Product List

We stock a broad assortment of fresh fruits and vegetables. Below you will find exotic specialty produce from around the world, baby fruits and vegetables, organic salads, fresh herbs and spices, peeled and processed vegetables, all colors of peppers and carrots, wild mushrooms, mesclun salad (spring mix), artichokes, asparagus, cabbage, pickles, romaine and MORE.

Find them alphabetically: A B C D E F G H J K L M N O P Q R S T U V W Z

This page is under construction Please bear with us while this page is under construction. It's a lot of work!!

A

Acorn Squash

Baby acorn squash in green or gold is available throughout most of the year. Locally grown, standard size acorn squash is available in the fall.

Alfalfa Sprouts

Nutritious and delicious, sprouts are a popular addition to salads and sandwiches. We sell them in regular and spicy (radish) versions packed in 2# bags, 12x4oz. Bags, cups and trays. Our Variety Sprouts are interesting alternatives for a change of pace. Check out The International Sprout Growers Association for nutritional values, recipes, etc.

Apples, Baby

Lady Apple

Baby Gala apples are available throughout most of the year. Baby Crabapple and Lady varieties are available in the fall and early winter.

Artichokes

We carry all sizes throughout most of the year. When the domestic crop is out of season, we import them from Chile. Some great recipes and virtually anything you might want to know about artichokes are available from the California Artichoke Advisory Board web site.

Arugula

This popular herb has a somewhat nutty/spicy flavor. It is commonly used in salads, sandwiches and soups, but it also works well with cooked vegetables and in sauces. Baby Arugula is increasing in popularity. Further information and recipes can be found at Gourmet Sleuth.

Asparagus

Purple

We have Small, Standard, Large and Jumbo asparagus throughout most of the year in white as well as green. Baby white asparagus is a gourmet treat. On special order we can get purple asparagus too (it’s not very popular). Pictures, nutritional information, recipes and lots more is available at the Michigan Asparagus Advisory Board web site.

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B

Basil

This is the most popular herb. Its minty flavor adds a wonderful touch to salads and sandwiches. It is the main ingredient in traditional Italian pesto. You can learn more about it at Gourmet Sleuth.

Beans

Normally we have several types of unusual beans on hand. Depending upon the season, that might include: Dragon's Tongue, Purple, Romano, Edamame (soy), Vanilla, Bourbon, Fava or Lima.

Bean Sprouts

These sprouts of the mung bean are most commonly used in Asian cooking, but they are also a staple on most salad bars. Gourmet sandwich makers often include them on their creations. We sell them in 10# and 4/2.5# (retail) boxes.

Beets

Available year-round in red, gold or candy striped colors. Loose packed, without tops in 25# bags or bunched, with top greens (red only). Nutritional and storage information, recipes, and much more can be found at The World's Healthiest Foods.

Beets, Baby

Available year-round in red, gold or candy striped colors. Packed bunched, with top greens.

Berries, Mixed

Huckleberries, a cousin of the blueberry, are harvested wild in the Northwest from late August through mid October. The About.com web site has a little more info and some recipes. Juniper berries are available fresh from late August through mid October. Dried Juniper berries are available pretty much year round. They are often used in meat marinades and stews. There's a little more info available from The Culinary Cafe.

Berries, Blue

Blue berries are available in season (May through September) from California, Florida, Georgia, North Carolina and Michigan. In the off season we get them from Chile and Argentina. Everything you ever wanted to know (and a whole lot more) about blueberries can be found somewhere on the US Highbush Blueberry Council web site.

Berries, Black

Blackberries are available in season (May through September) from California and Oregon. They are also available almost year round from Mexico and Guatemala. Nutritional information, recipes and handling tips can be found at Global Berry Farms.

Berries, Cape Goose

Named for the husk that surrounds the bright orange berry, these have a tomato/pineapple flavor. Recipes and other info can be found at Incredible Edibles.

Berries, Dried Mixed

Dried Blueberries or cranberries.

Berries, Raspberries

Our raspberries come from California and Oregon when they are in season (May through October). In the winter off season they from Chile. Raspberries are usually expensive because they are very fragile. See Global Berry Farms for nutritional information and recipes.

Bibb Lettuce, Baby Red

Baby Red Bibb Lettuce, sometimes called Red Perella,has red curly leaves with a buttery taste. There are 24 heads per case.

Bibb Lettuce, Hydro

BIBB LETTUCE, HYDRO

Bok Choy

A staple ingredient in southern (Cantonese) Chinese cuisine, Bok Choy has a crunchy texture and a mild, vaguely cabbage-like, flavor. Baby Bok Choy, also known as Shanghai Bok Choy, has light green stems and a more tender texture.

