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  • Watermelon Radish

    Mar 05, 2018

    Don't judge a book by its cover. This radish is nothing special on the outside, but once you open it, you will be amazed by its color and depth of flavor.

    Appearance & Flavor
    The outer skin of the watermelon radish is a pale, creamy-white color with light green on the shoulders, but the pretty flesh inside is bright pink with white streaks. The pinker the taproot appears, the pinker the interior will be. The flesh is crisp yet tender, and also quite juicy. The flavor is like pepper with hints of an almond-like sweetness. Chose radishes with a smooth skin that is not soft or showing brown spots. Make sure they are heavy for their size. 

    Ways to Enjoy
    Bored of your typical salad or vegetables? Try a new veggie that will bring plenty of color to your next dish. They can be eaten fresh, cooked, or pickled in a variety of dishes, including salads, sandwiches, soups, and stir-fries. 

    Availability & Origin
    They are grown year-round in many parts of the United States, and they peak in the spring and into late fall. 

    Storage
    If you refrigerate them in a container or a loose plastic bag, you should get about five days of use out of them.

  • Fair Trade

    Mar 02, 2018


    Simply stated, fair trade is the process in which farmers and workers in developing countries are compensated fairly for their work. Fair trade certification ensures that producers work in safe conditions, protects the environment, and helps to support the producers' communities by bringing in additional funds. In order to become fair trade certified, businesses must comply with thorough ethical and environmental standards and pass various audits and inspections. 

    Fair trade impacts each group in a different way:

    Environment
    Fair trade standards aim to keep the planet healthy for future generations. With this aim in mind, all producers are prohibited from using harmful chemicals in order to protect natural resources.

    Producers
    Farmers and workers with little or no legal protection receive the pay they deserve and work under safe conditions. They can rest assured knowing their families will be taken care of.

    Community
    Fair trade items come with a premium on the price, and that premium is given back to the community of the product's origin. Known as the Community Development Fund, the people of the community decide how to spend it to meet their specific needs-such as improving their kids' schools, assisting with healthcare, or building parks and recreational centers.

    Businesses and Suppliers
    For every fair trade certified product sold, the business selling it pays an additional amount of money into the Community Development Fund, which makes a huge difference for the fair-trade communities. The companies can supply environmentally-responsible products and help producers and their families, all while attracting customers who prefer socially-conscious products.

    Customers
    When purchasing a fair trade certified product, the consumer gets a sustainably-sourced product of the highest quality that also aligns with their values.

  • Edible Flowers

    Mar 02, 2018


    Tired of the same old strawberries and chocolate for Valentine's Day? Switch things up by getting your sweetheart some flowers. Edible ones, that is, to top off a romantic dish, drink, or dessert.

    Appearance & Flavor
    There are more than 50 types of edible flowers of different colors and flavors. Flowers with heavier aromas tend to have the strongest flavor and taste the best. In general, the colorful parts of the flower are used while the white bases are avoided due to their less pleasing taste.

    Ways to Enjoy
    As promised, a special Valentine's recipe for a special someone; rose-flavored ice cream. Before you get crazy with the flowers, make sure to try a small amount first to ensure you do not get an allergic reaction or upset stomach, as these ailments are common with certain edible flowers. The sky is the limit with these fun frills; stuffed, fried, frozen into your ice cubes... Or top your soup, salad, pasta, or sandwich with a few. Some can even make an edible cup for other foods.

    Availability & Origin
    Just like other blooms, they are abundant during the spring and summer. Origins can be tough to pinpoint; they are found worldwide or localized to your backyard. A word of caution: avoid picking flowers that grow roadside, since they are more likely to have been exposed to contaminants or pesticides.

    Storage
    Eat your flowers as soon as possible after plucking-ideally the day you pick or purchase. Do not wait more than 48 hours to consume. If you must store them, an air-tight container (so they don't get crushed) in the fridge is best.

  • Jonagold Apples

    Mar 02, 2018


    Jonagold Apple = Jonathan + Golden Delicious. There are more than 60 strains of this popular dessert apple.

    Appearance & Flavor
    The color of this apple variety ranges from yellow-green to rosy-orange, and some show red spotting with striping. Its flesh is crispy, juicy, and creamy-yellow in color. After biting into this fruit, you'll taste its sweet-tart flavor and smell the honey-like aroma. Pick out apples that are firm and free of decay and bruising.

