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Sonoma Market

Sonoma, CA 95476
6 a.m. to 9:30 p.m.
(707) 996-3411
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Foodie FAQs: Spring Produce

spring produce with foodie faqs text

Celebrate spring with local and California-grown veggies fresh from our produce department! Not sure what to do with beets, leeks and spring garlic? Never fear—we’ve got the answers courtesy of our talented chef team.

Purple Carrots

Where are they from?
Our purple carrots are locally grown at Full Belly Farm in Guinda, California.

What to look for?
The carrots should be brightly colored and firm. Medium to smaller sized carrots will typically be sweeter and more tender.

Best ways to store?
Store refrigerated with the tops removed for up to three weeks. Do not freeze.

Common ways to use or prepare?
Enjoy shaved raw in salads, braised in stews, roasted with salt, pepper, oil and fresh herbs, or blanched and then glazed with honey and a splash of vinegar.

Try our recipe for Caramelized Rainbow Carrots.

Beets

Where are they from?
You can’t beat the beets from Terra Firma Farms in Winters, California!

What to look for?
Beets should be firm and bright with no soft spots. If the greens are attached, they should be bright and not wilting.

Best ways to store?
Store refrigerated in a plastic bag. Beets will keep in the refrigerator for 2-3 weeks. Remove tops if storing for more that 3-4 days.

Common ways to use or prepare?
Try them pickled, shaved or grated raw in salads, or peeled and roasted with olive oil, salt and pepper.

Try our recipe for Citrus Salad with Beets & Arugula.

Bunched Green/Spring Garlic

Where is it from?
Our bunched green/spring garlic comes from our friends at Full Belly Farm in Guinda, California!

What to look for?
Look for garlic with bright green tops and firm bases. The larger the bulb is on the root end, the stronger the garlic flavor will be.

Best ways to store?
Wrap in a wet paper towel and refrigerate for up to 5-7 days.

Common ways to use or prepare?
Trim the root end and shave the underdeveloped garlic bulb. Sauté as garlic for a milder, sweeter, less pungent flavor, or add to soups or sauces. Most of the green tops can be used as long as they aren’t too tough or wilting.

Asparagus

Where’s it from?
We’re thrilled to source our asparagus from Durst Organic Growers in Yolo County. To keep up with demand, we also have asparagus from Huron, California.

What to look for?
Pick asparagus that’s bright green and firm—size is not an indication of quality. The cut ends should be plump and not shriveling.

Best ways to store?
Store in the refrigerator with the cut ends wrapped in a wet paper towel for 3-4 days. Do not freeze.

Common ways to use or prepare?
Season with salt, pepper and olive oil and roast on baking sheet for 5-6 minutes at 425°F. Alternatively, blanch in boiling salted water for 20-30 seconds. If serving cold, shock in ice water after blanching.

Try our recipe for Asparagus with Pancetta & Pecorino Romano.

Leeks

Where are they from?
We’re proud to offer locally grown leeks from Full Belly Farm and Terra Firma Farms!

What to look for?
Leeks should have bright green tops and bright white root ends. The entire leek should be firm with no discoloration.

Best ways to store?
Store in the refrigerator in a plastic bag for up to 7-10 days.

Common ways to use or prepare?
Be sure to wash leeks thoroughly by washing after cutting into final shapes to remove all sand from the interior. To cook, stew in butter or oil until tender. They can also be used in place of onions, as they have a milder onion/garlic flavor. Typically, only the whites are used as the green tops can be tough and can discolor certain dishes.

Try our recipe for Potato Leek Soup.

Bunched Spring Onions

Where are they from?
Terra Firma Farms and Full Belly Farm! (Are you seeing a pattern here? 😉) 

What to look for?
Choose spring onions with bright green tops and firm, brightly colored bulbs.

Best ways to store?
Store in the refrigerator in a plastic bag.

Common ways to use or prepare?
Peel the petals and quickly sauté, or split and grill, seasoned with salt, pepper and olive oil, or place whole bulbs in the bottom of a roasting pan when roasting chicken.

Visit Sonoma Market to find these fresh picks, along with a bounty of other delicious fruits and vegetables!

  • spring produce with foodie faqs text