All the news that's fit to eat
The Chioggia Beet is an heirloom variety, hailing from Chioggia, a miniature Venice on Italy’s Adriatic Sea. Chioggia stripes + cooking = pink. If you want to preserve the beets’ unusual design, slice and serve raw. Cook them gently, steam, boil, or roast. To get the most nutrients, cook beets with the skin on and then peel afterwards. This [...]
Also known as Ponkan. One of the oldest and most popular mandarin tangerines, thought to have originated in India. Ponkan is distinctive for its oblate shape, often having a short “collar” or neck. They are easily peeled, sweet, tender and juicy!
Lemon verbena - Species name: A.Citrondora, is one of the most refreshing flavors of summer, cooling drinks and teas – its scent unfurling brows and soothing the hectic. Lemon verbena leaves come from an innocuous looking chartreuse shrub.
“My sister.. my daughter”… don’t let Fay Dunaway in Chinatown mix you up. Chocolate spearmint IS mint. Use whole leaves for tea, or tear into fruit salads.
“Well to get to these lovely nut meats they need to be peeled. Now humans aren’t as skilled as we are, but they can get the job done by boiling, roasting or even microwaving till the leathery shell cracks away and the inner papery pellicle can be removed. Slice an “x” on the flat part [...]
Nature’s candy. Cherry tomatoes have 23 mg Vitamin C per cup, and about one calorie per tomato. The free radical fighting antioxidant lycopene is tomato’s gift to you. Cooking concentrates the lycopene, but no one will fault you if you can’t wait.
These radishes are bright red little cherry bombs of zesty radish flavor. They are brilliant served cold or refined sautéed in thyme and butter.
Benton is a registered trademark name for a dark red cherry that ripens the same time as the Bing – “rounda ’bouta bing” you might say. It is a large, sweet cherry.
The Cherokee was one of the first “black” tomatoes and the first to be popularly recognized as an heirloom. This tasty tomato was mistaken as over-ripe when first compared to hothouse versions. Indeed, the purple skin absorbs the suns rays voraciously.
Orange AKA Chedder cauliflower contains a least 25% more beta-carotene than white cauliflower. It is a hybrid, taking some 30 years to develop from a chance orange curd. This new vegetable is not GMO – it has been bred the old fashioned way.
A key ingredient in Mediterranean and Asian cuisine, basil is a member of the mint family and is an incredibly versatile herb. Genovese, Greek, Spicy Globe, and Thai basil are a few of the many varieties that come in an assortment of colors (including purple!) and flavor accents, such as lemon, anise, and clove. It [...]
A melon with many devotees like Fruit Detective David Karp who called it “the best melon in the world.” Alexander Dumas was so passionate about the Charentais that he donated 300 of his books to the town of Cavaillon in exchange for 12 melons a year. The town square in Cavaillon has a huge statue [...]
If you prefer you bananas with pedigree, than the Cavendish is for you. It has peerage – so you may address your banana as Duke, Marquess, Earl, Viscount – or Baron Banana. But if our banana doesn’t come when you call — then “hey you!” should work. Most bananas we include in our cases are [...]
Dah-ling, what better way to kick off the morning meeting than with itsy bitsy champagne grapes. Black Corinth grapes, sweetie. Corinth as in Greece, as in Onassis. These grapes are just the cutest little darlings. They thrive in the sunny climes, just like you know who. You want to feel like a Greek god? Well [...]
The compact heads of cauliflower are called curds. When the small florets show themselves the farmer gathers their outer leaves together and ties them closed. Swaddling them “blanches” the curd so it grows up to be a white-headed cauliflower.
Originating in the salt marshes of the Mediterranean Sea, celery perfected the art of drawing up and retaining water. That’s why its ribs are the backbone of cooked sauces, soups, and casseroles. When cooked, celery punches up the flavor. It’s been said that you burn more calories eating celery than the celery itself contains. But [...]
Mostly known to us in its powder or liquid hot sauce form when it sneaks up and bites us! Bright fire engine red peppers usually are a cautionary indication of the fire inside them. 30,000-50,000 on the Scoville scale, about halfway between a Bell Pepper and Habenero.
In the American cherry world everything comes after the Bing. And the wingman to the Bing is the Brooks – a headliner in its own right, a sweet early cherry.
Celery root, or celeriac, is prized for its delicate flavor, not its looks. It’s a very versatile and edible root. Sliced, julienned, or grated then blanched, reveals what Chef John Ash calls ‘the quintessential winter vegetable.’ Celery root is excellent when pureed in soups. Or simply broil with a little olive oil and salt, and other [...]