    Ways to Enjoy
    Try this Jonagold cake-it's delicious (see what we did there?).  Just like that cake, Jonagolds go well in any dessert. Pies, cakes, and muffins for example. Another option is hollowing the apple out, stuffing it, and baking for a unique dish. Just like any other apple,  they make good salad toppers when raw or make tasty jams and sauces when cooked down.

    Availability & Origin
    Jonagolds are available between September and June. Belgium is the fondest of the American varieties which was found at a New York Agricultural station in the 1960s. You can find them growing in several states, such as California, Michigan, New York, and  Washington.

    Storage
    Place your apples in a fruit or crisper drawer; if your fridge doesn't have one, place them in a container or bowl uncovered in the back of the fridge, a.k.a. one of the coldest spots in there. They will last you up to three weeks. When stored at room temperature in a fruit bowl or on the counter, they will keep for about three days.

  • Green Pasilla Pepper

    Mar 02, 2018

    Green pasillas are some of the most complex peppers in terms of flavor. People tend to confuse them with the poblano.

    Appearance & Flavor
    These peppers are dark green and long, usually between five and seven inches, and have a slight curvature and thick flesh. Be sure to choose the ones that are firm and have a smooth, unblemished skin. They range from mild to hot; somewhere above an Anaheim and below Hatch chilies on the Scoville scale. When cooked, they have a smoky, savory flavor. When dried, however, the flavor has more depth and they are slightly hotter. When eaten raw, they can taste similar to a raisin with a hint  of cocoa.

    Ways to Enjoy
    Running out of leftovers but still want a taste of the holidays? Try something new, like black garlic and pasilla pepper spread. Pasillas happen to make great guacamole by the way. They are also popular in sauces, salsas, stews, hot sauces, soups, and rubs. After being roasted, they have their best flavor and texture. Take advantage of that flavor with a stuffed or fried one. When dealing with any pepper, wear gloves since the oil can get into small cracks in your skin, which causes a burning sensation that could last hours. Also, do not touch your eyes while handling these peppers. Washing your hands after handling the pasilla will help to keep anything like that from happening.

    Availability & Origin
    These hotties are available year-round. Mexico is the main producer of pasillas, but in the US, California grows limited quantities.

    Storage
    Store fresh peppers in fridge unwrapped for up to ten days. When frozen, they can last up to six months. Stored in an air tight container in cupboard, dry pasillas will hold up for up to six months.

  • Fuyu Persimmon

    Dec 15, 2017


    This unique, tomato-looking fruit made its way to the United States via a naval fleet returning from Japan.

    Appearance & Flavor
    The Fuyu variety is rounded and squatty with a flat leaf on top. It is orange inside and out. Unlike other persimmon varieties, Fuyus do not have a sharp taste. When they're ripe, they taste similar to a pear with hints of dates and cinnamon. Their texture is crisp and juicy when new, but after they mature, they become tender and gelatinous.

    Ways to Enjoy
    We've got more ideas for your holiday dinners-like this green bean side with a twist. You can tell when a Fuyu is ripe when its skin is firm and a deep orange. And when they are ripe, eat them raw, put them in sauces, jams, and jellies, or top your pies, yogurt, and pizza with them. They will also make a great filling for cakes, breads, and pies. There are so many ways to incorporate this persimmon into your holiday celebration.

    Availability & Origin
    Grab them from mid-fall all the way through the winter months. The worldwide producer is China but in the United States, California is the predominant growing region.

    Storage
    Before ripening, you can leave them out in room temperature for up to three days before they ripen. When ripe, they will last around two days if placed in a plastic bag. Ripe or not, store them separately from apples and other Ethylene-producing produce, as the Fuyu is sensitive and will spoil quickly.

  • D'Anjou Pear

    Dec 15, 2017


    You might not know it by name, but the D'Anjou pear is one of  the top three consumed pears in the US. 

    Appearance & Flavor 
    This egg-shaped medium-sized pear never changes from its bright green skin as it ripens. However, some will have a red blush on only one side, which is the side that received the most sun while on the tree. Its flesh is white, dense, and, when ripe, very juicy. The sweet flavor has citrus undertones.

