Based in California's Santa Maria Valley, Coastal Valley Farms offers a variety of organic produce including bunched kales, baby spinach, spring mix, and more. Certified organic by CCOF, Coastal Valley Farms takes pride in the extensive food safety and sustainability programs we have in place to ensure an excellent product for customers while being good stewards of the land we cultivate. Dating back to the 1980's Babé Farms was one of Costco's original suppliers of Mesclun greens, known commonly today as Spring Mix. Now, over 30 years later, you can still find Coastal Valley Farms Organic Spring Mix and Baby Spinach at your local southern California Costco! Coastal valley farms Customer Service Email

Babé Farms is family owned and operated, with an ideal Mediterranean growing climate that allows owners Jeff Lundberg and Judy Lundberg-Wafer to cultivate the farm’s 1,000 acres year-round. Family-Owned and Operated

crispy tokyo turnip gratin Say goodbye to the usual potato overload and hello to a crispy, creamy, and cheesy delight featuring Babé Farms Tokyo Turnips! This low-carb twist on the classic gratin is here to steal the show at your holiday feast. It’s the ultimate side dish that brings all the comfort without the guilt.

Roasted Vegetables with a pesto drizzle Roasted veggies the Babé Farms way! This video features a colorful medley of Babé Farms vegetables including Romanesco cauliflower, Purple Ninja radishes, Tokyo turnips, baby gold and stripe beets, and Thumbelina carrots. Instructions: Preheat oven to 400°F (200°C). Prep vegetables: Remove tops and tails from radishes, turnips, beets, and carrots. Trim leaves from the romanesco. Cut all vegetables into bite-sized pieces. Season: Place vegetables on a baking sheet or oven-safe pan. Drizzle with olive oil and sprinkle generously with seasoning (We prefer Susie Q's brand!). Toss to coat evenly. Roast: Bake for about 30 minutes, or until vegetables are tender and lightly caramelized, stirring once halfway through. Serve: Enjoy hot as a side dish!

Organic Bunched kale

Romanesco

Baby Frisée A member of the chicory family, frisée has delicately slender, curly leaves that range in color from darker outer green leaves to a deli-cate light yellow core. This feathery vegetable has a mildly bitter flavor and is often used to add flavor, color, and texture to special-ty salad blends.

Baby Leeks Sweet and tender baby leeks are excellent grilled or sautéed with smoked bacon. Baby leeks have thinner and more delicate stalks than their full-sized counterparts. Belonging to the same fragrant family as onions and garlic, leeks closely resemble scallions with off-white stalks that shift into bright green tops. Availability: Year-round. Call our sales department for current availability and pricing. Pack: 12 ct. Bunches, 3 leeks per bunch. Growing Region: Santa Maria, California

BFI Harvesting offers year-round custom harvesting of row crop specialty vegetables in the Santa Maria Valley. BFI Harvesting, Inc. P.O. Box 6616 Santa Maria, CA 93456

Large FENNEL The crisp, sweet licorice scented vegetable has it’s horticultural and culinary roots firmly planted in Italy. Fennel in the U.S. is a familiar ingredient in many dishes, especially during the holidays. Add fennel to stuffing, soups & stews, sausage, creamy gratins, grill or braise! Availability: Year-round Growing Region: Santa Maria, CA

Seared Romanesco with Purple Ninja Radish-Apple Salsa & smashed Potatoes This vibrant dish combines the nutty flavors of seared Romanesco with the tang of Caesar dressing, the crunch of radish-apple salsa, and crispy potatoes for a perfect balance of textures and tastes. Ingredients Caesar Dressing: 6 anchovies 2 cloves garlic 6 dashes Worcestershire sauce 1 tbsp Dijon mustard 2 eggs Salt & pepper, to taste ½ cup Parmesan cheese, grated Juice of 1–2 lemons 2 cups vegetable or canola oil Radish-Apple Salsa: 4 radishes, finely diced 1–2 apples, finely diced 2 garlic cloves, macerated 1 shallot, macerated Red wine vinegar (for maceration) ½ bunch cilantro, chopped Olive oil Salt & pepper, to taste Other Components: ½ cup pine nuts 1 head Romanesco, quartered with the core intact Ice bath (for blanching) ¼ cup chives, finely minced ¼ cup capers, dried Oil for frying (high smoke point, such as canola or vegetable) Stale bread (for breadcrumbs) 1 head Blonde Frisée™, cleaned and dried Olive oil & red wine vinegar (for dressing frisée) 6–8 new potatoes, blanched until fork-tender Butter (for searing potatoes and Romanesco) Shaved Parmesan, for finishing Instructions 1. Make the Caesar Dressing In a blender, combine anchovies, garlic, Worcestershire sauce, Dijon mustard, eggs, salt, pepper, Parmesan cheese, and lemon juice. Blend until smooth, then slowly drizzle in the vegetable or canola oil while blending to emulsify. Set aside. 2. Prepare the Potatoes Blanch the new potatoes in salted water until fork-tender. Drain and set aside. 3. Make the Radish-Apple Salsa Macerate the garlic and shallot in red wine vinegar for about 5 minutes. Finely dice the radish and apple. Mix with chopped cilantro, olive oil, salt, and pepper. Set aside. 4. Toast the Pine Nuts Preheat oven to 325°F (163°C). Spread pine nuts on a baking sheet and roast for about 6 minutes or until golden brown. Set aside. 5. Prepare the Romanesco Cut the Romanesco into quarters, keeping the core intact. Blanch in salted boiling water until tender but still crisp. Immediately transfer to an ice bath to stop the cooking process. 6. Prepare Additional Toppings Finely mince chives. Pat dry the capers. Heat oil in a frying vessel to 365°F (185°C) and fry the capers until crispy. Drain on paper towels. 7. Make the Breadcrumbs If using stale bread, blend in a food processor or finely chop. Toss with olive oil and bake at 325°F (163°C) until golden and crunchy. Set aside. 8. Sear the Romanesco Heat a pan over medium-high heat with oil. Sear the Romanesco on all sides until golden brown. Add a knob of butter and spoon it over the Romanesco to enhance the flavor. 9. Prepare the Frisée Wash the Blonde Frisée™ under cold water and dry thoroughly. Toss with olive oil and red wine vinegar. 10. Crisp the Potatoes Gently smash the blanched potatoes and season with salt and pepper. Heat a sauté pan with oil and butter. Sear the potatoes on both sides until crispy and golden brown. 11. Assemble the Dish Spread a generous amount of Caesar dressing on a plate. Add the crispy new potatoes and seared Romanesco. Top with radish-apple salsa, baby blonde frisée, fried capers, minced chives, toasted pine nuts, and breadcrumbs. Finish with a generous amount of shaved Parmesan. Recipe by Kean McCabe of Earth and Oven. Give Earth and Oven a follow on Instagram here!

Cute and compact, Ro-Minis (baby romaine hearts) pack the crunch of iceberg and sweet flavor of romaine into one small, tightly enveloped head. About the size of Belgian endive, this baby romaine is more petite than others like it on the market. Filet and grill, or use the leaves as cups or wraps for your choice of dressing and toppings. Its leaves hold up well to heat and all kinds of dressing so feel free to get creative with this unique lettuce! Ro-Minis