it also continues to darken as stored! The flesh is hard, crunchy…
Key Limes have a more unique flavor than other Limes because they are more tart, more acidic, seedier, and have a beautifully strong aroma. The rind is thinner than a Persian Lime. Key Limes are ripe when they are yellow and are often picked when still green and yellow for color and ripeness variety. Try…
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…