    Ways to Enjoy 
    It's the season for baking. You won't regret taking this spiced bread to the family potluck or serving it to your holiday guests. D'Anjou pears ripen from the inside out, so you know that they're ripe if they give to slight pressure. Did you know that D'Anjou pears are one of the best pears to cook with? Add slices to salads and make sauces and purees with them, or just enjoy them raw.

    Availability & Origin
    These pears are available from September to July and peak in the winter months. D'Anjou pears are all over the place; they're said to have originated in Belgium, are named after a region in France, and grow in Argentina. They made their way to the United States in the mid-1900s and today, they grow in Oregon and Washington.

    Storage
    When ripe, they will last in the fridge for a few days. When not quite ripe and stored in room temperature, the pears will begin to ripen within a few days.

  • Szechuan Buttons

    Dec 15, 2017


    Also known as buzz buttons, they are good cross between an edible flower and a nine-volt battery.

    Appearance & Flavor
    Szechuan buttons are round, bright yellow buds. They have an earthy, grass-like flavor and are slightly tart. Most folks are not in it for the taste, however, but for the electric sensation. It causes a strong tingling and slight numbing effect in the mouth. The more you eat, the stronger the sensation becomes and the longer it lasts. 

    Ways to Enjoy
    It's the holiday season and it's time for decadence-truffles, for example, shock your family and friends with this recipe. Eating small amounts is recommended due to its powerful sensation. Cooked or raw, the effect doesn't change. Shred them for use in sauces, soups, and dressings. Or you can get creative with your buzz buttons by topping your ice cream with a few or garnish a cocktail for that added zing.

    Availability & Origin 
    Szechuan buttons are available year-round. They are said to be native to Brazil and Peru, but their popularity grew in the United States in and around 2000.

    Storage
    It's best to keep them in the clamshells they come in. In the fridge, they tend last up to 14 days. When freezing them, don't be alarmed when they darken and go slightly limp, but don't worry, they will keep their zing. Some people say the sensation intensifies after freezing.

  • Garnet Yams

    Nov 20, 2017

    This yam is not what you'd expect. It's surprisingly a variety of sweet potato. The identification system in the U.S. requires all yellow-flesh sweet potatoes to include the name yam. The reverse is true; that all yams must include the name sweet potato.

    Appearance & Flavor
    They are thin, tube-like, and have tapered ends. The skin is rough and has a maroon-brown color. You'll see a dusty film coating them, but not to worry, that's a good thing. The flesh is orange and becomes more golden when cooked. They are the starchiest and moistest of all yam varieties. Their flavor is sweet yet savory, with a hint of earthiness. Like them sweet? Roast them. You can also eat the leaves-they're known to taste like spinach.

    Ways to Enjoy
    This will get everyone around the Thanksgiving table excited, especially the kids with this French-fry recipe. Or eat them baked, whole, steamed, mashed, and pureed. They're also great for soups, sauces, and curries. Try them as a savory filling for pies-perfect for the holiday season. 

    Availability & Origin
    They are available year-round, yet they peak in the fall and winter months. Garnet yams became commercially available in the United States around the mid-twentieth century and were called yams to market them differently than the white-flesh sweet potatoes. True yams are native to Africa and Asia.

    Storage
    Do not put these yams in the fridge, as this will speed up the breakdown process. Instead, store them in a cool, dry location. At room temperature, they will last three to five days. If stored in a cellar at 50 to 60 degrees, they can easily last a month or more. You can freeze them whole or cooked. Keep these tips in mind when taking care of garnet yams. 
  • Carolina Reaper Pepper

    Nov 20, 2017

    This pepper is setting records! The Carolina Reaper has been known as  the world's hottest pepper since 2014. Caution: not for the faint of heart.

    Appearance & Flavor
    Bright red and orb-like, the Carolina Reaper is wrinkled and comes to a point at the end. Some refer to the point as the "wasp's stinger." This pepper is more than 400 times hotter than the jalapeño pepper.

    Ways to Enjoy
    If you dare, make this scorching salsa. But don't say we didn't warn you. A word to the wise, wear protective eye wear and gloves when preparing. This pepper is also perfect for hot sauce. 

    Availability & Origin 
    The very appropriately-named pepper can be found growing in South Carolina. They are available through the mid-summer and into the fall.

