An excellent lemon variety with considerable tolerance to low temperatures. The fruits are large and thick-skinned, have a superb flavour, and are perfect for your gin and tonic or for making lemon curd.
Just as sweet, moist and copper-colored as their big brothers, Sweet Potatoes can be used in all the same preparations. Since they're smaller, they bake faster. Just top with butter, salt and pepper and pop 'em in a hot oven — or to shave off even more time, microwave them in the enclosed tray. Another option — peel, boil or steam and purée to make a rich, thick soup.
Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.
Brown onions are usually served cooked and are used in a wide range of dishes where a distinctive onion flavour is required including casseroles, liver and onions, sauces, gravies, soups, pies, pizzas and curries.
Fresh spinach has a clean, crisp taste with a light sharpness that fits beautifully in rich dishes made with eggs and cheeses. We love it in soups, omelets, salads, and frittatas. Sauté it. Steam it. Braise it.
Benefits: It is a very good source of dietary fiber, phosphorus, vitamin B1, zinc, protein and choline.
As a rich source of calcium, coriander is of great value for people who want to protect the integrity of their bones. Calcium and other essential minerals found in coriander are integral components of bone regrowth and durability, as well as in the prevention of bone degradation so commonly associated with debilitating diseases like osteoporosis.
Adding even a small amount of coriander to your diet can help to keep your bones healthy and strong for years to come. Calcium is particularly present in the center leaves of coriander, so aim for that part of the plant if bone health is your focus!
Heavy, fleshy, and versatile, beefsteaks are tangy, sturdy, almost smoky-flavored tomatoes. In Italy they serve layers of sliced beefsteaks, fresh mozzarella, and whole basil leaves, with a drizzle of good olive oil and a little balsamic vinegar. Top your burger or roast beef sandwich with a thick, juicy slice.
Red onions, are cultivars of the onion (Allium cepa) with purplish red skin and white flesh tinged withred. These onions tend to be medium to large in size and have a mild, to sweet flavor. They are often consumed raw, grilled or lightly cooked with other foods, or added as a decoration to salads.
Cucumbers are green and fresh-tasting, with lots of water, crunch, and a light hint of honeydew melon in the aroma. They have a refreshing quality that reminds us of subtle mint. A cucumber is the gourmet's fire extinguisher it's better than a glass of water to cool your mouth after eating spicy dishes like curry, blackened fish, or spicy cooked meats.
Lettuce contains moisture, energy, protein, fat, carbohydrates,dietary fiber, and sugars. The minerals and vitamins found in lettuce include calcium, iron, magnesium, phosphorous, potassium, sodium, zinc along with vitamins like thiamin, riboflavin, niacin, folate, vitamin B-6, C, A, E, and vitamin K.
Naturally sugary, delicious and crunchy, carrots are healthy additions you can make to the vegetable list of your diet. With a wholesome health benefiting compounds such as beta- carotenes, falcarinol, vitamin A, minerals and anti oxidants in ample amounts.These all purpose vegetables usually last for two weeks in the refrigerator.
Bright, clean, and freshly crisp, this is an absolutely essential herb.
Parsley is a pretty little Mediterranean herb that lends a sprinkling of color to your plate. But let’s not think of it as just a garnish—after all, parsley has been around for more than 2000 years, and boasts some time-tested benefits that you should know about.
Garlic adds an earthy, robust layer of flavor that makes it a year-round essential. Crushed raw into summer pesto, garlic is bracing, almost biting, and fresh. Roasted in winter, it's nutty and mellow. Chopped and tossed into salad dressing, it wakes up everything around it. Stuffed into a roast, it pushes deep meaty flavor. Always have plenty of garlic on hand.
For a burst of beautiful color and mildly sweet crunch, look no further than this rainbow pepper pack. We love adding this colorful collection of bell peppers to salad, soup and stir-fry. They're also super tasty raw and make pulling together a last-minute crudité platter a snap!
Use small bell peppers for chopping and dicing. Large bell peppers work best for stuffing, roasting and slicing.
Ginger is a multi-talented flavoring. It is sweet and floral on your tongue, tickles your sinuses, and warms the back of your throat. Ginger brings out all the flavor in sweet and savory foods.
Health benefits of Ginger. Ginger root has been in use since ancient times for its anti-inflammatory, carminative, anti-flatulent, and anti-microbial properties. It contains health benefiting essential oils such as gingerol, zingerone, shogaol, farnesene, and small amounts of ß-phelladrene, cineol, and citral.
