Are your amenity baskets looking a little pedestrian? Is your favorite pastry chef bored with apples? We’ ve got just the item to brighten up your winter fruit line-up. Crimson Peaches are New Zealand’ s answer to the Indian Red peach. Dark red exterior with dark red flesh, the attributes of these unusual peaches go…
Indian red Peaches are prized for the color of their skin and flesh. Their flesh is a deep magenta mottled with white near the pit.
A third-generation Japanese-American farmer, David “ Mas” Masumoto’ s commitment to farming extends beyond the flavor of his fruit. Mas and his family live on their farm in central California. He grows organically, and is a dedicated steward of the land. As he transitioned to organic methods, Mas learned to embrace weeds (he calls them…
It is rare that a farmer feels so strongly about his fruit that he is compelled to write a book about it. It is also rare that said book would receive literary praise for its lyrical style and compelling subject. And it is nearly as rare to eat a peach with the juicy, sweet flavor…
‘Tree ripe’ is defined by the USDA as “the fruit starting to ripen when it is harvested” or as our chefs like to say “fragrant, juice-running-down-your-chin, very sweet, lots of flavor ripe.” Our White Peaches have dark pink skin with red blushing and soft white flesh. While the varieties will change from week to week…
Also known as a Donut Peach, the Saturn Peach was named for its flat shape and sunken center. Descendants of the Chinese flat Peach, this variety is usually 2 1/2 to 3 1/2 inches in diameter and 1/2 inch tall with pale yellow skin tinged with a slight blush. The juicy white flesh boasts a…
China grew the ” Tao” , or peach, over 2,500 years ago, revering the 8 as a symbol of longevity and immortality. The White Peach is renown for its low acid and high sugar content. When ripe it has a most fragrant aroma. A peach’ s flavor is best when warm so let any refrigerated…
The Sea Bean is a marsh plant native to the coastal areas of Northwest Europe. This attractive leafless plant is also known as salicornia, samphire, marsh samphire, glasswort, and sea asparagus. The Sea Bean, with its dark-green or reddish branching stalks, both looks and tastes like seaweed, but is actually a plant that grows in…
Shallot Shoots are the Shallot version of Green Garlic or Spring Onions. The flavor is mild but rich the entire bulb and a couple inches of the stalk are useable.
Heralded by some as the perfect food, SOYBEANS are the basis for protein-rich processed foods such as soy milk, tofu and tempeh. In her book “Vegetarian Cooking for Everyone”, Deborah Madison calls the SOYBEAN “the cow of the Orient”. When blanched in salted water, fresh SOYBEANS become Edamame, a very popular snack in Japan and…
We’ve had chefs taste many different varieties of Chicory (commercially grown Dandelion, Red Dandelion, Catalogna) and without a doubt Spadona Chicory has the best flavor of them all! Unlike Spinach, Spadona Chicory takes a while to cook, so it is perfect for braising. Even when fully cooked this yummy green maintains good texture with a…
SPANISH ROJA is an heirloom hardneck Rocambole variety garlic famous for its flavor. With brown to red skin, large cloves (8-12 per bulb), and flavor described as superb, strong, deep, classic, and rich, SPANISH ROJA was originally imported from Spain. Rocambole varieties are not very pretty to look at, but what they lack in beauty,…
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Yes, surprising as it is, this is really how Brussels sprouts grow! Stalk Brussels Sprouts are visually arresting in floral arrangements, and when they are cut from their stalks and cooked immediately…you can’ t get much fresher. Only available during the California Brussels sprout season, Brussels Sprouts on Stalks are a favorite with specialty retailers….
Stinging Nettles are green-leafed 2 with stinging hairs that leave an itchy rash on the skin when they are touched. There are two varieties: the greater nettle which grows up to 5 feet in height and the lesser nettle which grows to only about 1 foot tall. The lesser nettle (California Wild Nettles shown here)…
The Striped Armenian Cucumber has a unique appearance and excellent flavor without a trace of bitterness, even near the skin. These slightly fuzzy 8s are ridged with beautiful, alternating dark and light green stripes. Since the skin is not bitter, you don’t need to peel these delicious Cucumbers!
These big, yellow carrots are amazingly juicy, crisp and sweet. A Nantes variety, Sugar Crisp Carrots are very desirable for several reasons: 1) Their bright yellow color is a colorful change from traditional orange carrots, 2) their juicy texture is worlds apart from commercially grown carrots, and 3) their sweet flavor is a welcome surprise….
The French explorer Samuel de Champlain (1567– 1635) found the Sunchoke growing in Indian gardens along the Saint Lawrence seaway and carried specimens of it back to France in 1603. By the late 18th century it became a popular vegetable in both Europe and America, though it yielded to the larger potato during the first…
Tender sunflower sprouts are the largest of the sprouted seeds. They have succulent white stalks three to five inches long that sport two soft green leaves. A living food, they are easy to digest and packed with fiber, protein, enzymes and essential fatty acids, making them a favorite of the whole foods crowd. Don’t be…
Dark maroon exterior hides orange flesh and a golden yellow core the visual impact of these very large Carrots is arresting, but it is their flavor and texture that wowed us! Very sweet, with a deep, spicy flavor, Sunrise Red Carrots also have a very fine texture. They have very few rootlets and for prep…
