Cluster tomatoes are available still attached to the vine. They have a juicy, tender flesh with a slight acidity that balances their natural sweetness, making them ideal for a wide range of culinary uses. The intact vine keeps them fresher and often adds a hint of earthiness. When ripe, they are firm yet yield easily to the touch, bursting with a fresh, garden-like aroma. Ideal in salads, sauces, and sandwiches, these tomatoes bring a bold, slightly tangy flavor that enhances both raw and cooked dishes.

A hard, aged cheese that is sweet, slightly tangy and pleasant with a clean finish. It has a sharp flavor that is similar to Parmesan combined with a Cheddar.  Asiago is an Italian cow's milk cheese. It's texture varies according to its aging with fresh asiago being smooth and more aged versions taking on a more crumbly texture.

Mixed medley cherry tomatoes are vibrant, bite-sized gems that bring a pop of color and a range of flavors to dishes. Their hues can range from sunny yellow to deep red, rich orange, green-striped, and even dark purples. Each color variation offers subtle taste differences—yellow ones are often mild and sweet, red tomatoes bring classic tomato tang, and dark purple or black varieties have a rich, earthy undertone. They have a firm, juicy texture and burst with freshness, making them ideal for salads, pastas, or simple snacking.

Point Reyes Farmstead's Original Blue Cheese is an iconic, award-winning blue cheese handcrafted on the pastoral shores of Northern California. Made with raw, hormone-free cow’s milk, it boasts a creamy, crumbly texture and a bold yet balanced flavor profile. The cheese delivers a tangy, slightly sweet, and savory complexity with a mild earthy finish, enhanced by its distinctive blue veining. Its coastal terroir imparts a unique salinity that complements its rich character, making it a favorite for cheese boards, salads, and cooking.

Sweet mixed peppers are small, vibrant, and crisp, typically ranging in hues of red, yellow, and orange. These peppers have a naturally sweet, mild flavor with a juicy, tender crunch, making them ideal for fresh salads, snacking, or light cooking. Unlike bell peppers, they lack bitterness and have a more concentrated sweetness, providing a pop of color and flavor without overpowering dishes. They can be enjoyed raw, roasted, grilled, or stuffed for versatile culinary applications.

This cheddar is made in small batches with rBST and antibiotic-free milk, is aged for three months and contains no artificial colors.

Brown rice is a whole grain with a slightly nutty flavor, a chewy texture, and a light, earthy aroma. Unlike white rice, it retains the bran and germ layers, giving it a distinctive tan color and a firmer bite. These outer layers also contribute fiber, vitamins, and minerals, making it more nutritious. Brown rice pairs well with both savory and mildly sweet dishes, offering a wholesome, hearty base that complements a wide range of flavors, from bright herbs and vegetables to rich, spicy sauces.

Blue cheese is a bold and tangy cheese known for its distinctive blue or green veins, which are created by the intentional introduction of Penicillium mold during the aging process. It has a creamy to crumbly texture and a flavor profile that can range from salty and sharp to earthy and slightly sweet, depending on the variety. Commonly made from cow's, sheep's, or goat's milk, blue cheese is versatile in cooking and is often used in dressings, salads, sauces, or as a topping for steaks and burgers. 

White rice is a versatile, mildly flavored grain with a soft, slightly chewy texture when cooked. Its subtle, neutral taste makes it an ideal base for a wide variety of dishes, absorbing and complementing the flavors of herbs, spices, and sauces. Popular in cuisines worldwide, white rice serves as a staple carbohydrate and pairs well with vegetables, meats, seafood, and flavorful sauces. Its fluffy grains can vary in size, with long-grain varieties like basmati and jasmine offering a light, separate texture, while short-grain rice, such as arborio, becomes creamy and slightly sticky when cooked....