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Exciting news! For years our customers have been asking why we didn’t carry Clover Stornetta, possibly the Bay Area’s most beloved dairy. We have heard your pleas, and we’re proud to announce it is now in stock! Clover has been an active dairy purveyor in the Bay Area since the early 1900s, when it was the Petaluma Cooperative Creamery. After a fire in the 70s, Clover Stornetta Farms, Inc was born, and by 1991 a new, state-of-the-art milk processing facility had been opened. Clover has been certified by the American Humane Association, and has achieved the Seal of Sustainability. All products are HACCP controlled, kosher and USDA-certified organic where applicable. All milk and cream for Clover’s products come from cows that are not treated with antibiotics or the growth hormone rBST. The Clover facilities endeavor to practice sustainability wherever possible, including adding solar power to their fleet maintenance operations, converting to hybrid vehicles for their sales staff and implementing cold-plate technology in their trucks.

Clover Organic Farms, an extension of the Clover Stornetta family, has been a pioneer in the organic dairy industry since its founding in 2000. Working closely with a select group of North Coast family farms, Clover Organic meets and exceeds the bar set by organic certification on a daily basis. The participating family farms realize a fair price for their milk, the farm operations will help sustain future generations, and animal welfare is an ongoing priority.

Most importantly, the quality of all Clover products is superb. GreenLeaf is proud to now stock fluid milk, half and half and cream, low fat yogurt in a variety of flavors, and cottage cheese. Fluid milk will be available in both Organic and Conventional, yogurts and cottage cheese are available in Conventional only.

With the arrival of spring, and in the spirit of re-birth and renewal, it seems fitting to pay tribute to the incredible, edible egg. The history of eggs as food runs virtually parallel with the history of chickens being raised for food, making this a truly ancient food. Eggs enjoy a robust symbolic history, and have long been the center of religious iconography as well. The grading of eggs is based on the pocket of air at the larger end of the egg (smaller in higher-grade eggs), the proportion and density of the white, and whether or not the yolk is firm and free of defects. As an egg ages, the white evaporates, leaving an ever-increasing pocket of air in the egg. Thus, when testing for freshness in a cup of water, older eggs float and fresher eggs sink. Chalazae are the thick strands of almost opaque egg white that secure the yolk in the center of the egg. This is another test of freshness – the more prominent the chalazae, the fresher the egg.

Spring is the perfect time to incorporate more eggs into the menu. From soft-poached eggs over greens and lardons, to sunny-side up over brown butter and asparagus. From bright, lemony soufflés, to egg-rich brioche. Hollandaise, zabaglione, and crème anglaise all rely on the egg for their richness and body, and all compliment spring’s bounty. Top quail eggs with caviar, dye hen’s eggs for Easter, and enjoy a classic French herbed omelette. GreenLeaf stocks conventional and cage-free, brown and white eggs, frozen yolks and fresh whites. Call us today for our full range of eggs, packs and pricing!