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
Peas
Peas are a good source of Protein, Folate, Iron and Manganese, and an excellent source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K and Thiamin.
Keep in the vegetable crisper in the refrigerator for up to 3 weeks.
To freeze peas, peel the peas from the pods. Wash well and rinse in cold water, then add the peas to boiling water. Boil the peas for a couple of minutes, then strain and pour cool water on top to stop the cooking process. Let the peas cool to room temperature and pat dry. Store in a Ziplock bag, seal and freeze.
Raw peas make a fantastic addition to salads.
