Twin Peaks Orchards, Newcastle, CA Northern/Central California
Quantity/Pack Size:
20# Case- #10822 Pound- #100818
Italian Prune Plum- #10835
Seasonality/Availability:
Available in warm summer months, typically from Twin Peaks Orchards
Our most popular extract, vanilla extract is deep in color and rich in flavor. This house blend extract is perfect for adding delicate sweet flavor to whipped cream, custards, ice cream, a variety of baking applications and more.
We also offer Maple Extract, Almond Extract, Lemon Extract and Orange Extract– great for crafting beer, chocolates, cocktails, ice cream and more.
All extracts are sold by the quart.
Description
Medium in size, the shell shape of the pasta allows the sauce to adhere to it.
History
We are pleased to offer dried artisan made pasta by Eduardo’s. Eduardo’s has been making egg pasta in San Francisco for over 40 years. A blend of semolina and wheat flours are used along with local farm eggs-no salt, preservatives, or artificial colors are ever added. It is dried very slowly at low temperature to preserve the unique chewy texture and flavor. Eduardo's pasta was the overwhelming favorite in the 2001 San Francisco Chronicle's Taster's Choice, and scored high enough to be...
Description
A short cork-screw shaped pasta. Available in plain or Tri-Color-a combination of egg, spinach, and beet pastas.
History
We are pleased to offer dried artisan made pasta by Eduardo’s. Eduardo’s has been making egg pasta in San Francisco for over 40 years. A blend of semolina and wheat flours are used along with local farm eggs-no salt, preservatives, or artificial colors are ever added. It is dried very slowly at low temperature to preserve the unique chewy texture and flavor. Eduardo's pasta was the overwhelming favorite in the 2001 San Francisco Chronicle's Taster's Choice,...
Description
A large tube shaped pasta with ridges down the length but unlike Penne’s angled ends, rigatoni is cut square. Its namesake ridges make better adhesive surfaces for sauces and grated cheese than smooth-sided pasta like Ziti.
History
We are pleased to offer dried artisan made pasta by Eduardo’s. Eduardo’s has been making egg pasta in San Francisco for over 40 years. A blend of semolina and wheat flours are used along with local farm eggs-no salt, preservatives, or artificial colors are ever added. It is dried very slowly at low temperature to preserve the unique chewy texture and...
Russet potatoes, also known as Idaho potatoes or baking potatoes, are large, starchy tubers with a thick, rough, brown skin and a light, fluffy interior. They have a mild, earthy flavor and a high starch content, which makes them ideal for baking, frying, and mashing. When cooked, russet potatoes develop a fluffy, creamy texture, perfect for making baked potatoes, French fries, and creamy mashed potatoes. They are widely available year-round and are a staple in many cuisines due to their versatility and ability to absorb flavors well.
Fingerling potatoes, so named because they resemble fingers. These small, waxy, narrow, elongated potatoes typically range from 2 to 4 inches in length. Fingerling potatoes come in a variety of colors, from pale yellow to red to purple. Fingerlings have mild to nutty flavors. Some varieties of fingerlings are hundreds of years old.
The French fingerling is a petite, sleek and slender heirloom potato. Its rose colored skin is thin and smooth. Its flesh, creamy yellow and splashed with pink, is succulent, firm and waxy. Thin delicate skin doesn't need to be peeled. It has a robust, nutty, earthy and buttery flavor when cooked.
Young, tender bite-size potatoes. Marble potatoes need very little prep, just boil, blanch or fry whole. They are sweet with a buttery flesh and thin skin.
During asparagus season, cases are 28# while California product remains in 11# cases. During off-season months, asparagus is typically sold in 11# cases.
Seasonality/Availability:
Year round, locally in the spring
Like many vegetables, asparagus starts losing its sweetness the moment it is cut. The quality of asparagus can be determined by color and shape. Asparagus should be smooth skinned and bright green with compact and closed tips. The butt end should be free of any discoloration-brown spots indicate an older cut. Asparagus is best eaten as soon as possible after harvesting, but to store put the bunched asparagus in warm water, tips up and refrigerate.