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…

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…

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….

French Butter Pears are characterized by rich flavor and creamy texture. They are great for cooking, and when fully ripe exceptional for eating out of hand.

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…

Seckel Pears prove the old adage that good things come in small packages. This diminutive pear variety is the connoisseur’ s favorite. Sweet, flavorful, aromatic, spicy, and perhaps the very best of the pear family. All this sweetness and flavor is packed inside a russeted skin occasionally blushed with red. Seckel Pears are perfect for…

BUTTERFINGER FINGERLING POTATOES have yellow to brownish skin with a true yellow flesh, even after baking. This fingerling variety has a crescent shape and is small to medium in size. Butterfinger fingerlings have a nutty flavor with a smooth texture. They hold up well in salads and are especially good when lightly steamed or boiled…

The King Edward Potato is a white flesh, heirloom variety that has been popular in Britain for hundreds of years. Named for King Edward VII, these are the potatoes that cooks in England use to make Potato Jackets. Available in A, B and C sizes (B size is shown at left), King Edward Potatoes are…

Considered the very best of the French Fingerling Potatoes, La Ratte Fingerling Potatoes are appreciated for their creamy, pale gold flesh that tastes of hazelnuts and chestnuts. An all-purpose potato, the La Ratte is wonderful when sauteed, gratineed, mashed or used in salads. In France, these favorites are grown beyond fingerlings to fairly generous sizes…

Hats off to the family farmer! Across the country family farms are being purchased by huge agricultural conglomerates…but that’ s mainly in the Mid-West, and those farms are growing wheat, corn, etc. Here in California the family farmer is king thanks to their innovation and responsiveness. One of our most talented family farmers is digging…

If you’re looking for dark purple potatoes, you’ve come to the right place. PURPLE PERUVIAN FINGERLINGS can trace their ancestry directly to the Peruvian Andes. Purple Peruvians have dark purple skin, dark purple dry flesh, and a mid-range starch content. When cooked, Purple Peruvian flesh becomes a light bluish-purple and similar in texture to a…

RED THUMB FINGERLINGS have brilliant, smooth red skin and very unusual rosy pink flesh that holds its color after cooking. This beautiful fingerling has very shallow eyes and is uniform in shape, and is sometimes a bit larger than other fingerling varieties.

The Rose Finn Apple is a fingerling potato, also known as Ruby Crescent and Austrian Crescent. The small finger shaped tubers exhibit eyes of medium depth, rose-colored smooth skin and pale yellow, waxy, moderately dry flesh and outstanding flavor. Rose Finn Apple Fingerlings are especially delicious when roasted.

Developed in the Baltic region of Eurasia and praised for its excellence as a salad potato, the RUSSIAN BANANA FINGERLING POTATO is a medium sized tuber with yellow skin and flesh. This particular variety has firm texture and great flavor…perfect for salads or sautes. At this time of year, our RUSSIAN BANANA FINGERLINGS are true…

Rouge Vf d’etampes was introduced by Burpee Seed Company in 1883 but has been popular in France, where it was widely grown, since the early 1800s. This is the

Originally from Australia, this Pumpkin has a blue-gray exterior and orange flesh. The skin has good a sweet, melon-like flavor and the flesh is bright orange with sweet fruity notes. This pumpkin is very aromatic, and the seeds are great for roasting.

Cool autumn nights, harvest moons and pumpkins are signs that autumn has arrived. Mini pumpkins have long been used in decorative table arrangements symbolizing a bountiful harvest, but new tasty varieties have now been developed that are a delicious accompaniment to traditional autumn fare. Approximately the size of a flattened orange, the mini pumpkins have…

The hard squash family, which includes pumpkins, is fascinating and extensive. The many varieties exhibit a wide range in color, texture (from superfine to stringy), and degree of sweetness. McGrath Family Farms is growing MOROCCAN PUMPKINS. Due to their bumpy exterior the easiest way to get to their sweet, orange flesh is to bake the…

This magnificent heirloom pumpkin variety was originally grown in southern France but ours are organically grown on California’s central coast. The Musque de Provence is heavily lobed and beautifully colored with amazingly thick walls of deep orange flesh. The flesh has a fine texture and rich flavor, and when cooked, weeps very little and holds…

Also known as the ” Pumpkin Patch Pumpkin,” this variety of winter Squash is bright orange and substantially smaller than the carving pumpkins that stare at us with candlelit smiles on Halloween night. The flesh of the Pie Pan Pumpkin is sweet and nutty, and never as bland as the flesh of the larger Pumpkin…