Carrots – A nutrient powerhouse. Carrots are a versatile ingredient. Add sliced or diced carrots to stir fries, rice and vegetable soups or juice them. Toss whole small carrots…
Read More
Brussels Sprout Tops – Sweet and tender with a mild collard-like flavor These are best when prepared simply. Separate the leaves and trim the stem up to the leaves. These…
Aji Dulce Peppers – a small, prized, very flavorful, sweet pepper found in Latin American and Caribbean cooking This is the highlight sweet pepper used in our Cubanero sauce. Use…
Poblano Peppers – dark green chili peppers that originated in Puebla, Mexico. These peppers have a mild flavor and generally are lower on the heat scale. Dried poblanos are called…
Stuffed Collard Greens/Cabbage or Swiss Chard Delicious and versatile. Stuff as you would cabbage or swiss chard leaves. Trim out most of the stem and blanche the leaves for 4…
Collard Greens Collard greens are part of the brassica family along with cabbage, brussels sprouts, kale and broccoli. For short-term storage destem the leaves and place in a resealable bag…
A vegetable in the cabbage family that tastes like a cross between broccoli stems and a peppery radish. Kohlrabi blends in well with many different dishes and adds a refreshing…
Ingredients: 3 cloves garlic, minced 2 tbsp minced 3 cloves garlic, minced 2 tablespoons minced fresh ginger root 3/4 cup olive oil 1/3 cup rice vinegar 1/2 cup soy sauce…
Celeriac Stalks and Leaves – Try something new! Trim the ends of the stalks and keep in a glass of water to keep fresh, if not using right away. The…
Fall Vegetable Hash Preheat oven to 375 degrees. Chop up any and all of your favorite fall veggies into 1 to 2 inch pieces. Pictured are onions, sweet potatoes, carrots,…
437 Parker Road,
Dracut MA 01826