    Storage 
    These peppers will last you up to one week when wrapped in plastic and placed in the fridge.

  • Butternut

    Nov 20, 2017

    One of the most popular winter squash varieties that is said to be as a cross pollination or mutation of a Canadian crookneck squash. It was found in the US around the 1930s.

    Appearance/Flavor:
    A bell-shaped squash whose outer shell is thick, smooth and creamy yellow in color. The flesh is a bright orange with minimal seed cavity. When cooked, it becomes very tender and is sweet with nutty undertones. You cannot eat the skin, so peeling it is your best option. When selecting, make sure there are no blemishes or mold.
     
    Ways to enjoy:
    Baked, steamed, roasted, and grilled. When cooked, winter squash can be added to stews, soups and chilis. The seeds are edible and can be roasted and salted just like those of a pumpkin. Replace that traditional pumpkin pie with one made with Butternut to wow your guests.
     
    Availability/Origin:
    Available close to year-round. It is grown in many states; California, Georgia, Illinois, Florida, New Jersey, New York and Illinois.

    Storage:
    Whole uncut Butternut can last up to 2 months if kept in a cool, dry place. Cut squash placed in an air tight container in the fridge will last up to a week.
  • Red Kuri Squash

    Nov 20, 2017

    A Hubbard variety, this squash is a perfect addition to the usual holiday menu, especially since it makes a great substitute in any sweet potato recipe.

    Appearance & Flavor
    This squash resembles a small pumpkin with its bright orange skin and light ridges, though has a pear-like shape. The skin is edible when raw, however, the best flavor comes out when it's cooked. The flesh is creamy yellow and firm like that of a pumpkin, but when cooked, it becomes smooth and sweet. When picking them out, avoid bruises, cracks, and those that feel soft to pressure.

    Ways to Enjoy
    Sweet potatoes are great, but what's better? How about a dish for your next gathering that brings new flavors to the table.  You can also roast your red kuri squash and add it to stews, soups, curries, or puree it for pies, breads, and muffins. For an even more festive look, you can hollow, stuff, and then bake them.

    Availability & Origin
    Get these squashes between September and November. They are native to Japan, but also grow in France, Germany, and England. In the US, California, Colorado, and Florida are our largest producers.

    Storage
    A whole uncut red kuri can be kept in a cool, dry place for up to two months. After slicing, store the wedges in the fridge for no longer than a week.

  • Pomegranates

    Oct 25, 2017


    Pomegranates are one of the world's most ancient fruits. Good for decoration, great for eating. 

    Appearance & Flavor
    The early varieties-June through September-display a pink hue and their seeds are acidic. The traditional deep red-crimson color is more widely-known, and has seeds that are balanced between sweet and sour. Both have deep red seeds. The skin color of a pomegranate, however, is no indication to its ripeness. When selecting, go for heavy ones that are soft to the touch, with no signs of decay, bruising, or wrinkles.

    Ways to Enjoy
    Trickiest part? Deseeding. Become a pro with this video. After that, take it a step further with juicing. Seeds can also be eaten raw or as a garnish for salads, soups, drinks, and desserts. The juice makes a good addition to sauces, syrups, and as a braise for meats. Speaking of, here's an interesting pork recipe to try.

    Availability & Origin 
    Pomegranates grow between June to January. They are imported in small numbers from Peru during June and July. Within the US, California grows them from August until December.

    Storage 
    When whole, leave pomegranates in room temperature for five days. In the fridge, you can get 10 days out of whole ones, and the seeds last for up to five days in an airtight container. Frozen pomegranates last up to two months. If you decide to make juice, keep it in the fridge for one week and frozen for up to three months. Learn how to freeze both here.

  • Cranberries

    Oct 25, 2017

    Time to fall in love all over again with an old favorite.

    Appearance & Flavor
    Cranberry skin can be described in four simple words; red, shiny, smooth, and waxy. Pick firm ones that show no signs of shriveling or brown spots. The freshest of cranberries will bounce off a hard surface. When raw, they have a tart and starchy flavor. When cooked or juiced, they're their usual sweet-tart selves.

    Ways to Enjoy
    Feeling sweet and spicy? Try this out. Cranberries are also great juiced, dried, and canned, or in breads, sauces, jellies, and desserts.

