Green, grassy, and tender, fresh scallions always make us think of spring. They're a great garnish just slice them into fine strips to top off salads and other cold dishes. Use them to add fresh flavor and visual appeal to soups, egg dishes, and all sorts of Asian cuisine.
Fresh from our butcher department, Whole chicken. Sold by weight.
A medium-crisp and gently tart apple with the sweet taste of cider. The McIntosh is the all-purpose, all-American apple, just right for eating fresh-picked. Good for applesauce and for making gooey caramel apples, too.
(x3) With its potato color and Astroturf feel, the unpeeled kiwifruit doesn't give a clue to the bright green sunburst inside. It tastes like strawberry and honeydew melon. And the seeds are the pleasant, disappear-on-contact kind, not the stick-in-your-teeth kind. You can eat the skin, but we prefer to peel it.
Lush and creamy, with a mild, earthy flavor, eggplant has the most velvety texture in the vegetable family. It's high in healthy fiber. We love it sliced, brushed with olive oil and salt, and grilled or roasted. We also love it breaded and fried.
Mustard greens have broad, wavy frilled leaves with longitudinal veins and a deep green color. The upright leaves are supported by coarse stems that can be quite fibrous when fully mature. Smaller leaves are considerably tenderer, while larger Mustard greens require cooking.
Sharp, bold, and bitter, with parsley's juiciness and fresh flavor. Watercress adds feisty, fresh sharpness to a sandwich or a salad. It mellows when cooked, so enjoy this nutrient-packed green in soups and sautés.
This tropical vegetable often considered identifiable as the species Colocasia antiquorum, closely related to taro (dasheen, Colocasia esculenta), which is primarily used for its thickened stems.
This beautiful squash adds sunny color and bright flavor to your menu. Toss it into a sautéed vegetable medley to add color and taste. The skin is as nutritious as it is attractive. Try yellow zucchini sliced and raw, dipped in creamy garlic dressing or hummus. Prepare as you would a green zucchini.
The starchiness of a potato with the sweetness of a banana. Fried yellow plantains, called maduros or amarillos, are a staple of Latin American tables. They are like potato chips, but warm, irresistibly chewy, salty, and almost candied. Serve these big "cooking bananas" as a side dish with black beans and rice or roast chicken.
With a melon-like flavor, fragrant aroma and beautiful salmon red interior, yellow papayas are extremely sweet. Yellow papaya adds color and taste to any salad
Spicy, juicy, baseball-sized bundles of flavor. These pungent staples release their flavor when sautéed, braised, grilled, or roasted. Dredge with flour and deep-fry for decadent onion rings. These tear-inducing onions are usually considered too strong for eating raw.
Spicy, juicy, baseball-sized bundles of flavor. These pungent staples release their flavor when sautéed, braised, grilled, or roasted. Dredge with flour and deep-fry for decadent onion rings. These tear-inducing onions are usually considered too strong for eating raw.
Sweet and juicy, with a pleasant crunch and a gorgeous banana color. These show-offs taste even milder than red or green peppers. We love them sliced in strips and eaten raw.
The banana is an anytime, year-round snack. We like them fully yellow with just a dusting of brown freckles. But super-ripe, meltingly sweet bananas and firmer greenish ones have their fans too. Slice them onto cereal or pancakes, fold into fruit salad, blend into smoothies, and bake into muffins. Heat brings out bananas' creamy sweetness. Try baking, broiling, or sautéing them with butter and sugar for a luscious dessert.
Sweet, moist and and copper-colored, garnet yams are a wonderful baking tuber — their understated sweetness shine in pies, breads and muffins. You can also top with butter, salt and pepper and pop 'em in a hot oven. Or peel, boil or steam and purée to make a rich, thick soup.
Fresh from our butcher department, Whole turkey. Sold by weight.
Fresh from our butcher department, Whole chicken. Sold by weight.
Nutty and creamy, these white roots have a texture that's drier and less sweet than the deeply orange vegetable you may also know as a yam or sweet potato. Along with greens and black-eyed peas, "baked sweets" are an essential element of a southern ham dinner.
This relatively mild onion is very aromatic and flavorful. It's slightly sweeter than its yellow cousin. Useful in almost any dish but dessert, this white beauty can be savored raw or used as a flavor base for soups and stews.
Sharp, bold, and bitter, with parsley's juiciness and fresh flavor. Watercress adds feisty, fresh sharpness to a sandwich or a salad. It mellows when cooked, so enjoy this nutrient-packed green in soups and sautés.
