Onion Sprouts
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.
Orange Cauliflower (Organic)
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…
Pea Sprouts
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FM Padron Pepper *S*O*
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.
Popcorn Shoot
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 Chicory
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…
Purple Asparagus
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…
Purple Cauliflowe
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 Pea *L*S*
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…
Purple Runner Shelling Bean *L*
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…
Purple Wax Bean
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FM Radicchio *L*S*O*
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…
Ramps (Wild Leeks)
Ramps(Allium tricoccum) is a native edible plant which grows wild from Canada to the Carolinas in the rich soil of shady spots such as woods, coves and ravines. Also referred to as wild leeks, they are closely related to the garlic family. Ramps appear in mid-March into May, a significant member of spring’s holy trinity:…
FM Rapini (Broccoli Rabe) *L*S*O*
Rapini is a common leafy green vegetable in the cuisines of Southern Italy (Basilicata, Puglia and Sicily), northwestern Spain (Galicia), and China. Rapini probably descended from a wild herb, a relative of the turnip, that grew either in China or the Mediterranean region. Although it’ s grown year-round, its peak season is fall to spring…
Red Dandelion Green *L*S*
Commercially grown Dandelion Greens are usually about 2 feet long, very dark green and fairly tough. These Red Dandelion Greens are grown on a family farm in Ventura County, California, and they are nothing like what we are used to. They are about 10 inches long, bright spring green with red ribs, and very tender….
Red Endive
A member of the chicory family that includes radicchio, frisee, dandelion and escarole, RED ENDIVE is the scarlet-edged counterpart of traditional Belgium endive. In addition to their uses in salads, red endive can be grilled, seared, and braised. In fact, a degree of their characteristic bitterness turns to sweetness when cooked. Good partners for red…
FM Red Frills Mustard Greens *L*S*O*
These greens are so beautiful that they stopped us as we wandered through the Farmer’ s Market. We thought they were a Kale variety until we tasted them. Mustard! These gorgeous greens (Ruby Streak variety) are perfect for salads that feature their color, shape and mild mustardy flavor.
Red Okra
RED OKRA is a colorful variety within the hollyhock family, native to Africa. It has all the characteristics of common okra, with one obvious exception. The unusual red color disipates when cooked, but red okra adds a welcome bit of color when raw.
Red Orach Greens
Native to Europe and Siberis, RED ORACH is considered to be one of the world’s oldest cultivated plants. It has been used as a pot herb since the 1500s, and was listed in a well-known seed catalog in 1815. Also known as Mountain Spinach, RED ORACH’s beautiful leaves make wonderful salad greens and can be…
Romanesco Cauliflower *L*S*
Our Romanesco Cauliflower is the original heirloom Romanesco strain from Italy. This Romanesco has a nutty, rich flavor superior to that of other Cauliflowers. Romanesco Cauliflower has wonderful flavor but it is beautiful, too! Each complex, symmetrical head features whorls of pointy, green florets that look like little seashells. Roast whole or in halves or…