A red or purplish cabbage that is more mild and sweet flavoured than other cabbage. It has a round, solid head and is popular for adding colour to salads and slaws. Red cabbage is available throughout the year.
We also supply freshly prepared chopped & Shredded, Red Cabbage
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A type of cabbage with numerous buds known as florets, that form a compact cabbage-like head. Like brocco-flower, this vegetable is actually a flower that grows a single stalk or stem which sprouts a bud covered by green leaves. High in vitamin C, the Cauliflower also provides other nutrients in the form of carbohydrates, dietary fibre, vitamin B, and potassium. Although the peak growing season for Cauliflower is from September through November, it is readily available year-round.
Several different varieties of Cauliflower are grown, each distinguished by colour. In addition to white Cauliflower which is the most common, there is Golden or Orange Cauliflower, Purple Cauliflower, and Green Cauliflower. Orange Cauliflower, which may also be referred to as Golden or Yellow Cauliflower, is grown for its bright colour and abundance of vitamin A, which significantly exceeds the amount in White Cauliflower When selecting, choose firm, somewhat heavy, unblemished heads that are uniform in colour. For storage, keep in a plastic bag that is not airtight, placed in the vegetable crisper of a refrigerator. Depending on maturity, the Cauliflower can be kept for 3 to 5 days. To prepare, serve it raw as an appetizer with dips or add it to salads for texture and nutritional value. When cooking, do not overcook this vegetable or it becomes mushy and untextured. It can be steamed until tender, placing the stem side down in a covered pan with 1/2 to 3/4 of an inch of salt water, allowing it to boil at a medium heat level for 4 to 5 minutes per pound of Cauliflower. For microwave cooking, use only 1/8 to 1/4 inch of water for 3 to 4 minutes per pound.

We also supply Freshly prepared Cauliflower Florets.
 

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This is a very pungent herb and is normally used in small amounts. The entire stalk of the grass can be used. The grass blade can be sliced very fine and added to soups. The bulb can be bruised and minced for use in a variety of recipes. (See recipes at the bottom of this page). The light lemon flavour of this grass blends well with garlic, chillies, and cilantro. The herb is frequently used in curries as well as in seafood soups. It is also used to make tea.

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Very hardy lettuce with tall light green leaves with pointy tips and a pronounced ribbed structure. It combines the crisp texture of an icicle lettuce with the hardiness of some of the older lettuce varieties such as Oak Leaf. Like all lettuces romaine has a vary high water content and very few calories (about 10 calories per cup). Generally, the darker the green, the more vitamins and minerals (beta-carotene, calcium and iron, etc.) So it should be no surprise that romaine is the most nutritious of all lettuces. Romaine is an excellent source of vitamin C, (more than 5 times that of iceberg lettuce).

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A flavourful vegetable that is a cross between snow peas and garden peas. The peas are eaten in the pods and do not require shelling. As the peas mature, the pod increases in size creating an irregular or lumpy appearance to the pod. Sugar snap peas have a crispy texture and a sweet flavour. They should be served raw or only cooked for a short time for them to retain their crispness. Also called "sugar snap peas." Sugar snap peas are available spring to fall. When selecting, choose those with bright green colouring, and plump, crispy pods. Place in a plastic bag and store in the refrigerator for up to three days

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Scientific Name: Agaricus brunnescens) A small, white mushroom with a mild taste, which is one of the most commonly used mushrooms in salads, soups, and main dishes. They can be stored in the refrigerator, wrapped in paper towels or in a paper bag, but should never be stored in plastic in the refrigerator.
 

The white Agaricus bisporus mushroom, discovered in 1932 by Lewis F Lambert in Pennsylvania, accounts for 95% sales in Ireland. It is picked at four stages (grades) of its growing cycle: 
We also supply freshly prepared Chopped & Sliced Mushrooms ,
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An Asian mushroom with a pale brown to dark reddish brown cap that is generally two to four inches wide. The young mushrooms have an edge rolled inward, which nearly flattens out with age. The stems are tough and fibrous and are generally detached and discarded. The cap has creamy white gills on its underside and its flesh is firm and white. The mushroom grows in clusters on hardwood, such as oak, chestnut and beech. The flesh is meaty textured with a rich, smoky flavour and goes well with all foods. The shiitake can be sautéed, baked or broiled and can be used in soups, casseroles, sauces, in stuffing for poultry or fish and eaten on their own.

