LOCAL PURVEYORS:

Allred Sisters’ Orchards

Amano Chocolate

Aquarius Fish

Beehive Cheese

Bell Organics

Canyon Meadows Ranch

Carlos Chavez Farm

Clifford Farms

Crumb Brothers Bakery

Farina

Marvin’s Garden

McMullin Orchards

Morgan Valley Lamb

Mt. Olympus Water

Pioneer Valley Preserves

Ranui Gardens

Rockhill Creamery

Shepherd’s Goat Dairy

Taylor Made Pork

Vosen’s Bakery

Weeks’ Berry Farm

Wight’s Turkey Farm

Winder Farms Dairy

Zollinger Orchard

REGIONAL AMERICAN PURVEYORS:

Coming soon!

Weiser Family Farms began in 1977 when Sid Weiser decided to pack up the family and follow his dream of working off the land. In 1982 son Alex jumped in to assist the family in selling at local Farmers’ Markets. That’s where he encountered chefs, food-lovers, and specialty produce buyers who wanted full-flavored produce that was sustainably grown. Soon Alex began to focus on creating a bio-diverse farm dedicated to applying sustainable farming techniques. In 2001, siblings Dan and Esther left their careers and joined in to help develop the farm. Today, Weiser Family Farms grows in the Greater Bakersfield area, Tehachapi and the Lucerne Valley, cultivating delicious, heirloom produce year round.

Next time you’re in our produce section, look for their name to go with the great flavor. And now you can even put a face with it, too.

Chef Mike Richie at Pago, and Forage Chefs Viet Pham and Bowman Brown just tasted these recently picked delicacies and they were blown away to discover that flavors could be so intensely amazing.

Morro Blood Oranges
Gems of orange with a magenta kiss on their outer rind, and flavors of rich raspberry fused with sweet citrus. Do not compare other blood oranges to these, it is all terroir and George’s decades of experience that combine to grow the most flavorful fruit.

Cocktail Grapefruit
Deep yellow fruit, with flavors of sweet golden grapefruit. Like no other, with Brix sugar of 18% - unheard of with citrus - and beyond “Wow!” A Liberty Heights Fresh exclusive that will have those who do not like grapefruit reconsidering…

Meiwa Kumquats
A sweeter kumquat variety that is more round and a real stunner with flavors that set one’s imagination off for how to enjoy fresh or in your favorite dish or dessert.

Nagami Kumquats
The tart kumquats we’ve known and enjoyed for years. Intensely flavored to suit all your baking and candying needs.

Page Mandarins
Deep orange and juicy, with seeds, and a gentle citrus flower fragrance and sweet flavor.

Fremont Mandarins
This fruit is perhaps the most delicious citrus we have ever eaten. Enough said. The food gods are smiling.

Meyer Lemons
Sweet and floral perfume with gentle lemon flavor. You’ll never meet another lemon quite like this. This lemon inspires divine desserts!

Oro Blanco Grapefruit
These orbs resemble Pummelo, but with less green on their outer rind. Their membranes are delicately sweet and delicious.

Warning: Adding a bar of dark chocolate to any of the above will knock you flat...in the best possible way.

Hass Avocados!
The first harvest of the California avocado season, these are the perfect ingredient in a salad with any of the above citrus and thinly shaved fennel. Add a splash of Mas des Bories Extra Virgin Olive Oil and a sprinkle of K.L. Keller Fleur de Sel and indulge in the unctuousness of winter’s most sensual fruit!

From George and Gail Cunningham:
“Our farm is located in a georgeous, secluded valley next to the Cleveland National Forest and midway between Los Angeles and San Diego. Only an occasional hum of a helicopter from Camp Pendleton interupts the peace and quiet. We grow a large variety of citrus, including 13 different tangerines, oranges, Meyer lemons and the fragrant, bizarre Buddha’s Hand citron. A favorite of ours is the cocktail grapefruit, a sweet and juicy cross between a pommelo and a mandarin. We pick when the fruit is prime. We like to grow things a little out of the ordinary and things you might not find in the supermarkets, such as 3 different guavas, loquats, bananas, and meiwa kumquats. We learned we are able to grow the chermoya, a creamy custardy fruit often called the “ice cream fruit.” We pick all of our fruit when it is at its prime. Hass, Fuerte, Reed, and Pinkerton avocados are available during season and in the Fall we have Fuyu persimmons fresh and dried.”

Florence Fabricant of the New York Times included Keller mustards in the NYT Online ‘09 Holiday Gift Guide. Here’s what she had to say about these delicious condiments:

Kitty Keller, a food importer in California, has been working on her own line of strong Dijon-style mustards for 10 years, and finally found a company in Pendleton, Ore., to make them. Her K.L. Keller mustards, in three flavors, are made simply from a base of mustard seeds and vinegar. The plain Dijon is pretty forceful, with a somewhat earthier, less vinegary flavor than the Maille brand of France. Mustard with Banyuls vinegar is a coarse-grain variety with a touch of sweetness from the type of vinegar. And the black truffle mustard has bits of truffle and a musky flavor.

Where do they come from? On the south side of Camelback Mountain, in Pheonix, Arizona, you’ll find what remains of this unique grove of trees - the only Black Sphinx grove in the United States. These Black Sphinx trees have been growing in Pheonix since the 1920s and the ones harvested today have simply remained in place even as the city grew up around them. Harry Polk spent more than 25 years caring for these trees, many of which are individually owned (the trees are now spread across multiple properties). When Harry finally retired, a woman who had grown up in the neighborhood, Erica Schlatter, took over the care and harvest of the remaining Black Sphinx Date Palms. And the care of these trees is no easy task. Getting the dates to market each year is a serious labor of love. Erica uses a cherry picker truck three times each year, navigating through the neighborhood and around power-lines, to access the high branches. Each tree is hand pollinated in the spring. As the date fronds develop, the cherry picker comes out again and the fruit is bagged to keep it safe from any birds who would poach the sweet fruit before it is ready for harvest. Finally, in early October there is one more sky high journey to harvest the fruit of these amazing palm trees.

The Black Sphinx dates are rare, unbelievably delicious, and all natural. Even better, no chemicals or fumigants are used in their production so you can be sure that you’re tasting only the exquisite flavor of a Black Sphinx date. The plump moist fruit, almost jetblack in color, has a delicate flavor and a creamy texture. They’re fabulous right out of the box - but don’t stop there. Try them stuffed with blue cheese, goat cheese, chocolate, or nuts. They’re also wonderful in salads.

We are the only retail shop in the USA - outside of Phoenix - to stock these gems. And we have a very limited supply, so come on in and get them while they last! If you haven’t tried these yet, you’re in for an unbelievable surprise.

We’ll use this section to introduce you to old friends and new finds. The producers that you see listed on the left side of this page have captured our attention with their unflinching, unsurpassed, unparalleled dedication to authentic, delicious food. You already know how high our standard is for quality and taste in everything we sell, but even in that rarefied world of fabulous food, there are some producers that we just have to shout about. Click the links to the left to learn more about these great Taste Makers and why we love to put their food on our table. Come in today to see what we’re stocking from these folks and go home with something wonderful for your own table.