Now In: Agretti, Native French Breakfast Radishes, and Santa Rosa Plums

Knoll Farm Santa Rosa Plums and Patterson Apricots are in.  Cot n’ Candy Apriums from Frog Hollow are candy-sweet and not to be missed.  Agretti, an Italian plant with needle-shaped leaves, similar in flavor to pousse pied, is here.  Sometimes called land seaweed, agretti has a flavor that is reminiscent of spinach but more mineral-y. 

Now is the time to try Hodo Soybeanery’s legendary Yuba skin.  If you’re wondering what that is, it’s the skin that forms on the vat of soybean milk as it’s being turned into tofu.  It’s considered a delicacy and after tasting it, we know why.  See what they do here. Or watch Daniel Patterson make it look easy here.  SF Chronicle’s article on Hodo Soybeanery’s Yuba is pretty much a who’s who of CA restaurants.

Fresh Yuba Skin from Hodo Soybeanery

Wild Agretti
Wild Oregon Pousse-Pied
Black Mission Figs

Knoll Organic Farm
Brentwood, CA

Santa Rosa Plums
Patterson Apricots

Frog Hollow Farm
Brentwood, CA

Crimson Lady Peaches
Cot n’ Candy Apriums

Fitz Kelly Farm
Reedly, CA

Lady in Red Peaches
Rose Diamond Yellow Nectarines
Lovely Lolita White Nectarines
Modesto Apricots

Fresh Maine Duck Eggs
-from Hershberg Family Farms-

Willamette Rhubarb Growers

Canby, OR

Field-Grown Rhubarb

Equinox Farm

Sheffield, MA

Native Mesclun Greens
Baby Arugula
Baby Pea Tendrils 

Native Produce

Baby Red/Gold/Candy Beets
French Breakfast Radishes
Easter Egg Radishes
Baby Turnips
Garlic Scapes
Nasturtium Blossoms
Lacinato Kale
Lemon Cucumbers (limited)
Maine Fiddleheads
Spring-dug Parsnips from Hadley, MA
Chive Blossoms
Lovage
Anise Hyssop (v. limited)

Now in Season:

Fresh English Peas
Fresh Fava Beans
Fresh Green Garbanzo Beans
California Sugar Snap Peas
Spring Onions, with tops

Black Radish
Watermelon Radish
Romanesco Cauliflower
Orange/Purple/Green Cauliflower
California Sugar Snap Peas

California Bing Cherries
California Apricots
California Peaches
California Nectarines
Yellow Watermelons