    Availability & Origin
    Fresh cranberries are available between October and the middle of December. Grown mostly on the east coast-New Jersey, New York, New Hampshire, Connecticut, Rhode Island, Maine and Massachusetts-though Wisconsin is the largest producer. On the
    west coast, they are available from Washington and Oregon.

    Storage
    Fresh cranberries in an air-tight container or bag will last up to two months in the fridge. Remove any that are soft, shriveled, or discolored before refrigerating, as the bad ones can affect the others. After cooking, they'll last up to three weeks in the fridge in an air-tight container. Want to snack on them year-round? Freeze  them.

  • Mini White Pumpkins

    Oct 12, 2017


    Boo! These mini white pumpkins, also known as "baby boo" pumpkins, can be used for much more than just decoration.

    Appearance & Flavor
    They range from white to creamy off-white on the outside and regular pumpkin orange on the inside. They're usually the size of a softball, and their only difference from a standard pumpkin is that their rind is thinner so they are more susceptible to soft spots and bruises. When picking out your baby pumpkins, avoid those and check the bottom as well. Stems can break easily, so grab it from the body.

    Ways to Enjoy
    It's autumn and we are excited for new fall recipes! Especially this one using a mini white pumpkin. Other preparation options include stuffing, baking, and filling hollowed baby pumpkins with soups, curries, and pudding. 

    Availability & Origin
    No surprise that these baby boos are available during the fall and winter months. As far as origin, 60 percent of the crop is grown along the East Coast.

    Storage
    When whole, keep indoors and do not place on wooden table tops or carpet, which will cause breakdown. A good way to avoid breakdown is to place a cloth or cardboard sheet between the pumpkin and the surface. After cutting, refrigerate in a covered container or in aluminum foil for five days' worth of use. If you'd like to keep your baby boo a year or more, cut the flesh away from inside, remove the seeds, and cook until soft. Then it's time to mash the pulp, let it cool, and freeze in a heavy-duty freezer bag or covered container.

  • Falconry

    Oct 12, 2017


    For fruit and vegetable growers, small birds are a nuisance along all stages of the process. They eat seeds after they've been planted, eat and damage growing fruits and vegetables, and shed feathers or defecate in the fields, which can lead to contamination.

    Shakers, horns, air cannons, and other noise-makers work... at first. After some time, however, birds get used to these abatement methods. You might ask yourself, what is scarier to a small bird than sudden noises? Or, what method could possibly be more reliable than those they've tried? Many growers have asked the same question. One answer has presented itself, and it stands out among the others as one of the most creative, effective, and environmentally friendly solutions. Falconry.

    Utilizing the natural relationship between predator and prey, companies like Falcon Force send trained falcons out to fly over the fields and chase off the unwelcome birds. And unlike traditional abatement methods, falconry is more effective. Birds are less likely to return to an area in which their predators hunt.

    The falcons don't actually hunt though, nor do they damage the crops. The feathered security guards are trained to leave the pest birds and crops unharmed, and handlers provide their food throughout the day to reward a job well done. Take a look at this video.

    Duncan Family Farms, a sustainable, organic grower located in Goodyear, Arizona, is no exception to these problematic birds. Since bringing in the experts, the team has seen terrific results. Click here about their experience and to see another video.

  • Green Cauliflower

    Aug 21, 2017

    Green cauliflower is a hybrid of cauliflower and broccoli, also known as "broccoflower." Have a favorite recipe that calls for cauliflower? Try switching out the white cauliflower with this green variety. 

    Availability & Origin 
    Growing nearly year-round, our top producer is California, followed by Arizona,  New York, Michigan, Oregon, and Texas. 

    Appearance & Flavor 
    The green cauliflower is, no surprise, light to medium green, and you should not see any discoloration on the curds. When selecting, look for a tight, firm head and fresh leaves, and it should feel heavy. The texture is tender yet firm, similar to broccoli, yet it crumbles less, just like cauliflower. Its flavor is mild, sweet, and nutty, not unlike white cauliflower.  

    Storage
    If stored unwashed, uncut, and loosely wrapped in crisper drawer, it will last up to 10 days. After being cut, store the pieces in a sealed plastic bag or container and they will last up to a week.

