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 see larger | Sun Baby Orange Cherry Tomatoes *L* SUPC: Yes...Call Pack: 12 pint baskets or 6 pint baskets (half case) Availability: February into May Ship: Truck or Airfreight Yield: Count: Please don't ask! There are lots!!! Storage/Handling: As Tomatoes Notice: In stock (Last Updated: 3/8/2010 7:11:47 AM PST) | Description: They're back! Yay! Very small and super sweet, these little Sun Babies have deep orange color, and since they are vine-ripe, lots of flavor! |
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 see larger | Baby Kiwi SUPC: Yes...Call Pack: 12/.5 pint trays Availability: February through March (New Zealand); September through October (Oregon) Ship: Truck or Airfreight Yield: 100% Count: Varies Storage/Handling: 38F Notice: 1 day (Last Updated: 3/8/2010 7:11:14 AM PST) | Description: Kiwifruit has become very popular over the past 20 years, but even avid fans of this China native decry the fruit's tough, fuzzy skin. Enter BABY KIWI...Look Ma! No fuzz! The thin, smooth, bright green skin of the Hardy variety kiwifruit (fondly known as BABY KIWI) protects bright green flesh that looks exactly like a miniature version of the common kiwifruit. The flavor is similar, but BABY KIWI is often sweeter. Sweeter? No fuzz? What more could a kiwi-lover ask for? |
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 see larger | Baby Purple Artichokes *L* SUPC: Yes...Call Pack: 5lb carton Availability: Year Round (with short gaps in July and November) Ship: Truck or Airfreight Yield: Count: Varies Storage/Handling: Notice: PLEASE NOTE!!!: Order Monday morning for Wednesday shipment (Last Updated: 3/8/2010 6:45:54 AM PST) | Description: 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 cousins in Sicily, Tuscany, and Venice, like 'Violetto di Toscana'. Along with cooking BABY PURPLE ARTICHOKES, our farmer suggests trimming these little babies, cutting them in quarters and serving them raw with bagna cauda. |
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 see larger | Fiddlehead Fern SUPC: 3933751 Pack: 5 lb. carton Availability: March through June Ship: Truck or Airfreight Yield: Count: Varies Storage/Handling: 36-40F Notice: 2 days (Last Updated: 2/26/2010 4:29:47 AM PST) Recipe/Serving Ideas | Description: FIDDLEHEAD FERNS 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 of artichokes, asparagus and green beans with the barest hint of mushrooms, and are at their best when treated simply. Trim the tail of each shoot to within a 1/4 inch of the coil, and steam them until fully cooked. Undercooked fiddlehead ferns do not fully develop their complex flavor. At certain times of year, the shoots come in quite fuzzy and the fuzz should be removed by gentle rubbing. Rinse well and blot dry. Their flavor profiles are similar, so treat fiddlehead ferns as you would artichokes or asparagus. Because they are so charming and unusual in appearance, serve steamed fiddlehead ferns as a first course, graced with clarified butter and lemon zest or drizzled with a less than assertive vinaigrette. Or garnish small game birds or soups. Or serve as a lovely side dish lightly dressed with Hollandaise. |
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 see larger | Morel Mushrooms SUPC: 1324789 (1lb); 2552487 (3lb); 1473248 (5lb) Pack: 1lb; 3lb; 5lb Availability: February or March through July Ship: Truck or Airfreight Yield: Count: Storage/Handling: Notice: 2 days (Last Updated: 2/25/2010 8:46:20 PM PST) | Description: Eat more Morels! Although they are not mushrooms in the strict scientific sense (mushrooms are generally from a class of fungi known as Basidiomycetes, and morels and truffles are Ascomycetes) MORELS are a fungi considered to be mushrooms and have always been highly prized, especially in ancient times by Egyptian pharaohs who believed mushrooms were food of the gods. A discerning bunch, the pharaohs forbade mere mortals to consume MORELS. Today's chefs revere MOREL MUSHROOMS for their rich earthy quality. They may be tan, yellow or black in color, have short, thick, hollow stems and sponge-like, webbed pointed caps. Their honeycombed tops are hollow and perfect for stuffing... Try sausage or crabmeat for a tempting appetizer. These unique beauties are extremely tasty and adapt well to most types of cooking. In her book Chez Panisse Vegetables, Alice Waters offers a recipe in which "MORELS are stewed briefly with shallot, garlic, and a little water to encourage the release of their juices, then are mixed with herbs and bread crumbs and put into a baking dish. Baking concentrates the MORELS flavor". When prepared, the MORELS release a rich, nut-like flavor and woodsy fragrance. Those pharaohs knew a thing or two about food! |
