Delve into our collection – you’re sure to find something here to your liking!
- Each category of fruit has care and storage instructions, as well as recipes.
- For tips about use and care and storage of vegetables, visit our Vegetables Page, but look below for a ton of recipes!
We’re always on the lookout for new awesome recipes. If you’d like to share one with us, we may add it to this page and put your name in lights (that is, in print!)
- Bok Choy
- Broccoli Raab (Rapini)
- Cauliflower and Romanesco
- Chinese Cabbage
- Dry Beans
- Garlic Scapes
- Pac Choi
- Peas (Shelling, Snap, and Snow)
- Peppers, Sweet
- Peppers, Hot
- Romanesco and Cauliflower
- Squash, Summer
- Squash, Winter
- Sweet Potatoes
- Swiss Chard
- Yukina Savoy
- All Things Applesauce
- Main Dishes
- Misc. (desserts, breads, breakfasts, etc.)
- Salads, Soups, and Sides
Please refrigerate all apples, preferably in a plastic bag for best storage and quality.
- Apples which are not refrigerated will lose their flavor and crunchiness quickly. While many think that a fruit bowl is a fine place for apples to be (and indeed, they are pretty that way), they will not stay as delicious and crisp as you’d like them to for very long.
- If you prefer to eat apples at room temperature, only take out what you plan to use within a day or two for best eating quality.
- Some varieties of apples (noteably Sansa, Shizuka, Stellar, and Gold Rush) hardly turn brown at all when they are cut, so these varieties are great for fruit plates and salads.
- Early season varieties (before October 1st) will keep for a couple of weeks in the fridge. Late season varieties (after October 1st) will keep from one to three months in the fridge.
Learn about the hundreds of apple varieties we grow here.
Please refrigerate our Asian pears, as they are picked ready-to-eat. Some varieties will keep up to 2 months in the refrigerator, but will lose quality if they are left at room temperature.
- If you prefer to eat Asian pears at room temperature (as we do), only take out what you plan to use within a day or two for best eating quality.
- Some Asian pears are HUGE! But don’t be daunted by their size… Asian pears do not turn brown when cut like peaches and most apples do, so if you only can use 1/2 or 1/4 of one at a time, simply wrap the unused portion with plastic wrap and stick it back in the fridge for later use!
- The non-browning aspect of Asian pears makes them fantastic for pre-slicing for the kid’s (or your) lunchbox, or for use in a salad or fruit plate without needing to add flavor-changing lemon juice. Fantastic!
- Occasionally, you’ll see discolored patches within the flesh of an Asian pear. This is called “watercore” or “water soaking” and indicates a particularly sweet pear that just can’t hang on to all that sugar within its cell walls, and is completely fine to eat!
Learn about the Asian pear varieties we grow here.
- For best flavor and texture, place your pears on the counter at room temperature until desired softness is achieved, which takes anywhere from 1 day to a week.
- Test ripeness by trying to slightly indent the fruit near the stem end with gentle pressure from your thumb. Feel for a bit of ‘give’. Have patience!
- To stagger ripening, so you don’t have a bunch of pears ripening all at once, keep some firm pears refrigerated while others are on the counter softening up.
- When properly softened, use the fruit promptly or refrigerate for a day or two. Refrigerating for longer periods of time tends to turn a fully ripen and softened pear ‘grainy’.
Peaches and Nectarines
Our peaches are picked firm, but tree-ripe. For perfect eating, leave them at room temperature for 1 to 3 days until you can dent them a bit with your finger.
- There is no need to hide them away in a paper bag! Keep them on the counter so they are pretty and you remember to check them.
- To delay softening if you have a lot of peaches, store those you wish to keep longer in a bag in the refrigerator. While some people say peaches should never be refrigerated, we have found this only to be true with peaches that have been picked ‘too green’. Many large orchards pick fruit much, much too early. Then, the fruit ‘shuts down’ when it is refrigerated, and further ripening does not occur. When picked tree-ripe, as our peaches are, the fruit continues the ripening process even when it is cold… although refrigeration does delay the process.
- You can refrigerate our peaches for a short period of time without losing much in the way of flavor or texture. It’s certainly better to refrigerate a few, if you have too many, than to allow them to ‘get ahead’ of you by softening up all at once at room temperature!
Learn about the peach and nectarine varieties we grow here.
Plums may remain at room temperature for a day or two at most if you prefer them softer and sweeter. They do soften quickly, however, so don’t forget about them!
- For longer storage, keep plums in a bag in the refrigerator, and just pull them out as you need them to soften up.
- Some people prefer plums more firm and tart, so there is a bit of personal preference of course, but we feel the best tasting plum is one that has a bit of ‘give’ to it. If you like them more tart, keep them in the refrigerator.
- Some varieties, particularly Oullins Gage, Green Gage, and Rosy Gage are best when they are quite soft. You may even think they are too soft to be good – but they’ll blow your mind with flavor at that stage.
- Experiment and enjoy!
Learn about the plum varieties we grow here.
Here are some of our favorite recipe resources.
Many of these sites allow you to search by ingredient and offer consistently reliable recipes.