Wednesday, June 19, 2019 - - Take a look at what’s fresh and in season.
We source the finest specialty produce from the best growers the world over.
Pack: 4-5 count
This large, popular melon is a cross between the Persian and Casaba melons. The rinds come in two colors: yellow and creamy white. The yellow ones taste better. The oblong crenshaw melon has a greenish yellow non edible wrinkled skin. Its tender flesh offers a unique (very) sweet flavor. When fully ripe, a Cranshaw will be fragrant and yield slightly to gentle pressure at its blossom end.
Pack: 5-6 count
Growing increasingly popular, the Temptation Melon (also known as Orange Flesh Honeydew) is like a cantaloupe with the size and shape of a honeydew. The melons are large, round, and should be heavy for their size. They have an exceptionally smooth white skin and succulent orange flesh that is very similar to cantaloupe, with a bit more delicate honeydew-like flavor. The best way to tell when orange-flesh honeydew melons are perfectly ripe is to look at the skin. Ripe orange-flesh melons turn a pale orange shade when ripe.
Pack: 5-6 ct
The casaba melon belongs to the winter melon group, which also includes the honeydew type. They are closely related to netted melons which we commonly call cantaloupes (Cucumis melo var. reticulatus). All the melons within the melo species are known as muskmelons.
The casaba is a native of Asia Minor. Most commercial production of casabas is located in the southwestern United States, particularly California. In Florida it is grown occasionally in home gardens. The main drawback to production in this state is casaba's late maturity (120 days), which means it must ripen in our hot, wet months of early summer.
The flesh of casabas is usually thick, and either white, yellow, or orange. Although generally sweet- flavored, its flesh is not as sweet as a honeydew. Casabas do not have the musky odor and flavor of the cantaloupes.
Pack: 1/2 Dry Pint Clamshell
Finger Limes range in size from 1-3 inches long and are about 3/4" in circumference; a micro-citrus originally discovered growing wild in Australia and introduced for growing in California. The aromatic outside skin is a triad of colors - mostly brown with green tinges on smooth skin. Inside, the juice vesicles are 3mm in size and light green in color; when removed from the skin, they look like caviar. Generally seedless but odd seeds do occur.
The flavor is a lemon lime combination with herbaceous undertones. Imagine eating a citrus pop-rock! These are great compliments to seafood or any other application where one would use a citrus accent.
Availability: Just Starting (CA)
The fig might have been the true "forbidden fruit" in the Garden of Eden, but it remains undisputed that the first article of clothing worn by mankind was made of fig leaves. In fact, the fabulous fig has existed since almost the beginning of time. From Attica to Assyria and from Babylonia to Sumer, the fig has survived the fall of some of the greatest empires of the world.
The Mission figs are most popular and commonly found in the peak of the summer growing season. They can appear in varied shades, but a deep violet to black color is most prominent. These black beauties are prized for their fresh, juicy pulp and surgary-sweet, intense flavor.
Pack: 15 lbs. Hot/House
Availability: Soon 3/11/19
Rhubarb (Rheum rhabarbarum L.) is a cool season, perennial vegetable, grown for its leafstalks that have a unique tangy taste, generally used for pies and sauces. Rhubarb was first cultivated in the Far East more than 2,000 years ago. It was initially grown for medicinal purposes, and not until the 18th century was it grown for culinary use in Britain and America.
Although the leaves are toxic, various parts of the plants are purported to have medicinal and culinary uses. In the kitchen, fresh raw stalks are crisp (similar to celery) with a strong tart taste. Most commonly the plant's stalks are cooked with sugar and used in pies and other desserts. It pairs well with strawberries for an exquisite combination of sweet and tart. It is also delicious stewed. Good source of calcium and potassium.
There are two primary varieties of rhubarb: Hothouse and field grown. The hothouse variety is generally a little lighter in color and less 'stringy'. Hothouse rhubarb, which is cultivated in Washington and Michigan is harvested from January through June. Field grown usually hits the market from April through June or July.
