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!


kes : January 31, 2015 9:10 pm : Highlights, Produce
AsparagusCertified organic Asparagus

We’ve been waiting for the arrival of asparagus, heralding longer daylight hours, our inevitable march towards the vernal equinox.

Anna Thomas (Love Soup) created a fresh, bright green soup with asparagus, fennel and snap peas.

This is what we’ll make! What will you do with your asparagus?


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From the Island of Tangerina

kes : January 6, 2015 1:26 pm : Highlights, Produce
Tangerines 2015Certified Organic Tangerines

These are the tangerines you’d find on the Island of Tangerina.

So orange! Sweet! Did we say round? And – orange? Yes, but we’ll say it again: Let the citrus abound, it’s so orange!

We’ve been struggling with a tangerine pie, because we keep eating the tangerines before the pie is made. There’s always lemon meringue…

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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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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.


(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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