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.
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- Apples
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- 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
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- Cucumbers
- Dandelion Greens
- Eggplant
- Escarole
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- Green Garlic
- Ground Cherries
- Hydroponic Lettuce
- Kale
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- Napa Cabbage
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- Salad Greens and Mixes
- Sorrel
- Spaghetti Squash
- Spinach
- Spotted Trout Lettuce
- Strawberries
- Summer Squash
- Swiss Chard
- Tomatoes
- Turnips
- Zucchini Flowers
featured ingredients
Eggplant
Eggplants are a very good source of Dietary Fiber, Folate, Potassium and Manganese.
Eggplants, like tomatoes and potatoes, don’t like the cold. Store in a dry place at room temperature and use within two days of purchase or keep in the front part of the refrigerator in a plastic bag to retain moisture for several days. Store away from ethylene-producing produce, such as apples, to prevent over ripening.
To preserve, freezing is the best method. Wash, peel if desired, and slice about 1/3-inch thick, then blanch. Cool, drain and package in zip closure freezer bags. Store up to 6 months.
Grill eggplant with the skin on, then add soy sauce and lemon!
