If you like the idea of a vegetable that is soft but crunchy, with the flavor of green pepper, string beans, and asparagus (all touched with a sorely citric edge) and the slipperiness of okra, NOPALES (a.k.a. cactus leaves, cactus pads) are for you. Steam nopales quickly over boiling water for a few minutes (do…
The Poblano or Chile Poblano, as it is known in Mexico, originated near the city of Pueblo, southeast of Mexico City’ hence its name Poblano or pepper from Pueblo. It is one of the most popular cultivars in that country. The fruit is undulating an more or less triangular in shape. The flesh is moderately…
Also known as the chile Colorado or long red chile, the Red Anaheim has a more developed sweetness than the green Anaheim, and is a very versatile chile. They are at their best roasted: excellent in sauces, as rajas (strips of roasted chiles), and stuffed (rellenos). Red Anaheims are also good pickled (en escabeche) and…
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Native to tropical Africa, the tamarind tree (Tamarindus indica) is prized for its pods, which grow in clusters and contain very small beans, surrounded by a sweet-sour pulp, which forms the basis of sweet drinks and food. The pulp can also be turned into a syrup, with the addition of sugar, and then diluted to…
The area from southern Texas to Guatemala is home both to the wild forms of the Tomatillo and the present-day cultivated forms. These tomato-like relatives of the Cape gooseberry are thin-skinned and encased in a papery husk. When ripe, the 8 may vary in color from green to yellow, or purple. The flesh is pale…
Throughout history, farmers gathered their wheat into sheaves and displayed the fruits of their labors at county fairs across rural America. Sheaves of wheat symbolize abundance and prosperity, bring a touch of Americana and, according to legend, good luck into our homes. Celebrate the season of harvest with these golden and shimmering stalks, gathered together…
An excellent all-around Apple for eating fresh, cooking, baking and juicing, the Empire was developed in New York in 1966, and has excellent flavor, high sugar, fine texture and is very juicy. OUr Empires are dry farmed in a small canyon near San Luis Obispo, California.
These apples are so exceptional, they are patented! Our Honeycrisp Apples are dry farmed (without irrigation) on a small family farm near San Luis Obispo. Characterized by an amazingly crisp and juicy flesh, Honeycrisp Apples have a well-balanced (sugar to acid), aromatic, spicy flavor. Their flesh is cream colored, and skin color is 60 to…
The Kidd’s Red Orange Apple was developed in New Zealand in 1924. Its flavor is a rich balance of sugar, acids and aromatics with hints of violets. It is speckeled and russetted and not very pretty to look at but the Kidd’s Orange Red is all about flavor! And didn’t your mother tell you “don’t…
Because of their beautiful coloring and diminutive shape, Lady Apples are often used as a garnish. They have a flavorful, delicate skin and a sweet-tart flavor, and can be eaten raw or cooked. Lady Apples are commercially grown in California and Oregon (and limited amounts in Canada), and are available from September until the crop…
Varieties will change as we move through the season and will include early-, mid-, and late-season cultivars such as Spitzenburg, Ribson Pippin, Missouri Pippin, Stayman Winesap, and Winter Pearmain.
Black Raspberries, affectionately called “Blackcaps” by growers, are native to North America. The Native Americans often used the bumpy fruit as a coloring agent for their deep purple stain. These uniquely flavored berries have a distinct and moderately tart taste. They are delicious as compotes, as a foundation flavor for ice cream, and they make…
These sweet and juicy prizes are highly guarded by bramble bushes with needle-sharp prickers. The Blackberries have been captured especially for your creations and will arrive, fresh, plump and richly dark. These purplish-black bumpies are the largest of the wild berries and will only improve with cooking. Heating Blackberries will intensify their color and soften…
This beautiful pack of Mixed Berries contains three pints each of four different truly ripe specialty Berries. Right now the pack contains Golden Raspberries, Tulameen Raspberries (15% sugar with floral notes), Triple Crown Blackberries (16% sugar…amazingly sweet Blackberries!) and Blueberries (17% sugar with surprising depth of flavor). Once you taste these Berries you will understand…
Worth their weight in gold (pun intended), these specialty raspberries are a sweet treat at any time of year. With color that varies from light blond to a deep golden yellow, their rich and creamy flavor contains hints of the common red raspberry, banana and apricot. Gold raspberries can be a unique addition to your…
Wild Huckleberries are quite similar to Blueberries, but have a tougher skin and hard internal seeds. They are small but mighty and every berry packs a flavorful punch. Their flavor is sharper than that of Blueberries, but they can be eaten and cooked in exactly the same ways. Prized for jams, jellies and baking (muffins,…
Our grower harvests ripe Satsuma Mandarins, peels them and slices them into 1/4- to 1/2-inch wheels. Then he dries them, and voila! The result is a high sugar, high acid, crispy, crunchy dried fruit that is the single most addictive fruit product we’ve found. Dry Satsuma Mandarins are like citrus popcorn…and once you start eating…
The Finger Lime is a highly unusual citrus variety, native to Australia and found as bushes or small trees in the rain forests of Queensland and New South Wales, Australia. The Finger Lime’ s skin color ranges from yellow or brick red to green or purplish black. When the fruit is cut in half (cut…
Long considered an autumn fruit, Pomegranates make their entrance in late summer, thanks to the early Granada variety. These early pomegranates are historically a little light in exterior color. Early Wonderfuls will make their appearance by the beginning of September, and by the middle of October, the Wonderful variety will be available and we will…