Broccolini

Broccolini is the result of cross-breeding broccoli and Gai lon. Gai lon is Chinese kale, but is most often called Chinese broccoli. Broccolini has a small broccoli-like head and a slightly sweet taste; even the stems are edible. Ours come packed 18 bunches or 3 x 2 pound bags per case. See the Geezer Gourmet for some useful information.

Brussels Sprouts

This healthy and much maligned vegetable is excellent when steamed and served with a little salt and butter. Whatever the recipe, properly cooked brussels sprouts have a pleasant nutty flavor with a mild bitter note. Our baby Brussels sprouts are especially sweet and tender. The World's Healthiest Foods has some other cooking suggestions and complete health and nutritional information.

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C

Cabbage

Green or red, medium or large. We handle this in an economical bulk bin as well as in a 1 1/8 bushel carton. Further cabbage info is available at Food Reference.

Cabbage Savoy

Available year-round, this crinkly leafed cabbage is a favorite among chefs. Red Savoy is available in September and October. There is an entire recipe book devoted to Savoy New Africa Books.

Cactus Pear

The cactus pear, AKA prickly pear, tuna (Spanish), Indian pear or Indian fig has a delicious, watermelon-like flavor. Of the two commercial categories, green and red, the dark red to purple ones are supposedly the sweeter. Just like the prickly pear cactus it comes from, the skin of the cactus pear is covered with thorns. The tiny, soft-looking thorns are hard to remove once they get into your skin, so peeling the fruit is an important first step. Luckily, they're easy to peel: slice off the top and the bottom then make a skin-deep cut between the sliced off ends. Peel off the skin, and everything else is edible! Andy Boy has history, recipes and nutritional information. Check out Desert Lil's for some recipes and other information. Ours come packed in 10# flats.

Carrots, Baby

Our baby carrots with tops are packed in cases of 24 bunches. They come in orange, red, white, and yellow. You can get a variety pack of three or four of those colors. The orange ones are also available in a round shape.

We also stock peeled baby carrots with a 1 inch top. There are about 120 pieces in a 5# bag and they're ready to serve.

Carrots, Rainbow

Rainbow carrots are an easy way to add eye-catching color to salads, side dishes and entrees. We stock them in whole, coin cut and matchstick cuts packed for food service or retail.

Cauliflower, Baby

Our baby cauliflower comes in purple, white or green, and is packed 12 or 24 heads per case. Production is pretty limited and we don't usually keep it in stock. It is available most of the year, but you'll need to order in advance.

Celery Root

Also known as Celeriac, this knobby, globular root is available year-round. Just a little more about it is available at Food Reference.

Chanterelle Mushrooms

Available in several varieties of different colors, chanterelles are probably the most readily available of the wild mushrooms. The lighter colored varieties are often described as sweet / fruity while the darker ones are spicy / peppery. All have a firm texture that holds up well when cooked. When Chanterelles are out of season, Hegdehog mushrooms are often used to substitute in recipes. Storage information and recipes can be found at Gourmet Sleuth.

Chard, Swiss

One of the less popular leafy green vegetables due to its slightly bitter taste, fans love it for its nutritional and purported health benefits. Green leaves with a long white or red stalk. Learn more about it at The World's Healthiest Foods.

Cherimoya

This South American native has a very soft and sweet, custard-like pulp. Its softness leads to a relatively short shelf life. They are packed in 10# flats. Eating instructions, some recipes, nutritional information and horticultural facts can be found at Presenting the Cherimoya

Cherries, Dried

CHERRIES, DRIED

Cherries, Sour

Sour Cherries are the varieties used in making desserts. Because of their short harvest season, they are typically marketed in canned or frozen form. Our fresh Sour Cherries come from local farms in Wisconsin and Michigan. They are only available for 4 to 6 weeks, depending on the weather. The season runs from late June through early August. Nutritional information, recipes, etc. are available from What's Cooking America.

Chiles, Dried

CHILES, DRIED

Chiles, Fresh

CHILES, FRESH

Chives

A member of the onion family, chives feature a milder, somewhat peppery onion taste. Typically they are served uncooked, to preserve their delicate flavor, so they are most popularly used as a garnish, in salads or in omelletes. They are best stored wrapped in paper towels in a closed container. Ours come packed in 1 pound and 1 kilo units. The Home Cooking section of About.com has recipes and some nutritional info.

Cilantro

Also known as Chinese Parsley, it is actually the leaves of coriander. It is used extensively in Mexican cooking, but is also common in many Latin American and Asian cuisines. Learn more about it at Gourmet Sleuth.

