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Crudité Essentials to Beat the Heat
Let’s agree that it is way, way too hot right now. After a week of this nonsense, we’re not trying to eat anything heated above the atmospheric 99 degrees that is dominating the East Coast. Your customers just commuted home on a train with no air conditioner—they feel the same.
So, give the sweaty masses what they want and serve them crudité. It’s easy, profitable and, best of all; you don’t have to cook it. Luckily, we’re fully stocked on adorable baby veg from the specialty produce pioneers at Babe Farms in California. These guys started growing unique produce varieties when most of the country still got their vegetables from a can. Their focus on consistent sizing and quality makes their baby vegetable line perfect for composed salads and crudité. Check out our round-up of favorites!
Because crudité shouldn’t be boring and stripes are fun.
This is a classic element of the Northern Italian take on crudité, Pinzimonio.
These sweet, deep-orange baby carrots are grown from heirloom French seed.
This gorgeous mix of maroon, white, yellow, pink, purple and orange carrots will ensure that your crudité platter doesn’t look like it came from the deli…
Adorably round heirloom variety that is as sweet as it looks.
This unique variety was inspired by European radishes and was actually created by Babe Farms in the early ‘90s.
Throw them on a plate with salted butter. Call it an hors d’oeuvre.
This tender Japanese heirloom is so sweet and juicy that it would be criminal to cook it.
