Friday, November 17, 2017 - - Take a look at what’s fresh and in season.
We source the finest specialty produce from the best growers the world over.
Origin: Clackamas, Oregon
Limited Availability. Not grown elsewhere in the United States, but Clackamas, Oregon with a production of less than 600 single layer cases for the fall. The wonderfully crunchy Hidden Rose Apple offers a tart taste reminiscent of strawberry lemonade and a texture similar to a Granny Smith apple.
An unusual and beautiful hand fruit, this apple's colorful personality is revealed when thinly sliced and served as edible garnish for most anything. Dress up cheese plates and fresh fruit platters. The eye-catching color makes this fruit a scrumptious and gorgeous dessert apple. While resistant to browning, this apple does have a tendency to dry easily when exposed to room air. To store, refrigerate at 34-36 degrees F. An excellent keeper, this hardy apple has a refrigerated shelf life of several months.
An heirloom variety, the Hidden Rose Apple® is patented and registered exclusively by an elite grower in Clackamas, Oregon. Available on the market for the last four years, the fruit was first planted commercially in 1992 by Eric Schwartz. Grown at Thomas Paine Farms in Oregon, this special apple was discovered in the area by former farm-manager Louis Kimzey. Although the compatible and unique climate of the Pacific Northwest helps to develop its vibrant pink flesh, special growing techniques also contribute to the extraordinary color.
A lengthy and difficult growing process, it takes three years for the tree to mature and to bear fruit after planting. During the month of April, growers assess the tree's blossoms to aid in predicting the harvest for that year, the fruit is then harvested in late October. Grown organically, no pesticides or chemicals are ever used. Easily scarred, only four or five out of ten apples are blemish-free. Only top quality premium apples are shipped to the marketplace even though the flesh inside of blemished apples is unaffected. The name, Hidden Rose Apple®, is trademarked by the grower.
Origin: USA (Florida)
Pack: 1.5 lb Cello
Availability: Good Supply
Packed with color, flavor and crunch, this unique & patented variety with vibrant hues of green and red will bring life to any meal. 100% useable and ready to eat A colorful alternative with a special bite 1.5 lb. cello, double-washed Available seasonally from an exclusive and trusted source • WATERCRESS • ANTIOXIDANT POWERHOUSE • RICH IN VITAMINS
Pack: 3 Pound Units
Availability: Just Starting -
Crosne, also called Chinese artichoke, Japanese artichoke, knotroot and Chorogi is an Asian member of the mint family grown for its unusually shaped edible tubers.
In Japan Chorogi and also referred to as a Chinese Artichoke where it grows wild in Northern China. The word chorogi means "longevity" and is considered to be a sign of good luck.
They were introduced to Europe in the 1880s (first cultivated in France near Crosne, hence the name) and enjoyed popularity until the 1920s. Crosnes du Japon was the given name by Paillieux (of Paillieux and Bois, Le Potager d'un curieux, 1882). Crosnes are still cultivated in Europe and on a limited basis in the United States. 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).
They have been rediscovered lately and it's popularity has increased here in the U.S. The tubers look like a string of misshapen mottled pearls. They can be eaten raw, in salads, or stir fried, boiled, baked or in soups.
Originating in Japan from the Aomori Apple Research Center around 1920, the Green Dragon apple was named after the Chinese symbol for royalty. It is highly prized and a delicacy in many Asian countries.
The appearance of the Green Dragon apple resembles a green tinted Golden Delicious but the white, crisp-textured flesh of the Green Dragon apple is encased in a skin that resists bruising. Coming from the same parents as the Mutsu and Shizuka apples, it has raised above its siblings in taste, flavor and popularity. It is a sweet apple, with low acidity, and numerous fruit esters in the aroma, it is known as the most aromatic of apples. The flavor has been described as having a slight pineapple flavor and yet others have compared it to a pear-like taste. The taste is sweet yet it leaves a subtle hint of tart behind. Although locally grown and harvested in the Pacific Northwest, until now the Green Dragon apple has been mainly exported to Asia, available only to the public through fruit stands, farmers markets or you-pick orchards.
Availability: Just Starting
For over a millennium, the Chinese and Japanese have prized the bizarre Buddha's Hand Citron, which looks like a cross between a giant lemon and a squid, and can perfume a room for weeks with its mysterious fragrance. Normal citrons (Citrus medica L.) resemble big, rough lemons, their thick yellow rinds often used for candying. A hybrid, though some say a mutant form of this citrus, the Buddha's Hand (var. sarcodactylis), splits longitudinally at the end opposite the stem into segments that look remarkably like long thin gnarled human fingers.
Soursop is the fruit of Annona muricata, a broadleaf, flowering, evergreen tree native to Mexico, Cuba, Central America, the Caribbean, and northern South America, primarily Colombia, Brazil, Peru, Ecuador, Venezuela, and Puerto Rico.
