Specialty and Rare Harvest
Murray Family Farms prides itself on bringing rare and exotic fruits to our customers. Due to limited availability, these often only end up in the hands of our most ardent Family Farm Fanatics, but if you're reading this you must be one too!
Raw and Natural Sugar Cane fresh from your local farm.
Sea beans make for a fantastic substitute for Salt. Eaten fresh whole or ground into a garnish, these are sure to add character and oomph to any dish.
The skin is very thin and smooth, with a waxy bloom, and is sometimes bitter. Green-skinned varieties have white flesh; yellow skinned varieties have yellow flesh. The flesh has a custard-like texture and a sweet delicious flavor reminiscent of peach or banana, although sometimes with a hint of bitterness.
These peculiar fruits are a perfect example of what makes Murray Family Farms rare fruit expert Steven Murray great! He found these delicious berries while out on an adventure across the globe, and brought them home to our farm! They are sometimes called Mandarin Melonberries because of how similar their flavor is to watermelon. Even the seeds look like watermelon seeds!
This fruit is not great for eating on its own but its fresh tartness has been used in Chinese cuisine to make the wonderful and ubiquitous Haw Flake candy (see a great post on Haw Flakes here) and also is a key ingredient in the authentic traditional version of sweet and sour sauce.
Richly sweet and supremely delicate, the experience of a fully ripened persimmon is reserved only for those with their own tree. Unless you know us.
The Pineapple Guava has a tangy sweet flavor with overtones of mint. They take on a rich sweetness when the interior darkens.
Leaves and Aromatics
Both the Aztecs and the Mayans used Avocado leaves as a natural remedy for pain, diarrhea, coughs, arthritis, menstruation irregularity, and upset stomach. Dried or fresh leaves were traditionally crushed and steeped in hot water to make teas and tonics
Whole sprigs of fresh curry leaves are often quickly fried (because they can burn in seconds) in ghee or oil with other Indian spices, such as mustard seeds and cumin, and then stirred into any curry. They're delicious with chopped tomatoes or fresh corn kernels. Try grinding the leaves with coconut, chilies, and tamarind to make a chutney
This compound has the ability to loosen phlegm, ease coughs and fight many common upper respiratory problems. You can use fresh eucalyptus leaves to prepare an herbal tea that will help ease your sore throat and break up congestion.Use 1/4-to-1/2 teaspoon in a cup of hot water and allow to steep for 10 minutes
Grape leaves also known as vine leaves, are used in the cuisines of a number of cultures. They are most often picked fresh from the vine and stuffed with a mixture of rice, meat, and spices, and then cooked by boiling or steaming
Kaffir lime leaf is a key ingredient in Thai cooking as well as other Southeast-Asian cuisines. It is probably one of the most aromatic of all herbs and a wonderful addition to many Thai and Southeast-Asian soups, curries, and stir-fries. The thick leaves are dark green and shiny on one side, and pale colored and porous on the other.
While primarily used as impromptu clothing, the fig leaf is also completely edible and can provide several healthy benefits for the body. Among these benefits, its anti-diabetic properties are among the most recognized. When consumed by a person with diabetes, fig leaves actually lower the amount of insulin required by the body. These extraordinary effects allow the diabetic to administer less insulin by injection, a costly and often life-long process.
The leaves of the peach tree are beneficial for the treatment of cough, bronchitis, and abdominal disorders. They possess detoxifying, laxative, and diuretic properties, and are also effective in treating abdominal worms and in the healing of wounds.
Piper auritum is sometimes referred to as pepperleaf, sacred pepper, or root beer plant. Its holy name alludes to a Mexican legend that the Virgin Mary dried the young Messiah’s clean diapers on its branches, which seems unlikely considering the plant’s Mesoamerican origins.
The herb’s unusual flavor is hard to pin down, but it has been compared to licorice, sassafras, mint, tarragon, and eucalyptus.
Allspice is used to flavor a variety of foods — pickling mixes, relishes, applesauce, ketchup, sausages and Swedish meatballs. It was also used to salt beef, cure fish, flavor gravies, fruit cakes, cookies, plum puddings and preserves, according to “Top 100 Exotic Food Plants,” by Ernest Small.
Banana leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrapping and food-serving in a wide range of cuisines in tropical and subtropical areas. They are used for decorative and symbolic purposes in numerous Hindu and Buddhist ceremonies.
You may not believe us when we say, cherry wood is great for smoking any type of meat, but it's true. We love to use it on pork and beef, to change things up, occasionally we will mix it with oak. The flavor cherry wood produces is light and sweet. It is delicate and not overpowering. This makes cherry a good wood mix with others such as apple, oak or hickory. We also use cherry wood for barbecuing chicken. We love the dark color of our bird when it’s smoked with cherry and the light sweet flavor is unbeatable.
Chefs love hardwoods for grilling. Fig wood, which burns hot and fast and sends a heady, almost sweetly floral aroma into the air, is the latest one gaining massive popularity in the community.
The tree has a multitude of uses: in Thailand. its timber is used for poles to make fish traps, and it is used for firewood around the globe, as it burns well even when freshly cut and yields high quality charcoal.
as a sweet fruit wood, Apricot is great on most white or pink meats, including chicken, turkey, pork and fish. The flavor is milder and sweeter than hickory.
Peach wood adds a distinct, sweet flavor to the items being cooked. Though it's typically used on white meat and poultry,Peach is also a great wood for beef: especially when mixed with classic woods such as Hickory and Oak.
Tamarisk, a close companion to the Salt Cedar has a bevy of uses in cooking and holds a special place in cooking fish and other delights.
Plum wood is good with Most meats and fish. The flavor is milder and sweeter than apple wood and great for mixing with other wood profiles
Pomegranate wood is the holy grail of all woods for cooking. A unique finish that’s unlike anything else, and we’ve taken great care to collect and preserve the finest pieces.