Beets Colorful beets are not only widely popular for their earthy flavor but also their nutritional value; beets are loaded with nutrients and phytochemicals. They’ve also been featured on all the popular cooking shows, food blogs, gourmet magazines, farmers markets, and at fine dining restaurants. Beets are often paired with creamy sharp cheeses, balsamic reductions, prepared roasted, grilled, pickled or served raw. Babé Farms beets are packed fresh from our fields in Santa Maria, CA. Beets are versatile and very easy to prepare, you can either roast or boil the beets to remove the skin. We prefer to boil the beets until they’re fork tender. Blanch in ice water to cool, then simply slip the thin outer layer of skin right off the beet! Once the skins are removed you can dice and marinate in a tangy vinaigrette.

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

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.

Celery Root Cottage Pie Embrace the cozy vibes ahead of fall with this delectable Celery Root Cottage Pie! This wholesome, plant-based creation showcases a medley of autumn root vegetables, crowned by a velvety celery root mash. Warm your soul with this healthy, cold-weather comfort food!

Large Romanesco Hybrid of Broccoli and Cauliflower Ornate Fractal Pattern Nubbly Texture that carries through when Cooked Sweeter and nuttier than regular cauliflower

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

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!

Watermelon Radish It looks like a large, pale green turnip on the outside. But cut this watermelon radish open and you'll understand the reason for its name. The flesh glows fuchsia and is rimmed with a thin band of white and tinged with green on the outer edges. The visual characteristics become more striking when you splash thin slices with vinegar ― which intensifies the color ― and sprinkle them with black sesame seeds. Watermelon radish adds crunch and mild flavor to salads and sandwiches, delicious pickled too! Availability: Grown year-round (with intermittent gaps-call sales for current availability) Product of MX

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!

CROP TALK - 12/19/2025 New Employee Mariano Ramirez-Garcia; New York Produce Show Recap; Holiday Festivities and More! CROP TALK - 10/24/2025 SBC Farm Day Recap; IFPA Global Expo; Dodgers Game and More! CROP TALK - 08/26/2025 IFPA Foodservice Recap; 3 Star Lettuce Trial; FPFC Harvest Forum and More! CROP TALK - 07/22/2025 Eddie and Sarah Lundberg Tie the Knot; Farm Tour Fun; Old Town Orcutt Farmers Market and More! CROP TALK - 05/09/2025 Alfredo Martinez Retires, Veggie Rescue Celebrates 15 Years, Viva Fresh Recap and More! CROP TALK - 03/14/2025 The Babé Mobile; Farm Tour Fun; Earth and Oven Collab and More! CROP TALK - 01/13/2025 New Hire Jackie Ornelas; 2024 Recap; Holiday Festivities and More! CROP TALK - 12/13/2024 New Hire Valerie Perez; New York Produce Show; Holiday BBQ and More!

Baby Yellow Carrots Whether enjoyed raw, cooked, or pickled, baby yellow carrots stand out among the rest. With a mildly sweet flavor profile, these bright delights have a deep yellow pigment that promotes cardiovascular health and are available year-round. Weight (Bunch): 13-15 oz. Pieces/Bunch: 9 - 10 Length: 4” - 5.5” Weight: .75 - 1 oz. (1 carrot no top)

Green Dragon Apples The Green Dragon Apple is a highly sought-after delicacy in Asia, named after the Chinese symbol for royalty. Unlike the usual tartness of most green apples, the Green Dragon surprises you with its delicious sweet taste. Infused with hints of pineapple and pear, it stands out as one of the most aromatic apples available in the market. Season: Mid-October thru February.