Put some Harry Belafonte singing Yellow Bird on the hi-fi and cut open a sweet Canary Melon for a double tropical treat. Yellow rind and pale green flesh.
Your purple potato has the blues. It has the “purple all day and all night” blues. Adirondacks have been developed to keep their crazy color. The side benefit of being blue? It’s good for you. Purple and blue potatoes contain the antioxidant anthrocyanins.
A Bermuda and a Maui onion are sitting on the beach. ” I like watching the waves, man. It’s like the ocean is peeling it’s sweet layers.” “Dude, just like us — sweet.” Sweet onions are mild variety, containing less sulphur than yellow onions.
Courtesy of Capay Valley Farm Shop INGREDIENTS 1 bunch Tokyo turnips, greens removed, chopped & rinsed 1/3 cup Miso 4-6 cup water 4 oz Soba noodles (optional) PREPARATION Trim and wash the turnips, then cut them into quarters or smaller. In a pot, place turnips and greens in enough water to cover and put over medium [...]
The Carribean Sunrise is a red fleshed papaya. It has many healthful properties, being high in vitamins, fiber and lycopene – but can cause issues for people with latex allergies.
Also called Pink Navel orange. What looks like a regular orange on the outside may be a Cara Cara once peeled. This normal-looking Californian orange has a pink flesh inside and a refreshing taste that is orange, but with something more.
These large, purple potatoes have white flesh. Starchy and good for mashing, they fall apart when cooked, so are not ideal for recipes calling for slices or cubes.
Candycots come from the Britton & Konynenburt Family Farms. “By breeding with seeds from the very best apricots in the world, we have created a new class of apricots. Called CandyCots, these apricots taste the way apricots are meant to taste. What unites these apricots under the name CandyCot is their superb taste, complex flavors, [...]
Beets with a target at their heart. Red and white graphic beets look festive grated on the bias. Beets are a two-fer veggie. One is the fruitful root and two are the leafy greens. They are easiest peeled after roasting or boiling.
Fruit mascots everywhere have their tailors look at the Canadice grape for inspiration. Luscious reddish-purple orbs cascade beautifully down the vine.
This Heirloom bean is originally from the Caribbean. Fun harlequin markings also earn it the name Yin & Yang bean. A diet rich in legumes and warm bean soups in winter will keep you in balance too.
Calcot have their origins in Catalan culture, where they are known as Calçot. Festivals and special seasonal recipes trail them. This spring onion resembles Ramps, which also garner cult status among their fans.
Napolitos or cactus leaves are the fruit of the desert. Sipping up every drop of dew and staying safe with its self defense mechanisms – cactus develops into a sweet and fleshy food. Use a peeler for outer skin and slice for salads or light steaming.
Shhh… It’s a weed. Of the Lepididium variety. Except this peppercress has been lovingly and carefully cultivated for the table. Spicy (as its name indicates) and delicate like watercress.
Black Turtle beans are also known as Mexican Blacks, Frijoles Negros, Tampico, or Venezuelan beans. They turn from black to dark brown when cooked.They are a staple in Latin American and Caribbean cuisine. Dense and meaty, you can keep the water from cooking these beans (AKA pot liquor) for soup stock.
Tear-dropped shape contains, “A taste of honey. Tasting much sweeter than wine. I dream of your first kiss and then…” This fruit of desire goes way way back to the Old Testament and the very beginnings of Rock ‘n’ Roll.
Crunch a bunch! Lovely rosette formed lettuce. A Bibb-style that is tender but can stand up to whatever you dress it with. Developed in 1993 by Cornell University (they’re smart!).
Burgundy plums are sweet, with dark red skin & red flesh and are of Japanese descent. This semi-freestone is red on red like wine.
The tasty & sweet Burbank plum was created by the master plant breeder Luther Burbank over 100 years ago. It is semi-freestone, with reddish purple skin & yellow flesh inside.
Originally hailing from Iowa in the late 19th century, Red Delicious is the quintessential apple. The Bisbee is sweet, crisp & flavorful – perhaps the best Red Delicious.
A sunburst of yellow. This melon’s skin is tender – so handle with care. Peel with peeler, slice and remove seeds from cavity, cut into thin slices. Superbly refreshing. Not the same melon used for bitter melon soup — this one is sweet.
An improved apricot from the Zaiger fruit experts. Firm, yellow and freestone – which is a good trait to have when you want to eat them by the handful…
Blue Ray Blueberries are big, juicy early blueberries. Blueberries are power packed with nutrients. Add some sweet notes to your yogurt or coffee-cart granola by tossing in a few of these real-deal berries.
Velvet is a rhetorical descriptive for apricots. The Black Velvets are round and purple, a hybrid of plum and apricot. Inside is gold, a bit plummy and very yummy.
