Summer & Fall Produce
Mild Peppers
Anaheim: About a 6″ in length, is green in color, and has a mild to medium-hot flavor. Great roasted and then added to salsa or egg dishes. Pasilla/Poblano: A beautiful dark green – sometimes almost looks black – chile that is approximately 4-5″ in length. These are the stuff that chili rellenos are made…
Read MoreSummer Berries
Blackberries: Blackberries are known for their high nutritional contents of dietary fiber, vitamin C, vitamin K, folic acid (a B vitamin) and an essential mineral, manganese. Also calcium, magnesium and potassium and lutein (an important nutrient for eye health) are other notable nutrients. The seeds also contain significant amounts of omega-3 and -6 fats. Blackberry…
Read MoreValencia Oranges
Valencia oranges are known as juice oranges, but they can be eaten as well. Valencia oranges turn golden as they become fully ripe, but as they remain on the tree during warmer weather the orange skin re-absorbs chlorophyll from the leaves and the orange turns green again, beginning at the stem end.
Read MoreHybrid Tomatoes
Celebrity Beefsteak: This is a mid-season tomatoes with a glossy, deep red skin and crimson fruit. The Celebrity is a fine summer tomato for cooking and eating fresh. Perfect size for using fresh in pizzas, sandwiches and salads. Roma Tomatoes: Use like you would a regular tomato or for cooking in Italian dishes. Red Grape…
Read MoreSummer Squash
Chayote Squash: A tropical summer squash, chayote is a Latin American native that was grown by the Aztecs and Mayans. Crookneck Squash: A summer squash, crookneck Squash should be kept cold, about 41º F to 50º F with good humidity. Yellow Patty Pan or Sunburst Squash: Also known as yellow summer squash, it is notable…
Read MorePotatoes
Red Norland: Selected for richer red skin color. Round to oblong tubers have white flesh, store well, and are excellent for roasting and boiling. Yukon Gold: Thin yellow-buff skin and a delicious, light-yellow flesh make these potatoes very versatile.
Read MorePersimmons
Fuyu Persimmons: Unlike the Hachiya variety, are eaten much like apples. Slice them and eat them is the recommended method! Also really good in any salad, thinly sliced. Hachiya Persimmons: Hachiya persimmons are rounded, slightly elongated and acorn-shaped, coming to a blunted point at their non-stem end. When fully ripe the skin is deep orange…
Read MoreSpicy Peppers
Cherry Bomb Peppers: This is a moderately hot pepper and great for pickling. Jalepenos: The world’s most popular chili pepper! Harvested when green or red if allowed to ripen, they are usually about 2 to 4 inches long.
Read MoreMelons
Ambrosia Melon: An exotic specialty melon hybrid that could be easily confused with a cantaloupe, but it’s quite different. The tender flesh is pale orange in color and very sweet. [trx_br] French Morning Melon: Similar to the Cavaillon, which is the most popular melon in France. It is the size of a large grapefruit, with…
Read MoreHeirloom Tomatoes
Brandywine Tomatoes: This is the red version of the traditional Pink Brandywine which is not as mild, but more acidic and has a delicious flavor. Cherokee Tomatoes: Grown by Native Americans in the south, this purple variety of tomatoes is absolutely delicious. Pineapple Pie Tomatoes: This is an old fashioned heirloom variety with red/orange stripes…
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