Lychee 05-11-2012Origin: Mexico
Pack: 10 lb.
Availability: Few: Just Starting
The lychee is the most renowned of a group of edible fruits of the soapberry family, Sapindaceae. Lychees are also referred to as Litchi, Leechee, Lichee, or Lichi.
The skin is not edible and must be removed to reveal the milky white flesh underneath. The meat is like that of a peeled grape with a single dark seed in the middle that is not for eating. They can be enjoyed fresh as they work well with many soft fruits, or gently cooked to produce wonderful sauces. High in vitamin C.
Lychees are most relished fresh, out-of-hand. Peeled and pitted, they are commonly added to fruit cups and fruit salads. Lychees stuffed with cottage cheese are served as salad topped with dressing and pecans. Or the fruit may be stuffed with a blend of cream cheese and mayonnaise, or stuffed with pecan meats, and garnished with whipped cream. Sliced lychees, congealed in lime gelatin, are served on lettuce with whipped cream or mayonnaise. The fruits may be layered with pistachio ice cream and whipped cream in parfait glasses, as dessert. Halved lychees have been placed on top of ham during the last hour of baking, or grilled on top of steak. Pureed lychees are added to ice cream mix. Sherbet is made by extracting the juice from fresh, seeded lychees and adding it to a mixture of prepared plain gelatin, hot milk, light cream, sugar and a little lemon juice, and freezing.
Quince (New Crop) 04-26-2012Origin: Chile
Pack: 36 ct.
Availability: Starting
Storage: 34-36°F.
Cultivation of quince may have preceded apple culture, and many references translated to "apple", such as the fruit in Song of Solomon of Adam and Eve in the Garden of Eden, may actually have been to a quince. Among the ancient Greeks, the quince was a ritual offering at weddings, for it had come from the Levant with Aphrodite and remained sacred to her. Plutarch reports that a Greek bride would nibble a quince to perfume her kiss before entering the bridal chamber, "in order that the first greeting may not be disagreeable nor unpleasant" (Roman Questions 3.65). It was a quince that Paris awarded Aphrodite. It was for a golden quince that Atalanta paused in her race. Quinces are too hard, astringent and sour to eat raw unless 'bletted' (softened by frost). It must be cooked to enjoy the apple, pear and pineapple flavors. Widely used in confections, conserves, marmalades, etc. Can be baked with apples in a pie for added color and a distinct flavor.
California White Peach 04-26-2012Origin: California
Pack: TP 64/72
Availability: Starting
Peaches are believed to be native to China. They are cultivated throughout warm temperate and subtropical regions of the world. In the peach fruit, the stone is covered with a fleshy substance that is juicy, melting, and of fine flavor when matured and mellowed.
The principal peach-growing state is California. World production totaled about 5.5 million metric tons annually; the United States and Italy were the leading producers.
Donut Peach 04-26-2012Origin: California
Pack: V/F 15 lbs
Availability: Few
The donut peach is a descendant of the flat peaches of China. First grown in America in the 1800's. The name was derived from the appearance, which looks like a cake donut. The peach is approximately 1 to 2 inches in height and 2 to 3 inches in diameter. The skin is pale yellow with a red blush. The pit (free-stone variety) is about the size of a pistachio nut. The white flesh is tender, juicy, and sweet tasting, similar to a nectarine. The peach has a low acid to sugar ratio, so it is sweeter than the orange flesh variety. It is an excellent addition to salads, desserts, crepes, and other dishes requiring fruit.
Sour Plum 04-26-2012Origin: California
Pack: 24 lb.
Availability: Good
The Sour Plum also known as a Cherry Plum is the main ingredient of a tangy Russian sauce called Tkemali.
Tkemali is the Georgian name for cherry plum, as well as sauce made of cherry plums. Tkemali is made from both red and green varieties. Flavor of the sauce varies between sweet and pungently tart. To lower the tartness level, occasionally sweeter types of plums are added during preparation. Traditionally following ingredients are used besides plum: garlic, pennyroyal, cilantro, dill, cayenne pepper and salt.
