Preserved Vegetables

Celebrate the flavors of summer year-round with a medley of seasonal vegetables. Enjoy these preserved vegetables as part of an antipasto platter, or add them to dressings, pastas or risottos.

• Garlic is seasoned with thyme and bay leaves, then hand packed in white wine vinegar and local extra-virgin olive oil. The varietal, Monviso garlic, is a centuries-old varietal originally from the Italian region of Piedmont—now cultivated in the US by a single California grower. 1 lb. 5 oz.
• Giardiniera takes from the Italian name for “garden” and combines tender-crisp carrots, celery and red bell peppers with cloves of garlic. Hand-harvested vegetables are seasoned with mild red chilies, then packed by hand in white wine vinegar. 1 lb. 5 oz.
• Sun-Dried Tomatoes are ripe Roma tomatoes from the heart of California’s farm country. Carefully harvested by hand, the tomatoes are slowly dried in the sunshine, a preserving method that concentrates their natural sweetness and ruby-red color. Combined with fresh basil and hand packed in golden, cold-pressed olive oil. 1 lb. 5 oz.
• Mushrooms are a medley of varieties from Pennsylvania. Our savory assortment includes baby portobello, shiitake, white button, crimini and oyster mushrooms, all grown on a fourth-generation family farm. They are seasoned with fresh thyme and garlic, then hand packed in California extra-virgin olive oil. 1 lb. 5 oz.
• Product of USA.