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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

Pink Rhône™ little gem The first of its kind, Pink Rhône™ boasts the qualities of Little Gem, including a sweet crunch, mild buttery flavor, and glossy texture. Its appearance, however, resembles more of a European style lettuce - petite in size with loose outer leaves and a tightly enveloped core. What truly sets the Rhône apart is its intense pink color, which extends all the way to the core, ranging from wine-red to light-magenta. The Pink Rhône™ is perfect for creating a delightfully pink salad in any format: chopped, wedge, or whole-leaf!

Large Mixed Carrots Colorful and convenient, these large-sized mixed carrots are perfect for food service and ideal for processing. Kids love rainbow carrots, making them a healthy and fun option for school programs as well. Roast, sauté, grill, juice, or even enjoy them raw! Approximately 5 to 6 inches in length, these colorful carrots are grown on our farms in Santa Maria, California, and come topped and trimmed for ease of use. Contains 3-4 of the following varieties: French, pink, purple, white, or yellow. Available in a 25 lb. sack. The colors may vary depending on current availability.

Baby Green Brussels Sprouts About the size of a queen olive, Baby Brussels Sprouts are one of the finest of the cool-weather vegetables. Cooked properly, Brussels sprouts have all the delicate sweetness of cabbage, but with a more complex vegetable flavor as well.

Baby Gold Beets Baby Gold Beets possess an orange exterior and a golden interior. When sliced, they do not bleed as much as their deep red counterparts, making them better suited for raw applications. These beets have a sweet, earthy flavor profile. Weight (Bunch): 16-20 oz. Pieces/Bunch: 5 - 6 Diameter: 1.5” - 2” Weight: .63 - .75 oz. (1 beet / no top)

Hidden Rose Apples Hidden Rose Apples are mildly tart with a subtle sweetness, featuring a unique flavor reminiscent of strawberry lemonade. Their pale, yellow skin has a delicate, red blush and white speckles, while the vibrant, pink flesh is crisp and juicy. They are ideal for pairing with spreads and cheeses, or as a colorful garnish. What’s more is they retain their vivid color even when cooked! Season: Available Mid-October through February.

Tokyo Turnips Tokyo Turnips have a globe shape with white smooth skin and are tender, slightly sweet and taste like a cross between a radish and a turnip. Try these turnips raw in salads, thinly sliced on crudités plates or with crackers and cheese. You can also cook them in vegetable or miso soups, or steam or stir fry them. They are also delicious marinated or pickled in vinegar and salt. The greens also slightly spicy, tender and delicious and can be prepared just as other greens. Weight (Bunch): 15 -18 oz. Pieces/Bunch: 6 – 8 Diameter: 1.5” - 1.75” Weight: .63 - 1 oz. Color: White inside and on the outside Flavor: Juicy, mildly sweet with a hint of radish.

Red Fresno Peppers Red Fresno peppers are a delightful addition to any kitchen, known for their bright red color and smoky peppery flavor. These medium-sized peppers combine a mild to medium heat with a sweet, fruity undertone, earning them the title “Gateway Pepper”. Their taste and versatility make them a chef’s best friend, whether used fresh in salads and salsas or cooked in stir-fries and sauces. Growing Region: Santa Maria, CA & Baja, MX Seasonal: Call for current availability

hand-peeled carrots

Red Little Gem A cross between butter lettuce and a red romaine. With its deep, red leaves and lime green inner core, Red Little Gem has all the sweetness of romaine with the mild flavor of butter lettuce.

Spring Crudités with roasted beet hummus This colorful spring crudités plate is fresh, vibrant, and almost too pretty to eat. Featuring a mix of specialty roots and lettuces paired with roasted beet hummus, it’s an easy appetizer for spring entertaining, Easter, Mother’s Day, or any seasonal spread. Ingredients: Crudités Plate Rainbow carrots Tokyo turnips Baby beets (gold and/or striped) Specialty radishes Ruby Ro-Minis™ lettuce Pink Rhône™ Little Gem lettuce Green Little Gem lettuce Beet Hummus 3 roasted baby red beets, peeled and chopped If using full-size beets, 1 is enough 1 can cooked chickpeas (15 oz), drained 1/2 cup tahini 1 lemon, juiced 2 cloves garlic, chopped 1/4 cup olive oil, plus more to garnish 1 tablespoon fresh thyme 1 tablespoon fresh rosemary 1 teaspoon cumin 1 teaspoon kosher salt Instructions: Start by roasting your beet(s). Wash, then coat them lightly with olive oil and a sprinkle of salt. Wrap in foil and roast at 400°F for about 45 minutes, or until fork-tender. Let them cool, then remove the skin, which should slide right off if they are fully cooked. Tip: You can use disposable gloves or a paper towel when removing the skins to avoid staining your hands red. Make the beet hummus by adding the beet, chickpeas, tahini, lemon juice and zest, garlic, cumin, salt, and herbs to a food processor. Blend until mostly smooth, then drizzle in the olive oil while hummus is mixing and blend until smooth and creamy. Adjust seasoning to taste. To assemble the platter, wash and dry the vegetables, then trim and cut as needed into bite-sized pieces. Spread the beet hummus onto a serving platter. Layer in the lettuces first, then tuck in the root vegetables, mixing colors, shapes, and textures as you go. We like to leave some of the leafy tops attached to the root vegetables for that garden-fresh feel. Serve and enjoy!

Baby Beets