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Build OrderFor Sep 9 Delivery

Gochujang, Korean Chili Paste, Rhei Made

July 30, 2015August 4, 2026

By Specialty Administrator

Charcoal, Hardwood, Natural, LumpJuly 30 Read More
Chili Sauce, SrirachaJuly 30 Read More

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Great ingredients in the hands of Boston's best chefs.

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Sep 5

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Wishing everyone a relaxing and safe Labor Day.Here’s to hard work, great people, and a well-deserved day to (hopefully) relax, recharge, and enjoy!

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Aug 31

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KOHLRABI, IN TWO COLORSPurple or green, kohlrabi brings serious crunch with a delicate sweetness and a clean, fresh finish.Shave it into salads, julienne it for slaws, pickle it, roast it—or slice it thin and let that color do the talking.One vegetable. Plenty of ways to make a plate look expensive.📷@senordiegolandia

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Aug 28

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Aug 27

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Melon lineup 🍈Three varieties, each with its own character:Hami — crisp, juicy, and seriously refreshing.Piel de Sapo — sweet, aromatic, and beautifully complex.Snow Leopard — delicate, floral, and wonderfully juicy.A great selection for chefs looking to bring fresh, seasonal produce to the menu.📷@senordiegolandia

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Aug 4

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tomato season in new england is fully underway! these stunning local heirlooms just arrived this morning. sungolds, sweet 100s, and mix medleys available too!📷 @emilygshannon

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Jul 25

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A short poem about beans:Green.Bean.Yellow.Wax. Bean.Green.Romano.Yellow.Romano.Some are meaty.Some are creamy.All are pretty.And they’re tasty.Available now, by the pound, or by the case.📸@senordiegolandia

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Jul 24

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Well, butter my biscuit... would you look at these beauties.

Now sugar, don`t let that long, skinny shape fool you. A Jimmy Nardello pepper may look humble, but honey, it`s got more charm than a front porch at sunset.

Sweet as can be, with just enough peppery personality to keep things interesting, these little darlings blister up in a hot pan like they were born for it. Give `em a kiss of olive oil, a sprinkle of flaky salt, and let the fire do the flirting. Before you know it, you`ve got silky skins, caramelized sweetness, and chefs standing over the stove "just tasting one more."

Stuff `em. Grill `em. Fold `em into pasta. Lay `em across a steak. Pile `em on pizza. Or, if nobody`s watching... eat half the tray before service. Lord knows quality control is important.
Jimmy Nardellos don`t holler for attention. They simply show up, do their job beautifully, and make everything around them taste a little happier.

Y`all better grab `em while the season`s smiling.

📸@senordiegolandia

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Jul 23

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There are no accidents in the kitchen—only happy ingredients.

Today, they happen to be squash blossoms from Ward`s Berry Farm. So delicate they seem borrowed from the morning itself, yet sturdy enough to become something unforgettable in the right hands.

Maybe they cradle ricotta with a whisper of lemon. Maybe they take a quick swim in a feather-light batter. Or perhaps they simply rest on a plate, reminding us that nature has been perfecting presentation for millions of years.

Don`t rush them. Enjoy the little details—the soft folds, the bright golden petals, the promise of summer tucked inside every blossom.

Every service deserves a few happy blossoms.

🌼 Fresh from @wardsberryfarm

📸@senordiegolandia

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Jul 23

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Observe, if you will, one of summer`s most dazzling gatherings.

Here, in a single crate, nature has assembled an orchestra—not of sound, but of color.

The stately bell peppers stand beside the restless jalapeños. Shishitos cluster like curious birds. Habaneros glow with the quiet confidence of creatures who have no need to announce their power.

Each has evolved with remarkable purpose, each carrying within it a story written by sunlight, rain, and the patient wisdom of the earth.
And what a miracle it is that the earth keeps giving. For abundance is not measured by how much is gathered, but by what we choose to create from it.

These peppers have already fulfilled one calling—to grow despite wind, drought, insects, and uncertainty. Their next purpose belongs to you.

Chefs, you are the translators of the harvest.

You inherit the language of fire and sweetness, of bitterness and bloom. With smoke, salt, acid, and flame, you give these humble fruits another life. You remind us that nourishment is more than survival; it is memory, celebration, and hope served on a plate.

So, blister them until their skins surrender. Roast them until their sugars sing. Slice them paper-thin or leave them proudly whole. Let the gentle ones comfort, and let the fierce ones awaken.

Because every remarkable service begins the same way nature has always begun—with a seed that believed tomorrow was worth reaching for.

And isn`t that the greatest recipe of all?

📸@senordiegolandia

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Jul 18

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Here, in the quiet corners of the garden, one encounters one of nature’s most delightful acts of mischief.

At first glance, it appears to be a watermelon. A perfect one, in fact. But no larger than an olive.

This is the cucamelon.

No, it is not the result of careful breeding by imaginative chefs, nor the whimsical invention of a marketing department. It has been growing wild in Central America for thousands of years, entirely content with its tiny disguise.

