Standard American cucumbers, often just called "cucumbers" in the U.S., are medium to large in size with a dark green, somewhat waxy skin. They have a crunchy texture and a slightly tangy flavor. These cucumbers usually have a thicker skin and more seeds compared to English cucumbers, and they are commonly used in salads and sandwiches. Most prefer to peel standard cucumbers before using.
Grown locally by various farms, including Twin Peaks Orchards and Terra Firma
Quantity/Pack Size:
10# case- #12035
Seasonality/Availability:
Available in warm summer months
Lemon cucumbers are small, round cucumbers that are bright yellow, resembling a lemon in color. They have a crisp texture and a mild, slightly sweet flavor. Despite their appearance, they taste very much like traditional cucumbers, and their vibrant color makes them a fun and eye-catching addition to salads and dishes.
Serpentine cucumbers, also known as Armenian cucumbers, are long, thin, and curved, often with a twisting or serpentine shape. They have a smooth, green skin and a crisp, mildly sweet flavor. Their unique appearance makes them an interesting choice for salads or pickling, adding both texture and a distinctive look to dishes.
Fresh fava beans, also known as broad beans, are large, flat, and green legumes encased in thick, fibrous pods. The beans themselves are encased in a tough outer skin, which is often removed before eating. They have a bright green color and a slightly sweet, nutty flavor with a buttery texture when cooked. Fava beans are typically available in the spring and early summer and are commonly used in Mediterranean and Middle Eastern cuisines. They can be eaten raw when young, or cooked by boiling, steaming, or sautéing.
Frozen, 20# case- #32492 Frozen peas and carrots- #32554
Seasonality/Availability:
Locally grown in spring, available late winter and early summer from southern California and Mexico
Fresh English peas, also known as garden peas or shelling peas, are small, round, green legumes found inside a firm, inedible pod. The peas are sweet and slightly starchy with a tender texture. Unlike snap peas or snow peas, the pods of English peas are not typically eaten because they are tough and fibrous. English peas are harvested in the spring and early summer and can be enjoyed raw, or cooked by boiling, steaming, or sautéing. They are commonly used in a variety of dishes, from salads and soups to side dishes and risottos.
Fresh snap peas, also known as sugar snap peas, are a type of pea with edible pods that are plump and crisp. They are a cross between snow peas and garden peas and have a bright green color and a slightly curved shape. Snap peas have a sweet, juicy flavor and a crunchy texture, making them ideal for eating raw or lightly cooked. Both the peas and the pods are tender and can be eaten whole. Snap peas are typically available in the spring and early summer and are often used in salads, stir-fries, and as a crunchy snack.
Snow peas, also known as Chinese pea pods, are a type of pea with flat, edible pods. The pods are thin, crisp, and bright green, with small, underdeveloped peas inside. Snow peas have a mild, slightly sweet flavor and a crunchy texture, making them ideal for eating raw or lightly cooked. Unlike other pea varieties, the entire pod is edible, and they are often used in stir-fries, salads, and as a fresh, crunchy side dish. Snow peas are commonly available in the spring and early summer.
Bulk carrots are a versatile and commonly available root vegetable, typically sold in large quantities. They have a firm, crunchy texture and a sweet, earthy flavor. Bulk carrots are sold unpeeled, with a tapered shape and a vibrant orange color, although they can come in other colors like purple, red, yellow, and white. Carrots are rich in beta-carotene, fiber, and various vitamins and minerals. They can be eaten raw, cooked, or juiced and are used in a wide range of dishes, including soups, salads, stews, and roasts. They are available year-round and can be stored for extended periods, making...
Fresh spinach is a leafy green vegetable known for its tender leaves and mild, slightly earthy flavor. It is rich in vitamins A, C, and K, as well as iron, calcium, and antioxidants. Spinach can be eaten raw in salads, added to smoothies, or cooked in various dishes like soups, stir-fries, and casseroles. Its versatility and nutritional benefits make it a popular choice in many cuisines around the world.