Living Apothecary kefir water and vegan almond milks

Luscious, tasty & very nourishing.

Local from Oakland!

It’s our new favorite thing.

We’re especially big fans of the almond milks, devoid of the heavy oils found in the other nut/seed milks on the market.

Find the kefir waters in our kombucha cooler, and find the vegan milks in our cooler milk section.

(Not pictured: Turmeric vegan milk.) 

Certified 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.

Certified 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.

Stone Fruit

Exceptionally sweet!

What we’re tasting is pretty darn sensational.

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

Oh, 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.

Wild Mountain Raw Pocket Snacks: Lavender Moon / Moon Beet

Raw Crackers: Sea Biscuit / Dandelion Detox

Delightful treats.

Chewy & full of flavor!

The Lavender Moon and Moon Beet snacks are excellent for the tricycle crowd.

Also try Wild Mountain’s tasty raw crackers: Sea Biscuit (with spirulina) and Dandelion Detox.

Look for these on our Raw Foods shelves, facing the tomatoes in Produce.

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!

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

Maison Bouche chocolate bars

Luscious, sweet, creamy, tasteful chocolate – made across the Bay, in Oakland!

We think that this is the dreamiest chocolate we’ve tasted in years.

Not to mention the lovely packaging, including their Spring “Botanicals” collection of mini-bars, with effortless tastes of tulip, raspberry, tropical fruits, rose and violet.

We devoured the “Peach Bellini” bar, with subtle & delightful hints of peach married with milk chocolate.

(Baby not included.)

Certified Organic California Asparagus, by the pound

At last.  For all of you who have slogged through asparagus-less fall and winter months, we’re here to tell you that it’s asparagus season, once again, and we have California-grown asparagus.

The great news is that asparagus has dropped in price/lb, since it is from California (and not from Mexico).

We like our asparagus al dente. Cook it for less time than you think, to avoid mushy asparagus!

TCHO Mokkacino

TCHO! This is some serious chocolate.

Warm caramel-y milk chocolate combines with local, roasted Blue Bottle coffee — to create the one true love above all:

the delicious, nutty and fabumochalicious result of chocolate and coffee.

Not surprisingly, this bar was named Best Flavored Milk Chocolate in America by the International Chocolate Awards.

Not easy to share. Just a warning.

Botanical Interest seed packets

If you have not already planted your seeds indoors, well – time to do it!

Spring is nearly upon us.

We have glorious seed packets full of incredible possibility:

From leafy green and crunchy edibles to squash-y edibles to rainbow-beautiful flowers —

Choose from a whole array of Botanical Interest seeds in our Home & Garden section near our succulents.

(And near the bananaphones.)