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Radicchio is a leafy Italian Vegetable. 

J. Marchini Farms has been growing QAI certified organic produce since 2002. Organic produce is an important part of farming and the environment. Some even say it tastes better. Regardless, more and more products from J. marchini farms are grown organically.

The “standard” variety of radicchio is deep red in color with white veins, round, tight heads and firm leaves. Its crispness and mild bitterness stand beautifully alone, brushed with oil and vinegar, and add zing to salads and pastas. Organic radicchio available. Certified by QAI, 100% organic.

Treviso has perhaps the strongest flavor of all the radicchio varieties. Wine red, with narrow, white-ribbed, elongated leaves, it is excellent grilled or fresh, an ideal compliment to cheeses and tangy vinaigrettes.

A member of the parsley family, this aromatic stalk vegetable has a much more delicate flavor than the herb “anise,” with whose licorice-like taste it is often associated. Though fennel can be baked, braised, sautéed or steamed to lend character to a myriad of dishes, its sweetness is best captured in salads and other raw dishes.

A staple in Italian country kitchens, particularly in the northern province of Tuscany, Cavolo Nero is a kale rather than a true cabbage. In fact, it is called Tuscan Cabbage in many recipes. Its dark green leaves fan out in a shape similar to the fronds of a palm tree. This multitalented vegetable can be a main ingredient or a side dish. It is often most often served braised or stuffed with meat, and adds delicious texture and flavor to soups, stews and sauces.

A specialty variety, castelfranco has perhaps the mildest flavor of all the radicchios. It is also the most beautiful, with purple- and red-flecked, creamy white leaves that unfold like a rose as the head ripens. Castelfranco’s subtle taste is often enjoyed raw, but that subtlety is rendered sublime when added to creamy soups and risottos.

A long, tapered chicory with jagged leaves resembling the dandelion plant, Puntarella blends the spiciness of arugula with the delicate sweetness of fennel. It is delicious paired with other strong flavors, such as anchovies, lemon juice or capers.

A relative of the artichoke, cardoon is similar to celery in appearance and taste. Cardoons are quite versatile and can be enjoyed boiled, braised, or baked. Our favorite method is to fry them lightly in bread crumbs and parmesan.

Not much is known about this special cauliflower varietal. First documented in the sixtenth century.

The most attractive aspect of fig growing is the seasonal feeling that comes when harvest begins. Fresh Black Mission figs have a small 1st crop in June, then suddenly stop. Once again, on new wood, the figs start again in August for a few months. Then they’re gone.

Kadota Figs are plump and juicy green fig with a gold pulp. Traditionally this fig has been a favorite for canning and drying but lately has seen resurgence for fresh. These figs make a great addition to Black Mission figs on a serving dish for any occasion.

San Marzano Italy is very well know for the fantastic quality tomato products. J. Marchini Farms now carries this favoriate grown in California. Using old world growing methods and small lot detail.

Awwh Sweet Summer. Nothing makes a summer BBQ like roasted sweet corn. 100% Certified Organic.

Romano Beans are a fresh green bean. Short, flat, and meaty, these beans are full of flavor and crunch. Perfect side to any beef, chicken, or pork dish.

The Marchini Almond is a variety of almond, unlike any other. Discovered by Joe Marchini in the Central Valley of California, the Marchini has proven to be a wonderful nut for blanching with its slightly wrinkled skin and its mildly sweet flavor.