Sweet and firm, fresh peas have the fresh green aroma of a garden at the peak of summer. Their tender crunch and teeny size make them irresistible. Use fresh peas as soon as possible.
Sweet and crisp, with a nice little snap of sharpness and great crunch. Snow peas are most familiar in Asian dishes. "Snow pea" is almost a misnomer, since most of what you're enjoying is not the flat little "pea" inside but the chewy-crisp pod.
With its cabbage-like flavor and satisfying crunch, we think of broccoli as one of the ultimate vegetables. It's nutritious, low in calories, available year-round and hearty. Steam it, stir-fry it, sauté it, or eat raw in salads or with dips.
A vegetable that's as meaty as a potato but has its own very mild, nutty, cabbage-like flavor. A close relative of broccoli, cauliflower is a bit sweeter and even heartier. We love this versatile vegetable because it absorbs the full flavor of spices.
Broccoli rabe's flavor-stimulating bitterness tastes like a cross between turnips and kale. It looks like a thinner, leafier version of broccoli. Both the leaves and the florets are edible. One of the most full-flavored greens. Serve with creamy cheeses, sun-dried tomatoes, or spicy sausage.
The all-time favorite cabbage. It sets the standard. Firmly packed, with smooth, uniformly green skin. The crisp and fleshy leaves are loaded with tart tanginess and a surprisingly pleasing aroma. Green cabbage is loaded with vitamins and antioxidants.
The purple-robed prince among cabbages. It has an intense musky flavor and sweet snappiness. Red cabbage can be stewed, braised, or even curried. It's crispy when you scoop the raw leaves into dip. Crunchy when you stir-fry small wedges.