This beautiful squash adds sunny color and bright flavor to your menu. Toss it into a sautéed vegetable medley to add color and taste. The skin is as nutritious as it is attractive. Try yellow zucchini sliced and raw, dipped in creamy garlic dressing or hummus. Prepare as you would a green zucchini.
The starchiness of a potato with the sweetness of a banana. Fried yellow plantains, called maduros or amarillos, are a staple of Latin American tables. They are like potato chips, but warm, irresistibly chewy, salty, and almost candied. Serve these big "cooking bananas" as a side dish with black beans and rice or roast chicken.
With a melon-like flavor, fragrant aroma and beautiful salmon red interior, yellow papayas are extremely sweet. Yellow papaya adds color and taste to any salad
Spicy, juicy, baseball-sized bundles of flavor. These pungent staples release their flavor when sautéed, braised, grilled, or roasted. Dredge with flour and deep-fry for decadent onion rings. These tear-inducing onions are usually considered too strong for eating raw.
Spicy, juicy, baseball-sized bundles of flavor. These pungent staples release their flavor when sautéed, braised, grilled, or roasted. Dredge with flour and deep-fry for decadent onion rings. These tear-inducing onions are usually considered too strong for eating raw.
Sweet and juicy, with a pleasant crunch and a gorgeous banana color. These show-offs taste even milder than red or green peppers. We love them sliced in strips and eaten raw.
The banana is an anytime, year-round snack. We like them fully yellow with just a dusting of brown freckles. But super-ripe, meltingly sweet bananas and firmer greenish ones have their fans too. Slice them onto cereal or pancakes, fold into fruit salad, blend into smoothies, and bake into muffins. Heat brings out bananas' creamy sweetness. Try baking, broiling, or sautéing them with butter and sugar for a luscious dessert.
Sweet, moist and and copper-colored, garnet yams are a wonderful baking tuber — their understated sweetness shine in pies, breads and muffins. You can also top with butter, salt and pepper and pop 'em in a hot oven. Or peel, boil or steam and purée to make a rich, thick soup.
Fresh from our butcher department, Whole turkey. Sold by weight.
Fresh from our butcher department, Whole chicken. Sold by weight.
Nutty and creamy, these white roots have a texture that's drier and less sweet than the deeply orange vegetable you may also know as a yam or sweet potato. Along with greens and black-eyed peas, "baked sweets" are an essential element of a southern ham dinner.
This relatively mild onion is very aromatic and flavorful. It's slightly sweeter than its yellow cousin. Useful in almost any dish but dessert, this white beauty can be savored raw or used as a flavor base for soups and stews.
Sharp, bold, and bitter, with parsley's juiciness and fresh flavor. Watercress adds feisty, fresh sharpness to a sandwich or a salad. It mellows when cooked, so enjoy this nutrient-packed green in soups and sautés.
This beautiful squash adds sunny color and bright flavor to your menu. Toss it into a sautéed vegetable medley to add color and taste. The skin is as nutritious as it is attractive. Try yellow zucchini sliced and raw, dipped in creamy garlic dressing or hummus. Prepare as you would a green zucchini.
The starchiness of a potato with the sweetness of a banana. Fried yellow plantains, called maduros or amarillos, are a staple of Latin American tables. They are like potato chips, but warm, irresistibly chewy, salty, and almost candied. Serve these big "cooking bananas" as a side dish with black beans and rice or roast chicken.
With a melon-like flavor, fragrant aroma and beautiful salmon red interior, yellow papayas are extremely sweet. Yellow papaya adds color and taste to any salad
Spicy, juicy, baseball-sized bundles of flavor. These pungent staples release their flavor when sautéed, braised, grilled, or roasted. Dredge with flour and deep-fry for decadent onion rings. These tear-inducing onions are usually considered too strong for eating raw.
Spicy, juicy, baseball-sized bundles of flavor. These pungent staples release their flavor when sautéed, braised, grilled, or roasted. Dredge with flour and deep-fry for decadent onion rings. These tear-inducing onions are usually considered too strong for eating raw.
Sweet and juicy, with a pleasant crunch and a gorgeous banana color. These show-offs taste even milder than red or green peppers. We love them sliced in strips and eaten raw.
The banana is an anytime, year-round snack. We like them fully yellow with just a dusting of brown freckles. But super-ripe, meltingly sweet bananas and firmer greenish ones have their fans too. Slice them onto cereal or pancakes, fold into fruit salad, blend into smoothies, and bake into muffins. Heat brings out bananas' creamy sweetness. Try baking, broiling, or sautéing them with butter and sugar for a luscious dessert.