Identification note: Rhubarb is usually considered to be a vegetable; however, in 1947 a court in New York, NY decided that since it was used in the United States as a fruit, it was to be counted as a fruit for the purposes of regulations and duties.
Culinary Note: Never eat the leaves, raw or cooked, as they contain toxins. Cut the leaves off and discard as soon as preparation begins. Rinse the stalks and trim off the tops and bottoms of each piece. With the more mature stalks – or field grown rhubarb, remove the outer skin by peeling from the base of each stalk.
Storage: Fresh rhubarb can be stored for two to four weeks at 32-36 degrees F and 95% relative humidity. Store in perforated polyethylene bags.
Origin: New Zealand
Pack: 10 lb. / 17 kg
Availability: New Arrival
The Meyer lemon is thought to be a botanical cross between a true lemon and a mandarin orange. This variety originates in China where it is commonly potted as an ornamental plant. Introduced to the United States in 1908 by Frank Meyer, it is slightly sweeter than the classic commercial varieties of Lemons (Eureka and Lisbon). The fruit is yellow and matures in a more round than ovate shape when compared to the other lemon varieties. Meyer lemons have a slight orange tint when ripe. The Meyer Lemon is a favorite of chefs and gourmets because of it's low acidity. The rind lacks the typical lemon peel citrus aroma and the pulp is a dark yellow. The complex flavor and aroma hints of a combination of sweet lime, lemon and mandarin. The Meyer Lemon has a soft skin that develops an orange hue when fruit is fully ripe, and its distinctive, mystical flavor combines lemon with a hint of tangerine.
Pack: 11 lbs Large
Availability: Just Started
The Bing cherry is the commercial leader in sweet cherry production. Bing cherries are large, round extra-sweet cherries with purple-red flesh and a deep red skin that verges on black when the fruit is ripe. Firm in texture and juicy when ripe, the Bing cherry is a member of the stonefruit, or drupe, family Imported from Chile for the holiday season, the winter Bing is a rare find in cool weather. The original Bing cherry was developed through grafting in 1875 by a horticulturalist named Seth Lewelling and his orchard foreman, Ah Bing, for whom the cultivar is named. The original tree from which the graft was developed was the heirloom variety Black Republican cherry.
Pack: 16 lbs. 70 series
Apricots originally hailed from China. Cuttings of this golden fruit made their way across the Persian Empire to the Mediterranean where they flourished. The Spanish explorers get credit for introducing the apricot to the New World, and specifically to California, where they were planted in the gardens of Spanish missions. In 1792, in an area south of San Francisco, the first major production of apricots was recorded.
In Europe, apricots were long considered an aphrodisiac, and is used in this context in William Shakespeare's A Midsummer Night's Dream, and as an inducer of labour, used in John Webster's The Duchess of Malfi for this purpose. Dreaming of apricots, in English folklore, is said to be good luck, though the Chinese believe the fruit is a symbol of cowardice.
Apricots rank high in vitamins A (beta-carotene) and C, provide a good source of potassium, and contribute iron, calcium, phosphorus, and fiber to the diet. The bonus - they're low in fat, calories, and sodium.
Pack: 14-22 ct.
Availability: Just Starting
The Fuyu persimmon is round with a flat top and bottom and should be eaten when hard, like an apple. The outer skin is edible and there are a few internal seeds that should not be eaten. The Fuyu (or flat) persimmon contains none of the bitter tannins that are found in the Hachiya persimmon, this allows the persimmon to be eaten at any point after harvest.
Fuyu persimmons can be prepared like pears or fresh apples; sauteed with either sweet or savory ingredients. Persimmons are packed with vitamins and low calories and is an ideal ingredient in a variety of salads, fruit salads, mousse, jam. Persimmons contain twice as much fiber as apples, they are rich in other elements such as calcium, iron and magnesium.
Classically a fall fruit in the Northern hemisphere, persimmons can be sourced from South America in April and May.