Coconuts

COCONUTS Packed 28 per case. Pre-scored, our EZ Open coconuts take the hassle out of eating them fresh. According to www.coconut.com they’re not totally bad for you.

COOKIES, ALMOND
COOKIES, FORTUNE 10#
COOKIES, CHOC FORTUNE 10#

Corn, Baby

Baby corn has a slightly sweet flavor and may be eaten raw or cooked. Ours are still in the husk and are packed 100 ears per case. For recipes see the Washington State University Agricultural Systems

Corn, Red Sweet

Red Sweet Corn gets people talking. Its eye-catching color and incredible sweet taste are a wonderful combination.

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D

Daikon

These mild Japanese radishes are long (typically 8" to 16") and creamy white. They can be used fresh and are also good pickled.

Daikon radish sprouts have a 4 to 5 inch white stem and a small dark green leaf on top. They have a spicy peppery flavor.

Dill

We carry this popular herb in two forms: salad dill (pictured), which is used as a garnish for salad, seafood, etc. and dill weed, which is used for pickling. Salad dill is available year round; pickling dill is only available from late June through October.

Dragon Fruit

The Dragon Fruit, aka Pitahaya, is the fruit of a cactus plant. Its grayish-white flesh is speckled throughout with tiny black seeds. It is kiwi-like in texture, but less citrusy and sweeter. A little more about it can be found at Waitrose.com.

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E

Eggplant

Our white and graffiti eggplant come from Holland and are available April through November. Baby purple eggplant also come from Holland in the same season.

Eggplant, Varietal

Japanese, Thai, and Italian eggplants are available pretty much year round from various growing areas.

EGG ROLL SKINS

Endive, Belgian
or

The yellow/white color comes from the plant being covered while growing. That also accounts for it being sweeter, less bitter than most endives. Too much exposure to light turns it green and more bitter. In the U.S. it is mostly used in salads and appetizers. The Belgian Endive Marketing Board has recipes, nutritional information, etc. We also carry a red variety.

Enoki Mushrooms

These delicate Japanese mushrooms have long white stems with a small white head. They have a mild fruity flavor and are best served raw or sauteed. They are also good in omelettes. Recipes and nutritional information can be found at: Golden Gourmet Mushrooms.

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F

Fennel

Also known as anise it has a sweet licorice taste. The whole plant is edible, bulb, stalk, leaves, and the seeds are used as seasoning.

Feijoa

Also known as pineapple guava or guavasteen, feijoas have never become popular. They can be peeled and eaten raw, usually in a salad or a dessert. Cooked they are used in puddings or as pastry fillings. They can also be juiced, and the juice may be used to make wine. Purdue University's web site has further nutritional, botanical and historical information.

Fiddleheads

Also known as fiddlehead fern, they are the shoots of the ostrich fern. The best ones are dark green, tightly coiled and picked in the eastern U.S. and Canada. Fiddleheads have a mild asparagus flavor, and are generally available from late March to Late May depending on the weather. They should be thoroughly cooked because they are harvested wild. For recipes see Wild Harvest and University of Maine .

Figs

FIGS

Finger Hots

GREEN RED

Flowers, Edible

FLOWERS, EDIBLE

French Beans

Also known as 'Haricots Verts', French Beans have gone from being virtually unknown to almost commonplace over the past 25 years. Tender and delicate when harvested, they require little or no cooking before eating.

Frisee Endive, Baby

FRISEE ENDIVE, BABY

Frisee Endive, Italian

FRISEE ENDIVE, ITALIAN

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G

Garlic

We stock Super, Colossal, or Jumbo size California garlic in 30# cartons.

Garlic, Elephant

Super Colossal, Jumbo or Large size in 10# cartons.

Garlic Braids

This traditional style of packaging and displaying garlic has gotten a modern update. Wrapped in vexar mesh bags, the heads no longer get scattered about. They are an attractive and functional way to decorate a restaurant or deli.

Garlic, Peeled

From California or China in 5# jars. We also stock a retail pack of 12 / 6 oz. jars.

Garlic, Processed

Roasted and peeled garlic comes in 3# jars or in cases of 6 / 3# jars. Use it in pasta sauces or as a garnish on steaks or chops.

Crushed or chopped garlic is available packed in cases of 6 / 1 quart jars or 12 / 4.5 oz. jars (retail). Check out the recipes at Christopher Ranch.

Garlic Whistles

This spring treat is actually the garlic plant's shoot and flower bud. In addition to its nice crunchy texture, the bud features an intense garlic flavor. Some botanical information and a few recipes can be found at Winter Green Community Farm.

