Our selections and prices constantly vary. We strive to provide local, organic whenever possible, or natural and imported. We are VERY aware that organic produce sometimes has a HUGE carbon footprint and higher cost. Therefore, we work hard to balance nutritional value, taste and price. Our products are primarily seasonal. We purchase from a variety of sources, focusing on the unusual. Our produce therefore varies in prices and selection.
Often you can easily substitute ingredients. Experiment and have fun! Try something new. You’ll be glad you did! Feel free to ask us for help selecting produce.
VEGETABLES
Arugula
Beet
Bok choy (Brassica rapa Chinensis group)
Broccoli Rabe (Brassica rapa subsp. rapa)
Brussels sprout (Brassica oleracea Gemmifera group)
Cabbage (Brassica oleracea Capitata group)
Celery (Apium graveolens)
Cucumbers
Chard (Beta vulgaris var. cicla)
Chicory (Cichorium intybus)
Chinese cabbage (Brassica rapa Pekinensis group)
Collard greens (Brassica oleracea)
Carrots
Celery Root
Cauliflower
Dandelion (Taraxacum officinale)
Garlic
Ginger
Endive (Cichorium endivia)
Leeks
Jicama
Mixed baby greens
Kale (Brassica oleracea Acephala group)
Lettuce (Lactuca sativa)
Apple – a global favorite fruit. Good source of vitamin C, fiber, pectin, and juice. Enjoy some of our favorite varieties like the Fuji and pink lady.
Apricot – soft, sweet and juicy orange colored fruit packed with beta-carotene.
Avocado – Fatty soft flesh and a large stone in a thin outer casing. These trees produce hundreds of fruits which taste buttery and rich. Is an excellent source of healthy fats.
Banana – yellow curved tropical fruit beloved the world over. In terms of global sales this tops the list of fruits.
Blackberry – The fruit of the bramble bush which is a very common European wild bush, blackberries are also cultivated and blackberry jam is a British favorite. Picking blackberries is enjoyable, but the bush has sharp spines.
Blueberry – A north American fruit high in antioxidants. The small bushes grow in acidic soils, producing hundreds of small blue fruits in early summer.
Cherimoya- or custard apple. A delicious South American fruit with a white flesh which does indeed taste like a combination of apples and custard. Unlike its tasty flesh, the seeds and skin are not meant to be consumed.
Cherry – Related to both plums and apricots, the cherry tree produces small red fruits with a distinctive taste. Sweet and fragrant, cherries are a midsummer treat.
Clementine – A sweet orange citrus fruit from the mandarin family. Clementine’s are much easier to peel than oranges.
Coconut – Should this even be in a list of fruits? The fruit of the coconut palm is harvested throughout the tropical world for food, oil and Coir (the brown fibrous husk of the coconut).
Cranberry – American bog berry, high in vitamin C. An astringent taste makes it a great breakfast fruit. Durian – A thorn-covered outer layer reveals a strong smelling fruit that is most definitely an aquired taste.
Fig – The fruit we know of as the fig is actually the flower of the fig tree. Sweet and delicious
Grapefruit – A breakfast favorite, The large sharp but succulent grapefruit has a yellow skin and is about three times the size of an average orange.
Grape – Clusters of green, yellow or red fruits grow on vines in many parts of the world. Eaten fresh or turned into wine, grapes are a very popular fruit.
Guava – Round or oval fruits between 1.6 and 4.7 inches long. The taste is slightly perfumed and sweet. Guavas are packed with vitamins A and C.
Jackfruit – Related to Guava but much bigger fruits that can grow to 80 lbs in weight. the taste is unique and is used as a substitute for meat in many vegan dishes.
Kiwi – Green to brown skinned fruit with a hairy surface. Interior sweet flesh goes equally well in a traditional sweet fruit salad or a tomato salad.
Lemon – The king of citrus fruits and essential in Mediterranean cooking. Southern Italy is particularly famous for cooking with lemons. Squeeze fresh lemon juice over your fresh greens and you don’t need a dressing. Often used instead of salt.
Lime – Green relative of the lemon
Loganberry – A cross between raspberries and blackberries and like both parents is high vitamin C.
Mandarin – Relative of the satsuma
Mango – Tropical fruit comes in many varieties, grown in many countries like the Bahamas, Mexico, and the most tasty variety form the Philippines.
Melon – Best eaten by themselves. A mixed melon salad or juice is very refreshing and cleansing. Can add freshly grated ginger and/or fresh mint to most melon juice. Watermelon best alone, no sugar, nothing added.
Nectarine – A hairless form of peach that grows in slightly more nothern lattitudes than its more tender cousin.
Orange – Popular citrus with many varieties.
Papaya – Source of Papain, an excellent digestive enzyme.
Peach – The fine experience of picking and eating a fully ripe peach from a tree and eating it there and then has little competition for unalloyed pleasure. A thin downy skin parts to reveal rich succulent flesh that is sweet and delicious.
Pear – A nothern european native, the pear is a wonderful fruit although not as popular as apples these days, largely due to shorter shelf life.
Persimmon – high in antioxidants, best consumed fresh for optimal health benefits
Pinapple – Very tasty most tasty in its peak season of April-June
Plum – Summer stone fruit, dark purple skin and bright purple flesh. Also crossed with apricot for Pluots.
Pomegranate – Recently popularized for its health benefits. Adds bright wine color and astringent quality to salads.
Quince-
Satsuma – Tasty small citrus.
Strawberry – Probably the most popular berry.
Tamarillo -
Ugli Fruit -
Watermelon – A large sweet and refreshing melon. 90% water. Tasty juice, which does NOT require additional sugar. Adding sugar negates its nutritional assets.