The Black Radish or Spanish Radish is known as Gros Noir d ‘Hiver (big black winter) in French – as this radish is a winter variety. Black skin and hot white flesh – yowza!
Tuscan’s curly, almost blue dark green leaves are full of hi-octane kale power. Trim the leafy part away from stems for tender greens. Chop the stems for sauté or use in soup stock.
Blackberry thumb is what some call the malady of too much texting. [:-(] At the Emerging Technology Conference in San Diego the theme was “The Attention Economy,” Linda Stone spoke of a “continuous partial attention” trend. Constantly checking devices for messages, losing focus. [hu me?]. FruitGuys urges you to work better at work. Put down [...]
Don’t be alarmed by this fruit’s blood red interior. The taste is excellent – think orange with a tart hint of berry. Blood Oranges are native to the Mediterranean.
This potato has a beautiful blueish/purple outer skin and a stark white waxy flesh. It is high in vitamin C, and is especially tasty when fried, boiled, roasted, or made into hash browns.
These beans were originally developed near Blue Lakes region in Ukiah CA and are still considered the bench mark in bean-dom for their beany flavor.
Black and Blue. There’s a skirmish in the fruit department, the fruits are fighting over who has more antioxicant carotenoids. But it is the USDA that says Black Plums are exceptionally high in an assay called ORAC (Oxygen Radical Absorbance Capacity) edging out blueberries by 15%.
When Will.i.am, founding member of the Black Eyed Peas was asked how they chose his band’s name, he replied, “Black eyed peas are food for the soul”. At 9g protein and 4g fiber per ½ cup serving, with a low-glycemic index, they’re great for the body as well. Also called Chinese cabbage or pak choi, [...]
The elegant Bosc pear is distinguished by its dark gold skin and cinnamon russeting. These pear’s ancestors hail from Belgium and so speak Walloon. To check for ripeness, first greet your pear “Diè wåde, comint vos dalez?”. Then gently press the stem end, a slight yield means it’s ripe. Slice or eat in the hand [...]
Lentil, not Yentl, is cousin to the bean and a great food combiner. Lentil marries exceptionally well with rice to make a soothing Khichdi – so nutritious it raised Egyptian Pharaohs from the dead and revived Starlets 15 minutes of fame into full length features.
A well established heirloom passed down by the Sudduth family to master tomato grower Ben Qusenberry of Ohio. The Brandywines are descendants of the Mikado from the Henderson seed company and the Turner Hybrids from the Burpee Seed Company.
Broccoli Rabé is also known as Broccoletti and Rapini. This cabbage relative is pungent and full of complex flavor. A staple in Southern Italian and Chinese cuisine, it makes a quick nutritious meal atop some penne, gemelli, or lo mein pasta.
The Roman farmers called broccoli “five green fingers of Jupiter”. And it’s with a mighty nutritional fist that it lands on the table. One cup contains 206% of one’s DVA Vitamin C super high in Vit A, foliates and fibers. The Roman farmers called broccoli “five green fingers of Jupiter”. And it’s with a mighty [...]
“Lentils are friendly – the Miss Congeniality of the bean world.” Lentils are the easiest to cook and digest of all the legumes.
Not much carrot here, except in the orange color. This little guy is all pepper – 2,000-5,00 on the Scoville pepper heat test. That’s somewhere between an Ancho and Chipotle.
Not a butternut variety, but closer to a cupcake shaped Acorn squash. The yellow-orange flesh is the prime indicator that this fine heirloom is packed with Vitamin A and sweet nutty flavor.
This Italian heirloom pepper, also known as Corno Di Toro has a distinctive twisted shape. It is mild and flavorful & great for sauces.
Curvaceous! Lovely Butternut can be roasted to add depth and toastiness to soups or purees. Cut squash in half & scoop out the seeds. Lightly oil the cut side, place it cut side down on a cookie sheet or pan, tuck a few garlic cloves inside and bake ’til tender.
Grown in a controlled environment, cultivated mushrooms are a delicious way to add texture and depth to any dish. Because of their spongy nature, it’s best not to soak mushrooms, but wipe with a moist cloth.
A fabulous brassica – a cross between broccoli and a Chinese broccoli variety. Broccolini is a trademarked name.
An heirloom, old-fashioned kind of broccoli with small heads, this is the plant scientists developed the familiar giant broccoli heads from. The stems, leaves, and heads should all be eaten.
Roy Orbison’s “In Dreams” haunts David Lynch’s neo-noir movie more than the title song Blue Velvet. The Blue Velvet is actually an Aprium, which is a Plum & Apricot hybrid. One bite of this golden fleshed apricot will remove memories of the creepy 1986 cult classic.
