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Great for slow poaching and roasting. This bunch includes a mix of colors.
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Late-Summer bunching carrots. And nice-sized grip 'o carrots with fresh tops!!!
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Celeriac, also called celery root, knob celery, and turnip-rooted celery, is a group of cultivars of Apium graveolens cultivated for their edible bulb-like hypocotyl, and shoots. Excellent roasted or pureed into mashers and served with fish and meats.
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LIMITED QUANTITY - Known for their light flavor, and are longer and thinner than traditional red onions. They also have less pyruvic acid, making them less pungent, and caramelize well when cooked. Originally from the coastal Calabria region of Italy.
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Storage onions were bred so that they could be stored through the winter, and are generally round, have a few layers of papery skin, and when kept in a cool, dry, dark, place, will last at least a month.
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Storage onions were bred so that they could be stored through the winter, and are generally round, have a few layers of papery skin, and when kept in a cool, dry, dark, place, will last at least a month
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Quart-sized container of potatoes including various shapes, sizes and colors. Always new, always fun!
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This is a 'radish classic' with its red top and white bottom. They taste great and work well in salads and with English peas & butter.
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Great for slow poaching and roasting. Classically served diced and poached with peas and butter or with carnitas and baja style fried fish tacos.
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4-5 units/bunch - Excellent for fresh salads and poaching. A mix of white Hakurei and Red Scarlett.
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Oysters are versatile mushrooms with a mild umami & seafood flavor and a firm, meaty texture. When grilled, sauteed, or roasted at a high heat, they take on a very meaty flavor, reminiscent of a mix of portobello mushrooms & chicken! Depending on availability, you'll receive Blue Oyster, Black Pearl Oyster, and/or White Oyster, which have similar textures and flavors.
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Wonderful for fresh eating, chopped into salads and served with grilled meats.
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The cayenne pepper is a hot chili pepper used to flavor dishes and it can be turned into hot sauces. Cayenne pepper is rich in compounds called polyphenols, which have antioxidant properties that maintain the health of the heart, brain, and blood vessels.
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Bell peppers, also known as sweet peppers, are rich in vitamins A and C, and they also contain antioxidants. They can be enjoyed raw, roasted, grilled, or added to various dishes like stir-fries, soups, and salads
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Habs are VERY hot hitting 350,000 SHU on the Scoville scale (Jalapenos are typically 4-8,500 SHU's by comparison). These make excellent addition to hot sauces. They can be dried and saved for future use. I like to add part of dried hab to pickling mixes for a touch of heat.
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Hungarian hot pepper. Excellent stuffed and roasted, pickled, or fermented into hot sauce.
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Korean pepper, mild. Excellent for charring and serving with fresh salt and oil.
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Carnival squash is a hybrid of Sweet Dumpling and Acorn. It's considered a bit sweeter than Butternut and not as dry as Kabocha. It can be roasted, added to stews, curries and soups, and its seeds, similar to most Winter squashes, can be roasted and eaten. Small and compact, these colorful, pretty squashes have a long shelf-life. 2-3 Fruits per order depending on size.
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A green kabocha squash is a Japanese winter squash with a dark green, hard, and bumpy exterior and a bright orange, sweet-flavored flesh. Its taste is often compared to a cross between a pumpkin, sweet potato, and roasted chestnuts.
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Pattypan squash is a varietal group of summer squash notable for its round and shallow shape, and scalloped edges, somewhat resembling a flying saucer. Pattypan squash represents one of the oldest domesticated varieties of C. pepo, with archaeological evidence showing cultivation by Native Americans in eastern North America dating back 8,000-10,000 years.
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Don't let the name fool ya. These make great carving pumpkins as well. BUT they are great for roasting, pies and anything squash-forward culinary!
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Red Kuri squash, also known as Uchiki Kuri or Hokkaido squash, is a type of winter squash with bright orange-red skin and a round, somewhat faltened shape. It resides in the HUBBARD family of squashes. Its flesh is a golden yellow color and has a sweet, nutty flavor, reminiscent of chestnuts. It's a popular choice for various culinary applications, particularly soups and roasted dishes.