Beneath its beautifully marbled skin lies the crisp freshness of cucumber, accompanied by a subtle burst of citrus—a flavor as surprising as finding a hummingbird with the confidence of an eagle.

For the chef, it is an ingredient of remarkable versatility. Served whole, pickled, or delicately sliced, it brings texture, acidity, and, perhaps most importantly, curiosity. Diners pause. They lean closer. They smile. Conversation begins before the first bite.

And that, after all, is one of the rarest qualities an ingredient can possess.

For in nature, survival often depends upon standing out just enough to be remembered.

The cucamelon has mastered the art.

📷@senordiegolandia

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Jul 16

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Observe, if you will, one of New England`s most remarkable seasonal spectacles.

For a few fleeting weeks, the Massachusetts countryside erupts into brilliant color. Golden ears of corn stand shoulder to shoulder, capturing the summer sun. Nearby, strawberries glow like tiny rubies. Blueberries gather in dusky constellations. Raspberries, delicate yet defiant, cling to their canes with extraordinary precision.

This abundance is no accident. It is the result of fertile soil, patient hands, warm days, cool nights, and impeccable timing—nature`s finest collaboration.

And then... enter the chef.

Driven by instinct—and perhaps an alarming dependence on coffee—they emerge before sunrise, searching tirelessly for ingredients worthy of the evening`s menu.

The chef approaches the corn. A brief inspection. A nod of approval. The harvest has passed the test.

Within hours, the kernels will meet blistering heat, transforming their natural sweetness into smoky perfection.

The berries fare no better.

Strawberries become vibrant coulis. Blueberries disappear into reductions and cocktails. Raspberries surrender themselves to sorbets, vinaigrettes, and desserts that prompt guests to say, "We`ll just share one."

They never do.

The season is brief. Blink, and it is gone.

Fresh Massachusetts corn, strawberries, blueberries, and raspberries have arrived at Specialty Foods Boston.

Nature has done its part.

Now it`s your turn.

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Jul 12

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POV: You were going to make a normal tomato salad… then Sungolds showed up and completely stole the spotlight.

These little golden troublemakers are basically nature’s candy. They’re ridiculously sweet, insanely juicy, and somehow manage to taste like sunshine without being weird about it.

They’re the tomato that line cooks “accidentally” keep snacking on during prep. You know… for quality control.
Throw them on burrata, roast them until they burst, blister them for pasta, pile them on pizza, or just eat them straight out of the case while pretending you’re checking inventory. We won’t judge.

Tomatoes are cool. Sungolds are the main character.

Your menu deserves the upgrade.

📷@senordiegolandia

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Jul 9

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Apricots: the fruit that shows up for about five minutes, causes chaos, and then disappears until next year.

If apricots were a coworker, they`d be the one everyone loves but somehow only works three shifts a year.

Tiny? Yes. Packed with flavor? Also yes.

These little overachievers bring sweet-tart, floral vibes to: galettes and tarts; duck, pork, and lamb; burrata and goat cheese; chutneys, gastriques, and jams; cocktails, shrubs, and dessert sauces; anything on the menu that needs a little "main character energy."

Their season is ridiculously short, so don`t be the chef saying, "Wait... are apricots already gone?"

Stock them. Slice them. Grill them. Flex on your menu.

Your future regulars will thank you.

📷@senordiegolandia

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Jul 9

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If peaches aren’t on your menu right now… what are we even doing?

It’s that magical few weeks of the year when peaches taste like real peaches—deeply fragrant, perfectly balanced, and juicy enough to make your prep station a little chaotic.

Build a dessert around them. Slice them over burrata. Char them for savory dishes. Ferment them. Turn them into shrubs, syrups, jams, or cocktails. They’re one of those ingredients that do half the work for you.

Peak season doesn’t wait, and neither should your menu.

Reach out to order yours before the best fruit disappears.

📷@senordiegolandia

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Jun 13

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Garlic scapes are here! Another beautiful harvest from our friends at @siena_farms

These curly green shoots are the flower stalks of hardneck garlic, harvested before the bulb fully develops.

The result?

A fresh, bright garlic flavor with a hint of sweetness and none of the harsh bite.

The flavor lands somewhere between young garlic, chives, and scallions—green, bright, and just pungent enough. Toss them on the grill (my personal favorite), blend them into pesto, work them into sausage, fold them into fresh cheese or compound butter, or pickle them for later in the season.

They`re only around for a few weeks, and once they`re gone, they`re gone until next year.

If garlic scapes aren`t on your prep list yet, consider this your reminder.

📷@senordiegolandia

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Jun 6

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Villa Manodori Dark Cherry Balsamic brings together two treasures of Emilia-Romagna: traditional balsamic vinegar and the prized sour cherries of Vignola. Crafted by chef Massimo Bottura, it`s aged in cherry wood barrels, creating a rich, velvety balsamic with layers of sweet-tart cherry notes.

