White Bittermelon is seldom seen outside Taiwan, and the seed is expensive and very difficult to procure, in large part because each fruit typically has just one seed. More mild than the green and light green Bittermelon cultivars, White Buttermelon has a shorter shelf life because it ripens quickly. Ours is grown on a small…
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…
Christmas Lima Beans are a delicious heirloom bean that turns a reddish brown when cooked. They have a sweet, savory flavor wonderful for soups and stews. The Beans are large and dense with a rich texture and be sure to simmer the Beans gently because they will lose their texture and begin to fall apart…
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…
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…
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…
The texture and flavor of each tree ripe Asian Pear variety is surprisingly unique. Our grower packs a beautiful Mixed carton for us. Each carton features some combination of the following Asian Pears: Cho Juro (butterscotch, brandy flavors moderately juicy), Hosui (sweet, honey, brandy flavors juicy, smooth texture), Kikusui (citrusy flavor, refreshing crisp, coarser texture,…
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.
Hand-selected and -packed especially for amenities, these lady-sized Asian Pears are small (diameter is 2-inches or less!), elegant and of excellent quality. They are also perfect for desserts, cheese plates and roasting whole. We have Brown Skin and Yellow Skin varieties: Cho Juro, Kosui and Hosui are the Brown Skin varieties 20th Century and Kikosui…
These beautiful Asian Pears are the very smallest 8 our grower has to offer, packed into clamshell pints. Each little Asian Pear is about the size of a golf ball and each pint will contain a mixture of the following varieties Chojuro, Shinko, Shinseiki, 20th Century, Hosui, Kosui. Recommended for roasting!
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…
A home orchard favorite, the Elephant Heart plum is as big on taste as its name suggests. Heart shaped, its yellow-green exterior hides watermelon red flesh that is firm, juicy and bursting with sweetness. It can be enjoyed fresh as a perfect snack and is a beautiful, rosy addition to compotes and tarts. Cooking adds…
Over 100 years ago, Luther Burbank began to experiment with the interspecific breeding of stonefruit. Today we have the Plumcot, Aprium and the Pluot, and the fruit world has never been the same. The newest delicious development is the Flavor Grenade Pluot. Aptly named, the sweet fruit flavor of the Flavor Grenade explodes onto the…
Wild Greengage Plums were probably introduced to Britain by the Romans, but disappeared from cultivation until Sir Thomas Gage brought them from France in the eighteenth century (and gave them his name). In France, they are known as Reine-Claude after the wife of Francois I, who adored their sweet flavor. These small members of the…