Tart and spicy, tkemali is used on most grilled meats and fish and just about everywhere in Georgia (the republic, not the state), much as Americans use ketchup. And it is an important addition to Tabaka (grilled, flattened baby chickens) and Lobio Tkemali (a red bean dish).
Fuyu Persimmon 04-17-2012Origin: Chile
Pack: 14-18 ct.
Availability: Just Starting
Two types of persimmons are most commonly found. The Fuyu is round with a rather flat top and bottom and should be eaten when hard, like an apple. China is the largest producer of persimmons, followed by Brazil, Japan, and Korea. The United States grows comparatively few persimmons compared to the major producers, but virtually all, of the domestic persimmon crop comes from California.
It is packed with vital vitamins and low calories. Also an ideal ingredient in a variety of salads, fruit salads, mousse, jam.
Scientists have found that persimmon plays an important role in maintaining a healthy heart. Daily intake of one fruit may greatly reduce the risks of cardiovascular disease such as heart disease and stroke. This may attributed to the high amount of anti oxidants contained in the persimmon.
It contains twice as much fiber as that in apples. Also rich in other elements such as calcium, iron and magnesium.
Foods ‘n herb specialists reckons it: clear heat, lubricate lungs, relieve diarrhea, treat hypertension, senile asthma and cough with mucus.
Persimmon tannins have been used as folk medicine for treating stroke in Japan and as herbal medicine in China since ancient times. Also the Lowering of blood pressure.
Feijoa 04-10-2012Origin: New Zealand
Pack: 33ct, 36ct
Availability: Just Starting
Also known as Pineapple Guava or Guavasteen, the feijoa is from the Myrtaceae plant family and is native to Brazil and Uruguay. Feijoas can be considered as either warm climate or subtropical. First introduced into New Zealand in the early 1900's the fruit was small and it was not for another 20 years before new cultivars were imported that were larger with improved flavour. The fruit grows on small trees. Fruit is hand picked. Fresh feijoas are a good source of Vitamin C, are low in calories and are high in minerals and fibre. All of the feijoa is edible except the outer skin. To enjoy a feijoa, simply cut in half and scoop out the centre with a spoon.
Usage Ideas
New Crop Rhubarb 04-09-2012Origin: Oregon
Pack: 15 lbs.
Availability: Starting Monday 4/09/12 Pre-Order
An Asian plant with mysterious cathartic powers, medicinal rhubarb spurred European trade expeditions and obsessive scientific inquiry from the Renaissance until the twentieth century. Rarely, however, had there been a plant that so thoroughly frustrated Europeans' efforts to acquire it and to master its special botanical and chemical properties.
This fruit is used primarily in the making of pies. It pairs well with strawberries for an exquisite combination of sweet and tart. It is also delicious stewed. Good source of calcium and potassium.
Ingredients:
4 sticks of rhubarb
Procedure:
Take the leaves of the mint sprigs. Peel the rhubarb and cut it into thin slices. Put the rhubarb peel in a saucepan with the water, sugar stick of vanilla, the juice of the lemon and the by now leafless mint sprigs, let it simmer for 10minutes. Sieve the liquid and add the rhubarb slices. Bring it to the boil, take off the heat and leave to cool. Cut the mint leaves into thin strips. Serve the soup ice cold with the chopped mint leaves on top.
Serves 8 people
Norwegian cold rhubarb soup with mint
1/2 a stick of vanilla
1 pt of water
6oz sugar
5 sprigs of mint
1 lemon
Sundried Tomatoes 04-08-2012Origin: California
Pack: 5 lb.