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Classic Acorn squash with rich, nutty orange fleshed interior. Great for baking, stuffing and puree.
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Delicata squash is a variety of winter squash with cylindrical fruits that are cream-colored and striped in green or orange. As its name suggests, it has characteristically a delicate rind. It is also known as peanut squash, Bohemian squash, or sweet potato squash. Order size: 2-3 Fruits depending size. PLEASE NOTE, this is a DUMPLING type variety and a bit larger and more rotund than your standard version found in the grocery store.
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Honeynut squash is very versatile, but its flavor is best highlighted by high-heat cooking methods that caramelize its natural sugars. It can also be substituted for butternut squash in most recipes. The squash was developed in the 1980s at Cornell University, and a commercial cultivar was perfected by plant breeder Michael Mazourek with help from chef Dan Barber in the late 2000s. Order Size - 3-4 Fruits Depending on Size
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Summer squash has a nutty, sweet flavor. Great for grilling, roasting and serving with meats and mushrooms.
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We trialed this variety of smaller-sized sweet corn. Although this is a one-time trialed cultivar, and we don't anticipate further growing, we are offering this option in limited amounts over the next two weeks. 6 Ears.
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Heirloom are valued for their depth of flavor, character and varied colors. Typically thin-skinned and ideal for fresh eating.
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Zucchini has its ancestry in the Americas. The varieties of green and yellow, cylindrical squash harvested immature and typically called "zucchini" were cultivated in northern Italy, as much as three centuries after the introduction of cucurbits from the Americas. We try to pick ours on the small side before they become the giants found on far too many countertops. And order will consist of 3-4 courgette-sized fruits.
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This mix of leaf and Romain mini-head lettuces are great for brushing with oil and grilling, mixed into salads, or added to your favorite deli sandwich. They can also be used for Korean pork handrolls and fun things like that.
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Beautiful red and green butterhead lettuce. Good for wraps and dressings.
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A MIX of Green and Red head lettuces . Good for salads, sandwiches, and hamburgers.
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Crispy, crunchy heads of lettuce great for grilling and fresh eating. Small to Medium-sized heads. 1-2 heads per order depending on size. For grilling, cut in half long-ways, brush with olive oil, dust with salt and grill and turn (30 secs +/- depending on heat). Dress with a nice Caesar dressing or simply crush a lemon and crack some pepper!
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Compact red/green romaine lettuce. Good for salads and grilling with lemon and olive oil.
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Intended for Fall eating, this mix contains a variety of red & green leaf lettuces, romains and oakleaf, and mustards. Great with a light dressing along with fish, chicken and grilled vegetables. Appx 7 oz bag.
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This is a completely new and unusual green for us to trial, and we want to share it with you. It looks like spinach with thick, buttery spinach-like leaves, but handles and tastes more like lettuce. We're including leaves of this in our Summer Salad Mix, but should you like to try a whole head, now's your opportunity (2-3 heads/order).
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Kohlrabi is a nutritious vegetable belonging to the same species as wild cabbage and shares kinship with familiar vegetables like cabbage, broccoli, cauliflower, and kale. It has a mild, somewhat sweet, and slightly peppery taste with a hint of apple. Enjoy sliced in salads and slaws, or roasted, sautéed, steamed, boiled, or mashed. Its flavor and texture allow it to stand in for vegetables like turnips, radishes, cauliflower, celery root, or potatoes.
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A rutabaga is a cold-hardy, nutrient-rich root vegetable that is a hybrid of a turnip and a cabbage, also known as a swede. It has a dense, yellowish flesh, a slightly sweet, earthy flavor that intensifies with cooking, and a texture similar to a potato. Common uses include roasting, mashing, and adding to soups and stews, though its leaves can also be eaten as a leafy green. Order includes 1-2 vegetables depending on size.
