This Week’s Fruit Pomegranate Native to the regions of Persia and the Western Himalayan range, pomegran- ates have been cultivated for several millennia. When sliced open a beautiful array of jewel like seeds are displayed. The aril is the colorful…
This Week’s Fruit Pomegranate Native to the regions of Persia and the Western Himalayan range, pomegran- ates have been cultivated for several millennia. When sliced open a beautiful array of jewel like seeds are displayed. The aril is the colorful…
Flavor Treat Pluot One of our last stone-fruits of the season, the Flavor Treats are reddish-purple over tender, yellow flesh that’s extremely juicy. These pluots can be enjoyed for a few days if left on the counter. Don’t stack…
For some good old fashioned fun and to embrace the scrumptiousness our pears lend to prepared food, we are sponsoring the Prepare A Pear recipe contest! Last fall, Mark Bittman urged New York Times readers to reconsider the pear for…
This Week’s Fruit Flavor Treat Pluot One of our last stone-fruits of the season, the Flavor Treats are reddish-purple over tender, yellow flesh that’s extremely juicy. These pluots can be enjoyed for a few days if left on…
This Week’s Fruit Golden Sweet Apricots A smaller apricot that makes up for whatever it lacks in size with its rich flavor. Though we may bake pastries featuring other varieties, the Golden Sweet is our variety of choice for our…