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.
Fresh from our butcher department, Oxtail. 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.
The tartness of a Granny Smith piques your palate, but then its deep sweetness comes out to balance the flavor. It's one of the few apples that stays autumn-crisp almost all year long. A prime eating apple that holds its shape and flavor in pies.
The beige-green skin of the cantaloupe barely hints at the delectably fragrant, orange-colored fruit inside. Sweet but not oversweet, a ripe cantaloupe has a beautiful floral aroma. The firm flesh has plenty of juice.
