LONG STEM ARTICHOKES are all about presentation. Picture, if you will, a large, warmed, Italian stoneware platter. Now picture these long stem artichokes after they’ve been halved lengthwise and grilled. Pile the grilled artichokes on the platter, drizzle with olive oil that’s been warmed with garlic, thyme and lemon zest, and garnish with freshly milled…
If you are interested in serving artichokes in the Italian style, you’re in luck! One of our growers is harvesting PURPLE ARTICHOKES WITH LONG STEMS. To serve them in the best light: Do not cut off the stems. Working with one artichoke at a time, bend back the outher leaves until they snap off close…
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.
In days of yore, growers would disc their rows of leaf items that had bolted (started flowering). In response to the popularity of Arugula Flowers, Flora Bella Farms have started harvesting their MIZUNA FLOWERS. These bright yellow flower clusters have the same spicy Mizuna flavor…they are just a lot prettier! Sprinkle the flowers atop a…
” Sweet, very crisp, snappy, juicy” . These are the comments commonly heard when people taste MOKUM CARROTS. Top-rated for taste, MOKUM CARROTS are an early Nantes variety. Their sweetness is a result of very high sugar content. The family farm that grows these carrots must hand harvest them because this variety snaps apart when…
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.
This is our favorite Cauliflower color! When cut into small florets and cooked, they look buttery and rich and beautiful. Some chefs call it Gold Cauliflower on their menus. This beautiful color gives any traditional treatment of Cauliflower a new level of eye appeal. And you’ ll love the flavor, too! Our Orange Cauliflower is…
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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),…
PUNTARELLE is a variety of chicory, with serrated leaves, like those on dandelions, attached to the base of the plant and surrounding long, hollow, blunt-tipped whitish-green shoots that grow from the inside of the plant during the course of the winter. Also known as Catalogna de Galatina, puntarelle is a good representation of the flavors…
An elegant veggie requires a royal look. Purple asparagus from California is available and ready to dress up any table. This asparagus has a 20% higher sugar content and because of this extra sweetness it can be served raw or cooked. When cooked, the sweetness gives this asparagus a mild, nutty flavor. The viola spears…
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…