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Produce

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!

A rhubarb what? A rhubarb tart!

kes : April 16, 2014 7:17 pm : Produce
rhubarb and lodge panCertified organic rhubarb

 

This goes out to you, O Rhubarb Lover.

“I want another slice of rhubarb tart.
I want another lovely slice.
I’m not disparaging the blueberry pie
But rhubarb tart is oh so very nice.
A rhubarb what? A rhubarb tart!
A whatbarb tart? A rhubarb tart!
I want another slice of rhubarb tart!”

-John Cleese

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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

Tangerines

Tangerines

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.

 

Ingredients: 

1 pound chestnuts

1/2 cup water

 

Instructions:

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.

Mmm!

 

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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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Pomegranate Juice recipe

kes : October 1, 2013 11:31 am : Produce
Certified organic pomegranate

Fall in love all over again. Partake of the pom and have faith in the global mythologies of love and fertility nestled in the red fruit.

Or just forget the love stuff and try a pomegranate, anyway.

Here is worker Kendon’s very involved juice recipe:

Take a pomegranate.

Cut it.

Squeeze it.

Drink.

(Add a little honey stirred in, if you want.)

And don’t forget to eat the luscious seeds, symbols of life itself – and very high in fiber.

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Sweet dry-farmed Early Girls

kes : July 15, 2013 8:23 pm : Produce
dry farmed Early Girl TomatoesCertified Organic dry-farmed Early Girl tomatoes

Ah! Such sweetness! What we’ve waited for all year.

It’s not that this is a popular tomato because of its early ripening. No, not that.

We just love these dry-farmed Early Girls – their sweetly intense taste rivals some of the very best Heirlooms at the height of tomato season.  Outstanding!

Sure, you can cook these tomatoes, blah blah blah. But we prefer to eat these magnificent tomatoes in hearty slices, just as they are.

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Eat fresh & glorious beans

kes : June 27, 2013 2:30 pm : Produce
fresh cranberry beansCertified organic Cranberry beans

That’s right. Beautiful, bespeckled little gems!

Cook these beans in a pot of salted water for 20-30 minutes.

Then saute them for a few more moments in a pan with olive oil, garlic, sage.

Mmm!

We love these beans just as they are – but you can pair these well with pasta, even.

 

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Sensational stone fruits

kes : May 23, 2013 3:56 pm : Produce
stone fruit in a jarStone Fruit

Exceptionally sweet!

What we’re tasting is pretty darn sensational.

We’ve got luscious, sweet yellow and white nectarines, peaches, apricots.

Rainier and Bing cherriesOh, hello. We’ve got cherries, too!

 

Gather your stone fruits for a picnic this weekend.

A nectarine childhood memory: As long as we had napkins and plenty of nectarines on our road trips, my mother felt we were a-ok.

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Ruby Rhubarb

kes : May 7, 2013 1:57 pm : Produce
rhubarb outside Certified Organic Rhubarb

We’re talking of almost nothing else but this: Rhubarb.

(Okay, we admit it – we have stone fruit, too, which is pretty darn delicious…)

But we’re head over heels with this rhubarb…

It says: We’ve reached the end of spring! Summer is nearly upon us! Pair me with strawberries!

RhubarbAnd wouldn’t you know, we have a fairly easy Rhubarb Strawberry Puddin’ Cake recipe for you!

 

 

 

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