Our produce buyers scour the markets and local farms to bring you the best possible produce - this way, each season, you're getting the cream of the crop.
Did you know that what sets summer squash apart from their winter counterparts is that they are actually a subset of squashes that are harvested when immature, while the rind is still tender and edible? Here's some preparation ideas for these summer treats:
- Cook them up with shallots, Sultana raisins and pistacios and put them into a couscous salad.
- Try them in a fresh tomato and summer squash soup.
- Put them in Ratatouille, a very classic preparation for this vegetable.
Every summer, we bring in a huge selection of berries: blackberries, raspberries, golden raspberries and strawberries. Aside from eating berries right of the vine, you can also:
- Preserve them so you can enjoy the sweetness of summer even during the winter.
- Bake them into a pie.
- Put them into a summer berry pudding.
Peaches and Nectarines
We all have our favorite kind of peach or nectarine - it's a matter of personal preference. Here are a few suggestions, whichever you fancy:
- Use them to make peach cobbler, an American favorite.
- Spice up your cocktail hour! Purée peaches (or nectarines if you want to switch it up) and mix with brandy and Prosecco to make a Bellini.
- Use them to make a chipotle-nectarine bbq sauce or in a sauce to drizzle over smoked prime rib.
Summer brings the biggest variety of tomatoes - from tiny cherry tomatoes to gargantuan heirloom, we've got them. There's are so many great ways to use fresh tomatoes, so here are a few of our favorites:
- Purée them to make gazpacho and garnish with avocado slices and Crème fraîche.
- Slice them and layer with fresh mozzarella and basil, and drizzle with a good extra virgin olive oil.
- Chop them and toss them with fresh tortellini to make a great pasta salad.
Corn is the largest crop grown in the US, and we are very fortunate here in the Bay Area to have it being grown so close to us - in Brentwood, CA. We needn't give you cooking suggestions here, we all know it's best eaten right off the cob (and slathered in butter!). But if you like to mix it up, try grilling it or cutting it off the cob and putting it in a salad.