Carnival cauliflower is a mixed case of cauliflower, including 2 purple, 2 orange, 2 and green, each with its own unique flavor and nutritional benefits: Purple Cauliflower: Features a striking purple color due to anthocyanins, the same pigments found in red cabbage and berries. It has a mild, slightly sweet flavor and retains its color when cooked, although it may turn a bit more muted. Orange Cauliflower: Known for its bright orange hue, this variety gets its color from beta-carotene, which is also found in carrots. It has a slightly sweeter and more robust flavor compared to white cauliflower...

Radicchio is a type of leafy chicory known for its distinctive deep red or purple leaves with white veins. It has a slightly bitter flavor, which can mellow when cooked. Radicchio is often used in salads, grilled dishes, or roasted as a side vegetable. It adds a pop of color and a unique taste to various dishes, pairing well with sweet or savory ingredients.

Belgian endive is a leafy vegetable with tightly packed, elongated leaves that have a slightly bitter flavor. The leaves are typically pale white with red or pale yellow tips and a crisp texture. Belgian endive is often grown in the dark to prevent the leaves from turning green and developing more bitterness. It can be eaten raw in salads, grilled, roasted, or braised, and is popular in both European and American cuisines for its subtle, slightly nutty taste and versatility in cooking.

Savoy cabbage is a variety of cabbage with a round head and crinkled, ruffled leaves that range from light to dark green. It has a mild, slightly sweet flavor and a tender, crisp texture. The leaves of Savoy cabbage are less dense and more delicate compared to other cabbages, making it ideal for raw salads, coleslaws, or as a wrap for fillings. It is also commonly used in soups, stews, and sautés because its texture holds up well when cooked. Savoy cabbage is popular in European cuisines and adds a decorative touch to dishes due to its distinctive, textured leaves.

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.