Aloe Vera
Leaves

Select – firm leaves with no wrinkling or cracking
Use – snap leaves open and apply the moist ends directly on burns or scrapes
Store – room temperature for one week, then wrap in plastic and refrigerate

Anise
(Fennel)

Select – fennel with fresh green tops and white unblemished bulb
Flavor – all parts are edible and have a sweet, licorice flavor
Prep – trim top and bottom and wash before using
Use – great raw in salads, bulb may be braised, baked, broiled or grilled
Store – refrigerate to store in plastic bag

Ambrosia
Apples

Select – blushing red with green to cream colored under striping
Use – Ideal for salads and fruit plates, slow to brown after slicing

Braeburn
Apples

Select – red with orange-red blush
Flavor – mild, sweet flesh, very crisp
Use – excellent for fresh eating

Cortland
Apples

Select – dark red
Flavor – flesh is fine grained, crisp and tender
Use – great for fresh eating, pies, sauces and baking

Early Red
Apples

Select – red
Flavor – flesh is crisp, white and juicy
Use – good for fresh eating

Empire
Apples

Select – dark red
Flavor – flesh is creamy, crisp, juicy and aromatic
Use – great for fresh eating, pies and sauces

Fuji Apples

Select – reddish
Flavor – flesh is yellow–green, sweet, fruity and slightly aromatic
Use – excellent for fresh eating

Gala Apples

Select – orange–red
Flavor – flesh is very crisp, firm, juicy, dense and aromatic
Use – excellent fresh eating apple

Ginger Gold
Apples

Select – yellow with red blush
Flavor – unique sweet and tart taste, very juicy
Prep – white flesh retains it’s color when peeled or cut
Use – excellent for fresh eating or in fruit salads

Gold Delicious
Apples

Select – yellow
Flavor – firm, crisp, juicy flesh, sweet distinctive flavor
Use – great for fresh eating, pies, sauces and salads

Granny Smith
Apples

Select – bright green and plump
Flavor – white flesh, very crisp and tart
Use – great for fresh eating, pies, baking and salads

Ida Red
Apples

Select – intense red
Flavor – crisp, white flesh with intense flavor
Use – excellent for pies, sauce and fresh eating

Jonagold
Apples

Select – large and yellow with light scarlet stripes
Flavor – flesh is very firm, sweet and crisp
Use – excellent for fresh eating and drying

Macoun
Apples

Select – red with stripes
Flavor – flesh is sweet, crisp and juicy
Use – excellent for fresh eating

Mcintosh
Apples

Select – bright deep red
Flavor – flesh is crisp, perfumed, very white and juicy
Use – good for fresh eating, pies and sauces

Pink Lady
Apples

Select – reddish–yellow
Flavor – very crisp flesh with a unique winey flavor
Use – excellent fresh eating apple

Red Delicious
Apples

Select – solid deep red
Flavor – crisp, sweet flavor, sometimes grainy texture
Use – good for fresh eating and salads

Cameo
Apples

Select – red with white spots
Flavor – sweet–tart with a crisp crunch
Use – very versatile, great in sauces, pies, or fresh

Honey Crisp
Apples

Select – large, thin skinned
Flavor – sweet and tart with an ultra crisp bite
Use – great for fresh eating or tossed in salads

Jazz
Apples

Select – light orangish red coloring with a light yellow background
Flavor – exceptionally crisp, tangy and sweet
Use – great for fresh eating, baking and in salads

Apple Cider

Select – made from a blend of fresh apples
Use – drink cold, or try mulling with spices

Fruit
Combo Pack

Select – a healthy combination of fruits
Use – excellent for fresh eating

Tote
Apples

Select – orchard–fresh apples are better by the bagful
Use – from crisps to cobblers—the possibilities are endless

Apricots

Select – small, plump stone fruit ranging in color from pale yellow to burnt orange
Flavor – good flavor when fully ripe, otherwise slightly tart
Use – excellent fresh, served with cheese or dried

Artichokes

Select – deep green, heavy artichokes
Prep – rinse thoroughly, cut off stem near base, cut off top quarter of artichoke, steam, boil or microwave until tender
Use – to eat pull off leaves and eat the fleshy end
Store – refrigerate unwashed in a plastic bag

