These cultivated little mushrooms combine the best of both worlds: The enoki’s lovely, elegant shape, and the color and flavor of the richer mushroom varieties. PERSIMMON ENOKI MUSHROOMS are grown in Japan and shipped to the United States where appreciative chefs from coast to coast await their arrival. Their golden brown caps rest atop tan…
POM POM (Pom pom blanc) MUSHROOMS are wood mushrooms, cultivated members of the Hericium group. Pom pom’s wild relatives are known as tooth fungi, lion’s mane, monkey’s head, bear’s head, old man’s beard, Satyr’s beard, and yamabushi-take. Wild Hericium inhabit branch scars of living hardwoods or fallen logs, mostly oak 8ing from late fall to…
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Don’t let this pale face fool you. The White Nectarine has a sweeter, more luscious flavor than its yellow-fleshed brother. Why so sweet? The white fruit has lower acid levels than the yellow varieties. When ripe, a White Nectarine has practically no tartness to its juicy, creamy texture. The White Nectarine’s flesh is pinkish-white turning…
Some truly great specialty items have been developed as a direct result of growers thinning their rows and marketing the resulting product (e.g. Baby Parsnips, Baby Parsley Root, Young Green Chard). Here’s another: Cippolini Onion Shoots. They look like teeny green or red onions, but their flavor is much milder…similar to mild chives. Leave the…
Spring has spring, and as our growers enjoy warmer weather they are starting to harvest some of our favorite Spring delicacies. RED SCALLIONS have popped up. Actually the very early shoots of traditional globe or granex red onions, RED SCALLIONS are a milder version of their more mature relatives. Use them as you would green…
Usually, Onions are cured or dried before they are marketed. The curing process results in an Onion with intense flavor and a lower moisture content . Mild and sweet, Spring Red Onions are harvested before they reach their full size and are packed without being dried. Leave an inch of the top attached and grill…
Also known as a Donut Peach, the Saturn Peach was named for its flat shape and sunken center. Descendants of the Chinese flat Peach, this variety is usually 2 1/2 to 3 1/2 inches in diameter and 1/2 inch tall with pale yellow skin tinged with a slight blush. The juicy white flesh boasts a…
China grew the ” Tao” , or peach, over 2,500 years ago, revering the 8 as a symbol of longevity and immortality. The White Peach is renown for its low acid and high sugar content. When ripe it has a most fragrant aroma. A peach’ s flavor is best when warm so let any refrigerated…
The Sea Bean is a marsh plant native to the coastal areas of Northwest Europe. This attractive leafless plant is also known as salicornia, samphire, marsh samphire, glasswort, and sea asparagus. The Sea Bean, with its dark-green or reddish branching stalks, both looks and tastes like seaweed, but is actually a plant that grows in…
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Stinging Nettles are green-leafed 2 with stinging hairs that leave an itchy rash on the skin when they are touched. There are two varieties: the greater nettle which grows up to 5 feet in height and the lesser nettle which grows to only about 1 foot tall. The lesser nettle (California Wild Nettles shown here)…
These big, yellow carrots are amazingly juicy, crisp and sweet. A Nantes variety, Sugar Crisp Carrots are very desirable for several reasons: 1) Their bright yellow color is a colorful change from traditional orange carrots, 2) their juicy texture is worlds apart from commercially grown carrots, and 3) their sweet flavor is a welcome surprise….
The French explorer Samuel de Champlain (1567– 1635) found the Sunchoke growing in Indian gardens along the Saint Lawrence seaway and carried specimens of it back to France in 1603. By the late 18th century it became a popular vegetable in both Europe and America, though it yielded to the larger potato during the first…
Tender sunflower sprouts are the largest of the sprouted seeds. They have succulent white stalks three to five inches long that sport two soft green leaves. A living food, they are easy to digest and packed with fiber, protein, enzymes and essential fatty acids, making them a favorite of the whole foods crowd. Don’t be…
Dark maroon exterior hides orange flesh and a golden yellow core the visual impact of these very large Carrots is arresting, but it is their flavor and texture that wowed us! Very sweet, with a deep, spicy flavor, Sunrise Red Carrots also have a very fine texture. They have very few rootlets and for prep…
These lovely pink Turnips have white flesh with mild, sweet flavor and a hint of radish. Their texture is very fine and elegant. Year in and year out, this is our favorite Turnip. Right now we are stocking the baby size but we can get the large size, too.
The wide-ranging chicory family includes this unusual radicchio member, TARDIVO. Its leaves are the typical radicchio color, intense wine-red, with faintly visible secondary ribbing and completely white primary dorsal ribbing. The regularly-shaped 4 to 6 inch, narrow, enveloping leaves curl around and close the head at its top. Now grown in California, Tardivo is very…
TREVISO (Radicchio di Treviso) is a red-leaf chicory that is easily distinguished from the rest of the radicchios. Its narrow, elongated leaves with thick, white midribs do not form a solid head. Its taste is very strong and more bitter than that of other radicchio varieties. Thanks to its especially bitter taste, treviso is usually…