Romaine hearts refer to the inner, tender leaves of the romaine lettuce head, which are crisp, mild in flavor, and less bitter than the outer leaves. They are often more desirable for salads and sandwiches due to their delicate texture and sweetness. Romaine hearts are grown as an entirely separate plan, contrary to popular belief that it is only whole head romaine that has been stripped.
Broccoli Romanesco, also known as Romanesco cauliflower, has a unique appearance with its fractal-like, lime-green florets and a mild, nutty flavor that combines the earthiness of cauliflower with a hint of broccoli’s sweetness. Its texture is firm yet tender when cooked, making it versatile for steaming, roasting, or sautéing. Romanesco holds its shape well, adding visual appeal and a subtle, creamy flavor to dishes. It pairs wonderfully with garlic, olive oil, lemon, and herbs, making it a striking addition to pastas, salads, and roasted vegetable medleys.
Butter lettuce, also known as Bibb or Boston lettuce, has soft, delicate leaves with a velvety texture and a slightly sweet, mild flavor. The leaves are tender yet sturdy enough to hold light fillings, making them popular for wraps and salads. Its subtle, buttery taste complements a wide range of ingredients without overpowering them, and its cup-like shape is ideal for presenting fresh, colorful dishes. This lettuce is often appreciated for its tender bite and refined appearance in both simple and gourmet recipes.
Iceberg lettuce is a crisp, refreshing leafy vegetable known for its pale green color and tightly packed, layered leaves. Its texture is crunchy and juicy, offering a mild, slightly sweet taste with a touch of bitterness, making it versatile and easy to pair with other flavors. Often used in salads, sandwiches, and as a garnish, iceberg lettuce adds a refreshing, cooling element to dishes but has a subtle enough flavor that it doesn’t overpower other ingredients.
Spring mix lettuce is a vibrant and delicate blend of young, tender greens, often including baby lettuces, arugula, chard, and spinach. The leaves vary in texture and flavor, combining mildly sweet, earthy notes from baby spinach with the slight pepperiness of arugula and the subtle bitterness of red and green lettuces. This mix adds a refreshing, crisp base to salads, enhancing both visual appeal and taste with its variety of colors and nuanced flavors. Its tender leaves are best enjoyed fresh to preserve their light, airy quality.
Green leaf lettuce has a delicate, mild flavor with a hint of sweetness and a subtle earthy undertone. The leaves are tender, crisp, and slightly ruffled, making it ideal for adding a fresh crunch to salads, sandwiches, and wraps. Its mild taste pairs well with a wide variety of dressings and ingredients without overpowering them, and it absorbs flavors readily while still maintaining its natural freshness.
Red leaf lettuce is a tender, leafy green with delicate, ruffled edges and a striking red to deep burgundy hue. Its flavor is mild and slightly nutty, with a hint of earthiness that pairs well with a variety of dressings and toppings. The leaves are soft and delicate, adding a fresh crunch and a vibrant color contrast to salads, wraps, and sandwiches. It’s often used raw due to its fragility and mild flavor, enhancing dishes with both its visual appeal and subtle taste.
Peak season in spring, available through out the year
Nantes carrots are a popular heirloom variety known for their cylindrical, blunt-tipped shape and smooth, nearly coreless texture. Typically, they grow to about 6-7 inches in length, with a bright orange color and a tender, crisp bite. Nantes carrots are prized for their sweetness and mild flavor, making them ideal for both raw and cooked dishes.
Peak season in spring, available through out the year
Baby carrots are small, tender carrots that are often sweeter and more convenient to eat than regular carrots. True baby carrots, which are harvested early while still small, are often confused with "peeled mini" carrots, which are made by cutting and shaping larger carrots into smaller pieces.
Baby carrots are usually bright orange, smooth, and uniform in size. They have a crisp texture and a mild, sweet flavor, often enjoyed raw or lightly cooked.