This cultivar is the original Fuji Apple from Japan - the Nagafu Fuji. Thin, pink skin covers firm, sweet flesh that is particularly refreshing if slightly chilled. Amongst the most popular apples to eat fresh, they are also great for baking, as they hold their shape when they cook - so they are perfect for pies, tarts and muffins. They are also good for savory preparations, being a perfect compliment to pork chops, turkey, bacon and sausage dishes. Particularly appropriate for grating into Japanese Currys for a hint of sweetness.

These delicious blueberries come to us from Central West in SoCal. We adore these CA grown Organic Blueberries with yogurt and granola, or simply shoveled into our mouths for a guilt-free and delicious snack.

Oro Blanco Grapefruit are sweeter than your normal grapefruit. A cross between a white skinned grapefruit and a pomelo, these large fruit have very thick, greenish skin which protects aromatic, juicy segments that have a distinctive floral scent, few seeds and a very delicate, sweet flavor without the characteristic bitterness of many grapefruit varieties. The segments are most easily removed with a spoon, scooping them from the thick skin and rind. Generally not used in cooking preparations as heat can damage the delicate floral scent, the segments make a great salad with avocado and cucumber or a salsa with fennel and pink peppercorns to go on grilled fish such as Mahi Mahi.

Sweeter and less acidic than regular lemons, Meyer Lemons make their appearance in the Winter and last through Spring. Don't forget to utilize the rind on this seasonal lemon, its much more complex in flavor than the rind on regular lemons. Who doesn't love the brightness that they bring to seafood dishes? Celebrate our California Citrus season with these beautiful lemons. When picked they're a pale yellow, as they get ripe they take on a fresh egg yoke color.

They can be used in any preparation that calls for other lemons, but provides an added floral depth of flavor, which even holds up to heat if using them for a Meyer Lemon Butter sauce. Of course, they can be added to fruit salads, and the juice is fantastic in cocktails and mocktails.

On the larger side of lemons, Eureka lemons are known for their pronounced knob on the blossom end, their flavorful and aromatic rind, and their intense tart and acidic flavor. They tend to have few seeds so they are perfect to squeeze right into a sauce that needs that acidic 'kick' at the end or as the basis for a lemon citronette (a vinaigrette using lemon juice instead of vinegar). The rind makes a very flavorful marmalade, and can be candied for sugary tangy lemon strips to garnish any number of desserts. Perfect acidity for a lemon and caper sauce to go with our Petrale or Dover Sole.

Make sure to pit your dates! Try on top of Strauss Yogurt with some Granola or in grain applications (Farro, Fregola) to accompany Meat or Game Dishes - Personal Favorite is with Duck Breasts!

Hand-foraged from the Oregon mountians during their short season and Individually Quick Frozen. These berries offer a less sweet, flavorful alternative to blueberries. Great with game dishes like venison, in baked goods, or as a jam! Larger than their coastal-foraged counterpart.