Category Archives: Fruit

Unusual New Peppers from East Palo Alto’s Happy Quail Farms

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Some like it hot. Or at least tongue-tingling.

That’s what Happy Quail Farms of East Palo Alto is hoping with its two new spicy peppers. Owner David Winsberg is believed to be the only one in the United States selling the Guindilla Verde from Bilbao, Spain and the Shaerma from Bhutan.

The light green, heirloom Guindilla Verde, with its grassy flavor and moderate heat, is perfect in piperade, egg scrambles, stir-fries or simply grilled and served alongside steaks. When it turns red, taking on a sweeter note, it’s typically used in Spanish chorizo, giving the sausages their distinctive, crimson tinge.

The dark green Shaerma is practically a national treasure in Bhutan, gracing almost every meal of the day.  Similar to a New Mexico Hatch chile in spiciness and to a Pimiento de Padron in flavor, this tender pepper is fairly hot, making it ideal for dishes with cheese to tame it a tad.

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A Farm in Silicon Valley? You Betcha

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Orchards and farms have all but disappeared from the Valley of Heart’s Delight.

But look closely, beyond the chips and wafers that now grow in the Santa Clara Valley, and you’ll still find a few, including the inspiring Full Circle Farm, an 11-acre, organic, educational farm designed to supply fresh produce to Santa Clara Unified School District cafeterias.

Last year, the farm grew more than 40,000 pounds of fruits and veggies, 10,000 pounds of which were donated to local food banks and shelters. The farm also supplied weekly produce to 55 community sponsored agriculture share holders and operated a year-round farm stand on its grounds. Moreover, it provided fresh vegetables to the school district’s children’s lunch program, where nearly half the students qualify for free or reduced-price meals.

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Rumba Ice Creams Cause a Delicious Rumble

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Laly Protzel may have spent a decade as an interior architecture designer.

But one taste of her new Rumba Desserts makes you realize this is one woman who knows and loves fine ice creams.

What really sets Protzel’s ice creams apart is that they are made with natural fruits grown exclusively in her native Peru.

I had a chance to try a few samples recently of her preservative-free, egg-free, all natural ice creams, which are made in Sunnyvale and are available at Whole Foods, Draeger’s, Zanotto’s and Sigona’s Market. A pint sells for about $7.99.

The Maracuya (yellow passion fruit)  tastes like a tropical island. It’s a nice blend of sweet-tart.

The Banana Cinnamon tastes like bananas flambé with a nice dose of warm cinnamon.

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Garden Creamery Sorbets Taste Fresh-Picked

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Sorbet flavored not only with raspberries, but red peppers.

I love a good, fruity, virtuous sorbet. But truth be told, it’s usually not quite as swoon-satisfying as a sinful scoop of bonafide full-fat ice cream, if you know what I mean.

That is until I tried samples of Garden Creamery sorbets.

These sorbets — made with agave nectar, as well as organic fruits, veggies and herbs, and no stabilizers or emulsifiers — are something else.

They taste high-end, as if a talented pastry chef at a four-star restaurant had spent the morning churning them, using the best ingredients in winning combinations.

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Hello, Limoncello

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Hello, my citrusy , boozy friend that looks like summer sunshine in a glass.

Have you made the acquaintance of everyone else out there? Allow me to make the introductions.

Everyone: Say “hello” or rather “hellocello” to Limoncello di Sonoma, which landed in my mail box recently as a sample.

This traditional, artisan Italian liqueur is home-grown from Sonoma. It’s made from organic lemons, organic agave syrup, and grappa.

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