Garlic, Young

Garlic is not always that strong, pungent bulb that is commonly used in recipes throughout the world. When it starts out as a green shoot or 'whistle' it is very mild. Later in the spring, when the bulb first begins to form and its flavor is still mild, it becomes known as 'young' garlic which is a favorite among gourmet chefs. Its bulbs are almost separated into cloves, but it hasn't developed the tough outer skin, so it doesn't need to be peeled. Italian cookbook author Erica Demane has an entire page devoted to it (including four interesting recipes).

GINGER ROOT

GINGER ROOT, CHOPPED

Grapefruit, Oro Blanco

Oro Blancos are a cross between a grapefruit and a Pummelo. The result is a fruit without that grapefruit bitterness and loaded with sweet juicy flavor. Its Pummelo heritage gives it a thick skin and a smaller fruit than you would expect judging from its size. Oro Blancos are high in dietary fiber and vitamin C, but low in carbohydrates and acid content. They are usually available from late November through March.

Grapes, Champagne

Sweet and seedless, champagne grapes have gained great popularity as a garnish. The clusters of tiny grapes are usually eaten along with their delicate stems which attach them to the main vine. When dried, they are marketed as Zante Currants even though they are botanically distinct from true currants. Their season runs from mid-July through September. They are packed in 16 / 1# trays per case.

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H

Hedgehog Mushrooms

Similar in appearance and taste to Chanterelle mushrooms, Hedgehogs are used to substitute when the sweeter Chanterelles are out of season. The easiest way to tell these mushrooms apart is to look at the underside of their caps. Chanterelles feature long thin rib-like 'gills' that radiate out from the stem, whereas Hedgehogs sport a 'stubble' of tiny soft spines.

Herbs, Fresh

Chanterelle Mushrooms

Herbs, Fresh

Chervil

Ajisho Bay Leaf Marjoram Chervil Savory

Horseradish Root

This strongly spicy root is available year round in 5# bags or 50# sacks. Washed or Natural (dirty). The Horseradish Information Council web site has recipes, nutritional information, etc.

Horseradish, Prepared

We also stock grated horseradish which is available in one gallon jars or in a retail pack of 12/5 oz. jars.

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J

JALAPENO PEPPERS Green are available by the pound, 1/2 box, and 40# box. Red (Fresno) are available in 10# boxes only.

Jalapeno, Prepared

We stock ground, red jalapeno peppers in retail pack.

JICAMA

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K

Kiwano Melon

Lovely to look at, but the fun stops there. In addition to its bright orange, spiked exterior it sports a vibrant green, slightly gelatinous interior. Unfortunately, the eye appeal is not matched in the mouth. Here's what a 'foodie' had to say about it Fruit Reviews.

Kiwi Fruit

This fuzzy skinned fruit has gone from total obscurity, when it was known as Chinese Gooseberry, to broad popularity once its name was changed.

Knob Onions

These fresh, living onions are available most of the year. Their green tops end in white or red (pictured) bulbs. They are excellent grilled or served in a salad.

Kohlrabi, Bunched

The entire plant: roots,stems and leaves, is edible. The leaf has a taste similar to kale and spinach. Available in white, red or green, the traditional green is the most common. Kohlrabi is great in salads or boiled and seasoned with salt and pepper.

Kumquats

A semi-sweet skin and tart flesh make this a fun fruit to pop in your mouth whole. You can also substitute them for oranges or tangerines in many recipes. Our 10# loose pack kumquats come from Florida or California. A little of their history, pictures and other information can be found at Local Harvest.

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L

Lettuce, Baby Leaf

Green Red

Lettuce, Oak Leaf

LEAF LETTUCE GREEN RED

Leek

LEEK BABY and 12 count BUNCHED

Lemons, Meyer

Meyer lemons are a favorite of gourmet chefs. They feature a lighter, sweeter flavor than regular lemons and can be freely substituted for them in most, but not all, recipes. Because they aren't as tart, they don't work well in recipes that rely on that quality of the fruit. The Four Winds Growers have some interesting history, beautiful pictures, and even one recipe. For a big selection of recipes try the Gourmet Sleuth.

Lemon Grass

LEMON GRASS

Lettuce, Varietals

Tango

Tatsoi

LETTUCE

Lily Root

Also known as Lotus Root, Lily Root is mostly used in Chinese cuisine. When sliced, it has an intricate, visually interesting cross-section that adds great eye appeal to dishes.

Limes, Key

Our Florida Key limes are packed in 2# vexar bags, 17 per case.

