There’s a hint of sweet vanilla in this baseball-sized apple. Originally grown in Japan, the Fuji ripens slowly and is a challenge to pick. Which is why some markets charge sky-high Tokyo prices for this crunchy, honey-yellow-fleshed fruit. Fujis retain their flavor and shape when baked.
Please note: Our apples ship in protective packaging to ensure they arrive in top condition.
Carrots offer a multitude of uses with their crisp texture when fresh, and soft, tender consistency when cooked. They can be the star of a dish like carrot soup, or play a fantastic supporting role like a veggie roast. Carrots are very high in vitamin A and have been proven to have a wide range of health benefits including improved vision and skin
A staple in any cook’s crisper drawer. Celery is a versatile ingredient with a deep clean taste. It puts the crunch in chicken salad and it’s the crispiest dip accompaniment. A sturdy vehicle for peanut butter. When sautéed, celery provides a gentle, herby backbone for soups and stews.
Also known as Romas or Italians, these slightly tangy, deeply sweet tomatoes are ideal for sauce. They are fleshy and thin-skinned and have few seeds. Slow cooking brings out their full rich essence. We add fresh basil to the sauce five minutes before serving. In salads and sandwiches they are good pinch hitters for beefsteak tomatoes.
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.