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Build OrderFor Jul 13 Delivery

Herb, Herbes de Provence (Dried)

October 1, 2016May 16, 2026

By Diegolandia

Sopressata, Sweet, VolpiOctober 1 Read More
Basil, DriedOctober 1 Read More

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

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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

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 ...

12 2

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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

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 ...

9 2

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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

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 ...

4 2

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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

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 ...

49 2

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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

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 ...

9 3

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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. 🌈

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. 🌈 ...

21 3

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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.

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. ...

8 0

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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

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 ...

20 2

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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.

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. ...

16 1

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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 saucesA little wild, a little elegant, and completely unforgettable.📷@senordiegolandia

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 ...

20 2

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May 22

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Arugula: small leaf, big personality. A member of the brassica family, this cousin of mustard greens, broccoli, and radishes, was considered an aphrodisiac by ancient Romans. Arugula’s peppery bites get stronger as they mature and the weather heats up; that’s why baby arugula is milder than its grown-up leaves. Thank you @siena_farms for another beautiful and delicious harvest!

40 1

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May 22

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From bold peppery greens to crisp, tender stems — this mesclun blend by @siena_farms is bringing serious flavor and texture to the kitchen.Amara, arugula, red and green mustard greens, and tatsoi.Perfect for salads, sautés, grain bowls, sandwiches, noodles, and seasonal specials. Bitter, spicy, earthy, fresh — these greens do all the heavy lifting on the plate.📷@senordiegolandia

41 1

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May 21

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We’ll be closed on Monday, May 25th, in observance of Memorial Day. We’ll resume operations Tuesday, May 26th.We hope everyone has a wonderful long weekend and a great start to summer!

1 1

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May 14

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Delicate, savory, and fleeting – far beyond a pretty garnish, chive blossoms bring a mild onion flavor with a floral finish.Sprinkle over crudo.Finish spring pastas.Separate the florets for a subtle allium pop.Fold them into compound butters.Infuse them into vinegars.Their color does the work before the first bite even happens.Seasonal details matter. Chive blossoms are one of them.

18 2

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May 9

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Moms are the original superheroes.They solve problems before breakfast, carry the weight of the world with grace, and somehow still make everyone feel cared for along the way.At Specialty Foods Boston, we know a thing or two about saving the day too. From last-minute deliveries to the freshest produce in New England, we’re proud to help chefs, restaurants, and families make every meal happen.Here’s to the heroes in capes — and the ones in aprons.

Moms are the original superheroes.
They solve problems before breakfast, carry the weight of the world with grace, and somehow still make everyone feel cared for along the way.

At Specialty Foods Boston, we know a thing or two about saving the day too. From last-minute deliveries to the freshest produce in New England, we’re proud to help chefs, restaurants, and families make every meal happen.

Here’s to the heroes in capes — and the ones in aprons. ...

20 1

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May 2

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Onion flowers, basil blossoms, and strawberry mint—fleeting, aromatic, and built for chefs who think in layers.Onion flowers bring a subtle allium bite with a delicate crunch—perfect for finishing grilled meats, seafood crudo, or adding lift to compound butters.Basil blossoms lean softer than the leaf, with a lightly sweet, floral edge—ideal for infusions, garnishes, or elevating tomato-driven dishes without overpowering them.Strawberry mint delivers a bright, fruit-forward coolness—think desserts, cocktails, or a fresh contrast in savory plates like lamb or spring vegetables.Use them where precision matters—finishing touches, aromatic highs, and moments where flavor meets visual impact.Limited season. Maximum expression.📷@senordiegolandia

Onion flowers, basil blossoms, and strawberry mint—fleeting, aromatic, and built for chefs who think in layers.

Onion flowers bring a subtle allium bite with a delicate crunch—perfect for finishing grilled meats, seafood crudo, or adding lift to compound butters.

Basil blossoms lean softer than the leaf, with a lightly sweet, floral edge—ideal for infusions, garnishes, or elevating tomato-driven dishes without overpowering them.

Strawberry mint delivers a bright, fruit-forward coolness—think desserts, cocktails, or a fresh contrast in savory plates like lamb or spring vegetables.
Use them where precision matters—finishing touches, aromatic highs, and moments where flavor meets visual impact.

Limited season. Maximum expression.

📷@senordiegolandia ...

31 3

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May 1

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Muscat grapes & cherries have arrived.A reminder that peak fruit season is one of the easiest ways to add depth, brightness, and texture to the plate.Muscat grapes bring floral aromatics and concentrated sweetness—ideal blistered alongside game, folded into chicory salads with blue cheese, or compressed for crudo and tartare applications.Cherries offer sharp acidity and rich sweetness that work far beyond dessert. Think gastriques for duck and pork, roasted with thyme for cheese boards, folded into grain salads, or paired fresh with burrata, pistachio, and basil.Short season. Plenty of possibilities.📷@senordiegolandia

Muscat grapes & cherries have arrived.

