Red Dragon Fruit, originally known as Pitahaya, is native to Central America, and is grown in the dryer tropic climates of Asia and the Americas. The fruit is related to the Cactus Pear, and grows on a vine-like member of the cactus family. Dragon Fruit cultivars have flesh of various colors: white, pink and the most striking magenta-red.
While white and pink Dragon Fruit is more common, we prefer the more flamboyant Red Dragon Fruit. It has a sweet and mild flavor, and the texture is similar to Kiwi, with randomly strewn small, crunchy, black seeds. It’s like a crazy, red, Latin Kiwi.
Red Dragon Fruit is often served in salads, drinks and savory dishes. Chefs dry thin slices for beautiful garnish or use it to create a new twist on classic mojo but the possibilities are endless. On the plate, treat red Dragon Fruit like a red Beet; its color stains everything in its path.
Our red Dragon Fruit is grown in San Diego County, and is harvested when vine ripe. Its flavor is far superior to that of imported Dragon Fruit. You will taste the difference!
Also known as Spanish Sweet Pomegranates, the Paper Shell Pomegranate variety is named for its very thin shell. Very juicy and sweet, and seldom seen commercially, the Paper Shell Pomegranate's arils are a lovely blush pink or white and they have lower acid than red Pomegranates so they taste even sweeter than the red varieties.
Don' t be disappointed because they are not dark red! Feature the beautiful pink and white Papershell Pomegranate arils along with or instead of the more common red Pomegranates.
Also known as Japanese artichokes, Chinese artichokes, knotroot and Chorogi, Crosnes are an heirloom member of the mint family. But there' s no familial resemblence. First cultivated in France outside Paris, near Crosne, these unusually shaped edible tubers were very popular in Europe from their introduction in the 1880s until the 1920s. Crosnes are still cultivated in Europe but we now have California-grown Crosnes! Chefs who have used Crosnes grown in both countries are said to prefer the flavor of United States product, perhaps due to the richer soil here (in France they are grown in sand). Our grower' s soil is sandy-loam...which as all you former members of the soil-judging team know, is the best soil for row crops, and we are thrilled with the results! Crosnes are eaten raw (their flavor when raw is somewhere between a potato and jicama with a distinct nuttiness), in salads, or stir fried, boiled, in or on soups, gratineed, as a side dish or garnish.
Fresh Cannelllini Beans are a rare treat. This moderately large white kidney-type bean is very popular in Italy, but is usually available in dry form only. Excellent for salads, soups and purees, they have a moist, creamy interior. Sub for dry Cannellini Ceans in any recipe and you will taste the difference!
Also known as Borlotti beans, Cranberry Beans are wonderful beans that are at their best when fresh. The ecru beans are streaked with bright cherry red, and they are easy to shell and cook fairly quickly. They hold their shape well and have a mildly nutty taste. Like the Cannellini, the classic Cranberry Bean made its way from South America to Europe. The craze for Tuscan food has placed the Cranberry second in popularity to the Cannellini, but if anything, it' s a bit more flavorful than its pale cousin, and it is the bean that is preferred in Venice. One of Southern California' s most acclaimed restaurants is so enamoured of fresh Cranberry Beans that when they' re available, they purchase a hundred pounds or so, and shell, blanch, and freeze them for future use. When out of season, if you forgot to freeze a few hundred pounds, use dry Cranberry , fresh or dry Cannellini, pinto, red or pink Kidney Beans, but nothing matches the flavor and texture of a fresh Cranberry Bean.
Yuzu is a citrus fruit common in Japanese kitchens. The surface of the fruit is uneven, and the peel's fragrance is sweet and slightly bitter. The flavor of the juice is similar to Grapefruit but has definite overtones of Mandarin orange. Yuzu juice is very fresh and tangy-tasting, and is an important ingredient in ponzu. Traditionally, shredded Yuzu peel is used to garnish clear soups and simmered dishes. Try Tuna Sashimi with Wasabi-Yuzu, Tuna Tartare with Yuzu on Fried Potato Gaufrettes, Yuzu Monogatari (Gin, Ginger Ale and Yuzu juice), and Yuzu -Maui Onion Salad. Yuzu's exterior color changes from green to yellow as the season progresses. Exterior color is not important, and either color fruit is used interchangeably.
Bloomsdale Spinach is an heirloom variety that is often wilted to bring out the best flavors. Try wilting Bloomsdale and simply adding cracked pepper and a pinch of salt! It complements an array of entrees such as Garlic Walnut chicken or sauteed chicken over wilted Spinach with a Kumquat sauce. The delicate leaves are often used fresh in salads because it does not have the bitter aftertaste of traditional Spinach.
This Page Mandarin comes with the stem and leaf attached! The Page is a cross between the Minneola Mangelo and a Clementine Mandarin . Page Mandarins are a medium sized citrus fruit, with a medium-thin, leathery rind that is moderately adherent but easily peelable. Their skins' surface is smooth to moderately pebbled, and their color is reddish-orange at maturity. The Page's flesh is deep orange, tender and juicy, and the flavor rich and sweet (this variety is considered one of the very best...especially for juice). Seeds are moderately numerous and cotyledons pale yellow to almost white. They are deliciously sweet and have beautiful, rich color.