An excellent all-around Apple for eating fresh, cooking, baking and juicing, the Empire was developed in New York in 1966, and has excellent flavor, high sugar, fine texture and is very juicy. OUr Empires are dry farmed in a small canyon near San Luis Obispo, California.
These apples are so exceptional, they are patented! Our Honeycrisp Apples are dry farmed (without irrigation) on a small family farm near San Luis Obispo. Characterized by an amazingly crisp and juicy flesh, Honeycrisp Apples have a well-balanced (sugar to acid), aromatic, spicy flavor. Their flesh is cream colored, and skin color is 60 to…
The Kidd’s Red Orange Apple was developed in New Zealand in 1924. Its flavor is a rich balance of sugar, acids and aromatics with hints of violets. It is speckeled and russetted and not very pretty to look at but the Kidd’s Orange Red is all about flavor! And didn’t your mother tell you “don’t…
Because of their beautiful coloring and diminutive shape, Lady Apples are often used as a garnish. They have a flavorful, delicate skin and a sweet-tart flavor, and can be eaten raw or cooked. Lady Apples are commercially grown in California and Oregon (and limited amounts in Canada), and are available from September until the crop…
Varieties will change as we move through the season and will include early-, mid-, and late-season cultivars such as Spitzenburg, Ribson Pippin, Missouri Pippin, Stayman Winesap, and Winter Pearmain.
This apple from the Pacific Northwest is the result of a cross between a Gold Delicious and a Cox Orange Pippin. The Pinata Apple won “ Apple of the Year 2004” honors in Europe. Its flavor is very sweet and it has a soft texture. Wonderful for cooking or eating out of hand! Available through…
Sweet, spicy, fragrant, tart and juicy. Those are the adjectives that are used most often to describe these wonderful Pink Lady Apples. The Pink Lady (also known as Cripps Pink) was developed in Australia, the result of a cross between the Golden Delicious and Lady Williams varieties. The fine-grained flesh is crisp and crunchy and…
First identified in Kansas, 1875, the Stayman Winesap is medium to large in size with a dull red bloom over greenish base, striped red in less highly-colored fruit. The flesh is yellowish, firm, tender, juicy, sweet and pleasantly sub-acid. The Stayman Winesap is an excellent all-purpose Apple, perfect for eating fresh, juicing, baking and cooking.
An old English variety that has been traced back to A.D. 1200, the Winter (White) Pearmain is the oldest known English apple. The fruit size is medium to large, light green with one side sometimes blushed red. The flesh is firm and crisp. An excellent dessert apple, the flavor is sweet, mildly subacid and pleasantly…
From Alice Waters’ book Chez Panisse Fruit: “ Black currants are seldom eaten as fresh fruit. They have a very strong almost resinous character, which is tamed and altered somewhat by cooking. Black currants are extensively grown in Burgundy, where they go into the making of crè me de cassis… Black currants can be cooked…
Black Raspberries, affectionately called “Blackcaps” by growers, are native to North America. The Native Americans often used the bumpy fruit as a coloring agent for their deep purple stain. These uniquely flavored berries have a distinct and moderately tart taste. They are delicious as compotes, as a foundation flavor for ice cream, and they make…
These sweet and juicy prizes are highly guarded by bramble bushes with needle-sharp prickers. The Blackberries have been captured especially for your creations and will arrive, fresh, plump and richly dark. These purplish-black bumpies are the largest of the wild berries and will only improve with cooking. Heating Blackberries will intensify their color and soften…
Oh boy, they’re here! The Boysenberry, a hybrid of the blackberry and raspberry, have a rich, sweet, very distinctive flavor that combines the best qualities of both berries. The warm weather and sunlight of late Spring ripens the fruit, and they are perfect now for mouth-watering sauces, pies and other desserts. Boysenberries are highly perishable…
This beautiful pack of Mixed Berries contains three pints each of four different truly ripe specialty Berries. Right now the pack contains Golden Raspberries, Tulameen Raspberries (15% sugar with floral notes), Triple Crown Blackberries (16% sugar…amazingly sweet Blackberries!) and Blueberries (17% sugar with surprising depth of flavor). Once you taste these Berries you will understand…
Worth their weight in gold (pun intended), these specialty raspberries are a sweet treat at any time of year. With color that varies from light blond to a deep golden yellow, their rich and creamy flavor contains hints of the common red raspberry, banana and apricot. Gold raspberries can be a unique addition to your…
Gooseberries are an under-appreciated member of the berry family. In their fresh state, Gooseberries have a flavor similar to a tart kiwifruit…a little tropical. With the addition of a bit of sugar, Gooseberries make excellent jams, jellies, pies and the dessert for which they are famous–fools.
Discerning cooks note: hand-selected Raspberries with stem , picked specifically for their perfect shape and intense color. These berries dazzle the eyes and tempt the palate. Enjoy them as an unusual addition to your best recipes or as a beautiful and tasty plate garnish. Served with the stems on, these luscious raspberries are a perfect…
(Please note: Mulberries will be wet when you receive them. They are purely an ingredient berry. Do not expect them to look like nice, dry Blackberries. Be ready for lots of juice in the bottom of the clamshell!) Native to western Asia, Black Mullberries are precious, both in availability and price. While they look like…
Closely related to the Gooseberry, Red Currant Berries are widely popular in northern Europe, but have two very short seasons here in the United States. Transluscent, bright red and literally bursting with juice, Red Currants are extraordinarily beautiful. These tiny jewels are quite tart and have a flavor reminiscent of pomegranates. Often paired with raspberries,…
Alice Waters discusses White Currant Berries in her book, Chez Panisse Fruit: ” White currants, sweeter and more delicate than red ones, need no service at all: you pull them off their stems and eat them like candy…Preserved red and white currants are a famous specialty of the French city of Bar-le-Duc, in Lorraine, where…