A reminder that peak fruit season is one of the easiest ways to add depth, brightness, and texture to the plate.

Muscat grapes bring floral aromatics and concentrated sweetness—ideal blistered alongside game, folded into chicory salads with blue cheese, or compressed for crudo and tartare applications.

Cherries offer sharp acidity and rich sweetness that work far beyond dessert. Think gastriques for duck and pork, roasted with thyme for cheese boards, folded into grain salads, or paired fresh with burrata, pistachio, and basil.

Short season. Plenty of possibilities.

📷@senordiegolandia ...

16 2

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Apr 27

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Bright, fresh, and edible.Marigolds & micro marigolds for a citrusy pop.Pansies bringing color and subtle sweetness.Cucumber blossoms, delicate and crisp.Delfino cilantro with that signature aromatic kick.Borage flowers adding a hint of cool, cucumber flavor.Spring on the plate, one bloom at a time.📷@senordiegolandia

36 2

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Apr 22

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Introducing Purple Caulilini, and Romanesco Caulilin!Also known as Fioretto cauliflower, which translates to “little flower”, caulilini is a unique hybrid cauliflower known for its delicate, elongated stems and small, tender florets, offering a milder flavor and versatile culinary uses. Milder and sweeter than traditional cauliflower, caulilini is a delightful addition to various dishes. It has a slightly nutty and buttery taste, appealing to those who may find regular cauliflower too pungent. 📸@senordiegolandia

Introducing Purple Caulilini, and Romanesco Caulilin!

Also known as Fioretto cauliflower, which translates to “little flower”, caulilini is a unique hybrid cauliflower known for its delicate, elongated stems and small, tender florets, offering a milder flavor and versatile culinary uses. Milder and sweeter than traditional cauliflower, caulilini is a delightful addition to various dishes. It has a slightly nutty and buttery taste, appealing to those who may find regular cauliflower too pungent.

📸@senordiegolandia ...

22 1

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Apr 16

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We're thrilled to have these beautiful oyster mushrooms from @siena_farmsOyster mushrooms are one of the most versatile mushrooms in the kitchen. Their delicate, fan-shaped caps cook quickly and develop a rich, savory flavor that chefs love.When sautéed in a hot pan, oyster mushrooms become beautifully golden with crisp edges while staying tender inside. Their naturally meaty texture makes them perfect for stir-fries, pastas, ramen, tacos, and plant-forward dishes.They’re also packed with nutrients, including B vitamins, fiber, and antioxidants—so they bring both flavor and value to the plate.📷@senordiegolandia

We`re thrilled to have these beautiful oyster mushrooms from @siena_farms

Oyster mushrooms are one of the most versatile mushrooms in the kitchen. Their delicate, fan-shaped caps cook quickly and develop a rich, savory flavor that chefs love.

When sautéed in a hot pan, oyster mushrooms become beautifully golden with crisp edges while staying tender inside. Their naturally meaty texture makes them perfect for stir-fries, pastas, ramen, tacos, and plant-forward dishes.

They’re also packed with nutrients, including B vitamins, fiber, and antioxidants—so they bring both flavor and value to the plate.

📷@senordiegolandia ...

13 0

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Apr 10

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If you love artichokes, Cardoons are your next obsession. Same family, but it’s all about the stalk—meaty, slightly bitter, and deeply aromatic.They take a little work (trim, peel, soak), but that’s where the magic starts. Braise them low and slow until silky, fry them for a crisp edge, or bake into a gratin with cream and cheese.Old-world ingredient, modern plate potential.📷@senordiegolandia

If you love artichokes, Cardoons are your next obsession. Same family, but it’s all about the stalk—meaty, slightly bitter, and deeply aromatic.

They take a little work (trim, peel, soak), but that’s where the magic starts. Braise them low and slow until silky, fry them for a crisp edge, or bake into a gratin with cream and cheese.

Old-world ingredient, modern plate potential.

📷@senordiegolandia ...

14 1

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Apr 10

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Fig leaf!Everyone talks about figs—but the leaves? That’s where the aroma lives.Coconut, vanilla, green almond—fig leaves bring a wild, almost tropical note without sweetness. Infuse into cream, steep into syrups, wrap fish or rice before grilling. It’s subtle, but unforgettable.One ingredient, instant signature flavor.📷@senordiegolandia

17 2

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Apr 10

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Sweet, bright, and fleeting—this is the moment for English peas.Raw or barely cooked is the move. Let that natural sugar shine. Toss into risotto, fold into butter sauces, or serve simply with mint and lemon.And don’t sleep on the pods—stocks, purées, even oils. Zero waste, full flavor.Spring in every bite.📸@senordiegolandia

16 1

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Apr 10

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Fava leaves don’t get nearly enough love. Tender, grassy, and slightly sweet—they eat like a cross between spinach and pea tendrils. Treat them gently: a quick sauté, fold into pasta, or layer raw into a salad for that fresh spring bite.And the beans? Labor of love, worth every minute. Blanch, peel, and you get that buttery, almost cheesy texture chefs chase all season. Think purées, smashed on toast, or tossed with olive oil, lemon, and good salt.Whole plant cooking. Peak spring energy.From California, with love.📷@senordiegolandia

Fava leaves don’t get nearly enough love. Tender, grassy, and slightly sweet—they eat like a cross between spinach and pea tendrils. Treat them gently: a quick sauté, fold into pasta, or layer raw into a salad for that fresh spring bite.
And the beans? Labor of love, worth every minute. Blanch, peel, and you get that buttery, almost cheesy texture chefs chase all season. Think purées, smashed on toast, or tossed with olive oil, lemon, and good salt.
Whole plant cooking. Peak spring energy.
From California, with love.