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 see larger | Greengage Plums SUPC: 0114470 Pack: 11 lb carton (NZ), 5lb (Calif) Availability: February through March from New Zealand; September from California Ship: Truck or Airfreight Yield: Count: Varies Storage/Handling: Notice: 1 day (Last Updated: 2/23/2010 7:20:13 AM PST) | Description: Wild GREENGAGE PLUMS were probably introduced to Britain by the Romans, but disappeared from cultivation until Sir Thomas Gage brought them from France in the eighteenth century (and gave them his name). In France, they are known as Reine-Claude after the wife of Francios I, who adored their sweet flavor. These small members of the plum family have green skin, sometimes tinged with yellow or rose pink, which turn golden as the fruit ripens. There are many varieties of GREENGAGE; all have firm flesh and a delicious honeyed flavor. "Transparent" GAGES have fine, translucent flesh; if you hold the fruit up to the light, you can clearly see the shadow of the pit. These GOLDEN GAGES have a particularly sweet flavor. The deliciously sweet flavor of GREENGAGE PLUMS makes them ideal for eating out of hand. They can also be gently poached in syrup, pureed for mousses and fools or made into excellent compotes and jams. |
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 see larger | Baby Fava Beans *L*S* SUPC: 0224170 Pack: 5 lb carton Availability: Late February through April; August and September Ship: Truck or Airfreight Yield: 2 1/2 cups shelled beans Count: Varies Storage/Handling: 40F Notice: PLEASE NOTE!!! Order Tuesday morning for Wednesday shipment (Last Updated: 2/8/2010 6:31:17 AM PST) | Description: Fava beans are one of Spring's greatest gifts. BABY FAVA BEANS are even better! Young, small and tender, BABY FAVAS are brighter green and 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 FAVA BEAN and Fresh Ricotta Bruschetta. Not inspired yet? How about Roasted Asparagus with BABY FAVAS and Morels. |
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 see larger | Green Garlic *L*S* SUPC: 5023163 (10lb) Pack: 10lb ctn; 6 bunches Availability: Sporadically November through June Ship: Truck or Airfreight Yield: Count: Approx. 2 per pound Storage/Handling: Notice: 2 Days (Last Updated: 2/5/2010 5:42:13 PM PST) Recipe/Serving Ideas | Description: 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, before the bulb forms. Green garlic looks like a really big green onion with leek-like tops. According the Alice Waters' Chez Panisse Cooking, "The quality of green garlic is unique and of great use in the kitchen. When cooked, it has none of the hot, pungent qualities of fresh garlic cloves. Its flavor, although unmistakably associated with the mature form, is much milder...The rich, earthy aroma of green garlic has inspired numerous dishes. Garlic consumme is a stew of green garlic, leeks, and ripe tomatoes to which we add a rich poultry or lamb broth...The flavor of green garlic is most clearly captured in a pureed soup made with new potatoes and finished with cream. Without the potatoes, the pureed and creamed garlic, seasoned with vinegar and salt and pepper, can serve as a sauce, or sauce element, and is good with grilled pigeon, roast chicken, and veal. Stewed green garlic is delicious in souffles and braised preparations or substituted for onions or leeks in the aromatic bases of soups such as corn, pepper, or eggplant." Nuff said. |
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 see larger | Murcott Mandarin, Stem & Leaf *L*S* SUPC: Yes...Call Pack: 20lb carton Availability: February through April Ship: Truck or Airfreight Yield: Count: Varies Storage/Handling: As Citrus Notice: 1 day (Last Updated: 2/5/2010 5:40:37 PM PST) | Description: It is the consensus of Florida horticulturists that the MURCOTT MANDARIN variety is a tangor of unknown origin resulting from the breeding program of the U.S. Department of Agriculture. According to Robert Willard Hodgson in Horticultural Varieties of Citrus, "The oldest known budded tree, from which the present commercial acreage largely if not entirely traces, still