Lolla Rossa

LOLA ROSSA LETTUCE

Lychee

This exotic and delicious tropical fruit has a bumpy, thick, firm outer skin that is red to reddish-green in color. It must be peeled to get to the white, fleshy fruit that surrounds its large black seed. Availability depends on growing conditions in Mexico, Israel, Hawaii and Taiwan which are the major sources of commercial production.

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M

Mache

MACHE Also known as Corn Salad or Lamb’s Tongue is part of most gourmet salads. It is a key component of Mesclun Salad (Spring Mix). Almost everything else you might want to know about it can be found at: The Worldwide Gourmet

MANGOES

Melons, Mixed
Charentais
Galia

Charentais melons have a long and glorious history. They are said to be the ancestor of the cantaloupe and are the "heirloom" melon of France. Its flesh is orange and wonderfully aromatic. It is very sugary and, as a result, can not be shipped very far. When you have the chance, buy one. You won't be disappointed!

MESCLUN

Micro Greens
Rainbow Mix
Popcorn Shoots
Firestix

There is a vast variety of micro greens as the term applies to most baby salad greens. Typically they are a blend of 4 green and 2 red varieties such as Arugula, Curly Cress, Kale, Mache, Purple Mustard, Red Cabbage, Red Russian Kale, Upland Cress, Velvet Oracle, etc.

Popcorn shoots add a vibrant light green to a salad's visual appeal. As if that weren't enough, they 'burst' into an intense sweet flavor after a few seconds in the mouth. It's a delightful surprise.

These are so beautiful, it almost seems a shame to eat them. Salads take center stage when garnished with these petite blooms of purple amarynth.

Mint

Fresh bunched mint.

Mizuna

MIZUNA

MUSHROOMS, OTHER Maitaki Black Truffle Dried Lobster Cauliflower Dried Morel Dried wild mix Hon Schmedji Dried seven way mix Chef's Blend

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N

NAPA

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O

OAK LEAF LETTUCE

Onions, Cipollini

Cipollini (that's Italian for little onions) are flat and only 1½ to 3 inches in diameter. They're usually prepared and served whole. Sweet and mild, they're great in soups, stews and roasts, or on kabobs. Packed in 10# boxes or 12 / 8oz. Retail bags. We also stock peeled cipollini in 5# jars.

ONIONS, PEARL PEELED

Oranges, Blood

There are three commercial varieties of blood oranges,Toracco (orange with streaks of light red highlights), Sanguinello(redder flesh with some red showing on the skin), and Moro (a solid, dark, almost purple red). All are seedless or almost seedless, and are fairly easy to peel, so they are excellent for both fresh eating and juicing. Their sweet flavor and unusual color make them a delicious addition to party tables. We usually stock them from December through April. The Gourmet Sleuth has recipes and nutritional information.

Oranges, Cara Cara

Cara Cara oranges are a natural mutation of the standard navel orange that was discovered on the Hacienda Cara Cara (Venezuela) in 1976. Sweet and juicy, many consider Cara Cara's to be the best of the navel oranges. Their flesh ranges from deep, bright pink to ruby red in color.

OREGANO

Oyster Mushrooms

Oyster mushrooms are typically tan-white (as pictured) in the spring and early summer, but become browner as fall approaches. While those are the most common, oyster mushrooms also come in pink, yellow and even blue varieties. Their name comes from their appearance, not their flavor which is described as vaguely like anise. Oyster mushrooms are abundant in the wild where they thrive on dead logs, but most commercially available mushrooms are cultivated indoors. The Mycological Society of San Francisco has a page full of information on cleaning, storage and some excellent recipes.

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P

PALM HEARTS

Papaya, Strawberry

Strawberry Papayas feature a deep, red-orange flesh which gives them their name. Roughly the size of a large mango, they are much sweeter than their larger relatives. Most of our Strawberry Papayas come from Brazil, so they are available from early fall through the spring (Brazil's early spring through fall).

Parsley, Curly

Parsley is almost always used as a garnish and seldom any other way. As such, it is probably the champion of uneaten vegetables. The flavor is actually quite pleasant and it is fairly effective as a natural breath freshener. Store at 38 to 42° F in a closed plastic bag. For some history, lore and a recipe visit the Food Reference.

Parsley, Plain

Plain parsley, also known as Italian or flat parsley, is the variety most often used in cooking. It has a sweet and mild flavor. The stems. as well as the leaves, are edible. Some chefs use it to eliminate garlic and onion odors from cooking pans. Storage is the same as for curly parsley. The Food Network has an interesting salad recipe which uses Italian parsley as the main ingredient.

PARSLEY ROOT, 24 count, 12 COUNT

PARSNIPS This popular root vegetable, sometimes called white carrots, is available in a 20# sack.