Baby
Artichokes

Select – artichokes which are heavy for their size
Prep – rinse thoroughly, steam, boil or microwave until tender
Use – baby artichokes are entirely edible with minimal trimming
Store – refrigerate unwashed in a plastic bag

Asparagus

Select – firm, plump green stalks with no signs of dehydration
Prep – wash before using, discard woody stem ends
Use – excellent raw in salads or briefly steamed or braised
Store – store in plastic bag in refrigerator

Purple
Asparagus

Select – firm, plump purple stalks with no signs of dehydration
Flavor – sweeter flavor than green asparagus
Prep – wash before using, discard woody stem ends
Use – excellent raw in salads or briefly steamed or braised
Store – refrigerate in plastic bag

White
Asparagus

Select – firm, plump white stalks with no signs of dehydration
Flavor – milder flavor than green asparagus
Prep – wash, peel skin
Use – boil or braise until tender
Store – refrigerate in plastic bag

Banana
Flower

Select – dark purple–red blossoms
Prep – remove outer leaves and steam for 20 minutes. Can also be boiled or fried
Use – the flower of the banana tree is used in many Asian recipes
Store – cover in plastic wrap and refrigerate

Bananas

Select – greenish yellow to brownish yellow
Prep – ripen at room temperature to desired color
Use – remove the skin and use the flesh for fresh eating
Store – unrefrigerated

Baby
Bananas

Select – pale yellow–green ripening to black
Flavor – similar to a yellow banana with apple/strawberry overtones
Use – best for fresh eating and cooking

Plantain
Bananas

Select – thick, greenish–yellow skin develops brown spots as the fruit ripens
Flavor – mild with starchy texture which sweetens as the skin color darkens
Prep – ripen at room temperature
Use – grilled, boiled, streamed, or fried
Store – unrefrigerated

Red
Bananas

Select – when ripe they should have a purplish hue with black patches and be free from cracks
Flavor – pink flesh is creamy and fragrant
Use – peel skin, best for fresh eating, fruit salads and desserts
Store – unrefrigerated

Bunch
Basil

Flavor – has a clove like aroma and pungent taste
Use – great with tomatoes, squash, cabbage, beans, pasta, poultry or seafood
Store – room temperature; do not refrigerate

Green Beans

Select – brightly colored firm beans with a smooth surface and no signs of wilt or rust
Flavor – tender, crisp texture with a mild, sweet flavor
Prep – rinse before using
Use – eat fresh, steam, boil or microwave
Store – refrigerate unwashed in an airtight bag

Yellow Wax
Beans

Select – brightly colored firm beans with a smooth surface and no signs of wilt or rust
Flavor – tender, crisp texture with a mild, sweet flavor
Prep – rinse before using
Use – eat fresh, steam, boil or microwave
Store – refrigerate unwashed in an airtight bag

Beet Greens

Select – bright green leaves with purple/red veining
Use – wash and serve raw in salads or cook/sauté like spinach
Store – refrigerate in damp paper towels inside plastic bag

Belgian
Endive

Select – elegant tapered bundles with creamy white, yellow edged leaves
Flavor – slightly bitter taste and a crunchy bite
Use – excellent in salads, braised or grilled or as scoops for dips
Store – refrigerate

Blackberries

Select – plump berries, free from dirt and moisture, which are bright with good color.
Use – cooked or uncooked in pies, tarts, jams, jellies, creams, compotes and salads
Store – refrigerated

 Blueberries

Select – select berries which are plump, firm, clean, dry and free from leaves and stems
Flavor – tart, sweet and juicy
Use – cooked or uncooked in pies, jams, muffins, compotes, salads, waffles and pancakes

Wild Maine
Blueberries

Select – berry color may range from blue to dark blue
Flavor – smaller in size than cultivated blueberries with a sweeter flavor
Use – cooked or uncooked in pies, jams, muffins, compotes, salads, waffles and pancakes

Baby
Bok Choy

Select – crisp, white stalks with fresh selecting, green leaves
Flavor – sweet, mild flavor
Use – works well steamed, braised or in stir frys
Store – refrigerate unwashed in a plastic bag for up to five days

Boniato

Select – firm and unblemished
Flavor – resembling sweet potatoes and chestnuts
Use – wash and use as you would any potato

