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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One of the oldest Chinese vegetables, Bok Choy has been cultivated in China since the fifth century A.D. and in the West since the mid-eighteenth century. Despite its ancient lineage, there still is some confusion about what exactly Bok Choy is. The name Bok Choy simply means ‘ white vegetable’ in Cantonese. There are four…
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Blue Hubbard is the single most elegant member of the hard squash family, so consider these BABY BLUE HUBBARDS well-bred youngsters. Lovely in shape and exterior color, they make gorgeous natural serving dishes. Used in any recipe that calls for a hard squash (pumpkin butternut, etc.), this squash will impart its sweet, rich flavor and…
Hydroponically grown in Southern California greenhouses, our BABY CELERY is harvested while the ribs are about the size of large spaghetti. These little celery noodles are topped with bright green leaves and are wonderful served as you would traditional noodles.
In the movie Big, Tom Hanks helped BABY CORN growers put their product in the limelight by nibbling on an ear of baby corn at a cocktail party. Cute, but not the best use for this specialty item. The entire ear of baby corn is edible and, as a result, adaptable to many uses. Grill…
Dandelions are cultivated all over America, Europe, and Asia, but chiefly in France. We are used to seeing the leaves of the mature plant packed in bunches of 12. One of our favorite family farms harvests Baby Dandelion Salad, washed and packed in 3 pound cartons, just like Spring Mix. The flavor is spicy, and…
Fava beans are one of Spring’ s greatest gifts. BABY FAVA BEANS are even better! Young, small and tender, BABY FAVAS are lighter green but sweeter than their fully grown counterparts! If you like Favas, you’ ll love BABY FAVA BEANS. Try a Saute of BABY FAVA BEANS with Onions, Fennel, Pancetta and Dill. Or…
Baby Fennel is more delicious in the fall than any other time of year. With its soft anise flavor, Fennel is sweet, refreshing, and delectable. Because a bulb is a well-defined shape, Fennel can assume a strong role on the plate, especially when cooked in halves. It’s delicious braised, baked, steamed, sautéed, or grilled. Baby…
The beautiful jewel-tone of Baby Gold Beets is a welcome addition to any plate. Their flavor is indistinguishable from that of baby red beets, but their color is what sets them apart. In order to limit the bleeding of color from beets, cut the beet tops off 1 to 1 1/2 inches from their base,…
Although mentioned as far back as 1,500 years ago, cauliflower has been naturalized for only 500 years. Today it is a cultivated vegetable in the truest sense of the word and is grown around the word. Like full-size green cauliflower, these decorative miniatures come in shades of white, green and purple. Baby Green Caulifloweris one…
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