Our produce is 100% organic every day of the year and much of it is grown within a 150-mile radius. Seasonally-selected, tummy-approved!

Celebrate California organic produce

kes : November 26, 2014 9:52 am : Produce
bountiful produce 1Certified organic produce

Let’s get real: We aren’t offering you a complete, traditional holiday meal.

But we will offer you a bountiful array of certified organic produce, celebrating California’s most delectable fruits and vegetables!

Forego that usual sutffing and create a dressing of lacinato kale, medjool dates, cippollini onion, persimmon, and SF’s Sourflour bread (as croutons). Celebrate a rainbow of color with a plate of raspberries, avocado, tangerines, mizuna & other local greens. Enjoy!

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Cranberry pie basics.

kes : November 26, 2014 9:00 am : Produce
cranberriesCertified organic cranberries

We’ve got the pie plates. We’ve got the pastry cutters. Butter. Flour. Cream. Sugar. We’ve got the cranberries! What you need for a delicious cranberry pie – we’ll provide that for you. You just bake it & eat that cranberry pie. (maybe share it?)

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kes : November 11, 2014 9:23 am : Produce
QuinceCertified organic Quince

A quintessential autumnal offering – the quince.

What to do with a quince?

Eat it raw, and you’ll quickly be very sorry. Quince are high in tannins, so taking a bite of raw quince means an unpleasant shock with a dry mouth.

But cook the quince, and you’ll have delicious, fragrant quince, similar to poached pears.

LA Times food editor Russ Parsons has adapted Deborah Madison’s recipe here for candied quince from her book, Seasonal Fruit Desserts.

Easy to create and a joy to eat. Now that’s quince!

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Pears & then some more pears

kes : July 27, 2014 12:08 pm : Highlights, Produce
bartlett pearsCertified organic Bartlett pears

The quintessential pear: The Bartlett!

Let your pears ripen to a soft yellow, or slice them thinly for a crunchy addition to most salads.


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Enter the fig.

kes : July 24, 2014 2:13 pm : Highlights, Produce
figsCertified organic figs: Black, Brown Turkey, Calimyrna.

Sweet, glittering, moist – this is the time to eat a fig or more.

In our produce section!

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Peaches, nectarines, plums, pluots, apricots…

kes : May 22, 2014 11:57 am : Highlights, Produce
stone fruit 2014Stone Fruit
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Glorious Fungi

kes : February 13, 2014 10:48 am : Produce
MushroomsMushrooms / Bunapi, Trumpet, Oyster, Portabello, Crimini & Button


Fungi Fact: Mushrooms are good sources – compared to vegetables – of almost all the essential amino acids, which are the building blocks of proteins that we need to survive.

And this is crucial for a vegetarian / vegan diet.

Fungi Conclusion: Eat yer fungi!

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New Year luck

kes : January 15, 2014 10:27 pm : Produce



A pitcher of luck!

Ring in the Lunar New Year with a lucky pitcher full of bright orange tangerines.


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A Primer on Roasting Chestnuts

kes : November 7, 2013 2:25 pm : Produce

certified organic chestnuts

certified organic chestnuts

Even in San Francisco, for a week or two in December, you can find roasted chestnut vendors at Union Square.

You can try to find time to make your way downtown during a busy holiday just to buy a little expensive paper bag of chestnuts that aren’t even organic, anyway.

Or – really – you can roast your own organic chestnuts - the whole reason for this recipe because we sell organic chestnuts!! - and your kitchen will truly smell delicious.

More like a starch than a nut, the roasted chestnuts are a perfect sweet & savory snack.

The key is create enough hot steam so that the chestnuts peel easily.

So here’s the deal.



1 pound chestnuts

1/2 cup water



1. Heat the oven to 475 deg F.

2. Using a sharp knife, cut an “X” about 1 inch long through the shell on the round side of each chestnut. (Not the side that was attached to the tree!)

Measure out about 2 feet of aluminum foil and set it over a baking sheet. Place the chestnuts in the middle of the foil in a single layer. Bring the shorter sides of the foil up so they just meet. Crimp the longer sides over to create a seal. Leave a 1-inch hole at the top to create a vent.

3. Pour the water – with a measuring cup or another cup with a spout – into the vent and cook the foil pouch in the oven for 5 minutes. Lower the oven temperature to 375°F, carefully pull the foil down all the way to expose the chestnuts, and continue to cook until tender, about 25-30 minutes more. Peel when cool enough to handle.

Total cooking time: 30-40 minutes, depending upon oven.



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Pickin’ Persimmons

kes : October 5, 2013 8:49 pm : Produce
Hachiya persimmonsCertified organic Persimmons

(Pictured: Hachiya Persimmons.)

We know we’ve made it to autumn when the farms start offering persimmons, heralds to the changing light and cooler temperatures.

We’ve received the Hachiya persimmons first. Let these beauties ripen in a paper bag – otherwise they’ll be extremely tart, to the point of being mouth-puckeringly tart.

Once your Hachiyas ripen to the point of having a silky custard-like texture, you can eat them with a spoon.


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