Green flageolet beans are a type of bean that belongs to the species Phaseolus vulgaris, which also includes varieties like kidney beans, black beans, and pinto beans. Flageolet beans are harvested at an immature stage when they are still young and tender, giving them a delicate flavor and creamy texture. These beans are typically small and elongated, with a pale green color that becomes more vibrant when cooked. They have a thin, tender skin and a soft, creamy interior, making them well-suited for a variety of culinary applications. Green flageolet beans are often used in French cuisine,...

Fettuccine is a type of pasta that originated in Italy and is widely used in Italian cuisine. It's characterized by its long, flat ribbons, which are similar in shape to linguine but wider. The name "fettuccine" comes from the Italian word "fettuccia," which means "little ribbons" or "small bands." Traditionally, fettuccine is made from durum wheat flour and water, although some recipes may include eggs, which adds richness to the pasta dough. The dough is rolled out into thin sheets and then cut into strips, typically about 6-8 millimeters wide. Fettuccine is known for its versatility and...

Tagliolini is a type of pasta that originated in Italy and is similar to tagliatelle but thinner in width. The name "tagliolini" comes from the Italian word "tagliare," which means "to cut," referring to the method of cutting the pasta dough into long, thin ribbons. Tagliolini is typically made from durum wheat flour and eggs, giving it a rich flavor and a slightly delicate texture. The dough is rolled out thinly and then cut into narrow strips, usually about 2-3 millimeters in width. This results in long, elegant strands of pasta that cook quickly and evenly. Due to its delicate texture and...

Gala apples ripen in August and are the first variety harvested by Larsen Apple Barn in Placerville. Their dense flesh is creamy yellow and crisp, offering a mildly sweet flavor and flora aroma with red stripes over a pale yellow background. 

Golden-yellow in color with firm white flesh, balanced sweetness and acidity. This multipurpose work horse can handle many preparations. Good for eating out of hand and in salads as well as being cooked and used in tarts and pies.

Another prominent member of the group known as chilies or chili peppers, the pascilla pepper is one of the most complexly flavored peppers. The pascilla is a medium size pepper, heart shaped with a curved and contorted pod, rich in flavor with moderate hot, glossy and deep green in color with thick skin. When dried and smoked, it is called an ancho chile.

Typically, green bell peppers are unripened red bell peppers. They appear first and are the least ripe, which lends to their more bitter flavor.

Gypsy Peppers are medium size with a long, tapered shape. The color changes from yellow-green to orange and then red as they ripen during the harvest. They have intense sweet flavor and are excellent for roasting and stuffing.