remains on the place formerly owned by a nurseryman, Charles Murcott Smith, in Bayview, Clearwater, Florida, and is thought to have been budded about 1922" (Ziegler and Wolfe, 1961). Under the name Honey Murcott, small-scale commercial propagation was undertaken in 1928. During the past decade, Murcott has been planted rather extensively in Florida. Typical of "common mandarins", Murcotts have thin rind, rather tightly adherent and not readily peelable. The rind surface is smooth to slightly pebbled and the color is yellowish-orange at maturity. The Murcott has a few seeds but because of its rich flavor and deep orange-colored flesh and juice, Murcott is a favorite with gift fruit packers. |
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 see larger | English Peas SUPC: 4603429 Pack: wire-bounds Availability: January through May, June through October Ship: Truck or Airfreight Yield: Allow 1 pound English peas for 1 cup shelled, serving 2 or 3. Count: Varies Storage/Handling: 32-38F Notice: 1 day (Last Updated: 1/31/2010 5:17:54 PM PST) Recipe/Serving Ideas | Description: ENGLISH PEA, garden pea, green pea. Whatever you like to call them, there is evidence that they were cultivated as long ago as 5,700 B.C. They are descended from the wild form, which is indigenous to the Eastern Mediterranean and to the Middle East. Only about 5 percent of the pea crop reaches the fresh market; the vast proportion of the remainder finds it way into the food processing industry for canning, drying and freezing in particular. Commercially, peas are classified as wrinkled, round or smooth, and edible-pod peas. ENGLISH PEAS are round peas. Because of their high starch content, they taste slightly mealy and less sweet than wrinkled or sugar snap peas. Good partners for peas include butter, dark sesame and roasted peanut oils, dill, chives, chervil, parsley, basil, mint, ginger, garlic, shallots, onions, asparagus, turnips, fava beans and scallions. ENGLISH PEAS can be steamed, boiled, stir-fried, made into soups, and tossed shelled and uncooked into salads and pastas. |
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 see larger | Cocktail Grapefruit (Triumph) SUPC: Yes...Call Pack: 20 lb carton; 5 lb carton Availability: January through March Ship: Truck or Airfreight Yield: Count: Varies Storage/Handling: 40F Notice: PLEASE NOTE!!! Order Tuesday morning for Wednesday shipment (Last Updated: 1/24/2010 7:19:52 PM PST) | Description: Cocktail Grapefruit are small to medium (3 to 5 inches in diameter), white-apricot colored flesh, seedy, extra sweet, and very juicy. Grown in San Diego County by an organic farmer, this Cocktail variety is "Triumph", first propagated in Florida in 1884. The very mellow, low-acid flavor of the Cocktail Grapefruit makes it perfect for juicing. Some citrus experts posit that the "Triumph" is not really a grapefruit, but a "cultivar resembling a grapefruit" or a hybrid with an mandarin. We'll stay above the fray, call it a Cocktail Grapefruit, and enjoy its wonderful flavor! |
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 see larger | Meiwa Kumquat *L*S*O* SUPC: Yes...Call Pack: 5lb cartons Availability: mid January into May Ship: Truck or Airfreight Yield: 100% Count: Varies Storage/Handling: As Citrus Notice: 1 day (Last Updated: 1/18/2010 4:13:33 PM PST) | Description: Please allow us to quote from Alan Susser’s The Great Citrus Book: “Meiwa is the best kumquat for fresh, out-of-hand eating, where the rind is consumed along with the flesh…The Meiwa is large, round, and plump with a lemon-hued, tart-tasting flesh. Its golden orange rind is smooth and tender and is rich and sweet as candy.” Our summary: this is the very best tasting Kumquat we’ve found! |
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 see larger | California Crosnes *L*S* SUPC: Yes...Call Pack: 1 lb. Availability: November through March Ship: Truck or Airfreight Yield: 100% Count: Varies Storage/Handling: 36F to 40F in closed plastic bags (they will sweat, but they do hold up better) Notice: 2 days (Last Updated: 1/4/2010 4:29:40 PM PST) | Description: 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 cultivated in Europe but we now have California-grown Crosnes! Chefs who have used CROSNES grown in both countries are said to prefer the flavor of United States product, perhaps due to the richer soil here (in France they are grown in sand). Our grower's soil is sandy-loam...which as all you former members of the soil-judging team know, is the best soil for row crops, and we are thrilled with the results! CROSNES are eaten raw (their flavor when raw is somewhere between a potato and jicama with a distinct nuttiness), in salads, or stir fried, boiled, in or on soups, gratineed, as a side dish or garnish. |
