"An egg is always an adventure; the next one may be different."
Broccoli RomanescoLocal and organic, fresh in from Coke Farms. Spiraled, whorled heads yield beautiful florettes . Fine chartreuse curds cook to creamy deliciousness. Sold per flat.
Cara Cara OrangesFirst in from SOCAL. A Navel type, this newer variety features rich orangey-pink flesh and some say a cherry-nuanced flavor. Seedless, sweet eating, and lovey juxtaposed with other colored citrus.
Jimmy Nardello PeppersLast call! Local, organic. Last of season, red/green, from Comanche Creek. First come, first served.
Baby Tokyo TurnipsLocal, organic, from Tom and Denesse Willey in Madera. Perfectly sized, round white orbs, harvested young so skin is still tender. No need to peel, scrumptious braised.
Stem and Leaf SatsumasEasy peeling, flavorful, and oh so pretty in a display!
Celebration and solstice are upon us! We give heartfelt thanks for yet another year of your support. May you and yours thrive in good health and spirits through this month and the New Year, too. We look forward to serving you with a smile and with an ever-expanding line of tasty treats. Read the Monthly Newsletter here! There’s a zesty, vibrant and colorful citrus palate at your disposal now that range in size and flavor. From kumquat to pomelo, Meyer lemons to Satsuma mandarins, Buddha’s Hand to tangerines, sugary to tart, this cheery fruit group helps guide us through the dark of winter. An excellent source of fiber, potassium and vitamin C, oranges are one of the most diverse groups, including both sweet and sour varieties. Thought to have originated in Northwest India and Southwest China then brought to Europe as early as 200 A.D., the cultivation of the orange fell along with the Roman Empire, not to return until Vasco de Gama introduced the tree to Portugal in the fifteenth century, at which point oranges grew quickly to be elemental to the Mediterranean. From Europe, oranges were introduced to the Americas, Africa, Australia and Israel. Read more here.
Say Cheese!Txiki from Barinaga Ranch , meaning “little” in Basque, a smaller version of Baserri. One of four cheeses on Sunset Magazine's 2011 "Hot List," 100 top foods to eat!
Learn about how we work with the most reputable growers and brokers, building strong relationships.The oldest family-owned and operated company in the United States, Guittard Chocolate Company got its start in the 1850s, when Etienne Guittard came to San Francisco. Recognizing that the locals would pay a premium for the French chocolate he brought with him, he returned to France to work in a chocolate factory until he could return to San Francisco with his own equipment. In 1868, he opened Guittard Chocolate on Sansome Street. The family business was destroyed in the 1906 earthquake, and then quickly rebuilt near the Embarcadero. In 1955, the factory was relocated to Burlingame where it remains today. Take a look here.
Cypress Grove founder Mary Keehn began raising goats in the 1970s to provide her family with healthful milk – in 1983, she took that milk to the next level and created Cypress Grove Chevre, a forerunner in the American artisanal cheese movement. Today Cypress Grove, in Humboldt County, works with small local farms to gather the best goat milk California has to offer, and turns that milk into products that represent the gold standard of fine cheese in the U.S. Learn more. Let’s face it: Fall is about butter, and lots of it. We love it for the glossy warmth it brings to sauces, the flakiness it lends to pastry, and the way it makes roasted fall squash taste like perfection. GreenLeaf stocks a variety of sweet and salted butters to suit all of your fall needs. Learn more here.