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
- 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
Potatoes
Very low in Saturated Fat, Cholesterol and Sodium. A good source of Vitamin C, Vitamin B6, Potassium and Manganese.
Do not refrigerate raw potatoes–this will make them darken and sweeten. Instead, keep in a loosely covered bag or bowl to allow for air circulation. Will last about 2-3 months if stored in a cool, dark area (45-55 degrees F). Do not store near onions.
To freeze, wash, peel, and boil until tender. Mash potatoes until cool, then place in covered airtight containers or freezer-bags.
Parmesan-covered potato slices: Cut boiled potatoes into slices about 1/4-inch thick. Heat oil or butter in fry pan over medium-high heat. Add potato slices and seasonings. Sauté until hot and lightly browned, about 10 minutes. Sprinkle with grated cheese, then heat until slightly melted.