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 see larger | Oro Blanco Grapefruit *L*S* (Farmers Mkt) SUPC: Yes...call Pack: 20lb carton Availability: December through February Ship: Truck or Airfreight Yield: Count: 5lb Storage/Handling: Notice: 1 day (Last Updated: 1/4/2010 4:29:00 PM PST) | Description: The flesh of this grapefruit-pummelo cross is pale, tender and very juicy. Oro Blancos are a sweet, low-acid variety perfect for juicing or eating fresh. They have a round shape with a yellow skin with a thick rind. |
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 see larger | Seville Sour Orange *L*S* SUPC: Yes...Call Pack: 20lb carton Availability: January through March Ship: Truck or Airfreight Yield: Count: Varies Storage/Handling: Notice: 1 day (Last Updated: 1/4/2010 12:44:45 PM PST) | Description: SEVILLE SOUR ORANGES are deep orange with a slightly flattened shape. The fruit is very juicy, aromatic and sour. SEVILLE SOUR ORANGES are used in the production of marmalades, liqueurs, orange flower water, perfumes and rind oils. For a contemporary twist, use SEVILLE SOUR ORANGES in any recipe that calls for lemon. A classic Cuban mojo or marinade is made with equal parts of SEVILLE SOUR ORANGE juice and olive oil, with the addition of garlic and onion. Our SEVILLE SOUR ORANGES are grown in California, and the quality is superior! |
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 see larger | Bloomsdale Savoy Spinach *L*S* SUPC: Yes...Call Pack: 5lb carton Availability: September through May Ship: Truck or Airfreight Yield: 1lb cooked Count: Storage/Handling: As any leaf item Notice: 1 day (Last Updated: 10/26/2009 3:40:06 PM PST) | Description: Bloomsdale Savoy Spinach has soft, thick leaves and virtually no detectable tannins. This wonderful Spinach variety is great for both braising and salads. Even the stems are juicy, tender and sweet! And our Bloomsdale Savoy Spinach is organically grown! |
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 see larger | Yuzu Lemon SUPC: 9770694 Pack: 1 lb. Availability: mid-April into June, and September through January Ship: Truck or Airfreight Yield: Count: Varies Storage/Handling: 38F Notice: 1 day (Last Updated: 9/21/2009 4:31:45 PM PST) | Description: YUZU is a citrus fruit common in Japanese kitchens. The surface of the fruit is uneven, and the peel's fragrance is sweet and slightly bitter. The flavor of the juice is similar to grapefruit but has definite overtones of Mandarin orange. YUZU juice is very fresh and tangy-tasting, and is an important ingredient in ponzu. Traditionally, shreded YUZU peel is used to garnish clear soups and simmered dishes. Today's fusion cuisine has resulted in dishes such as Tuna Sashimi with Wasabi-YUZU, Tuna Tartare with YUZU on Fried Potato Gaufrettes, YUZU Monogatari (Gin, Ginger Ale and YUZU juice), and YUZU-Maui Onion Salad. YUZU's exterior color changes from green to yellow as the season progresses. Exterior color is not important, and either color fruit is used interchangably. |
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 see larger | French Butter Pears SUPC: Yes...Call Pack: 22 lb. carton Availability: September, October and maybe November Ship: Truck or Airfreight Yield: Count: Jumble pack Storage/Handling: 38F Notice: 1 day (Last Updated: 9/20/2009 11:35:57 PM PST) | Description: FRENCH BUTTER PEARS are characterized by rich flavor and creamy texture. They are great for cooking, and when fully ripe exceptional for eating out of hand. |
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 see larger | Moroccan Pumpkin *L*S*O* SUPC: Yes...Call Pack: Each; sold by the pound Availability: late September through February Ship: Truck or Airfreight Yield: Count: Each Storage/Handling: 45F Notice: Order Tuesday morning for Wednesday shipment (Last Updated: 9/20/2009 11:34:09 PM PST) | Description: The hard squash family, which includes pumpkins, is fascinating and extensive. The many varieties exhibit a wide range in color, texture (from superfine to stringy), and degree of sweetness. McGrath Family Farms is growing MOROCCAN PUMPKINS. Due to their bumpy exterior the easiest way to get to their sweet, orange flesh is to bake the MOROCCAN PUMPKIN without peeling it. Cut the squash in half, scoop out the seeds and strings, brush the cut surface with oil, and place cut side down on a sheet pan. Bake until very soft when pressed with a finger. Now you'll be able to scoop out the tender, sweet, cooked flesh. |