The flavour has been described as a combination of strawberry and pineapple, with sour citrus flavour notes contrasting with an underlying creamy flavour reminiscent of coconut or banana.
The flesh of the fruit consists of an edible, white pulp, some fiber, and a core of indigestible, black seeds. The pulp is also used to make fruit nectar, smoothies, fruit juice drinks, as well as candies, sorbets, and ice cream flavorings.
Availability: Good Supply
Deliciously sweet, this orange tends to be less acidic than more commonly available oranges. Its tasty, inviting pulp offers a raspberry undertone and its juice can be quite dark. The color of the blood orange is due to a pigment called anthocyanin, a naturally occurring chemical not usually present in citrus but common in other red fruits and flowers. Blood oranges have been slow to catch on commercially in the United States, perhaps because of their quirky need for cold weather and their unpredictable harvest commencement. The red pigment in this variety of orange does not develop until there has been sufficient cold in the groves, making this a late harvest citrus. Generally available from January – May, the first harvest may be a lighter color of red if the weather has not been sufficiently cold.
Blood oranges are an excellent source of vitamin C and dietary fiber. The peel may be used just the same as any other orange for adding flavor to relishes, salads and baked goods with zest. A classic Mediterranean use of this orange is to combine it with sliced fennel in a salad.
Grown mostly in Mediterranean countries, the Moro blood orange is the most common commercial variety. There are other varieties, including the elongated Tarocco and the egg-shaped Sanguinelli. Each type differs in climate preference, size and flavor. Temperature, amount of light and the variety seem to affect coloration and intensity of blood oranges. It is believed the first mutation of the blood orange occurred in Sicily in the seventeenth century. Easy to peel and medium-size, blood oranges are usually seedless.
Pack: 24/12 oz.
Fresh cranberries are one of two berries native to North America (blueberries are the other indigenous fruit); what distinguishes the cranberry from others is that they grow on evergreen bushes with trailing vines in bogs – or bodies of water. When ripe, the berries are buoyant and float on the top of the water, attached to their plants. When harvested fresh the cranberries are round and firm like small marbles and are a bright red color with a sheen, when raw they have a very tart flavor. Much like rhubarb, cranberries must be cooked to be edible and are they not particularly palatable when raw. Classically cranberries are cooked with sugar and other seasonings the make them appealing and with their tart flavor, they are a great balance to rich holiday fare.
The North American cranberry, Vaccinium macrocarpon, is the fruit that's recognized by the U.S. Department of Agriculture (USDA) as the standard for fresh cranberries and the cranberry juice cocktail. The European variety, which is grown in parts of central Europe, Finland and Germany, is known as Vaccinium oxycoccus. The European variety is a smaller fruit with the same anthocyanin pigment in the North American variety but it has a different acid profile in terms of the percentages of quinic, malic and citric acid levels present. This fruit is commonly known as lingonberry or English mossberry in Europe.
When sourcing fresh cranberries, avoid berries that are shriveled or pale in color. A great test of freshness is to "bounce" a cranberry off of a hard surface; if the berry falls flat, it is "soft" and not as fresh as it could be. If you purchase more fresh cranberries than you can use, they freeze well and can be used later for cooking like any frozen berry. Harvested traditionally in the fall from mid-September through November, winter is the season for cranberries in North America.
Origin: New Zealand
Pack: 12/4.4oz clamshells
The Baby Kiwi are grape sized berries with beautiful smooth green skins and delicate seeds. They are cousins of the Kiwi Fruit but lack the undesirable fuzz found on the larger Kiwi fruit. They have a short season and limited supply. They make excellent snacks and are high in nutritional value.
Pack: 11 lbs
The Rambutan (Nephelium lappaceum) is a medium-sized tropical tree in the family Sapindaceae, native to southeast Asia, and the fruit of this tree. It is believed to be native to the Malay Archipelago although its precise natural distribution is unknown. It is closely related to several other edible tropical fruits including the Lychee, Longan and Mamoncillo. In Costa Rica and Nicaragua, it is known as mamón chino. In Guatemala it is known as Rambutan.
The rambutan is a fruit considered exotic to people outside of its native range. To people of Malaysia, Thailand, the Phillippines, Vietnam, Borneo, and other countries of this region, the rambutan is a relatively common fruit the same way an apple is common to many people in cooler climates.
The fruit is a round to oval drupe 3-6 cm (rarely to 8 cm) long and 3-4 cm broad, borne in a loose pendant cluster of 10-20 together. The leathery skin is reddish (rarely orange or yellow), and covered with fleshy pliable spines, hence the name rambutan, derived from the Malayan word rambut which means hairs. The fruit flesh is translucent, whitish or very pale pink, with a sweet, mildly acidic flavour. The single seed is glossy brown, 2-3 cm long, with a white basal scar; it is poisonous and should not be eaten with the fruit flesh.
Rambutan roots, bark, and leaves have various uses in medicine and in the production of dyes.