White Peach

Delicate peaches with pearly flesh have been with us since the 1600s but have only recently become popular. Their super sweetness is associated with the term “sub-acid” – meaning the less acidic, the more sweetness emerges.

Tangerine

All tangerines are a kind of Mandarin orange. They hail originally from Asia, but have been grown in North America for over 100 years. Tangerines are seedless and very much like Clementines but easier to peel and somewhat sweeter. Zip the peel to receive a refreshing scent that will chase away the winter blues. And, of course, Tangerines are high in Vitamin C to give you a boost for the cold season as well.

Golden Delicious Apple

Golden Delicious Apple -- West Virginia's state fruit is very sweet to the taste, but is prone to bruising and shriveling, so store and handle carefully.

Blueberries

Fats Domino found his thrill on blueberry hill, and the FruitGuys are thrilled to offer these. 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.

Hass Avocado

The Resplendent Quetzal bird has vibrant color and a three foot long train. Its domain is the cloud forest and it sups on avocados. Slice open an avocado, knock out the pit, scoop up the velvety flesh, and let this fruit take you from the office into an exotic jungle.

Cameo Apple

Cameo apples made their first appearance as a little stray seeding in an orchard in the upper left corner of Washington state. Cameos are tart and aromatic with stripy skin. Alfred Hitchcock was the king of cameos, popping onscreen in 39 of his 52 movies. The Cameo is sure to be the apple everyone is watching for when the fruit arrives.

Lemon

Lemons originate from Portugal but have been growing in California since 1949. Super tart with few seeds.

Baby Pink Eggplant

Bob had one kombucha too many, and then he started seeing Pink Baby Eggplants. HIs worried friends fed him a delectable meal made with tender eggplants ad he began to see pink elephants - and everyone was quite relieved.

Radish

Radishes grow in all four seasons, in a rainbow of colors and an assortment of shapes. This root is almost always eaten raw, as in spicy radish roses garnishing crudités. Grated or diced, radishes add zip to anything. Or try them braised in butter and thyme - the green tops can be cooked too.

Flowering Thyme

Thyme keeps on slippin', slippin', slippin' into the future... Thyme, the medicinal and cooking herb, adds fragrance and flavor to almost all the world's cuisine. Pull the stem though fingers or tines of a fork to strip the leaves off.

Red Potato

Red potatoes are thin skinned, firm, and they hold up in many recipes. The thin skin means they don't need to be peeled so we can reap more nutritional benefits from the skin - fiber, vitamins, and anthocyanins.

Storage: Potatoes should be stored in a cool, dark place, not the refrigerator. Organic potatoes have not been treated with any sprout retardants.

Preparation: Boil in skins, cool, and use in salads or glaze with butter. Also excellent quartered and roasted with olive oil, garlic, salt, and herbs.

Spring Garlic

Also known as green garlic, spring garlic is immature garlic harvested before the cloves mature. It is milder than mature garlic, and sweetens with cooking. The whole plant, including the leaves, can be used.

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Beets

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.

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