Gravenstein Apples are a local favorite out of Sebastopol grown by Johnny Appleseed from Solana Gold. It is one of the first California apples to be harvested and hints of fall around the corner.

Passion Fruit are ripe and ready to eat when they start to wrinkle. Cut in half, scoop out and eat the pulp and seeds! Pairs well with smooth and buttery Crespo Ataulfo Mangoes.

For over 30 years Chris Cadwell from Tutti Frutti has specialized in beautiful streaked, striped and unique shaped heirloom tomatoes. Cherokee Purple, Vintage Wine, Brandywine and Persimmon are a few of the incredibly flavorful varieties grown.

Ume Japanese plums are not for eating raw out of hand, as they are very astringent. Ume need to be processed before they can be eaten. How it tastes depends on how you prefer to enjoy it. Ume is commonly used to make salty and sour pickled plums called Umeboshi or plum alcohol called Umeshu.

The cherry season is very short in California and typically lasts 6 to 8 weeks depending on the weather or variety. Dwelley in Brentwood now harvesting sweet Tioga and Royal Hazel cherries.

Beautiful red stalks of rhubarb signal the beginning of spring. Often thought of as a fruit, rhubarb is actually a vegetable.

Look for firm, crisp stalks that are free of blemishes. The size of the stalk is not an indicator of tenderness! Read more for storage tips and recipe ideas. Enjoy the bounty of spring!

California Stone Fruit season kicks off with sublime Tioga Cherries. Tiogas have glossy firm dark flesh and a very sweet flavor that is similar to Bings.

Spring brings Green Garlic, also known as young garlic or spring garlic. Green garlic is harvested young before the bulbs develop or dry out.  It is harvested at the beginning of spring so its immature bulb and edible, soft green stalks can be used for their slight onion and garlic flavor.

The Durondeau Pear has a golden exterior with streaks of red blush and is covered all over in a soft russet. They are a bit tart with a crisp bite and a floral flavor.