We also supply freshly prepared Chopped & Sliced Shittake Mushrooms ,
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A vegetable, which belongs to the lily family of plants, that is grown for its edible bulb, which most often serves to flavour a variety of foods. When selecting onions, choose those that have unblemished bulbs with thin skins and crisp leaves. Avoid any that are sprouting. Onions, which are available throughout the year, should be stored in a cool dry location and may be stored uncut for a month or longer. When preparing onions, slice or chop by starting at the end opposite the root. Onions contain gases that cause our eyes to tear, and since more gases reside in the root end, chop or slice it last. It is generally considered best to slice onions with the grain, often referred to pole to pole or in the direction of end to end. To cut an onion with the grain, start by slicing off both ends, creating a round flat spot on each end. Set the onion down resting on the flat spot of either end, and vertically cut the onion in half from top to bottom, resulting in two pieces split in half. Now place one half down on the flat side of the most recent cut, which is the centre of the onion. The onion can then be cut straight down vertically, end to end making even spaced cuts that are made with the grain. Cutting onions in this manner provides a more pleasing presentation for with foods containing braised, cooked or fresh onions. Other ways to decrease tears when peeling or cutting onions are by chilling onions prior to slicing or running cold water over the onion while slicing. To remove the pungent odour remaining on any flesh coming in contact with an onion, use stainless steel products produced specifically for removing onion aroma or any stainless steel item that can be rubbed through or across the exposed flesh as it is washed.
We also supply Freshly prepared Chopped, Diced,  Peeled, Shoestring & Sliced Onions.
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A creamy yellow, long root vegetable that resembles a carrot. It has a rich sweet nut-like flavour and can be boiled, fried, glazed, creamed, and used as an ingredient for soups and stews. Parsnips are available throughout the year but are best from October through April. When selecting, choose firm plump Parsnips that are small to medium in size and are not cracked, discoloured or soft. This root vegetable may be coated with a food-grade wax coating that is used to seal in the moisture and maintain the colour of the vegetable.
We also supply Freshly prepared Baton, Chopped, Diced, Matchstick, Pearls, Peeled, Shoestring,  Sliced, Snipped, & Turned (Chateau) Parsnips.
Click of the type of cut to find out more.
 
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A flavourful vegetable that is a cross between snow peas and garden peas. The peas are eaten in the pods and do not require shelling. As the peas mature, the pod increases in size creating an irregular or lumpy appearance to the pod. Sugar snap peas have a crispy texture and a sweet flavour. They should be served raw or only cooked for a short time for them to retain their crispness. Also called "sugar peas." Sugar snap peas are available spring to fall. When selecting, choose those with bright green colouring, and plump, crispy pods. Place in a plastic bag and store in the refrigerator for up to three days.

We also supply Freshly prepared Snipped, Sugar Snap Peas.
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Red bell peppers are green bell peppers that have ripened longer and are very sweet.

We also supply Freshly prepared Chopped, Diced, Sliced & Wedged Red Peppers.
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A leafy salad green that grows from a stalk and spreads out to form a loose leafed bunch of greens with a decorative frilled red edging. The greens provide a crispy textured mellow tasting addition to a salad or sandwich and are often used as a decorative complement to an arranged tray of vegetables, meats or fruits. It is also available in a Green Leaf variety of lettuce. Always wash thoroughly before using and store in a sealed container when refrigerated. This lettuce can be kept for almost a week but thereafter, begins to loose its flavour and nutritional value.

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common name scallion is associated with various members of the genus Allium that lack a fully-developed bulb. They tend to be milder tasting than other onions and are typically used raw in salads in western cookery. Diced scallions are often used in soup, noodle, seafood, and sauce in eastern dishes.

The species most commonly associated with the name is the Welsh onion, Allium fistulosum. Scallion is sometimes used for Allium ascalonicum, better known as the shallot. The words "scallion" and "shallot" are related and can be traced back to the Greek askolonion as described by the Greek writer Theophrastus; this name, in turn, seems to originate from the Philistine town of Ascalon (modern-day Ashkelon in Israel). The shallots themselves apparently came from farther east.
We also supply Freshly prepared Chopped, Diced, Peeled Sliced,& Shoestring  Spring Onion .
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The fruits of various members of the gourd family, which fall into two classifications, summer squash and winter squash. Summer squash have thin skins, edible seeds and a short cooking time. They are very low in calories, high in vitamin C and high in fibre. Summer squash are picked immature while they are still tender and are generally eaten within a short period of time since it is very perishable. They can be stored for five days or less if wrapped in plastic and placed in the refrigerator. Summer squash can be prepared in several ways, such as steaming, baking, sautéing and deep-fat frying. Examples of summer squash are zucchini, pattypan and crookneck. Winter squash has thick skins, hard seeds, and very dense flesh that requires that it be cooked longer than summer squash. It is low in sodium, a good source of vitamin A, and high in fibre. They can be stored for extended periods of time, for a month or more if stored in a cool dry location. Winter squash is generally prepared by baking, steaming or simmering. Examples of winter squash are butternut, buttercup, turban, acorn and spaghetti.

