Peaches from North and South Carolina and from Georgia are in stores. These tree-ripe peaches are picked directly into the basket that you see in our stores and rushed to us. Read tips for ripening them on our blog.
Vollmer Farm gets an early start on the tomato season with their greenhouse tomatoes. They’re picked vine-ripe and ready for your sandwiches and salads. Read more about the Vollmer Family.
Green and colored bell peppers, spicy varieties like habanero and poblano, shishitos, and mini peppers, all from local farms like Nourishing Acres, Brackenbrae, and Elysian fields. There are so many ways to enjoy these peppers: crunchy and fresh, roasted, stuffed with cheese, or used to flavor your soup or stew.
Eggplant is best in late summer when it’s available locally and doesn’t have as far to travel. Look for eggplants that are firm and heavy for their size, with glossy skin. Try the Japanese and Fairy Tale eggplants as well as the standard “black globe” types! The former are excellent grilled or roasted, while the globes are great for eggplant parmesan, babaganoush, and other classic dishes.
Eating muscadine grapes in the late summer and early fall is about as southern as it gets. The flesh is rich, deep, and sweet, the skins and seeds (if you choose to eat them) are tart. They are also a great source of polyphenolic antioxidants, fiber, and minerals. Enjoy them while they’re here!
Ataulfo mangos are appearing in stores. These are the yellow mangos with the creamy flesh and thin pit. One of the sweetest varieties of mangos, the Ataulfo is great for eating fresh or blending with milk or yogurt to create smoothies, lassis, and parfaits. When fully ripe, their skin is deep golden yellow and they are soft to the touch like an avocado. Leave them on your counter to ripen. To cut, slice off the two “cheeks” on either side of the flat mango pit, cut a crisscross pattern into each “cheek” without cutting through the skin, and scoop the cubes with a spoon.
Local Organic Sweet Potatoes
We have organic NC sweet potatoes year round! They’re in the ground the entire summer, harvested in the fall, and left to cure for a week or two in pack houses. Close to 100 percent of our sweet potatoes come from North Carolina, specifically Triple J Produce in Sims, NC. Read more.