A root vegetable related to the mustard family, with a dull black skin encasing a white, crisp inner flesh providing a peppery hot flavor.

The name Easter Egg Radish is a reference to their globe-like shape and bright color.

A member of the mustard family, we are all familiar with the small round, red globe radish and its distinctive peppery taste and translucent, white flesh.

Icicle Radish is long and tapered with white, superbly crispy flesh and a flavor more subtle than the common red table radish.

Raspberries are a small, delicate soft red fruit. Each raspberry is composed of many small individual sections, each with its own seed surrounding a central core.

Fresh Portabella mushrooms are caramelized and combined with whole milk ricotta, garlic and fresh herbs to create an intense mushroom flavor.

Chunky sundried tomatoes, fresh thyme, virgin olive oil and garlic are blended together to create a lively ravioli.

The thick skin is dark green and maroon when unripe, turning bronze as they ripen. The pink, Ivory-Salmon flesh is more firm, than that of a common banana, with a sweet floral flavor.

Red Oak Leaf lettuce is a small loose leaf type of lettuce...

A centuries old vegetable that is often used as a fruit, Rhubarb appears in late winter from greenhouses, then field grown throughout the spring and early summer.

Romaine is an elongated head of dark, green, somewhat narrow and stiff leaves attached to a firm rib reaching almost to the top of the leaf.

Appearing in varying shades of green, often called round zucchini, globe squash or ‘Eight Ball’ due to its distinctive shape.

Runner cannellini is an heirloom bean that was originally cultivated in South America, brought up to Italy in the sixteenth century and California in the late 1800's. It is associated with and extremely popular in central Italy, Greece and France.

Rutabagas have smooth, sweet flesh and are sharply flavored when raw, but tamed when cooked.