Spanish Roja Organic Garlic
For people who love garlic that tastes emphatically like garlic, Spanish Roja has long been a favorite. This classic organic hardneck garlic is prized for its robust, traditional garlic flavor, large cloves, and skins that peel away easily.
Spanish Roja has particularly deep roots in the Pacific Northwest. It is considered a Northwest heirloom variety, reportedly brought to the region before 1900. Ours is organically grown on a small farm in Snohomish County, Washington, near Arlington—making this an especially fitting garlic to offer from a local Northwest harvest.
Spanish Roja is a versatile kitchen garlic with enough character to shine in simple preparations. Use it raw when you want pronounced garlic flavor, or reach for it in sauces, dressings, marinades, sautés, soups, roasts, and other everyday cooking.
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Dried Golden Diamond Pineapple from Taiwan
Regular price $12.95 USDRegular priceUnit price per -
Rice Bran Oil
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Lummi Island Wild Albacore Canned Tuna
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Katz Apple Cider Vinegar - Gravenstein
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ChefShop Cocoa Powder
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Rice Bran Oil - 32 oz
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Amber River Taiwanese Black Soybean Soy Sauce
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Aged in Oak Casks
Organic Wild Redneck Garlic
Redneck Wild is a hardneck, rocambole garlic with an average of 9-13 cloves per bulb. It is a unique and truly one-of-a-kind garlic variety. This special garlic is coveted by garlic enthusiasts. Redneck Wild was first found wild in Klamath County, and is generally believed to be a Rocambole. Wild bulbs boast a full flavor that is perfect for cooking.
Garlic - it makes the summer summer
Killarney Red Organic Hardneck Garlic
Killarney Red is a sought-after organic hardneck garlic with exceptionally large cloves, easy-peeling skins, and a deep, full-bodied garlic flavor. A Rocambole variety, Killarney Red is prized by garlic lovers and can be difficult to find.
Our Killarney Red is organically grown on a small farm in Snohomish County, Washington. This is a true seasonal crop, harvested once a year and offered in limited quantities while the farm’s supply lasts. If Killarney Red is a favorite—or you simply want to discover why people seek it out—we recommend ordering early.
The large cloves are particularly convenient in the kitchen, and their rich flavor makes Killarney Red an excellent all-purpose garlic for roasting, sautéing, sauces, soups, braises, and any dish where you want the garlic to make itself known.
Perfect for one at a time!
Candied Valencia Almonds
Handful ready, Valencia almonds from Spain are some of the sweetest almonds in the world, and when you top them with a sweet sugary coating you have one of the best treats to eat, one by one or by the handful!
As you know, wild almonds are bitter, even toxic, and when consumed in even small quantities can be fatal! Domesticated almonds however are not. Even before grafting, domesticated almonds could be as old as the Early Bronze Age (3000-2000 BC). Even King Tut had a few in his tomb.
The natural process of selection of almond trees by the human species unintentionally and then intentionally in almond orchards brings us the sweet almond of today.
Valencia almonds, with its flatter, more pointy tip, make it one of the distinct shapes in the almond world. And when specifically from Spain, these are some of the sweetest grown. Out of the top ten largest producers of almonds in the world, second behind California, Spain produces about 9% of the world’s total.
Spanish Pantry
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Espelt Moscatel Wine Vinegar
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Alvear Sweet PX (Pedro Ximenez) Sherry Vinegar
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Espelt de Garnatxa Wine Vinegar
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Olasagasti Cantabrian Anchovy & Tuna Pâté
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Sherry Vinegar - Sanchez Romate Reserva
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Sanchez Romate Sherry Vinegar - 750ml
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San Ignacio Dulce de Leche
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Ortiz Anchovies (in tin)
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Aged 1 year
Carnaroli aged to perfection!
Italy grows some of the finest rice in the world.
From black rice to white and the varieties in between, the flavor and the resulting dish can be the best on the planet.
Acquerello il Riso Carnaroli has been around in our food world forever.
One of the first of the slow food movement foods, Acquerello il Riso Carnaroli was awarded the Snail of Approval in 1986.
Taking a year to produce, the rice undergoes the steps of aging, refining in a special process and enriching with its own germ. The result is tastier, richer and healthier. (Their words and we agree.)
The rice is in a vacuumed sealed can and this might be the most important feature of this delicious rice, at a minimum ensuring the flavor profile the maker has intended.
Perfect recipe for your summer tomatoes!
Tuna & Caper Rice Stuffed Tomato
A variation on Marcella’s classic recipe - Salmon and Caper Stuffed Tomatoes. We used European canned tuna instead of salmon, and we added Arborio (or Carnaroli) rice. The tuna gave a hearty feel, while the capers added the salt and texture. Serve as a main dish for the perfect light summer meal.
Extra Virgin First Press Olive Oils
Olive Oils
In the Northern Hemisphere (e.g., Italy, Spain, Greece, California), olives are harvested between October and December. This means that the olive oil produced during that harvest season is technically from that calendar year.
For example, olives harvested in October–December 2025 produce olive oil from the 2025 harvest.
Freshly pressed olive oil typically becomes available a few months after harvest—often by early 2026.
So if you're buying olive oil in spring or summer 2026, the freshest oils will be labeled as "2025 harvest."
What Does “Fresh” or “New Harvest” Mean?
"Fresh" or "new harvest" means the oil was recently pressed from olives harvested in the most recent fall season.
Recipes we use
See our recipe box here
We have been collecting recipes for over 25 years from Chefs' and cookbooks to share with you.
Find the baking ingredients you need here
Baking Ingredients
From high cocoa butter content couverture chocolates (like Valhrona and Felchlin) and Cocoa Powders, to extracts Ginger, Lime, Orange, Lemon and Chocolate, organically-grown vanilla products extracts, paste and powder, specialty sugars, hard-to-find flours, and baking ingredients from professional kitchens.
Chef James Huffman
Canlis, Seattle's legendary fine dining institution perched in the Queen Anne neighborhood, has accumulated a remarkable collection of culinary honors over its 75-year history. Ranked among the top 20 restaurants in America by Gourmet Magazine and hailed by The New York Times as "Seattle's fanciest, finest restaurant," Canlis has also been a recipient of the Wine Spectator Grand Award continuously since 1997. In spring 2025, Food & Wine Magazine polled over 400 writers, chefs, and travel professionals to rank the best restaurants in America, and Canlis came in second. The restaurant has also earned multiple James Beard Awards — widely considered the Oscars of the culinary world — including its first for Outstanding Wine Program in 2017, followed by the prestigious Design Icon Award in 2019.
