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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.

Baby Squash and Baby Leek Pizza This pizza features a combination of Babé Farms baby summer squash and baby leeks paired with mozzarella and a garlic cream sauce. A special shoutout to Marcos Buenrrostro of Mexiforno in Guadalupe, CA. Marcos not only donated his time for this video but generously offered to feed our squash harvest crew as well. Be sure to turn your sound on for this one to hear Marcos describe the process behind this mouthwatering creation! Give Mexiforno a follow on Instagram here!

Baby Red Butter Cakes™ These petite heads of butter lettuce get their name from their buttery flavor and cake-like shape. They are soft and luscious with ribboning leaves that hold onto all types of dressing. Baby Butter Cakes™ contain 3 times more leaves than an average butterhead lettuce. All in uniform shape and size. Available in both green and red, they are great for all types of salad, sandwiches, burgers, poké and more!

medium Red Kohlrabi - no tops Pack Size: 30 or 40 lb. Diameter: 2” - 3” Weight: 6 – 8 oz. (1 piece) Color: Purple on the outside, White/light green on the inside. Flavor: Crisp, mildly sweet with hints of broccoli and radish. Availability: Year-round with intermittent gaps *Sizing may vary

Shishito Peppers Known for their thin skin that blisters nicely when grilled, sautéed, or roasted, Shishito peppers pack a sweet and peppery flavor with a medium heat level. They pair well with a wide variety of ingredients including meats, poultry, seafood, cheese, citrus, and soy sauce - quite the all-purpose pepper if you ask us! Growing Region: Santa Maria, CA & Baja, MX Seasonal: Call for current availability

Baby French Carrots Baby French carrots have been a staple in the culinary world for many years. With a sweet flavor profile, they pair well with countless entrees, from the sweet to the savory and everything in between. Packed in generous bunches, these petite, orange carrots are available year-round. Weight (Bunch): 9 -10 oz. Pieces/Bunch: 10 –12 Length: 4” - 4.5” Weight: .63 - .75 oz. (1 carrot no top)

Frisée

Beets & Burrata Elevating a classic: Beets and burrata meet their match with the vibrant addition of Watermelon radish, creating the ultimate spring salad. The marinated, tri-color beets and watermelon radishes are paired with wild arugula, toasted pistachios, microgreens, and of course a creamy helping of burrata. Trust us, this one is as good as it looks!

Gold Beets Packed with nutrients and antioxidants, these bulk gold beets are available in Medium, Large, and Jumbo sizes. These beets come with the tops removed at the time of harvest greater for ease of use. Jumbo 5-6 in. Large 3.5-4 in. medium 2.5-3 in.

Organic Bunched kale

Purple Ninja Radish Torpedo in shape and aptly named for its spicy kick of flavor, the Purple Ninja has a purple exterior with a light purple interior flesh. The beautiful color of this radish makes it the perfect edible garnish, julienne for ceviches, delicious pickled or when serving your next Bloody Mary, swap the pedestrian celery stalk for a halved Purple Ninja, with some leafy greens attached of course! Growing Region: Santa Maria, California Season: Year-round Bilingual UPC tag for Canada

Candy Cane Beet Galette This Baby Stripe Beet Galette is as festive as it gets, thanks to those gorgeous candy cane beets! Perfect for cozy gatherings or as a show-stopping side for your holiday table. With layers of garlicky goodness, flaky pie crust, and those signature sweet beets, this recipe is almost too pretty to eat… almost. Ingredients: 1 store bought pie crust 1 egg to brush edges with 5 sliced beets 2 tbsp olive oil 1 tsp garlic powder Salt and pepper 1/4 cup garlic spread (we prefer Toom) Instructions: 1. Toss sliced beets with olive oil, garlic powder, salt and pepper. Set aside. 2. Roll out crust on a baking sheet lined with parchment paper to a 10 inch circle. 3. Spread crust with the garlic spread, leaving a 1 inch edge. Layer beets on top. 4. Layer sliced beets in a circular pattern working inward or outward - leave a 1-2 inch edge on outside of circle. 5. Fold this edge over one section at a time. Brush exposed crust with whisked egg wash and sprinkle with flaky salt. 6. Bake at 400 F for 30-35 mins.