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 see larger | Fuyu Persimmon SUPC: 1973635 Pack: 1 layer trays Availability: April and May from Chile; September through November from California; December th Ship: Truck or Airfreight Yield: Count: Varies Storage/Handling: Notice: 1 Day (Last Updated: 9/20/2009 11:32:26 PM PST) Recipe/Serving Ideas | Description: There are basically two commercially important varieties of persimmons (also known as Kaki fruit), both bright orange in color and Asian in origin. Pointy Hachiyas should be ripened until squishy-soft before eating, but flat, tomato-shaped FUYU PERSIMMONS can be enjoyed crisp like apples. FUYUS are the first persimmon variety to be harvested, the harbinger of the persimmon season and Hachiyas will not be far behind. For eating out of hand, rinse and eat Fuyu persimmons just like an apple, discarding the stem end. For breakfast, slice a firm FUYU PERSIMMON and serve with cream or milk. Generally, FUYU PERSIMMONS are at their best when least tampered with, as their unusual texture and delicate flavor are easily obscured. A ripe Fuyu has the texture of a plum inside, and slices neatly and easily. Halve and glaze quickly under the broiler as a simple main course accompaniment. |
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 see larger | Pomegranates SUPC: 7103930 Pack: 2 layer cartons Availability: Late Summer (August) through mid-February Ship: Truck or Airfreight Yield: Count: 48 to 50 Storage/Handling: Notice: 1 day (Last Updated: 8/20/2009 10:40:02 AM PST) Recipe/Serving Ideas | Description: Long considered an autumn fruit, POMEGRANATES make their entrance in late summer, thanks to the early Granada variety. These early pomegranates are historically a little light in exterior color, but this year's crop is exhibiting more color (in both seeds and exterior) than usual. Early Wonderfuls will make their appearance by the beginning of September, and by the middle of October, the Wonderful variety will be available and we will see the deep ruby red exterior color that typifies the pomegranate. Just about any dish will be enhanced by a sprinkling of the pomegranate's tart, glistening seeds, which are the perfect size for garnishing dishes throughout a meal. They add texture, color and a burst of flavor to vegetable or fruit salads; they provide a lovely finish for soups; point up the acidity of a sauce for meat or fowl; and look ravishing on fruit desserts, ices, ice creams, and tarts. |
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 see larger | Rose Finn Apple Fingerling Potato *L*S* SUPC: Yes...call Pack: 10 lb cartons/50 lb cartons Availability: June through December Ship: Truck or Airfreight Yield: 100% Count: Varies widely Storage/Handling: As potatoes Notice: 1 day (Last Updated: 6/21/2009 7:37:00 PM PST) | Description: The ROSE FINN APPLE is a fingerling potato. The small finger shaped tubers exhibit eyes of medium depth, rose-colored smooth skin and pale yellow, waxy, moist flesh. ROSE FINN APPLE FINGERLINGS are especially yummy when roasted. |
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 see larger | Dragon Fruit SUPC: 6620538 Pack: 6 lb carton Availability: May and June; August through December Ship: Truck or Airfreight Yield: Count: 2 per carton Storage/Handling: 38F Notice: 1 day (Last Updated: 5/25/2009 4:34:11 PM PST) | Description: Also known as Pitahaya, DRAGON FRUIT is the fruit of a vine-like cactus. The exact origin of this amazing fruit is unknown, but is likely from Southern Mexico through Belize, Guatemala, El Salvador and Costa Rica. Its many different cultivars (yellow, red, red-flesh) are grown around the world in tropical regions including Viet Nam and Columbia. California growers are now commercially growing DRAGON FRUIT. Although related to the Cactus Pear (note the look of the seeds and flesh), the DRAGON FRUIT is likened to Kiwi in texture and flavor, but is a little sweeter. It is popular eaten chilled, out of hand, and is also used to flavor drinks and pastries. |
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