PASSION FRUIT

Pea Greens

Snow pea greens add visual and textural interest to salads through their leaf shape, and they add their own characteristic flavor as well.

PEA PODS

Pears, Forelle

Forelle pears (pronounced for- ell) feature an intense pear flavor packed into a petite body, about 2 inches from stem to base. They are relatively firm even when ripe. The skin turns from green to yellow with red freckles (lenticles) as they ripen. Typically they are served whole on fruit platters but they can be adapted into salads, main courses and desserts. You can learn more about them at USA Pears.

Pears, Seckel

Seckel pears are sweet and juicy. They can be eaten as hand fruit and are well suited for kids because they're small. They can be used in any pear recipe, but their small size makes a difference in eye appeal and taste when the pears are served whole. Tony Tantillo has some general pear information and some seckel specifics.

Pear Apples

These juicy apple-shaped fruits are also known as Asian Pears.

Pepino Melons

Technically, pepinos are not melons, they are related to the tomato family, but their pale orange flesh does look and taste a little like cantaloupe. The fruit is very pretty with delicate purple stripes on a pale yellow body. Although they are native to the central Andes, most of the commercial production is in New Zealand. More pictures, nutritional info, etc. are available from the Food Reference web site.

Peppers, Anaheim

PEPPERS, ANAHEIM

Peppers, Cherry Hot

PEPPERS, Cherry Hot

Peppers, GREEN

PEPPERS, MELROSE Our locally grown Melroses are a summertime treat available from July to September.

PEPPERS, MULTI – COLOR ORANGE LILAC PURPLE WHITE

PEPPERS, RED

Peppers, Tinkerbelle

Large

Small

PEPPERS, TINKERBELLE

PEPPERS, YELLOW

Persimmons

Persimmons have an unfortunate reputation for making your mouth pucker. That is true, but for only two of the varieties, and for those only if they're eaten before they're fully ripe. When left to get soft, mushy and slightly spotted, persimmons offer an incomparable, rich, sweet taste. Nutritional information and more is available from the Wikipedia online encyclopedia.

Pesto

PESTO

Pickles

Pickles are available year round. We stock Dill (3A), Choice (3B) and Cuke (4A) sizes.

PINE NUTS

PINEAPPLE BABY

POBLANO PEPPERS

Pomegranates

Pomegranate juice is a favorite of the young and fashionable, but many of them wouldn't know how to eat the fruit. It's not easy with those hundreds of tiny seeds. The Pomegranate Council's web site features recipes, nutritional information, trivia and a 3 step "no mess" method for preparing the fruit. We prefer the messier, but somehow more fun method of rolling the whole fruit on a hard surface, to break the juice sacs, then sucking the juice out through a hole in the skin. CAUTION: the juice stains!

POMELO GRAPEFRUIT

PORCINI MUSHROOMS

PORTABELLO MUSHROOMS

POTATOES Ruby Crescent, Fingerling, Red Thumb, Fingerling, Purple, Russian banana Fingerling, Yukon Gold

Pumpkins

In season we stock most kinds of pumpkins: from the giant 'Cinderella' pumpkins down to mini pumpkins, as well as standard size 'Halloween' pumpkins and pie pumpkins . Pumpkin recipes, history, trivia and much more can be found at The Pumpkin Patch.

PURSLANE (BERDOLAGA)

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Q

Quince

Once extremely popular, quinces are now virtually unknown in this country. Although they are related to apples, they aren't very tasty before being cooked, but Helen Jackson's Foodlovers has some recipes that may convert you into a fan like her.

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R

Radicchio

The most common variety of Radicchio (Chioggia) looks very much like a small red cabbage, but has the slightly bitter taste characteristic of the Chicory family to which it belongs. For those who prefer a milder taste, the Traviso variety which is shaped like a large Belgian Endive, is the right choice. Storage tips, nutrition info and more are available at the Gourmet Sleuth.

Watermelon Radish

The main virtue of the Watermelon radish (aka Bleeding Heart radish) is its spectacular cross-section from which it gets its name. It is a mild radish. Gourmet chefs Charlie Trotter and Roxanne Klein created a recipe for Bleeding Heart Radish Ravioli with Yellow Tomato Sauce. The recipe is at Leite's Culinaria.

French Breakfast Easter Egg White Icicle

Black Radish

These are a favorite among Russians and Poles. Look for radishes that are solid, heavy, and free of cracks. Keep them dry and they can be stored for months. Additional info can be found at Food Reference.

RADISHES, RED America's favorite radishes are available in cases of 24 bunches with their tops or in cases of 14 / 1# cello bags.

