Our produce buyers scour the markets and local farms to bring you the best possible produce, the cream of the crop, every season.
Fall Classics in Store:
- Apples (Ambrosia, Fuji, Granny Smith, Hawaiian, Honey Crisp, Jonathan, Mutsu, Ozark Gold, Royal Gala, Sonya) Ninety percent of our apples are grown in Sebastopol, CA.
- Nuts in the shell (almonds, hazelnuts)
- Organic Avocados
- Pears (Abate Fetel, Bartlett, Bosc, Comice, Concorde, Green and Red Anjou)
- Persimmons (Fuyu, Hachiya)
- Winter Squash
The fall harvest has us crunching tart pomegranate seeds as we dream of squash soup, persimmon salad, poached pears and apple crisp made with California-grown fruit. But this season also features some amazing and interesting picks that might just become your...
New Autumn Favorites:
It's been called the Lady Gaga of broccoli, and for good reason. (See picture at right.) Romanesco's bright green, spiky, spiraling turrets are glamorous, stunning and totally weird. Its flavor, however is mild and sweet, just like its homely (yet delicious) relative, the cauliflower. Simple roasting with olive oil and salt brings out the florets' nuttiness. (Please keep in mind, only a few farmers grow this unique vegetable. We have it in store whenever possible, but please call ahead for availability.)
Despite their prickly origins, cactus pears are actually quite friendly, sweet and easy to eat. Check out this tutorial on how to peel one, then throw slices on a salad or blend into juice and add to a vinaigrette, cocktail, smoothie or even cupcake batter.
(Pictured at left.) It can't be eaten raw, but take the time to cook a quince and you'll be rewarded with a delicate, fragrant treat. With slow cooking, this tough, tannic fruit will soften, turn pink (magic!) and perfume your kitchen for days. Make your own membrillo to pair with Manchego cheese or try poached quince with honey and vanilla served with a dollop of mascarpone.
OK, Concord grapes may not be a crazy new ingredient, but we look forward to their intense, juicy sweetness all year and are excited about using them in new ways, like these three autumnal cocktails.