We carry many different varieties of farm fresh vegetables for you to choose from.

• Artichokes - They are easy to prepare and are a good source for Vitamin C.

• Asparagus - Asparagus is best when it is cooked just until it is tender but not     mushy.

• Beans - A staple of home gardens, beans provide plenty of nutrition in a small package.

• Beats - A nutritious root vegetable that can be used in a variety of ways. Some high-end restaurants have even begun to feature dishes with beets.

• Broccoli – Broccoli is an excellent source of iron and other nutrients.

• Brussels Sprouts - Brussels sprouts belong to the cabbage family and are grown well only in cool climates.

• Cabbage - Best-known in the U.S. for its use in traditional St. Patrick’s Day fare – corned beef and cabbage.

• Carrots - High in beta carotene, carrots offer a quick, healthy snack for children and adults alike.

• Cauliflower - Cauliflower is a nutritious vegetable whether eaten raw or cooked.

• Celery - Celery sticks with peanut butter are a favorite snack for kids.

• Corn (Sweet) - A staple in American diets dating back to the time of Columbus, corn has played an important role in the dietary and economic history of the U.S.

• Cucumbers - There are two primary varieties of cucumbers: slicers and picklers. Slicers are for fresh use, such as in salads or vegetable trays; whereas picklers are used to make pickles or in other processing

• Eggplant - Eggplant is related to the tomato, pepper and Irish potato and is light for its size. It is often used as a substitute for meat in main dishes.

• Garlic - It has long been heralded for its health benefits, including lowering cholesterol, and was once thought to ward off vampires.

• Greens - Many greens are an exceptional source of vitamins A and C, which have been associated with reducing the risk of certain cancers.

• Herbs -Fresh herbs can be used in larger quantities than dried herbs and offer a fresher taste.

• Kohlrabi  - Kohlrabi is a versatile vegetable whose greens and bulb are both edible.

• Lettuce - Lettuce production occurs year-round throughout the United States.

• Mushrooms - With more than 2,500 varieties, only a handful of mushrooms are most commonly cultivated: shiitake, white, crimini and portabella.

• Okra - The most commonly used portion of the okra plant is the immature seedpod.

• Onions - Onions represent the third-largest fresh vegetable industry in the United States.

• Parsnips - Parsnips closely resemble a carrot in shape but taste more like a sweet potato.

• Peas - Green peas are truly legumes, which bear pods encasing seeds. Therefore, they do not require long cooking times because of their natural tenderness.

• Peppers – Bell - The taste of peppers varies with maturity — red have the most color and sweet flavor, while green peppers are more bitter. Yellow and orange fall somewhere in between.

• Peppers – Jalapeno - New Mexico leads the nation in chili pepper production, followed by California. Chili peppers are often used in oriental, Cajun and southwestern foods.

• Potatoes - The U.S. per capita consumption is 136 pounds — 57 pounds frozen, 46 pounds fresh, 17 pounds of chips and shoestrings, 15 pounds dehydrated and 1 pound canned.

• Pumpkins - Most pumpkins are cultivated for processing and made into canned pumpkin and canned pie mix.

• Radishes - Radishes are root vegetables in the mustard family.

• Spinach - The salad industry has caused a rise in fresh spinach consumption over the past decade.

• Squash - Summer squash varieties are typically small and fast growing. They are best when harvested immature during their growing season when the produce is still soft. Winter squash tend to be coarse and unusually shaped. It is harvested at maturity and stored.

• Sweet Potatoes (Yams) - There is a fine line between a yam and a sweet potato, and from a culinary point of view, they are quite similar.

• Tomatoes - Tomatoes are the fourth most popular fresh vegetable, in terms of consumption, according to the U.S.D.A.

• Turnips - Turnips are similar to radishes but are larger.

• Zucchini - Zucchini is a popular summer squash. It can be used in stir-fry, steamed, grilled or fried.

All products are subject to availability.