CARROTSCarrots can be cooked just about any way. Good quality product should be firm, smooth, and well colored. There is really not much difference between the different types of carrots other than the size and shape.
Bunched Carrots
Round Carrots
CAULIFLOWER
Traditionally used as a cooking vegetable, it is also a popular salad ingredient.
Broccoflower: This is a genetic cross that includes the physical characteristics of cauliflower and the chlorophyll of broccoli. The result is a green cauliflower with it's own sweet flavor and twice the amount of vitamin c and folic acid as broccoli and cauliflower.
Purple Cauliflower: This is nothing special about purple cauliflower other than the color. It does not maintain its color when cooked.
CELERY
This is a basic ingredient in asian and stir fry dishes. The entire stalk from the outer stalk to the heart is edible.
CHINESE CELERY: It has a heartier, more intense flavor than regular celery. The hollow stalks are much thinner, and are less fiberous.
WHAT'S NEW l FRUITS l VEGETABLES l HERBS
SPECIALTIES l SALES/SHIPPING 1 SHIPPING CONTAINERS l GO HOME