Thursday, April 27, 2017 - - Take a look at what’s fresh and in season.
We source the finest specialty produce from the best growers the world over.
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: 1/2 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.
Origin: New Zealand
Pack: Single Layer Flats
Availability: March - May
The Brown Turkey fig supposedly was named because turkeys like to eat them. Regardless, it is a favorite fig of the South, but is also one of the winter hardy figs. Brown Turkey has had the phrase, 'so well known as to need no description' attached to its name for nearly 275 years. First brought to England and given a local name with no reference to its origins, Italian names lend the idea that it is of Italian origin, but it has never been identified with any of the hundreds of varieties from that country. For nearly three centuries however, this fig has stood at the head of the list of English varieties for cultivation. Brown Turkey is the most commonly grown fig in the world.
Pack: 32ct 2 layer
Quince is harvested from a small fruit tree that's botanically in the rose family, this makes quince also related to apples and pears. Common quince is native to Iran, Turkey, and perhaps Greece and the Crimea.
When raw, this golden-yellow fruit has a strong and fragrant aroma with an astringent taste. When cooked, quince takes on a pink color and makes an excellent preserve. Quince contains so much pectin, that traditionally it was used as an added ingredient in jellies and jams that feature fruits such as strawberries and peaches. It is still commonly used in conserves and seasonal fall compotes, condiments and stews. California is the only state in the U.S. that grows quince commercially. Harvested from mid-August to early November, the fruit stores well and is generally available through January. There are small shipments imported to the US from Chile during the months of March to May.
Those willing to take the time to prepare quince are rewarded with a floral aroma and an apple and pear flavor accented by a surprising attractive pink flesh. When quince is cooked, heat and acidity convert the compounds in the raw fruit to anthocyanins; this chemical reaction is what colors the flesh and diminishes the astringency of the raw fruit. Common cooking techniques include baking and poaching - featuring this fruit in pies, tarts and crumbles is common.
Pack: 25 lb.
Availability: Just Started
The fresh "grassy" flavored green almonds are eaten as a snack, used in salads or made into a paste. Use the almonds shaved, sliced or whole in soups or salads. A traditional snack in the Middle East, green almonds have recently caught on with adventurous chefs. The fuzzy green almonds change markedly during the springtime harvest: In April, they're tender enough to eat whole and have a herbaceous taste (like a raw pea pod, but slightly tart and bitter); brined or dipped in salt, they're addictive. Within a few weeks, the hull and shell toughen, and the seed, which hardens from translucent jelly to a crunchy white nutlet, is the only part eaten.
Pack: 5 lb.
Ramps (or wild leeks, as they are also known) are a true harbinger of spring - often the first edible plant in the wild forager's harvest. Many years (including this year), wild ramp shoots can be found poking up through the last crust of winter's melting snow.
Right now, it's early spring ramps from Ohio and West Virginia. These slender ramps have a sweet, but spicy bite and amazing flavor. About the size of a green onion or scallion, these early ramps are a real taste treat. Once cleaned of their root and "button", the entire ramp is edible, sliced raw into salads or cooked in any way you can imagine.
Ramps or Wild Leeks: What's the difference? Ramps and Wild Leeks are the same plant (Allium tricoccum), a wild-growing member of the onion family (Alliaceae), generally seen with the edible small white bulb and the broad green leaves attached. Found as far south as Georgia and north to Canada, they're especially popular in the folk cuisine of the Appalachian mountains when they first emerge early in the spring. Ramps have a spicy exciting flavor, like a combination of onions and garlic. They make a bold statement on salads, in soups or sauces or whole as a garnish.
The names "Ramps" and "Wild Leeks" are differentiated primarily by their different growing regions. Where they are found growing in the south, they are known as Ramps. Harvest in this region typically begins around the middle of March. A few weeks later, the harvest begins in the Great Lakes region where they are called Wild Leeks. Northern Wild Leeks tend to have a larger bulb and a slightly milder flavor than their southern cousins. Wild Leeks deepen and mature their incredible flavor to perfection.
Ramps are a Spring Tonic
They've traditionally been considered to be a powerful folk medicine said to keep away colds and flu! The reputation which holds both ramps and wild leeks to be powerful healers turns out to be well deserved. They are high in Vitamins C and A, and are full of healthful minerals. And they have the same cholesterol-reducing capacity found in garlic and other members of this family.
A Few Ramp Tips:
Good ramps or wild leeks should have two or three whole bright green leaves with the small white bulb attached by a purplish stem. The leaves are generally about 6 inches long, although ramps tend to be harvested at a somewhat earlier stage than are wild leeks. Depending on where you get them, ramps or wild leeks may be still muddy from the field or all cleaned and trimmed. The key is that they be fresh. Yellowing or withering in the leaves is a sign that they have gone too long.
Handling Fresh Ramps/Wild Leeks A papery wrapper leaf (and some dirt) may surround the bulb and should be pulled off as you would with scallions. Trim away any roots along with their little button attachment. The entire plant is now ready for eating.
Once ramps / wild leeks have been cleaned, store them in the refrigerator tightly wrapped to keep them from drying out (and to protect the rest of the contents of the fridge from the heady aroma). They should keep for a week or more, but use them as soon as possible after harvest.