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A root vegetable that looks like a turnip, and is commonly called a "rutabaga" or at times a "Swedish turnip," but is actually from the cabbage family. It has a green or purplish coloured skin with flesh that has a sweet flavour and is a pale yellowish-orange in colour. Swedes can be boiled, baked and sautéed. Swedes are available throughout the year but July through April is their peak season. When selecting, choose those that are 3 to 4 inches in diameter for the sweetest flavour. They should be firm and feel heavy for their size and be smooth skinned. Swedes will keep for two weeks to a month if stored in a cool, dry location.
 

We also supply Freshly prepared Batoned, Chopped, Diced, Peeled, Pearls, Sliced & Turned (Chateau)  Swedes.
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A tuber vegetable originating from Central America that is typically referred to as either a sweet potato or yam in the U.S. It is common for food stores to display and people to refer to the sweet potato as a yam, when it is actually a sweet potato. In the U.S. the term yam or sweet potato will generally refer to the orange-fleshed sweet potato that may be labelled as a Louisiana Yam. For marketing purposes, several Louisiana varieties such as the Red Garnet were labelled as "yams" to distinguish them from other varieties of sweet potatoes. Outside of the U.S., a yam is not a sweet potato, but instead an actual vine-growing tuber that is more moist than a sweet potato. When the sweet potato is referenced outside of the U.S. it is either the white or yellow-fleshed variety. Sweet potatoes are one of the best sources of beta-carotene, and are also a good source of fibre and vitamin C. The true sweet potato has a shape that can be elongated and tapered at each end, or somewhat oval with a rounded end. The yam, however, is typically a rougher skinned vegetable that may be long and cylindrical with a tapered end or be short and round in shape. The yam is often sold as a chunk of tuber that may be irregularly shaped rather than fully formed. Sweet potatoes are often classified according to the colour of their flesh; yellow, orange, white, or purple. The yellow, white and purple-fleshed tubers are most often marketed as a "sweet potato" while the orange-fleshed varieties are marketed as yams. Some of the common varieties of orange-fleshed sweet potatoes include, Beauregard, Jewel, and Red Garnet. Typically, the Beauregard is the variety most readily available in stores. The common varieties of the white sweet potato (bonito in Spanish) include Batata (Batata Dulce, Cuban Sweet, or Camote), Japanese Sweet, and White Sweet. The Okinawa or Okinawa is a purple-fleshed variety that is not as readily available. Covered by a thin whitish outer skin, this potato provides an enjoyable buttery and nut-like flavour. The Okinawa is also known as Tumai Kuru, Beni Imo, Ube or the purple yam. In Australia, the Sweet Potato is referred to as the Kumara and is available as red, gold or orange varieties. The red Kumara has a red outer skin with white inner flesh, while the gold Kumara has a light brown skin covering a tan to grey-white flesh. The orange Kumara, which is similar in appearance to Beauregard, Jewel, or Red Garnet, has an orange to red outer skin with an orange coloured inner flesh.

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A type of tomato that is larger than most other varieties and features a meaty flesh that can be eaten raw, or used in numerous cold and cooked recipes. It is a very juicy and excellent flavoured variety of tomato. This tomato is often misshapen and not as round as a globe tomato.
 

We also supply Freshly prepared Chopped, Diced,& Sliced Beef Tomatoes
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A variety of tomato that is usually an inch or less in diameter, has a bright red or yellow colour, and a sweet tomato flavour. However, the yellow variety is not as flavourful as the red variety. Cherry tomatoes are eaten raw as a snack, served as a popular addition to salads, placed as a garnish for other foods, and served sautéed or cooked lightly for a side dish.
 

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In plant families, the tomato is classified as a fruit (berry), but when eaten it resembles a vegetable, which it is most often considered to be. Raw or cooked tomatoes have a sweet, acidy flavour and a juicy flesh. Available in different sizes, shapes and colours, tomatoes can be large and round like beefsteak tomatoes, oval shaped as are Roma or plum tomatoes, pear shaped like pear tomatoes, small and bite size like cherry and grape tomatoes, or fluted with pleats, such as the zapotec pleated varieties. Tomatoes are available in a range of colours, which include green, yellow, red, purple, pink, black, brown, white, and bicoloured (green and red, red and yellow, or green and yellow). Available fresh, canned or dried, tomatoes are often eaten raw as a garnish for salads and appetizers, sliced thinly for sandwiches, or added to various pasta and meat dishes.
 

We also supply Freshly prepared Chopped, Diced, Peeled, Shoestring & Sliced Vine Tomatoes .
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