Although WATERCRESS is indigenous to Europe, today it is found throughout the world. This hervbaceous aquatic plant sends out shoots which creep along the bottom of ponds and springs. Its hollow stems grow up over the water’s surface and bear dark green, highly nutritious leaves. It is wonderful in salads or as a seasoning herb…
Edgar Jaime grows a wonderful ORGANIC WATERCRESS with small leaves and tons of peppery flavor. Sometimes during the production cycle, little white flowers appear. We consider them a bonus because the flowers are lovely and flavorful, and the flavor and texture of the leaves do not suffer. We prefer Edgar’s ORGANIC WATERCRESS to commercially grown…
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Organically grown on California’ s Central Coast, WHITE BEETS have all the rich, earthy flavor of Red Beets but don’ t bleed color all over everything. On initial inspection, some diners may think they are Turnips, but the WHITE BEET’ s smooth texture and distinctive flavor will announce their lineage! While these BEETS are pure…
Our grower is harvesting true Salsify! This heirloom variety, Mammoth Sandwich Island White Salsify, has been available in the US since at least 1894. Related to Scorzonera (commonly available and known as Black Salsify) this ancient root vegetable is covered with tiny rootlets, and is usually about six to twelve inches long, looking very much…
We were walking the Farmer’s Market with one of our favorite chefs, when we were presented WILD MUSTARD FLOWERS. Their bright yellow color is very attractive, but the chef wasn’t convinced until he tasted them. Hot and spicy, like a cross between Coleman’s Mustard and Wasabi, these wild blossoms are very assertive. An immediate fan,…
Whenever we compare cultivated produce items to their wild counterparts we are amazed by the difference. It is seldom subtle. WILD MUSTARD GREENS are a case in point. More pungent and assertive than their commercially grown brothers, WILD MUSTARD GREENS are assertive enough to hold their own in any dish. Let’s be very clear on…
One of the most popular bean varieties, especially in Italy, is the Romano bean. These are Yellow Romano Beans, and they are members of the snap pole bean family. They are meaty, tender, flat, have stringless pods, and a unique flavor. Combine yellow Romano, French, Dragon Tongue, fresh Cannellini and Cranberry beans for a gourmand’…
The bean saga continues. YELLOW WAX BEANS are available throughout the year, but they are abundant during the summer. A bright yellow member of the botanical species phaseolus vulgaris, the yellow wax bean can range in size from four to six inches long. Their beautiful color holds up perfectly to cooking, and their flavor is…
For years, the only garlic available commercially was the traditional white heads of cured garlic. Progressive chefs across the country have pushed growers to make garlic available throughout the production cycle. YOUNG GARLIC is pulled from the ground as the bulbs are just beginnning to swell. Further along in growth than the younger version, green…
Many chefs are intimately familiar with Rainbow Chard, and we have one chef who is not fond of the orange, pink and red varieties but loves the gold Chard. We asked our grower to grow just the Gold Chard but he couldn’t find seed…until this year. Now, thanks to our incredibly responsive (and talented!) grower,…
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Long favored in Rome and Umbria, Agretti is a mild Italian green. A couple of our local growers have planted seeds imported from Italy, and the resulting harvest is showing up on menus all over Los Angeles. Sauteed Skate Wing with Fingerling Potatoes, Manilla Clams and Agretti. Seared Spot Prawns with Agretti, Ginger and Lobster…
Though the green color is far from typical, Apple Green Eggplant has an outstanding, creamy, soufflé -like texture and great flavor. This is our very most favorite Eggplant!
The flavorful bite of arugula is becoming very familar to white tablecloth diners. Arugula (also known as rocket, roquette, and rucola) has broken through the level of accent green into being the feature item in salads. ARUGULA FLOWERS have the same wonderfully expressive flavor packed into their juicy stems and lovely white flowers. ARUGULA FLOWERS…
Grown on a small, family farm in Ventura County, California, Baby Arrowhead Spinach is our favorite Spinach for salads. Why? It’ s all about the flavor. Baby Arrowhead Spinach flavor starts out typically green and spinachy but its finish is quite rich with distinct notes of toasted nut. The lovely, unusual shape of the leaves…
These baby beets are unique thanks to their gorgeous tops! Unlike regular Baby Red Beets, these little gems have tops with rich, dark red color. Beautiful braised or sauté ed. Grown in Los Angeles County.
Forono Beets are an heirloom variety with rich, dark red flesh and the lowest fiber content of all the beet varieties. Their smooth, creamy flesh is very sweet, and their unique shape screams ‘ Slice me into lovely, shiny medallions’ . May we quote Tom Robbins: ‘The beet is the most intense of vegetables. The…
One of our growers is harvesting Baby Gai Lan. The stems and leaves are sturdy yet tender, rich and flavorful. If them stems of regular Gai Lan are too big and daunting for you, try our Baby Gai Lan!
We love these little chokes! The offshoots of an Artichoke variety developed here in Southern California, Baby Purple Artichokes have a more intense, nuttier flavor than their Green Globe cousins. They also cook faster. Our farmer developed this variety, Fiesole, in 2004 from traditional European varieties such as French ‘ Violet de Provence’ and Italian…