Earlicot Apricot

Apricots have found their way through history and geography, emigrating from Asia Minor. Apricot derived from the Arabic “al-burquk”. They are a tantalizing fruit. Admired for their beauty and sensual nature. And they’re so cute – you just wanna pinch ‘em!

Snow Angel Peach

One of California's earliest peaches, these white-fleshed beauties are naturally less tart and can be ready-to-eat when firm and crunchy. In general, white peaches ripen faster than their yellow sisters, so keep an eye on them!

Valencia Orange

Citrus waves are rolling in like an endless summer, brah. The primo Valencia is old-school orange. A tangy treat to take down the hall to the dawn patrol. Slice into sections for orange smiles all around – and let the sunshine in!

May Sweet Yellow Peach

The Chinese believed that peaches could confer immortality but the FruitGuys only promise that they're high in antioxidants Vitamin A and C.

Gala Apple

Sweet and mild. Somewhat thin skinned. Striped. Originated in New Zealand from momma Golden Delicious and poppa Orange Delicious.

Fuji Apple

Bred in Japan in the 1930s, the Fuji was grafted from Virginian apple royalty Rawls Jennet and Iowa’s Red Delicious. Extremely popular in Japan and the USA. About the size of a baseball (yakyuu no booru), this apple is sweet and delicious.

Zee Fire Yellow Nectarine

Peaches without the fuzz! Actually, nectarines ARE peaches but contain a recessive gene that makes them a little sweeter. These have a smooth skin.

Dragon Tongue Radish

Somewhere between Puff the Magic Dragon and Hagrid's Norbert - there is a zesty bite to this lovely red radish. Best served cold, like it comes from the winter fields.

Dino Kale

Fred Flintstone called his pet Dino (pronounced "Dee-no") and Dino Kale has a few other names, such as Lacinato Kale or Tuscan. Trim leaf away from stems for tender greens and set the stems aside to use in soup stock, or chop stems and leaves together for a sauté.

Zucchini

Summer squash are soft skinned with small seeds. In fact zukes and their compatriots crookneck and pattypan are really immature versions of winter squash. Sliced, diced, half-moons cooked or raw, summer squash is the easy one.

Preparation: Rinse before preparing, and trim the ends. No need to peel.

Storage: Zukes are tender and bruise easily, so handle carefully. Store in a bag in the crisper section of the refrigerator. Use within one week.

Baby Rainbow Carrots

Closely related to fennel and parsley, the carrot is an aromatic vegetable. Its combination with celery and onion in mirepoix (a combination of 25% chopped carrots, 25% chopped celery and 50% chopped onions used to add flavor and aroma to stocks, sauces, soups, etc.) is the flavor foundation for many dishes.  Use the green carrot tops in stock as well.

Italian Parsley

Parsley is the herb that refreshes. It is abundant in chlorophyll, which provides its well-known breath freshening power. Parsley is chocked full of essential vitamins - just 2 tablespoons provide 10 mg of Vitamin C.

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Mushrooms

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, wipe with a moist cloth.

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