Herbal and earthy, firm and crisp, green beans are universal favorites. They are a classic side dish served on their own — simply steam, sauté, or boil them (we like to add a little butter and lemon). Their texture also stands up to long cooking in dishes like casseroles and stews. We always buy a few more than we need, because we tend to nibble on them raw as we're preparing them.
Peppery and zingy,wild arugula tastes like watercress with attitude. It makes an attention-getting salad on its own, but you can tone it down by mixing it with milder lettuces. If you find these wild greens too spicy for your taste, simply saute them into submission.
Benefits : As a high antioxidant food, arugula can help improve almost every system in the body and be part of a healing diet that serves as a natural cancer treatment. It’s also helpful for improving heart health and lowering inflammation, thanks to its phytonutrients that reduce oxidative stress.
Best for Leeks. Wash and trim the ends and roots of the baby leeks. Heat a knob of butter in a large frying pan, and add the leeks. Roll them around to coat them in the butter. Add the chicken stock, bring to the boil, then turn down to a simmer and add the thyme. Cook for 20 mins or until tender.
Benefits: leeks are a good source of fiber. They help regulate bowel movement and help prevent and cure constipation. They add bulk to the food consumed and remove accumulated remnants of foods in the stomach, thereby cleansing the digestive tract and detoxifying the body.
Sweet, fragrant, and aromatic. The taste of our sweet basil is like a bouquet with hints of mint, clove, and licorice. It's widely used in the cuisines of India, Southeast Asia, and, of course, the Mediterranean. The Greeks referred to it as the "royal herb." Try ours in soups, stews, and sauces. Or chop it up raw and add to egg dishes, salads, and dips.
Fresh mesclun is a delicious hodgepodge of young lettuces and greens, including at least 13 different types of salad-ready leaves. You'll taste baby spinach, radicchio, mizuna, red chard and more. Little prep and no leftovers — that's our idea of salad heaven.
Benefits: The awesome thing about mesclun greens is that they're like a tiny assortment of nutritional goodness. While the specific nutritional content will vary depending on which greens are in your mix, most of these sweet babies are abundant in vitamin C, vitamin A, and also contain calcium and iron.
Bean sprouts are a common ingredient across the world. They are particularly common in Eastern Asian cuisine, made from sprouting beans. The typical bean sprout is made from the greenish-capped mung beans.
Benefits : Mung bean sprouts are low in calories, have fiber and B vitamins, and deliver a boost of vitamins C and K.
Folate, fiber, riboflavin, and potassium, as well as good amounts of copper, vitamin B6, magnesium, manganese, and calcium are less prominent nutrients that support the healthy properties of radishes. It's probably no surprise that radishes contain fiber, aka indigestible carbohydrates.
It's rare to find ears of fresh baby corn — they're usually hanging out with the canned goods. We suggest a quick sauté or steam for these tiny treats to maintain their delicate flavor and crunch. And, of course, they're fabulous in stir-fry!
Storing Corn Try to use corn as soon as possible after purchase; but if you can't, it should keep for 1 or 2 days in the refrigerator.
Freezing Corn If you like corn off the cob, you can slice the uncooked kernels off the ear and freeze them in an airtight container for up to 6 months.
Potatoes are naturally fat free, cholesterol free, and low in sodium. In addition, potatoes are an excellent source of vitamin C, and those eaten with the skin are a good source of potassium. Foods that are good sources of potassium and low in sodium, such as potatoes, may reduce the risk of high blood pressure and stroke.
Long prized for its deeply purple, glossy beauty as well as its unique taste and texture, eggplants are now available in markets throughout the year, but they are at their very best from August through October when they are in season.
With its cabbage-like flavour and satisfying crunch, we think of broccoli as one of the ultimate vegetables. It's nutritious, low in calories, available year-round and hearty. Steam it, stir-fry it, sauté it, bake it in casseroles, purée it in soups or dunk it raw in dressing or hummus.
Super veggies contain nutrients that contribute to heart health.
The all-time favourite kale. Firmly packed, with smooth, uniformly green skin. Its crisp and fleshy leaves are loaded with tart tanginess a surprisingly pleasing aroma. Tightly wrapped and refrigerated, it stays fresh for a week or longer.
Sweet, juicy, and crunchy. The bell pepper is used more as a vegetable (ingredient or garnish) than a spicy seasoning. Most Cajun recipes begin with sautéed bell peppers and onions. They seem to bring out the best in other ingredients. We like to cut a bell pepper into strips and munch it raw, dipped in hummus or dressing.