Sweet, moist and and copper-colored, garnet yams are a wonderful baking tuber — their understated sweetness shine in pies, breads and muffins. You can also top with butter, salt and pepper and pop 'em in a hot oven. Or peel, boil or steam and purée to make a rich, thick soup.
Fresh from our butcher department, Whole turkey. Sold by weight.
Fresh from our butcher department, Whole chicken. Sold by weight.
Nutty and creamy, these white roots have a texture that's drier and less sweet than the deeply orange vegetable you may also know as a yam or sweet potato. Along with greens and black-eyed peas, "baked sweets" are an essential element of a southern ham dinner.
This relatively mild onion is very aromatic and flavorful. It's slightly sweeter than its yellow cousin. Useful in almost any dish but dessert, this white beauty can be savored raw or used as a flavor base for soups and stews.
Sharp, bold, and bitter, with parsley's juiciness and fresh flavor. Watercress adds feisty, fresh sharpness to a sandwich or a salad. It mellows when cooked, so enjoy this nutrient-packed green in soups and sautés.
This beautiful squash adds sunny color and bright flavor to your menu. Toss it into a sautéed vegetable medley to add color and taste. The skin is as nutritious as it is attractive. Try yellow zucchini sliced and raw, dipped in creamy garlic dressing or hummus. Prepare as you would a green zucchini.
The starchiness of a potato with the sweetness of a banana. Fried yellow plantains, called maduros or amarillos, are a staple of Latin American tables. They are like potato chips, but warm, irresistibly chewy, salty, and almost candied. Serve these big "cooking bananas" as a side dish with black beans and rice or roast chicken.
With a melon-like flavor, fragrant aroma and beautiful salmon red interior, yellow papayas are extremely sweet. Yellow papaya adds color and taste to any salad
Spicy, juicy, baseball-sized bundles of flavor. These pungent staples release their flavor when sautéed, braised, grilled, or roasted. Dredge with flour and deep-fry for decadent onion rings. These tear-inducing onions are usually considered too strong for eating raw.
Spicy, juicy, baseball-sized bundles of flavor. These pungent staples release their flavor when sautéed, braised, grilled, or roasted. Dredge with flour and deep-fry for decadent onion rings. These tear-inducing onions are usually considered too strong for eating raw.
Sweet and juicy, with a pleasant crunch and a gorgeous banana color. These show-offs taste even milder than red or green peppers. We love them sliced in strips and eaten raw.
The banana is an anytime, year-round snack. We like them fully yellow with just a dusting of brown freckles. But super-ripe, meltingly sweet bananas and firmer greenish ones have their fans too. Slice them onto cereal or pancakes, fold into fruit salad, blend into smoothies, and bake into muffins. Heat brings out bananas' creamy sweetness. Try baking, broiling, or sautéing them with butter and sugar for a luscious dessert.
Sweet, moist and and copper-colored, garnet yams are a wonderful baking tuber — their understated sweetness shine in pies, breads and muffins. You can also top with butter, salt and pepper and pop 'em in a hot oven. Or peel, boil or steam and purée to make a rich, thick soup.
Fresh from our butcher department, Whole turkey. Sold by weight.
Fresh from our butcher department, Whole chicken. Sold by weight.
Nutty and creamy, these white roots have a texture that's drier and less sweet than the deeply orange vegetable you may also know as a yam or sweet potato. Along with greens and black-eyed peas, "baked sweets" are an essential element of a southern ham dinner.
This relatively mild onion is very aromatic and flavorful. It's slightly sweeter than its yellow cousin. Useful in almost any dish but dessert, this white beauty can be savored raw or used as a flavor base for soups and stews.
Sharp, bold, and bitter, with parsley's juiciness and fresh flavor. Watercress adds feisty, fresh sharpness to a sandwich or a salad. It mellows when cooked, so enjoy this nutrient-packed green in soups and sautés.
Lush and creamy, with a mild, earthy flavor, eggplant has the most velvety texture in the vegetable family. It's high in healthy fiber. We love it sliced, brushed with olive oil and salt, and grilled or roasted. We also love it breaded and fried.
Freshly cut from our butcher department, chicken drumsticks. Sold by weight.
These tiny peppers add pure heat. How hot are they? Thai cookbooks for Westerners recommend substituting three serranos for just one.
