Fiddlehead Fern are the young green shoots of any variety fern, but the commercially available variety is usually Ostrich fern. If you are unsure of the origin of their name, refer to the top of the nearest violin (or fiddle, depending on your neighborhood). Treated as a spring vegetable, fiddlehead ferns have a flavor reminiscent…
These tiny, tender French kidney beans range in color from pale green to creamy white. Since they are rarely available fresh in the United States, cooks have become used to seeing them dried and canned. In response to requests from Southern California chefs, one of our farmers is growing these European favorites so we all…
Forono Gold Beets have an elongated shape, smooth texture and rich flavor that have made Red Forono Beets a favorite with chefs across the country. Now our grower is harvesting the gold version of this heirloom favorite!
This Leek variety is prized for its long, white shank and tender texture. Each leek’ s diameter is less than an inch. The scale of French Leeks is perfect for cutting them into 1 1/2 to 2 inch lengths to be featured in myriad recipes. Try Leeks Victor (remember Celery Victor?). Leeks Vinaigrette with Smoked…
(Please note: the Garlic Scapes season is just starting so quantities are limited!) When a hardneck variety Garlic’s flower stalk is newly-budded, it is tender and provides a delightfully subtle garlic flavor. Known as Garlic Scapes or Garlic Whistles this Spring item is often stirred into cooked Potatoes, cooks well in stir-fries and serves as…
With the shape of a pumped-up Anaheim chile, the flavor of a yellow bell pepper, and the golden orange color of a California sunset, these GOLD HORN PEPPERS are a welcome addition to the pepper arsenal. Beautiful roasted and stuffed, they would make great inside-out rellenos…stuff this sweet pepper with a spicey, cheesey mixture and…
Particularly rich in vitamins and minerals, green chard is becoming increasingly popular and widely grown in Italy, France, Spain, Holland, Switzerland, and the United States. This YOUNG GREEN CHARD is the result of a grower thinning his rows of green chard. Note that the grower cut the chard at the very base of the bunch…this…
You have seen GREEN GARLIC on the menus of some of our country’s finest restaurants, and you have thought that all GREEN GARLIC is the same. Not so! A small family farm in Southern California is harvesting PURPLE VARIETY GREEN GARLIC, and at least for now, it is quite a bit smaller than traditional GREEN…
Some of America’ s most respected chefs have extolled the virtues of Green Garlic. We’re all used to seeing common Garlic which is the dried mature bulb of the garlic plant. Green Garlic is the same plant pulled from the ground at a much earlier stage, often even before the bulb forms. Green Garlic can…
These beautiful GREEN ROMANO BEANS are a sure sign that we are deep into summer. This flat-pod bean is an heirloom variety that traces its origins to Italy. In 2 quarts rapidly boiling water seasoned with 2 teaspoons salt, cook the romano beans until tender but slightly firm. This should take approximately 2 minutes. Transfer…
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In ancient times, Roman gardeners grew the ancestors of this fresh, crunchy 8 in earth-filled baskets. A late summer refresher, the Italian cucumber has crisp flesh and few seeds. Round to oval-shaped, with whitish-green fuzzy skin, it’s a beautiful addition to salads, with flavor that holds its own among mixed greens and other garden vegetables….
Radishes vary in shape – oval, round, turnip-shaped, olive shaped, tapering from the top, and even tapering from the bottom and in external color -white, pink, red, purple, black. Internal color also varies, most strikingly in the Japanese Kabu radish. These beautiful radishes are about the size of a handball, and their exterior color gives…
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The name Kohlrabi is the German combination of Kohl “cabbage” and Rabi “turnip” and is popular in German speaking countries and India. Kohlrabi is a species of wild cabbage and is the stem is similar to that of a Broccoli and the heart is similar to that of a Cabbage but is milder and sweeter…
Lacinato Kale (also known as black cabbage, Tuscan Kale , Cavolo Nero and dinosaur Kale ) is a hearty, spicy, long-leaf borecole, so called on account of its extremely dark color. Like its close relative, curly Kale , Lacinato Kale is suitable for serving with hearty, winter dishes. Its hearty flavor and almost sweet aftertaste…
Also known as Cream Peas, Lady Peas are prized in the South. They are very similar in flavor to and have a smoother texture than Blackeye Peas but they will not cloud the liquid in which they are cooked.
Baby gold beets have become a very common specialty vegetable product. When you’ re looking for a milder version of the traditonal red beet’ s distinctive flavor and the vibrant color of baby gold beets, but you want big, beautiful slices or a lovely puree, opt for LARGE GOLD BEETS. How about a golden borscht?…