Availability: Good
These are delicious sun-dried tomatoes made from California Roma tomatoes – a round, fleshy and flavorful variety. The tomatoes are harvested when ripe and then dried in the sun to develop their full, rich flavor. Oven-dried tomatoes often have a slightly burnt flavor from caramelizing the sugar too quickly; completely sun-dried tomatoes are a smooth and sweet pure tomato flavor containing 10% more lycopene than fresh tomatoes!
Sun-dried tomatoes are believed to have originated in southern Italy. Italian peasants, without the means to refrigerate or can fresh tomatoes, dried tomato halves on their terra cotta tiled roofs. They could then enjoy these "pomodori secchi" or dried tomatoes throughout the winter until fresh tomatoes were again available. Extensive trading throughout the Mediterranean took these ideas to other areas including Turkey, which today is the world’s leading producer of sun-dried tomatoes.
These beautiful sun-dried tomatoes are available in 5 lb. packs either halves or julienne cut. Both are ready to eat types which maintain about 35% of its moisture. No re-hydrating required; hence these tomatoes are “ready to serve”.
Passion Fruit 03-22-2012Origin: New Zealand
Pack: 28 to 39 ct place pack.
Availability: Few
This round, dark purple fruit is best when wrinkled and soft. The outer shell must be cut carefully to extract the runny juice and seedy pulp inside. What a heavenly fragrance!! The pulp and seeds are edible, but are generally used in sauces, sorbet and exotic fruit drinks. Contains vitamins A and C.
Baby Purple Artichoke 03-22-2012Origin: California
Pack: 10 lb
Availability: Few
Artichokes are actually a flower bud - if allowed to flower, blossoms measure up to seven inches in diameter and are a violet-blue color. Artichokes are a close relative to the thistle. The baby artichoke is usually small enough to fit in the palm of your hand. If cooked thoroughly, the entire artichoke is edible. Steam or saute thoroughly and serve with your choice of "dippings." High in potassium, vitamins A and C.
These beautiful baby artichokes were developed in 2004 from traditional European varieties, such as French 'Violet de Provence' and Italian cousins in Sicily, Tuscany, and Venice, like 'Violetto di Toscana'.
This Fiesole is similar to the European Violettos. Wonderful when steamed, they are also delicious raw. Some peel the stem and eat it raw dipped in olive oil with salt and pepper. They also make attractive additions to salads.
Fresh Green Almond 03-22-2012Origin: California
Pack: 25 lb.
Availability: Limited
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.
Baby Kiwi 03-22-2012Origin: New Zealand
Pack: 12/4.4oz clamshells
Availability: Good
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.
Purple Asparagus 03-06-2012Origin: California
Pack: 11/1 lb Lg, XL, JMB
Availability: Just Starting
The name, asparagus, derived from Greek, means "sprout" or "shoot," and the vegetable belongs to the lily family. Asparagus cultivation began more than 2,000 years ago in the eastern Mediterranean region. Greeks and Romans prized asparagus for its unique flavor, texture and alleged medicinal qualities.
Purple asparagus is much sweeter and more tender than green asparagus. Thus, it is very suitable for use in salad.
Purple asparagus retains its color after brief cooking such as quick sautéing. But it loses its purple and changes to green if subjected to prolonged cooking.
Crispy Fried Onions 02-23-2012Origin: Netherlands
Pack: 4x2.25lb Jars or 4x5.5lb Bags
These batch-crafted treats are a delicious and easy culinary addition to classic items needing crunchy texture and a subtle onion flavor.
With a process that has been refined in the Netherlands, this product is made from real onions that are finely cut and dredged in wheat flour in a classic technique and then flash fried in palm oil. By adding salt as a finishing element, only four ingredients are used in the creation of this delicious garnish. No additional ingredients are required to ensure and preserve this rich and full-bodied flavor.
Each onion is grown by the largest producer in the Netherlands under rigid food safety standards (IFS, BRC and HACCP certified). Cultivation, processing and packaging by the same company ensures high quality of the raw materials in addition to a continuity of attention, care and management of safety requirements and full traceability.