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Featuring local food, farmers, farmers market, organic, vegetables, meats, cheeses, fruits, black and white, 

Kabocha

Kabocha

Kabocha can be baked, deep fried (tempura), added to soups, cake or cooked like an acorn squash.

Smoked Cod Roe

It has the consistency of a patè and very smokey scent and flavor. Often enjoyed spread on rye bread or crackers.

Source: HAV Copenhagen, Denmark

Copia Tomato

This new variety was developed by Jeff Dawson and named in honor of Copia, the American Center for Food, Wine and the Arts, of Napa, CA.

Source: Moraga Garden Farm, Moraga, California

Garlic Scapes

Garlic scapes are the flower bud of the garlic plant. The bud is removed in late June to encourage the bulbs to thicken up. Scapes taste just like garlic. They can be used in exactly the same way as garlic in any recipe.

Source: City Market NW, Portland, OR

Italian Long Sweet Pepper

Italian Long Sweet Pepper    Italian Long Sweet peppers range from lime citron to deep forest green and are 7 to 8 inches long with a curving convoluted shape. Its walls are thin and tender, encompassing few seeds that are perfectly edible and add a sweet taste to the pepper. The raw peppers are succulent and crisp but then transform into a creamy smoky treat when cooked.    Source: Tchieng Farm,  Fresno, California

Italian Long Sweet Pepper

Italian Long Sweet peppers range from lime citron to deep forest green and are 7 to 8 inches long with a curving convoluted shape. Its walls are thin and tender, encompassing few seeds that are perfectly edible and add a sweet taste to the pepper. The raw peppers are succulent and crisp but then transform into a creamy smoky treat when cooked.

Source: Tchieng Farm, Fresno, California

Marcella tridentina - Morel

Morchella Tridentina - Morel   A great way to cook morels is to saute them in butter and sprinkle them with salt. Like many wild mushrooms, morels contain some amount of toxins. The toxins in morels aren't deadly, but if eaten raw or undercooked, morels can cause an upset stomach. Proper cooking for 15 to 20 minutes gets rid of these toxins.  Source: Diablo Foods,  Lafayette CA

Morchella Tridentina - Morel

A great way to cook morels is to saute them in butter and sprinkle them with salt. Like many wild mushrooms, morels contain some amount of toxins. The toxins in morels aren't deadly, but if eaten raw or undercooked, morels can cause an upset stomach. Proper cooking for 15 to 20 minutes gets rid of these toxins.

Source: Diablo Foods, Lafayette CA

Apple Banana

Apple Banana   Apple bananas are stout and plump, with a thick taut peel. The light, cream colored flesh's texture is firm when young growing to be tender and creamy when ripe. When young the Apple banana is both tangy and sweet with apple nuances. As the fruit ripens, it will develop a far more tropical flavor profile, with notes of pineapple and strawberry. The Apple banana has a memorable, complex scent marked by a strong tart-apple aroma.    Via:   KCC Farmers Market  , Honolulu, Hawaii

Apple Banana

Apple bananas are stout and plump, with a thick taut peel. The light, cream colored flesh's texture is firm when young growing to be tender and creamy when ripe. When young the Apple banana is both tangy and sweet with apple nuances. As the fruit ripens, it will develop a far more tropical flavor profile, with notes of pineapple and strawberry. The Apple banana has a memorable, complex scent marked by a strong tart-apple aroma. 

Via: KCC Farmers Market, Honolulu, Hawaii

Porcini mushrooms

The name porcini means "piglets" in Italian. They're also known as the king bolete, cèpe (in French), Steinpilz (the "stone mushroom" in German), and a host of other fun names from all over the world. The Latin name is Boletus edulis.   Via:   Diablo Foods     Lafayette, California

The name porcini means "piglets" in Italian. They're also known as the king bolete, cèpe (in French), Steinpilz (the "stone mushroom" in German), and a host of other fun names from all over the world. The Latin name is Boletus edulis.

Via: Diablo Foods Lafayette, California