📷@senordiegolandia ...

18 2

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Apr 9

Open post by specialtyfoodsboston with ID 18338195146175445

Coconut isn’t just one ingredient, it’s a toolkit. From neutral fat to aromatic oil, from sugar alternative to hydrating liquid, few ingredients offer this kind of versatility across savory and pastry.Whole Coconut:Three ingredients in one: water, meat, and cream. Young = tender, fresh, delicate. Mature = rich, fatty, and built for extraction. Toast the flesh, press the milk, char the shell—zero waste potential.Organic Coconut Sugar, Organic Madhava:Not actually “sugar” in the traditional sense—it’s made from coconut palm sap. Deep caramel notes, slight minerality, and less sharp sweetness than white sugar. Great for glazes, rubs, and desserts that need complexity, not just sweetness.Coconut Milk, Chef’s Choice:Emulsified richness straight from the flesh. High fat = body, silk, and depth. Essential for curries, braises, desserts, and dairy-free applications. Reduces beautifully, carries spice exceptionally well, and can split if overworked—treat it with respect. Refined Coconut Oil, La Tourangelle:Neutral, clean, and built for high heat. No coconut flavor, high smoke point—your secret weapon for frying, searing, and plant-based kitchens where you need structure without interference.Virgin Coconut Oil, La Tourangelle: Cold-pressed, unrefined, and packed with aroma. Think subtle sweetness + coconut perfume. Ideal for finishing seafood, baking, or folding into warm grains where you want that flavor to shine.Shredded Sweetened Coconut: Moist, chewy, and built for pastry. Pre-sweetened and consistent—ideal for macaroons, fillings, and coatings where you want texture + sweetness in one move. It’s also great for coating a kick-ass coconut shrimp.Unsweetened Coconut Chips:Toasty, nutty, and crisp when roasted. Adds texture without added sugar—perfect for granola, savory garnishes, salads, and plating for contrast.Real Coconut Water: Nature’s electrolyte. Slightly sweet, slightly nutty—works beyond beverages. Think ceviche, poaching liquid for shellfish, or even cocktail bases with a tropical edge.We’re nuts about deez coconuts, in all its forms.

Coconut isn’t just one ingredient, it’s a toolkit. From neutral fat to aromatic oil, from sugar alternative to hydrating liquid, few ingredients offer this kind of versatility across savory and pastry.

Whole Coconut:
Three ingredients in one: water, meat, and cream. Young = tender, fresh, delicate. Mature = rich, fatty, and built for extraction. Toast the flesh, press the milk, char the shell—zero waste potential.

Organic Coconut Sugar, Organic Madhava:
Not actually “sugar” in the traditional sense—it’s made from coconut palm sap. Deep caramel notes, slight minerality, and less sharp sweetness than white sugar. Great for glazes, rubs, and desserts that need complexity, not just sweetness.

Coconut Milk, Chef’s Choice:
Emulsified richness straight from the flesh. High fat = body, silk, and depth. Essential for curries, braises, desserts, and dairy-free applications. Reduces beautifully, carries spice exceptionally well, and can split if overworked—treat it with respect.

Refined Coconut Oil, La Tourangelle:
Neutral, clean, and built for high heat. No coconut flavor, high smoke point—your secret weapon for frying, searing, and plant-based kitchens where you need structure without interference.

Virgin Coconut Oil, La Tourangelle:
Cold-pressed, unrefined, and packed with aroma. Think subtle sweetness + coconut perfume. Ideal for finishing seafood, baking, or folding into warm grains where you want that flavor to shine.

Shredded Sweetened Coconut:
Moist, chewy, and built for pastry. Pre-sweetened and consistent—ideal for macaroons, fillings, and coatings where you want texture + sweetness in one move. It’s also great for coating a kick-ass coconut shrimp.

Unsweetened Coconut Chips:
Toasty, nutty, and crisp when roasted. Adds texture without added sugar—perfect for granola, savory garnishes, salads, and plating for contrast.

Real Coconut Water: Nature’s electrolyte. Slightly sweet, slightly nutty—works beyond beverages. Think ceviche, poaching liquid for shellfish, or even cocktail bases with a tropical edge.

We’re nuts about deez coconuts, in all its forms. ...

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