Rambutan

The rambutan is similar in taste and texture to the lychee, but differs in that its skin is covered with soft bristles. Piercing the peel with a fingernail or a knife makes it easy to peel, and exposes the sweet white fruit that surrounds a large, inedible seed. Additional information is available at Rambutan or at The Global Gourmet.

RHUBARB

RICE, WILD

ROMAINE This popular lettuce is available year-round. They are packed 24 heads per case. Romaine Hearts are packed 12 / 3count per case. Info is available at The World's Healthiest Foods.

Romaine, Baby

These tender, young leaves are available in green or red.

ROSEMARY

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S

SAGE

SALADS

SALAD, PRE-CUT 6 CT Clamshell

SALAD KIT 6 CT 12 CT

Salsify

Salsify is a long thin edible root . It is sometimes called Oyster Plant because its taste is slightly reminiscent of oysters. Its tan skin should be peeled before cooking. Whole Health MD has a little more information.

Sea Beans

The deep green color and delicate structure of Sea Beans make them an excellent garnish, and their salty flavor blends perfectly with seafood. Sea beans make an interesting, and expensive, addition to salads. They can be soaked overnight in fresh water to remove any excess salty taste. Ours are packed in 5# cases and are available in the summer through fall. Sea Beans are also known as Sea Asparagus or Pousse-pied.

SERRANO PEPPERS

SHALLOTS, FRENCH

SHALLOTS, PEELED   Available in 5# jars.
SHALLOTS, PROCESSED QUART

SHIITAKI MUSHROOMS

SORREL

SPINACH

Spinach, Baby

Tender and easy to prepare (no tough stems).

Squashes, Assorted

Carnival Squash

Delicata Squash

Red Kuri Squash

Squashes are generally grouped into two large categories: Summer or soft (e.g. zucchini) and Winter or hard (e.g. acorn). The soft and hard distinctions refer to the outer skins which, in turn, determine their relative storage lives. The hard skinned squashes keep well long after they are harvested - well into the winter. There is an incredible variety of hard squashes available in the fall. The summer squashes and the most popular winter squashes are listed separately, but we've reserved this space for some of the less well known (but no less delicious) varieties that we handle.

Carnival squash has an acorn-like shape and predominantly pumpkin color with a green tip at the bottom. Daddy Squeeze Music pairs it with jasmine rice and likes its "buttered popcorn" flavor.

Delicata is one of the tastier varieties of squash and was very popular in the early 1900's. Its skin is thinner than most of the winter squashes, and so doesn't store quite as long. Cornell University has history, nutrition and storage information specific to a variety of Delicata developed there.

Red Kuri squash is often described as having a chestnut-like flavor, but others liken it to sweet potatoes. In fact, it is also called sweet potato squash as well as Japanese squash or Uchiki Kuri squash. The Local Difference sponsored by the Michigan Land Use Institute has several interesting recipes.

What's Cooking America has an excellent roundup of many of the varieties of squash.

Squash Blossoms

Our squash blossoms are zucchini flowers, but pumpkin flowers can be used interchangeably. Their beautiful golden color adds eye appeal to almost any dish, and they add a delectable mild zucchini flavor as well. A few recipes can be found at Cooking.com.

Squash, Butternut

While it is available year round, Butternut squash is most popular during the fall harvest season. Its orange flesh is reminiscent of pumpkin and sweet potato. It is very nutritious and is excellent in soup or as a side dish. Almost everything you might want to know about it is at Whole Health MD.

SQUASH, CROOK NECK

SQUASH, PATTY PAN

SQUASH, PINTO

SQUASH, SCALOPINI

SQUASH, SPAGHETTI

Squash, Sunburst

Sunburst squash are the yellow variety of summer scallop, or pattypan, squash. We specialize in the baby variety (about 1" diameter) of sunbursts which, most often, are served steamed. They are tender enough to be served whole and raw for dipping.

SQUASH, Yellow

Star Fruit

Star fruit, aka Carambola, gets its name from its unique star shaped cross section which makes it a natural for garnishing or decorating desserts and entrees. That eye-catching shape makes it easy to overlook its flavor which, in the case of star fruit, can be confusing. There are two main varieties. The variety with plump 'star points' is pleasantly sweet. The variety with narrow 'star points' is tartly sour (think grapefruit). The green edge on the points is very bitter and should be removed before eating. See the 'Food Uses' section of this Purdue University article for an extensive survey of the many ways it can be used.

SUGAR SNAP PEAS

Sunchokes

Sunchokes, the delicious and nutritious roots of sunflowers, were once known by the very mis-leading name of Jerusalem artichokes. The plant is actually native to North America and has no particular connection with or to Jerusalem. Although its taste is often described as vaguely like artichoke's, it has some radishy/nutty qualities as well.