Brush it over duck. Glaze pork. Drizzle it over grilled radicchio or bitter greens. And if you`re feeling adventurous, finish vanilla ice cream or fresh berries with just a few drops.

Because the best ingredients don`t just season a dish—they transform it.

@villamanodori

📷@senordiegolandia

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Jun 6

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Food is at its best when it celebrates diversity.

The dishes we love were shaped by different cultures, traditions, techniques, and people bold enough to do things their own way. Innovation happens when someone dares to be different, challenges expectations, and brings their unique perspective to the table.

This Pride Month, we celebrate the chefs, farmers, producers, restaurateurs, and food lovers who make our industry richer through authenticity, creativity, and courage.

There’s beauty in diversity—in our kitchens, on our plates, and in our communities.

Be bold. Be brave. Be yourself.

Happy Pride. 🌈

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Jun 3

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Dear Chefs,

We would like to address the recent concerns regarding California lettuce (Romaine Hearts, Iceberg, Green Gem) availability and pricing. We hope this information will provide clarity and reassurance going forward as we navigate the challenges together.

The primary cause was a series of weather-related impacts and unfortunate timings within the growing cycle. When production transitioned in April from Yuma to Salinas, conditions were initially favorable. After a strong start to the season, the later portion of the harvest was lost due to an extreme heat wave. As a result, additional planting became necessary to recover.

Shortly after replanting, the regional temperatures swung the opposite way, and farmers faced a cold front that was unheard of for that time of year. This significantly slowed growth and led to other freeze-related complications. This setback required yet another round of planting.

To compound matters, California then faced another heat spike, this time accompanied by rain. These conditions created further delays and contributed to the development of heat-related plant diseases, which reduced the amount of lettuce that could be harvested and packed.

While this is a great deal to absorb, there is one important point of reassurance: these challenges are industry-wide and will eventually stabilize.

We hope this explanation provides helpful insight. Should you have any additional questions, please feel free to reach out.

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Jun 1

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Stone fruits have officially arrived!

Cherries, apricots, plums, and peaches are coming in looking beautiful and tasting even better. Whether you`re throwing peaches on the grill, working cherries into a sauce, pairing plums with cheese, or finding a spot for apricots on the dessert menu, now`s the time to take advantage of peak-season flavor.
Some of the varieties we have include Dragon Heart plums, Dancin’ Demon plums, Kylese apricot, Krista yellow peach, Snow Lady peach, Rich Magic yellow peach, Nick Boldt’s Modesto apricot, Sugar Lips peach, and Bing cherries.
These won`t be at their best forever, but right now they`re bringing the sweetness, acidity, and color that make summer menus shine.

Give us a call if you`d like us to set some aside for you.

📷@senordiegolandia

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May 23

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French Breakfast Radishes and Easter Egg Radishes from Ward’s Berry Farm are bringing serious color and crunch to spring menus. Crisp, peppery, and beautifully vibrant — perfect shaved over buttered toast, paired with fresh herbs and sea salt, or served whole with cultured butter for a simple seasonal starter.
The Easter Egg variety adds a pop of pink, purple, and white to plates, while French Breakfast radishes bring that classic elongated shape chefs love for presentation. Fresh, local, and peak-season ready.
Ward`s Berry Farm is a well-known family-run farm and market in Sharon, Massachusetts that’s been operated by brothers Jim and Bob Ward since 1982. The farm spans roughly 175 acres and has become a major local destination for both wholesale produce and public farm experiences.
They’re especially known around the Boston restaurant scene for high-quality seasonal produce — including radishes, greens, squash blossoms, heirloom tomatoes, berries, shell beans, and specialty vegetables. The farm focuses heavily on freshness, soil health, and sustainable growing practices. About 18 acres are certified organic, while the rest are managed using Integrated Pest Management (IPM).
For consumers, they’ve grown into much more than a farm stand. The property includes:
• A large year-round farm store
• Bakery and prepared foods
• Sandwich and smoothie counter
• Pick-your-own crops from spring through fall
• Hayrides, flower picking, pumpkin patches, and corn mazes
• Seasonal family events and playgrounds
Locally, they’ve developed a strong reputation for:
• excellent summer berries and melons,
• fall pumpkin season,
• cider donuts,
• and chef-friendly specialty produce.

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May 23

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Sea beans: the salty little green you didn’t know you needed.

Also known as samphire or sea asparagus, sea beans grow along coastal marshes and bring a crisp texture with a naturally briny flavor that tastes like the ocean in the best way possible. Perfect raw in salads, lightly sautéed with seafood, or added to cocktails and garnish plates for a fresh coastal touch.

Chefs love them for:
• Bright salinity without added salt
• Crisp snap and vibrant color
• Pairing beautifully with fish, oysters, citrus, cucumber, and butter sauces

A little wild, a little elegant, and completely unforgettable.

📷@senordiegolandia