The Tropea onion is a unique and highly esteemed variety known for its elongated shape, vibrant colors (purple to red), and mild, sweet flavor. It thrives in the volcanic soils and Mediterranean climate of southern Italy's Tropea region. These onions are versatile, enjoyed raw in salads or cooked in various dishes.Known as "la regina rossa" (the red queen) in Italy, these onions, which originate in Calabria, are some of the sweetest and most delicious onions in the world. Despite their sweetness, these onions do not have a higher sugar content than your typical red onion, but actually have less pyruvic acid, which makes other onions sharp and the lack there of allows Tropea onions' sweet brightness to shine. Italians say you have a great Tropea onion if you can eat it like an apple, and while you can try that, we recommend grilling them up as a side for your steak, caramelizing them for your burgers or sandwiches, baking them into a frittata or pizza, or cooking them into an onion marmalade.



Roots to River Farm

New Hope, PA

Female-owned and operated, founder Malaika Spencer fell in love with farming early on in life, and dedicated herself to learning how to restore overworked land and ecosystems while providing the most nutrient dense produce possible. Because of this, Roots to River Farm aims to transcend the economic, ecological and cultural devastation created by the industrial agriculture system by providing high quality certified organic produce directly to its local community. They believe that good farming is a public service, and want to provide a product that is of the highest quality, the most nutritious, beautiful and affordable while also offering a connection between consumers and the farm. In addition to being certified organic they utilize resilient agricultural techniques such as reduced-tillage, intensive cover cropping, integrated pest management, occultation, contour tillage, and organic compost applications to create a farm that provides the community with incredible food while also nurtures the soil and ecology of our farm and the people who work there.