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The LEMON CUCUMBER is an heirloom variety that dates back to 1894. A popular and unusual home garden variety, this cucumber has spherical, broad oval 8 that are 2-3 inches long. When the skin is translucent or very pale yellow, 8s can be sliced and eaten either peeled or unpeeled. Lemon cucumbers turn golden yellow…
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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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.
Yes, they may look like the Anaheim chiles that you see on a daily basis, but NEW MEXICO HATCH CHILES have their own festival, for goodness sakes. Renowned for their flavor once roasted, the HATCH CHILE enjoys a very short season. Harvest starts in the beginning of August and ends with the first frost of…
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.
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Padron Peppers have been grown by monks in Galicia, Spain since the 1600s. Traditionally, they are sauteed in olive oil until they blister, sprinkled with coarse sea salt and served as tapas. Though most Padrons are mild, every tenth (or so) pepper is surprisingly hot.
Micro greens are growing in popularity, and POPCORN SHOOTS are one of our favorites, for a couple of reasons. Their shape and color provide unique contrast to the usual leaf varieties commonly found on the salad plate (but picture them peeking out of a bowl of corn chowder or tucked into a goat cheese quesadilla),…
The appearance of Purple Cauliflower is truly breathtaking. This Graffiti variety is the first Purple Cauliflower of its size that actually retains its color when cooked. Wonderful when stir fried with garlic and ginger, Graffiti Purple Cauliflower is at its best when quickly blanched, shocked with ice water and served as the show-stopping element in…
Purple Hull Pinkeye Peas are closely related to Blackeye Peas but its eyes are magenta, not black. The flavor is very similar to Blackeyes. If you have not cooked with fresh shelling peas/beans you are missing out! No soaking, and they take about 15 minutes to cook! Their texture is very smooth and their flavor…
Richard Sager planted about four rows of Purple Runner Shelling Beans on his Two Peas in a Pod farm. While every pod looks the same on the outside, the beans on the inside may be white, lavender with purple splotches, or a solid purple so dark that they are almost black. They’ re the Cracker…
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Radicchio is a leaf vegetable that brings bold spice when eaten raw. it is most often features in salads to bring a bitter bite and bold colors. The most typical variety of Radicchio is the red variety originating from Chiogga, Italy. Radicchio is fantastic in many Italian dishes such as risotto or grilled with olive…
Rapini is a common leafy green vegetable in the cuisines of Southern Italy (Basilicata, Puglia and Sicily), northwestern Spain (Galicia), and China. Rapini probably descended from a wild herb, a relative of the turnip, that grew either in China or the Mediterranean region. Although it’ s grown year-round, its peak season is fall to spring…
Commercially grown Dandelion Greens are usually about 2 feet long, very dark green and fairly tough. These Red Dandelion Greens are grown on a family farm in Ventura County, California, and they are nothing like what we are used to. They are about 10 inches long, bright spring green with red ribs, and very tender….
A member of the chicory family that includes radicchio, frisee, dandelion and escarole, RED ENDIVE is the scarlet-edged counterpart of traditional Belgium endive. In addition to their uses in salads, red endive can be grilled, seared, and braised. In fact, a degree of their characteristic bitterness turns to sweetness when cooked. Good partners for red…