Various Salads created differently on a table top with Crave Everything written on a chalkboard background
fresh produce in a wooden crate

Discover Fresh

Our produce doesn’t come from a freezer or a big corporation. It’s harvested fresh from the earth from family farmers like Broccoli Bob Campbell and Charles Muranaka. Trusted growers who are our friends, our partners, our heroes. The more you discover them, the more you’ll discover fresh.

WHEN YOU LEARN ABOUT OUR AVOCADOS YOU’LL SAY, “HOLY GUACAMOLE!”

(Hand pulling an avocado off a tree branch.)

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AVOCADO

Sodium-free, Cholesterol free. Healthy, creamy and delicious, avocados were once reserved for the tables of royalty. Today, they’re enjoyed the world over.

Calavo growers are our “go to” for fresh Avocados. Working primarily with small, family farms Calavo provides the finest avocados you can find anywhere. Enjoy them in our salads, dressings or wherever you want something flavorful, healthy, and luxuriously delicious!

IT’S FLAVOR GONE LOCO

(Farmers hand harvesting cilantro.)

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FLAVOR FIESTA

When our garlic and lime juice joins cilantro and jalapeño, life gets spicy.

Fresh limes are squeezed at Perricone farms. Our California garlic is like, mellow. Grown by The Garlic Company on the sunny west coast, our garlic has a savory, laidback flavor. Our cilantro from Muranaka farms is picked at the height of freshness and taste. Whether it’s one of our hand-tossed salads, fresh-baked focaccia or made-from-scratch soups, it’s not just a meal. It’s a party.

BEFORE YOU GROW MUSHROOMS, YOU HAVE TO CREATE SOIL.

( The fresher that we can get it them, the more flavor it has to it. The flavor profile changes distinctly from the time you pick it to the time it's eaten. )

Visit Mountain Meadow Mushroomsleaving site
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MOUNTAIN MEADOW MUSHROOMS

Gary Crouch runs Mountain Meadow Mushroom Farms in Escondido, CA.

He hand picks local customers who share his values. The mushrooms are delivered within hours of harvest for maximum freshness. To Gary, relationships matter. One taste of his Mushroom soup and you’ll be glad we’re friends with Gary.

WHEN YOU’RE BROCCOLI BOB, YOU KNOW FRESH BROCCOLI

( Farmer harvesting broccoli. )

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BROCCOLI

Broccoli Bob Campbell farms 160 acres just for us. The harvest is timed to the exact day for maximum freshness. As soon as the broccoli reaches our kitchens, it’s hand-cut and taken to the restaurant. Taste Joan’s Broccoli Madness. It’s crazy fresh.

NEWS LEEK MURANAKA FARM GROWS THE FRESHEST.

( Hand holding Leeks. )

Visit Muranaka Farmleaving site
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LEEKS

It all starts with the seed. Just like the early bird, Charles Muranaka gets the best Leek seeds first, and gets them all, so Muranaka Leeks are exclusive.

GMO-free. At the peak of ripeness, 150 expert pickers harvest by hand to reduce damage and ensure maximum freshness. The Leeks are rushed from the field to our kitchen in just hours. That’s Muranaka fresh.

WHEN LIMONEIRA GIVES US LEMONS, WE MAKE SALADS, PASTA AND MUFFINS

( Lemons pouring into truck bed. )

Visit Limoneira Farmsleaving site
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LEMON

Limoneira, or “The Place of Lemons,” has been a leader in citrus farming for over a century. Guests enjoy 1.5 million lemons a year in our restaurants. They’re delivered 2-3 times a week. Chopped in our kitchen and squeezed fresh onto our salads and pastas in the restaurant. We don’t like lemons, we LOVE them.

Classic Greek Salad

Crisp greens, ripe tomatoes, Kalamata olives, green bell peppers, red onions, & feta cheese.