recipes & tips
Can I freeze basil? What is a sunchoke? How can I tell if a cantaloupe is ripe? Answers to these questions and more can be found in our handy produce guide.
search by ingredient
- Apples
- Apricots
- Arugula
- Asparagus
- Basil
- Beans – Snap, String or Green
- Beets
- Blackberries
- Blueberries
- Bok Choy
- Braising Mix / Stir-Fry Mix
- Broccoli
- Broccoli Rabe
- Brussels Sprouts
- Cabbage
- Cantaloupe
- Carrot
- Cauliflower
- Celeriac or Celery Root
- Celery
- Cherries
- Chives
- Collards
- Concord Grapes
- Corn
- Cornmeal
- Cucumbers
- Dandelion Greens
- Eggplant
- Escarole
- Fennel
- Garlic Scapes
- Green Garlic
- Ground Cherries
- Hydroponic Lettuce
- Kale
- Kohlrabi
- Leeks
- Microgreens
- Mint
- Mushrooms
- Mustard Greens
- Napa Cabbage
- Nectarines
- Onions
- Pea Greens
- Peas
- Peppers
- Plums
- Potatoes
- Pumpkin
- Purslane
- Radicchio
- Radishes
- Raspberries
- Rhubarb
- Sage
- Salad Greens and Mixes
- Sorrel
- Spaghetti Squash
- Spinach
- Spotted Trout Lettuce
- Strawberries
- Summer Squash
- Swiss Chard
- Tomatoes
- Turnips
- Zucchini Flowers
featured ingredients
Corn
Corn is a low cholesterol, low sodium vegetable. It is a good source of Dietary Fiber, Vitamin C, Thiamin, Folate, Magnesium and Phosphorus.
Store corn with the husk still on uncovered in the fridge. Keep unhusked corn wrapped in foil or plastic wrap in the fridge for up to two days of freshness.
To remove silk off an ear of corn easily, simply rub with a wet paper towel.
For a classic taste of corn of the cob, roast corn over a gas or grill flame for about 5 minutes, turning it continuously so that it browns and roasts evenly. Once cooked, take it off the flame and rub on a mixture of lime juice, butter, salt and pepper.