The Blenheim is a member of the Ark of Taste. This apricot has been prized since it was first grown in the Santa Clara Valley in 1900. Perfectly delicious, the perfect balance of sweetness and acidity.
A turnip sure to delight the chef – “mild flavour, nutty without a hint of bitterness, and is delicious sliced into salads and eaten raw, or poached in butter, with a touch of sugar, salt and pepper, and white wine vinegar.” Voila!
The Bintje potato is really a stand-out performer among potatoes. Yellow flesh, silky skin, creamy texture, and a slightly nutty flavor, they have a high moisture and low starch content, which makes for a very versatile potato. They have a great consistency mashed and are able to hold their shape fried. They are the potato [...]
Grapes are a fat-free, low-calorie snack. A cup of grapes is only around 100 calories. Grapes of all varieties are high in vitamins C and K and contain potassium and fiber.
When Will.i.am, founding member of the Black Eyed Peas was asked how they chose his band’s name, he replied, “Black eyed peas are food for the soul”. At 9g protein and 4g fiber per 1/2 cup serving, with a low-glycemic index, they’re great for the body as well.
Yeah! Cherries! A fruit so packed with taste and lore, in poems, paintings and punk rock songs- how we extol this fine little fruit. For many the first cherries are a sign of spring and renewal, even recalling childhood games. Pit spitting (hey – not in the office) and wearing the doubles as earrings. Robert [...]
Big Beef are a variety of beefsteak tomato, which are the largest of the tomato cultivars – some weighing up to a pound. In the 1890′s beefsteaks were bred by Johann Muster on his farm in Marathon NY. His triumph earned him honors from President Grover Cleveland.
As buttery as yellow and as sweet as white, this corn has it all. Usually predominantly yellow with a sprinkle of white kernels.
Thai basil is part of a group of Asian basils that usually have an anise, clove, cinnamon or lemon overtone. They tend to be stronger than the western varieties. Used in many Asian dishes such pho soups and thai eggplant (Pud Makua Yow).
Asian Spinach AKA Malabar Spinach is not spinach at all. Tender – yes. Green – yes. Good for you – yes. Tastes like spinach – not really. It grows on a vine and in Chinese its name means Flowing Water Vegetable. It holds up well in stir fries and soups.
Bonita is beau-tiful! Tan skinned, kinda pinkish skin with white flesh. This sweet potato lives up to the Sweet in its name. Makes a good Sweet ‘Tatter fry.
Stealthy Pinkerton agents have nothing on this genuine gem of an avocado. Pinkerton avocadoes are rarely seen in the supermarket (because of their odd shape). Long with a small seed – you can get a lot of avocado value out of them. It turns black as it ripens. Avocados are a healthy substitute for foods [...]
There are as many as 200 cultivars of European and Asian plums. Betty Anns are a juicy and full bodied variety, with parentage back to the Santa Rosa plum. Plums are high in fiber and low in sugars, an ideal snack.
Endive was discovered in 1830′s Belgium by a farmer returning from war with chicory roots which were used as a coffee substitute. In the root cellar the chicory sprouted tender white leaves (“Witloof”), which consequently became all the rage in Parisian cuisine. The wonderful Chicory Family includes an array of sophisticated flavors: red, white and [...]
In pear names if Beurre (French for butter) precedes the pear name — you are in for a treat, it’s a good indication of tenderness. The exterior of the Beurre Hardy is termed “rust”, but gold awaits you at the fruit’s interior of this old fashioned variety.
Beefsteak tomatoes are the largest of the tomato cultivars – some weighing up to a pound. In the 1890′s beefsteaks were bred by Johann Muster on his farm in Marathon NY. His triumph earned him honors from President Grover Cleveland.
In pear names, if Beurre (French for butter) precedes the pear name — you are in for a treat, it’s a good indication of tenderness.
In pear names, if Beurre (French for butter) precedes the pear name — you are in for a treat, it’s a good indication of tenderness. The Beurre Clairgeau is French variety, originated by M. Clairoeau, of Nantes in 1849.
Jumet is a town in Brussels, and this pear beauty was the belle of the ball. European style pears like the Belle de Jumet are sweet with a buttery texture.
The Beauty Heart Radish is also known as a watermelon radish. This white radish has a secret inside – beautiful pink flesh – with a mild peppery flavor. It can be used raw or cooked.
One of the heavenly sisters of the mint family. Bergamot mint carries the aroma of bergamot orange that makes Earl Grey so famous. Use as you would fresh mint — make a fresh tea, serve with cantaloupe, or add flavor your couscous.
