Grown on a small, family farm in Ventura County, California, Baby Arrowhead Spinach is our favorite Spinach for salads. Why? It’ s all about the flavor. Baby Arrowhead Spinach flavor starts out typically green and spinachy but its finish is quite rich with distinct notes of toasted nut. The lovely, unusual shape of the leaves…
These baby beets are unique thanks to their gorgeous tops! Unlike regular Baby Red Beets, these little gems have tops with rich, dark red color. Beautiful braised or sauté ed. Grown in Los Angeles County.
Forono Beets are an heirloom variety with rich, dark red flesh and the lowest fiber content of all the beet varieties. Their smooth, creamy flesh is very sweet, and their unique shape screams ‘ Slice me into lovely, shiny medallions’ . May we quote Tom Robbins: ‘The beet is the most intense of vegetables. The…
One of our growers is harvesting Baby Gai Lan. The stems and leaves are sturdy yet tender, rich and flavorful. If them stems of regular Gai Lan are too big and daunting for you, try our Baby Gai Lan!
We love these little chokes! The offshoots of an Artichoke variety developed here in Southern California, Baby Purple Artichokes have a more intense, nuttier flavor than their Green Globe cousins. They also cook faster. Our farmer developed this variety, Fiesole, in 2004 from traditional European varieties such as French ‘ Violet de Provence’ and Italian…
Red Russian Kale is a very distinctive heirloom kale variety. Lauded for its color, Red Russian Kale is the most tender of all the kales. Our grower is harvesting his crop while the leaves are still quite small. The resulting Red Russian Kale is perfect for salads and garnish, where its lovely shape and beautiful…
The original eggplant, descended from the wild form, was similar in shape and color to a hen’s egg (hence, the name). In Italy, eggplants were already being cultivated in about 1550, and today, throughout the Mediterranean, eggplant is as much a part of the daily meals as potatoes, onion and garlic. Incredibly adaptable, eggplant’s white,…
In Roman times, Carrots were either purple or white. It was the Dutch who selected for and popularized the orange Carrot. So while purple Carrots are new to us, they represent the Carrot’ s earliest incarnations. We were only mildly interested in these Black Knight Carrots when we first saw them. Yes, their very dark…
Black Radishes can be almost as pungent as horseradish, and are firm and rather dry in short, nothing like the little red radishes that have graced salads and crudite platters for time immemorial. These sturdy, somewhat daunting, characters are roughly the shape and size of a Turnip, sooty black or matte black-brown on the outside…
Black-eyed Peas (Cowpeas, Crowder Peas, Black-eyed Beans) have long been popular in the South, thanks to their sweet and mild, rather earthy, flavor. They are small and greenish-beige (beige when dried) with a brown circular ‘ eye’ at their inner curve. Black-eyed Peas are traditionally partnered with rice and with greens and are the featured…
European growers love to blanch produce. Dandelion growers in France are no exception. These Blanched Dandelion have the flavor of traditional dandelions with the color of the very best baby frisee. Blanched dandelions are perfect when you want to lighten up the color in salads. They can be served raw or cooked.
The Sweet Corn grown in the Brentwood area of California’s Sacramento River Delta is the best tasting, sweetest Corn we’ ve found. Known as Brentwood Corn, this product has the well-deserved reputation across the country as the benchmark against which all other Corn is measured. The Sacramento River Delta boasts some of this country’ s…
A cross between Gai Lan and Broccoli, baby broccoli or broccolini has a sweet, delicate flavor with a subtle peppery ‘edge’. Although it looks somewhat like asparagus, with slender stems and buds on top, these two vegetables are not related in any way. The texture of the stem is less fibrous than broccoli or asparagus…
(LIMITED IN AVAILABILITY!!) While they look like loose heads of Cabbage, Brussels Sprout Tops have a little Brussels Sprout at the base of the leaves. Treat the leaves of Brussels Sprout Tops like Cabbage but enjoy their milder flavor.
This vibrant orange hot pepper was first brought to the United States 25 years ago from Bulgaria. They are 3 to 4 inches in length and their heat is moderate to hot similar to a Serrano Pepper.
Also known as Japanese artichokes, Chinese artichokes, knotroot and Chorogi, Crosnes are an heirloom member of the mint family. But there’ s no familial resemblence. First cultivated in France outside Paris, near Crosne, these unusually shaped edible tubers were very popular in Europe from their introduction in the 1880s until the 1920s. Crosnes are still…
While some people take advantage of the myriad value-added and further processed fruits and vegetables, others in our industry are dedicated to doing everything in-house. Towards that end, we offer fresh CALIFORNIA OLIVES. Following treatment with either lye or boiling water, these olives can be cured in salted water or salted water with vinegar and…
Fresh Cannelllini Beans are a rare treat. This moderately large white kidney-type bean is very popular in Italy, but is usually available in dry form only. Excellent for salads, soups and purees, they have a moist, creamy interior. Sub for dry Cannellini Ceans in any recipe and you will taste the difference!
Indigenous to the Mediterranean and North Africa, Cardoon was still a very popular vegetable in several countries in the nineteenth century. Now, it is only of regional importance in Spain, the South of France, and Italy. The leaf stalks, which taste similar to Artichokes, are reminiscent of Celery in appearance, and can also be prepared…
Castelfranco is an especially lovely variety of radicchio, a member of the chicory family. As the picture shows, Castelfranco forms rosette-type heads of creamy white, red-splashed leaves. Usually eaten raw, Castelfranco is especially decorative, and is one of the mildest members of the radicchio family. The notably bitter taste of radicchio (and of all chicory…
