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Green Onions
Green Onions, also known as Scallions are grown and packed in Mexico under stringent food safety guidelines. They are trimmed and bunched according to size. They are a great source of Vitamin A. They are crisp and have bright-white bulbs with dark green ends, are straight along the entire length. Green onions are a delicious addition to tacos, stirfrys and salads.
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Iceless Green Onions
Green Onions, also known as Scallions are grown and packed in Mexico under stringent food safety guidelines. They are trimmed and bunched according to size. They are a great source of Vitamin A. They are crisp and have bright-white bulbs with dark green ends, are straight along the entire length. Green onions are a delicious addition to tacos, stirfrys and salads.
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Radish
Our radish is available year-round grown in both the U.S. and Mexico. Temperature maintenance is critical as well as top ice to keep product fresh. Radish contains Vitamin B6, riboflavin, vitamin C and Vitamin K. They are also a good source of folate, calcium, potassium and fiber. Use in salads or as a garnish.
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Cilantro
Cilantro herb or “Coriander” is a shiny and smooth green annual. It has slender, grooved stems and finely segmented upper leaves. The flavor and aroma of the seed improves with age. Along with other spicy items, it is used to enhance the flavor and taste of vegetable, chicken fish and meat dishes. It is a good source of minerals, such as iron and potassium as well as being rich in antioxidants.
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Parsley
Parsley is probably the most widely used herb. It has dark green curly leaves and contains 3 times as much vitamin C as oranges, twice the iron of spinach. It is also a great source of Vitamin A, folate, potassium and calcium. It is most widely used as a garnish for a variety of dishes. Parsley added to any savory dish helps bring out the flavor of other spices. Parsley is also a great breath freshener!
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Italian Parsley
Italian Parsley produces flat shiny green leaves that have a strong peppery taste. Both the leaves and stems are edible. It is rich in Vitamin A and C, iron and beta carotene. It is used in a wide variety of dishes the parsley most chefs prefer. Use to enhance salads, seafood and marinades.
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Leeks
Leeks are the close relatives of garlic, onions, scallions and shallots. It has a delicate, almost sweet flavor and can be prepared in many different ways: boiled, fried and even in its raw form in salads. Leeks are a good source of Vitamin C, iron and fiber.
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Beets
Beets are a root vegetable and are highly nutritious and have great cardiovascular benefits.
The beet dates back to ancient civilizations along the Mediterranean Sea for the medicinal properties of their tops. They are an excellent source of folate, fiber and phosphorous as well as Vitamin C and the beet tops are a great source of Vitamin A. They are a great addition to salads. Round, firm, smooth and a rich deep red, cooked fresh beets offer a tender, sweet, delicious flavor. The best beets are as small as a quarter or as big as a baseball.
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Red/Green Chard
Swiss Chard is similar to spinach and beets with a flavor that is bitter, pungent and a bit salty. It is a tall leafy green vegetable with thick crunchy stalks. Both the leaves and the stalk are edible, and has exceptional health promoting nutrients. Swiss Chard is a great source of Vitamin A, Vitamin C and B Vitamins. Wrap seasoned fish fillets in blanched Swiss chard leaves and then bake. Sauté blanched Swiss chard in olive oil with sliced garlic, then add currants or golden raisins and toasted pine nuts.
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Spinach
Spinach is a highly nutritious leafy green vegetable. It is rich in antioxidants when served fresh, steamed or quickly boiled. Our spinach is bunched and has the flat/smooth leaves. It is also a rich source of Vitamin A, C ,E and K as well as iron, folate, zinc and niacin. Great as a fresh salad and an addition to soups.
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Kale
Kale is a form of cabbage in which the central curly leaves do not form a head. It is considered to be a highly nutritious vegetable with great antioxidant properties. Kale is also a great source of Vitamin K, Vitamin C and lutein . It can be used as a garnish or be an addition to a salad.
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Cambray
Cambray, also known as spring onion, are a variety of green onion or scallion that has a strong flavor and can be used in a wide variety of dishes. They look very similar to green onions except the bulbs are larger and more defined. Cambray’s are high in dietary fiber, Vitamin A, Vitamin C, folate, calcium, and iron. They are perfect for salads, sandwiches or grilled with salt and pepper.
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Dill
Dill is a unique plant in that both its leaves and seeds are used as a seasoning. Dill has green wispy and fernlike leaves and has a soft sweet taste. It is a great source of calcium and a good source of manganese and iron. Use dill weed as a garnish for sandwiches or add to any of your favorite seafood dishes.
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Collard Greens
Collard Greens are a cruciferous vegetable with unique dark blue green leaves that are broad and smooth in texture. They are highly nutritious and are rich in Vitamin K, A and C. Collards are also a good source of folate, calcium and potassium. Boil or steam the collard greens and season with lemon juice, chopped onions & vinegar and serve with your favorite dish.
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Bell Peppers
Bell peppers, also known as sweet peppers, are bell-shaped and glossy in appearance and come in a variety of colors, such as green, red and yellow. Bell Peppers are rich in Vitamin C, thiamine, Vitamin B6 and beta carotene. Red bell peppers also contain lycopene, which helps protect against heart disease and cancer. They have a slightly watery crunch and add color to any dish. They can be eaten raw or cooked and sautéed to add flavor to salads and stir fry meals.
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Romaine and Leaf Lettuce
Romaine lettuce is often overlooked in the nutrition world. It is actually a very nutritious food. It is an excellent source of Vitamin A, Vitamin K, folate, Vitamin C and manganese and chromium. Romaine has five times the vitamin C of iceberg lettuce. There are many benefits to eating romaine lettuce, including helping protect against cancer and supporting the health of your heart. Romaine is great for making a tasty Caesar salad, or use the inner heart leaves for a low calorie chicken wrap or appetizer.
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Brussel Sprouts
Brussels Sprouts can be described as leafy mini cabbages. They are green or yellowish in color and grow on thick, long stalks and are typically picked off by hand in the winter season. They are an excellent source of Vitamin K and C, folate, dietary fiber and iron. Brussels Sprouts are also a powerful cancer prevention vegetable. They can be boiled for soups or roasts, or chopped up and added to stir-fry’s. Or try them as a side dish with hollandaise sauce!
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