The Meyer lemon owes its presence in the U.S. to a USDA agricultural explorer named Frank Meyer, who discovered it in 1908 during one of his expeditions to Asia to collect new plant species. Among the 2,500 plants he introduced to the U.S. was the unusual thin-skinned, lemon-orange citrus cross, which became the Meyer lemon,...Read More

Originating in South America, sweet potatoes also have roots in Polynesia, where they go by the name ‘kumar.’ Although a distant relative of the potato, sweet potatoes are commonly referred to as yams in North America. These versatile tubers come in ‘firm’ and ‘soft’ varieties, with the former maintaining their firmness when cooked, while the...Read More

Brussels sprouts, scientifically known as Brassica oleracea, are a member of the cruciferous vegetable family, closely related to cabbage. These petite, spherical buds, typically measuring one to two inches in diameter, bear a striking resemblance to miniature cabbage heads. These hardy vegetables thrive in cool climates, with their flavor reaching its peak after a light...Read More

Eggplant, also known as aubergine, is a member of the nightshade family and shares its botanical lineage with tomatoes and potatoes. This strikingly diverse fruit, often mischaracterized as a vegetable, boasts a storied history. In the 1600s, eggplants were intriguingly known as ‘mala insane‘ or ‘mad apples,’ suggesting that consuming them might lead to insanity....Read More

Summer corn is known for its sweet and delicious taste and is an American staple for barbecues, picnics, and beach cookouts.  Whether you cook it on the grill, boil it, or use its kernels in various recipes, fresh corn is a delightful addition to many dishes and meals. Locally grown California corn has a very...Read More

Did you know … The average person eats about ½ lb. to 1.2 lbs of blueberries per year. Native Americans used to call them “star berries” because of the 5-point star-shaped blossoms Blueberries are the only fruit that is truly blue. 98% of blueberries are grown in ten US states, with California leading the way....Read More

RECIPES: How to Cook Asparagus, Asparagus and Sausage Scramble, Sausage Vegetable Frittata, Asparagus and Crab Hollandaise, Saute of Thick Asparagus and Oyster Mushrooms, Asparagus, Spinach and Green Garlic Strata, Creamy Lemon Dressing for Asparagus You know it’s spring when Hog Farms is back at the farmers market with asparagus! Once considered a delicacy by the...Read More

It’s officially lemon season and you’ll find Eureka and Meyer lemons at the farmers’ markets. Technically a berry, lemons are believed to have been cultivated in the Mediterranean. Here are some other interesting facts about lemons: Lemon trees will produce about 600 lbs per year per tree when fully mature. California and Arizona produce about...Read More

Did you know the Monterey Bay area is the second largest producer of mushrooms in the US and third in the world? Pennsylvania, where mushroom farming was pioneered, ranks first in the US for mushroom production. The Chinese learned mushroom farming in Pennsylvania for shiitake production and are the number one producer in the world....Read More

It wouldn’t be fall without the arrival of winter squash! And there are so many wonderful varieties grown on the Central Coast to enjoy. Tips for selecting winter squash: When choosing your squash, look for those that feel heavy for their size and rock hard. Look for squash with deep, lively color with a matte...Read More