    Ways to Enjoy
    Just like regular cauliflower, enjoy this veggie raw, boiled, steamed, roasted, fried, or pureed for sauces and soups. The green color won't fade even after being prepared. If you're looking for a low-carb alternative to mashed potatoes (aren't we all?), check this out.

    History
    Born in Holland, green cauliflower was eventually developed in Salinas, California in the early 1980s. It was brought to market in the late 1980s, under the "broccoflower" trademark.

  • Flame Grapes

    Aug 21, 2017



    There are more than 7,000 varieties of grapes. So, what sets the flame grape apart? It happens to be the most popular and predominant of the red seedless grape family.

    Availability & Origin 
    These grapes are available almost all year, California produces the most flame grapes from May to August. Chile is the largest exporter to the U.S. during the months of November to May.

    Appearance & Flavor
    Flames are bright red, round, and medium-sized. Don't worry about the dusty film-it protects the delicate skin from cracking. The best ones are plump, smooth, have good coloring, and are firmly attached to their healthy, green stems. Mold, bruising, or shriveling indicates that the grapes are old and decaying. As far as flavor, flames are very juicy and sweet, yet they sometimes taste tart.

    Storage
    Store unwashed in a perforated plastic bag in the fridge and they'll last you up to 10 days. Looking for a cool treat? Freeze them.

    Ways to Enjoy
    You can enjoy them raw, juice them, or eat them as raisins. Flames also make a nice addition to sauces and jams. Love candy but not the sugar that comes with? Maybe this lollipop-like dessert will curb your craving.

    History
    Red grapes have grown in the Mediterranean for hundreds of years and have been used in wines since ancient times. In Fresno, California in the 1970s, the flame variety was born from the combination of Tokay, a seeded flame variety, and a Thompson seedless red grape.


  • Jalapeño

    Aug 21, 2017


    Some like it hot, and those who do are already familiar with the most well-known chili pepper in the world. Even if you are not partial to spicy stuff, we can all appreciate the fact that the jalapeño was the first pepper to go into space.

    Availability & Origin 
    These peppers are available year-round. Mexico is the world's largest producer, but the peppers are also grown commercially in California, New Mexico, and Texas, which named the jalapeño its state pepper.

    Appearance & Flavor
    When they are immature, their skin can vary from light to dark green and when they are ripe, they turn red. Spice increases as the pepper matures, so green peppers are milder than red ones. When choosing jalapeños, look for smooth skin that is not shriveled. The ones that have stretch marks are said to be even hotter.

    Storage
    Jalapeño storage is simple. Wrap them unwashed in paper towels, place them inside a plastic bag, and keep them in the fridge. They'll last a few days.

    Ways to Enjoy 
    Eat them fresh, cooked, pickled, or in salsas, sauces, soups, and breads. They make a great topping for foods from hot dogs to pizza. Try out this sandwich, which can certainly rival the classic grilled cheese.

    History
    Jalapeño is Spanish for "from Xalapa," a.k.a. the capital city of Veracruz, Mexico where the pepper was originally cultivated. They began to gain popularity in the U.S. in the 1980s, and are still loved by millions to this day.

  • Crenshaw Melon

    Aug 21, 2017

    The combination of a casaba and a Persian melon, the Crenshaw is well-known as the sweetest variety of the muskmelon family.

    Availability & Origin
    You can find these melons growing in California from July to September.

    Appearance & Flavor 
    This yellow-green melon has a flattened bottom and a top that tapers to a point at the stem. One of the largest muskmelons, Crenshaws weigh a minimum of five pounds. Their flesh is similar to a cantaloupe has a light peach coloring, and is sweet with a hint of spice. When ripe, they are golden yellow and have a waxy feel.

    Storage 
    Unripe and uncut, these melons should be stored at room temperature for about five days of use. When ripe and uncut, store them in the fridge for no longer than three days. After being cut, store in an air tight container in the fridge and they will last you two days.

    Ways to Enjoy
    Crenshaw melons are great on their own, but you can also add slices to salads, cold soups, and desserts. For your next gathering, this unique spin on mousse is sure to get a good reaction from your guests.    

    History
    The Crenshaw melon, as well as its parents, made their debut in the United States in the late 1900s, after being imported from Turkey.

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