Sunchokes are available in white or red. We sell our sunchokes in a 1# retail pack or a 10# bulk pack. About's Homecooking section has recipes and nutritional information. The online, free, collaborative encyclopedia Wikipedia also has an informative article.

SWEET POTATOES

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T

Tamarillo

TAMARILLO

TARRAGON

THYME

TOFU

TOMATILLO

TOMATOES, BEEFSTEAK BULK

Tomatoes, Cherry

Our cherry tomatoes are packed in clear plastic clamshell containers. We stock them in the regular round shape and in the teardrop (pear) shape. Both forms are available in red or yellow.

Tomatoes, Green

Green tomatoes are great for frying and are also good in salads. Many Eastern European cultures pickle them. They are generally available April through October.

Heirloom Tomatoes

Heirloom tomatoes usually aren't picture perfect, but they're always delicious to eat! Ranging from deep purple tinged with green, to pale green tinged with pink, heirloom tomatoes add a distinctive look to any dish.
Unlike mass market tomatoes which must be firm enough to withstand mechanical harvesting and packing, heirloom tomatoes have a delicate cell structure that gives them the 'smooth' texture tomatoes had 'back in the day'. However, they do bruise easily, so handle with care.
Depending upon availability, our heirlooms are some mix of these varieties:

Black Krim Very dark red to black with a heavy green shoulder. Tender with a melt in your mouth texture.
Green Zebra Small and round with light and dark green stripes.Good tomato flavor and striking when served whole.
Beefsteak A very large irregularly shaped red tomato. Solid and meaty, and excellent for slicing.
Green Grape A light green to yellow cherry tomato with a bright green inside.
Lemon Boy Small yellow and solid. It has very few seeds and is low in acid.
Brandywine Rosy pink and very irregularly shaped. An old Amish variety.
Magic Melon Large and dark orange with a meaty, melon texture and taste.
Gold Medal Yellow with red streaks, it is flavorful and good for slicing.
Black Pear Black with green shoulders this pear shaped tomato is very tasty.
Vintage Wine Red with yellow and orange stripes, this is the prettiest tomato of the bunch.
Black Pineapple Interesting pineapple flavor with yellow and red stripping.
White Wonder A large white tomato with a roma type texture.
Black Plum Black to purple color with a small roma shape.

Tomatoes, Kumato

These beautiful red, green tomatoes are imported from Belgium. The deep red flesh surrounds green sacs. They ripen from the inside out and have excellent shelf life.

TOMATOES, PLUM

TOMATOES, SUN DRIED

Tomatoes, Vine
Yellow
Orange

Tomatoes on the vine are, pound for pound, much more expensive than their vineless brethren. That price difference comes from the fact that they must be hand-picked rather than machine-harvested. The hand-picking allows them to be harvested as they are about to ripen, rather than when still green, which results in superior flavor. We stock 5 kilo cases in red, yellow, and sometimes orange. Just about everything you'd ever want to know about tomatoes can be found in the Wikipedia, a free, online, collaborative encyclopedia.

Truffles

Truffles are among the most prized ingredients for gourmet chefs around the world. Learn more about their history and use in Wikipedia, the free, online encyclopedia.

TRUMPET MUSHROOMS

Turnips, Scarlet

Scarlet turnips are slightly milder than the traditional white turnip, but it's their spectacular red skin and pink-hued interior that are the main attractions. For that reason, they're usually served unpeeled, either cooked or raw.

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U

UPLAND CRESS Its mildly, peppery taste adds a little punch to sandwiches and salads. Pictures and recipes are available at Lakeville Produce .

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V

VARIETY SPROUTS These sprouts are interesting alternatives to Alfalfa Sprouts: Brocco, Daikon, Snow Pea Shoots, Sunflower and Wheat Grass. Combinations of some of these are available in Stir Fry and Variety packs. Information on many varietal sprouts is available at The International Sprout Growers Association .

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W

WASABI   Ground and ready-to-use in a 5# bag.

WATERCRESS   This is not regular, field grown watercress. Our hydroponic watercress comes to you live, with its roots intact. Fresh does make a difference.

WON TON SKINS

Watermelons, Sugar Babe

These watermelons have everything you and your customers have been looking for. Seedless and intensely sweet, their distinctive black-green outside protects a beautiful deep red flesh, and their medium-small size makes them easy to handle. These watermelons are lovely to look at and even lovelier to eat. They are available from mid-summer to early fall. Don't miss them!

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Z

ZAPOTE

ZUCCHINI

ZUCCHINI, BABY GREEN

ZUCCHINI, BABY YELLOW

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