Broccoflower

Select – broccoflower that is firm and heavy with compact, tightly packed florets
Flavor – broccoflower has a sweeter taste than cauliflower
Prep – wash and break or slice into smaller florets
Use – enjoy raw, steamed or braised
Store – refrigerate for several days wrapped in plastic

 
Broccoli

Select – tightly formed, deep green heads
Use – eat raw, steamed, boiled or stir–fried
Store – refrigerate in a perforated plastic bag for up to four days

Broccoli
Crowns

Select – tightly formed, deep green heads
Flavor – mild flavor, member of the cabbage family
Use – wash and eat fresh in salads or with dips, boil, steam, microwave or stir fry
Store – refrigerate in a perforated plastic bag

Broccoli
Raab (Rapini)

Select – firm stems which are green with few flowering buds, also known as rapini
Flavor – related to cabbage and turnip families with a slightly bitter taste
Use – wash and use in stir frys, braise, steam or boil
Store – refrigerate in damp paper towels inside plastic bag

Broccolini

Select – broccolini that is dark green with no brown discoloration
Flavor – broccolini is completely edible, it has a sweet, delicate flavor with a subtle peppery edge
Prep – rinse and trim stem end
Use – enjoy lightly steamed or blanched
Store – refrigerate in plastic bags

Brussels
Sprouts

Select – compact, deep green, firm heads
Prep – rinse thoroughly, trim base and pull off any loose leaves before cooking
Use – steam, boil or microwave until tender
Store – refrigerate in a perforated plastic bag

Green
Cabbage

Select – heavy heads of cabbage that are firm and well shaped
Use – great in boiled dinner or shredded for homemade cole slaw
Store – refrigerate wrapped in plastic bag for up to one week

Red Cabbage

Select – heavy heads of red cabbage that are firm and well shaped
Prep – remove any discolored outer leaves, simmer in vinegar or shred
Use – add to salads or stir frys
Store – refrigerate wrapped in plastic

Savoy
Cabbage

Select – heavy heads of savoy cabbage that are firm and well shaped
Prep – remove any discolored outer leaves, shred
Use – add to stir frys or salads
Store – refrigerate wrapped in plastic

Cilantro

Select – fresh, leafy bunches
Flavor – assertive flavor
Use – use the entire leaf and stem, use in salsas, stir–frys and sauces
Store – refrigerate in crisper

Collard
Greens

Select – relatively small, firm, green leaves with no yellowing
Flavor – collards taste somewhat like cabbage/kale
Use – traditionally boiled with ham or salt pork or cook quickly like spinach
Store – refrigerate in damp paper towels inside plastic bag

Cantaloupes

Select – a ripe melon will give to slight pressure and will have some fragrance
Flavor – sweet orange flesh
Prep – cut in half and remove seeds to serve
Use – excellent eaten fresh or chunked for salads, may be served with prosciutto Italian ham as an appetizer
Store – sensitive to extreme heat or cold

Cantaloupe
(Halves)

Use – may be served with prosciutto Italian ham as an appetizer or eat fresh
Store – refrigerate

Carrots

Select – bright and shiny, the color should be deep orange with no bruises or rot
Flavor – sweet and crunchy
Prep – rinse, peel, and chop, slice or cut into sticks
Use – enjoy raw as a snack or shredded into salads or stir frys, cook carrots briefly until just tender for best flavor
Store – refrigerate

Baby Peeled
Carrots

Flavor – sweet and tender; nutritious and delicious
Prep – no need to peel or chop. just rinse and enjoy
Use – cooking, snacking or salads
Store – refrigerate

Bunch
Carrots

Select – firm carrots with fresh tops
Flavor – sweet and crunchy
Prep – rinse, peel, and chop, slice or cut into sticks
Use – enjoy raw or steamed
Store – remove tops and refrigerate

Rainbow
Crunch Carrots

Select – these heirloom carrots are loaded with vitamins and antioxidants
Flavor – colorful and sweet
Use – cooking, snacking or salads
Store – refrigerate

 
Cauliflower

Select – tightly formed heads, heavy for their size
Flavor – mild flavor, member of the cabbage family
Use – wash and eat fresh, serve with dips, in salads or steam, boil or microwave
Store – refrigerate in plastic bags

