Bunched carrots are a group of fresh carrots that are sold with their green tops still attached. These carrots are tied together in a bundle, or "bunch," and are often smaller and more tender than bulk or bagged carrots. The carrots themselves are bright orange and he leafy green tops can be used in cooking or as an indicator of freshness. Bunched carrots are prized for their sweet flavor and crunchy texture and can be eaten raw, roasted, or used in soups and salads. 

Rosa radicchio is a unique variety of radicchio, a type of leafy chicory, known for its striking pink color and delicate, tender leaves. Unlike the more common red radicchio, Rosa radicchio has a pale pink hue, which gives it a distinct appearance. It has a mildly bitter taste, slightly less intense than other radicchio varieties, making it versatile for both raw and cooked dishes. The leaves are often used in salads for a pop of color and flavor, but they can also be grilled, roasted, or sautéed. Rosa radicchio is valued for its visual appeal and its ability to add a slightly bitter, refreshing...

Radicchio Treviso is a variety of radicchio, a leafy chicory known for its elongated shape and deep red, wine-colored leaves with prominent white ribs. Originating from the Treviso region in Italy, it has a slightly bitter flavor that mellows when cooked, making it popular in Italian cuisine. Radicchio Treviso has a crisp texture and is often used in salads, but it can also be grilled, roasted, or sautéed to bring out its natural sweetness and reduce its bitterness. Its distinctive shape and flavor make it a favorite for adding complexity and color to dishes.

Castel Franco is a type of chicory, often considered a variety of radicchio, known for its unique appearance and mild flavor. It is characterized by its round, open heads with creamy, pale yellow leaves that are speckled with red or purple spots, giving it a delicate and beautiful appearance. Sometimes referred to as "orchid lettuce" due to its colorful pattern, Castel Franco has a slightly bitter taste, less intense than other radicchio varieties, with a tender and crisp texture. It is typically used in salads to add color and a mild bitterness, but it can also be sautéed, grilled, or roasted...

Puntarella is a type of chicory vegetable native to Italy, particularly popular in Roman cuisine. It consists of long, green, hollow shoots or stems that grow from the center of a dandelion-like plant. Puntarella has a crisp texture and a mildly bitter flavor, which becomes more pronounced when raw. The inner shoots are often shaved or thinly sliced and traditionally served in a salad with an anchovy, garlic, and olive oil dressing, which helps balance the bitterness. Puntarella can also be cooked by sautéing or grilling, which mellows its flavor and enhances its natural sweetness.

Broccoflower resembles a green cauliflower with a dense, dome-shaped head and combines the mild, slightly sweet taste of cauliflower with the nutty undertones of broccoli. It is rich in vitamins C and K, as well as fiber and antioxidants. Broccoflower can be eaten raw, steamed, roasted, or used in various dishes such as salads, soups, and stir-fries. Not to be confused with its similar counterpart, broccoli romanesco, which has a unique, fractal-like appearance with bright green, pointed florets arranged in a spiral pattern.

Purple cauliflower is a vibrant variety of cauliflower known for its striking purple color, which comes from the presence of anthocyanins, a type of antioxidant also found in red cabbage and red wine. It has the same dense, tightly packed florets as white cauliflower, but with a slightly sweeter and nuttier flavor. The color often becomes more vivid when cooked, making it a visually appealing addition to various dishes. Purple cauliflower can be eaten raw, roasted, steamed, or used in soups and salads, providing both nutritional benefits and a pop of color to meals.

Orange cauliflower, also known as cheddar cauliflower, is a variety of cauliflower with a bright orange color. This distinctive hue comes from its higher beta-carotene content, a natural pigment that is a precursor to vitamin A. Orange cauliflower has a similar texture and taste to white cauliflower, but it is slightly sweeter and creamier. It can be eaten raw, steamed, roasted, or added to a variety of dishes, offering both a visual appeal and additional nutritional benefits. Its vibrant color remains even after cooking, making it a colorful addition to salads, soups, and side dishes.

Caulilini is a type of baby cauliflower characterized by its long, slender stems and small, delicate florets. It resembles broccolini in shape but has a white or pale yellow color, similar to traditional cauliflower. Caulilini has a mild, slightly sweet flavor and a tender, crunchy texture. It can be eaten raw or cooked in various ways, such as steaming, roasting, grilling, or sautéing. Its versatility and attractive appearance make it a popular choice for adding texture and flavor to salads, stir-fries, and side dishes.