Fresh chile names can be very confusing in Southern California. Our goal is to sort this out. The name PASILLA means “little raisin,” a reference to the raisiny appearance and aroma of the this very distinctive chile that the West Coast calls CHILACA. This misnomer was started in northwestern Mexico and Californians perpetuate it. To…
Chile de Arbol is a Cayenne type Chile grown in Mexico. Green when immature, and red when mature, de Arbol Chiles are not very flavorful, but very, very picante, making them desirable for sauces. Usually 2.5-3 inches long and 3/8 inch in diameter, de Arbol Chilis rate a 7 on the heat scale.
In Southeast Asia, these pods are known as wild tamarind, and they are prized as cooking vegetables. In Latin countries, they are called GUAJE, and every chef we asked said they would be using them in salsas, or roasting them and eating them as snacks.
Habanero chilis are probably the most famous and feared of the chile line-up. They are green, orange, orange-red or red when fully ripe, shaped like little pointed lanterns, and up to 2 inches long and 1 1/2 to 1 3/4 inches in diameter. They measure 200,000-500,000 on the Scoville heat index. For reference, jalapenos register…
Capsicum pubescens is the only domesticated species of peppers with no wild form. The center of origin for this species was Bolivia, and it was probably domesticated about 6,000 B.C., making it one of the oldest domesticated plants in the Americas. The common name for this species in South America is rocoto or locoto. In…
If you like the idea of a vegetable that is soft but crunchy, with the flavor of green pepper, string beans, and asparagus (all touched with a sorely citric edge) and the slipperiness of okra, NOPALES (a.k.a. cactus leaves, cactus pads) are for you. Steam nopales quickly over boiling water for a few minutes (do…
The Poblano or Chile Poblano, as it is known in Mexico, originated near the city of Pueblo, southeast of Mexico City’ hence its name Poblano or pepper from Pueblo. It is one of the most popular cultivars in that country. The fruit is undulating an more or less triangular in shape. The flesh is moderately…
Also known as the chile Colorado or long red chile, the Red Anaheim has a more developed sweetness than the green Anaheim, and is a very versatile chile. They are at their best roasted: excellent in sauces, as rajas (strips of roasted chiles), and stuffed (rellenos). Red Anaheims are also good pickled (en escabeche) and…
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Native to tropical Africa, the tamarind tree (Tamarindus indica) is prized for its pods, which grow in clusters and contain very small beans, surrounded by a sweet-sour pulp, which forms the basis of sweet drinks and food. The pulp can also be turned into a syrup, with the addition of sugar, and then diluted to…
The area from southern Texas to Guatemala is home both to the wild forms of the Tomatillo and the present-day cultivated forms. These tomato-like relatives of the Cape gooseberry are thin-skinned and encased in a papery husk. When ripe, the 8 may vary in color from green to yellow, or purple. The flesh is pale…
Throughout history, farmers gathered their wheat into sheaves and displayed the fruits of their labors at county fairs across rural America. Sheaves of wheat symbolize abundance and prosperity, bring a touch of Americana and, according to legend, good luck into our homes. Celebrate the season of harvest with these golden and shimmering stalks, gathered together…
These gorgeous Fuji apples are grown in Japan with loving attention to detail. Leaves are stripped by hand from the vacinity of each young apple to assure full exposure to sunlight, viola’ , a Fuji apple with full, dark red skin! These Aomiori Apples combine the bright, sweet flavor and crisp, juicy texture of California-grown…
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…