Orange
Cauliflower

Flavor – tastes like white cauliflower but has 25 times more Vitamin A
Prep – prepare like regular cauliflower

Purple
Cauliflower

Flavor – milder flavor than its more common cousin
Use – delicious raw or lightly steamed with lemon

Celery

Select – stalks that are firm and unblemished with green leaves
Prep – wash
Use – eat raw, serve with dips, braise or bake
Store – refrigerate in plastic bags

Cherimoya

Select – bruise free fruits
Flavor – sweet, flesh is smooth and creamy, with overtones of pears, pineapples and mango
Use – serve chilled in halves, or remove skin and seeds and combine in fruit salads
Store – ripen at room temperature until soft

Cherries

Select – glossy skinned, plump fruit with colors from garnet to black
Flavor – flesh is solid, reddish–purple and juicy
Use – great when eaten fresh, dried, used in jams, jelly, cooking and baking

Rainier
Cherries

Select – yellow cherry with red blush
Flavor – fine texture, distinctive sweet flavor
Use – excellent eaten flresh, dried, used in jams, jelly, cooking and baking

Chestnuts

Select – firm, smooth skins
Use – a holiday favorite, great for roasting

Chicory

Select – crisp, curly green leaves with a pale heart
Flavor – strong, slightly bitter flavor
Use – great as a garnish or add to salads
Store – refrigerate

Dried Chipotle
Chile

Flavor – medium hot pepper
Use – adds flavor to soups, salsas, stews, and sauces
Store – keep dry and unrefrigerated

Dried Japones
Chile

Flavor – medium hot pepper
Use – use in spicier Asian and Oriental dishes

Coconuts

Select – coconuts heavy for their size, which slosh with milk when shaken, the three eyes should be dry and sound
Prep – puncture eyes and drain liquid, bake at 375 degrees for 10 minutes, wrap in towel and crack with a hammer
Use – the white meat may be eaten raw or grated and dried or toasted
Store – at room temperature

Water
Coconuts

Select – green and smooth, this fruit is actually an immature coconut
Flavor – contains mostly liquid and little meat
Use – liquid is used in drinks and desserts

Corn

Select – tightly wrapped, green, full ears with no signs of drying
Flavor – tender sweet kernels
Prep – shuck outer layer and rinse ears before using
Use – excellent steamed, grilled, microwaved, roasted or boiled

Indian
Corn

Use – ornamental, use as a holiday decoration

 Cranberries

Select – red to deep red berries with little green or white
Prep – before using sort and rinse berries in cold water
Use – cooked in sauces, pies, muffins, breads & relishes or dried in cereals
Store – refrigerate for two tor three weeks

Fresh
Crepes

Use – great for desserts, side dishes, or main courses
Store – refrigerate

Cucumbers

Select – firm, unblemished cucumbers with no soft spots
Prep – wash
Use – excellent for fresh eating or with dips
Store – refrigerate unwashed in plastic bag

Baby Seedless
Cucumbers

Select – very small seeds
Flavor – burpless not bitter
Use – snacking and salads
Store – refrigerate unwashed in plastic bags

European
Cucumbers

Select – firm, unblemished cucumbers with no soft spots
Prep – wash
Use – excellent for fresh eating or with dips
Store – refrigerate unwashed in plastic bags

Pickling
Cucumbers

Select – firm, unblemished cucumbers with no soft spots, small cucumbers with bumpy skin and tiny spines
Prep – wash and peel
Use – fresh or use in pickling
Store – refrigerate unwashed in plastic bags

Dandelion
Greens

Select – fresh green leaves with no signs of wilting or yellowing
Flavor – bright green leaves with bitter, tangy flavor
Use – wash and serve sparingly in salads, braise in olive oil or cook like spinach
Store – refrigerate in damp paper towels inside plastic bag

Daikon

Select – daikon that are clean and firm
Flavor – smooth, sweet and mild flavor
Prep – peel and then shred or slice and add to stir frys
Use – can also be enjoyed in soups and stews
Store – refrigerate wrapped in plastic for up to four days

Dragon Fruit

Flavor – the sweet pulp can be white or red. seeds are edible
Use – slice chilled fruit in half and eat with a spoon