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.
As sweet as red bell peppers, sometimes even sweeter. These seasonal varieties are beautiful, mild, and crunchy. They are as deliciously fruity as reds. But we think they are even prettier.
If green bells taste fresh and crisp as spring, reds are mellow and fruity as autumn. They are actually green peppers that have been left to ripen. Roasted red bells have a rich, velvety flavor. We think they taste similar to ripe stewed tomatoes.
Sweet, juicy, and crunchy. The bell pepper is used more as a vegetable. They seem to bring out the best in other ingredients. Enjoy raw or cooked.
Woodsy, green, and celery-like, but even more delicate. The sweet taste of an artichoke captures the essence of a garden. Only eat the tender bottoms of the outer leaves.
Sweet, delicate, and grassy-green, with full-flavored earthiness, asparagus is a true taste of spring. Their heft stands up well to stronger seasonings, higher heat, and longer cooking, and they pack more flavor per inch.
Garden fresh string beans. Herbal and earthy, firm and crisp, green beans are universal favorites. They are a classic side dish served on their own — simply steam, sauté, or boil them (we like to add a little butter and lemon).
