Winter & Spring Produce
Cherimoya
The cherimoya is a tropical fruit that is eaten raw. Also called custard apple, cherimoya has a custard-like texture that combines the tastes of pineapple, papaya and banana. Most product sold will be in the pale-green stage because is picked very green. Ripen green product at room temperature for up to one week. Keep it…
Read MoreChard
Chard is often added to salads to increase the flavor. It can also be prepared like spinach, and its stalks like asparagus. In fact, its leaves serve as a good substitute for spinach in most recipes, but they will need to be cooked slightly longer. Chard may be steamed, sautéed, or braised, and it can…
Read MoreCelery Root
Also called apio or celeriac, good quality celery root will be very firm with light brown skin. It can be eaten raw, cooked, soups, stews and salads. Celery root is generally available November to April in California.
Read MoreCelery
Pick celery that forms a compact bunch with stalks that are a light green color with a glossy finish. The leaves should also be bright green and fresh looking . Give it a gentle squeeze around the stalk to check for readiness. Rinse celery thoroughly to remove sand and dirt from the stalks. Nice addition…
Read MoreCauliflower
White Cauliflower: Like broccoli, cauliflower is a member of the cruciferous family. It has wonderful phytochemicals which fight off diseases. Remove the jacket leaves, core out the stem, and cut into florets, much like broccoli. If boiling cauliflower, add a teaspoon of fresh lemon juice to the water to maintain white color. Orange Cauliflower: It…
Read MoreCarrots
Orange Carrots (Sweet Nantes): Underwood’s Homegrown Sweet Nantes carrots are some of the best tasting and most tender carrots around. Gently peel and eat raw or lightly steamed. Red Carrots: Red carrots derive their color mainly from lycopene, a type of carotene believed to guard against heart disease and some cancers. Gently peel and eat…
Read MoreCabbage
Green Cabbage: Sturdy and abundant, cabbage is a longstanding dietary staple throughout the world. It belongs to the Cruciferae family of vegetables along with kale, broccoli, collards and Brussels sprouts.The most common method of preparing cabbage is to shred it using a food processor or a cheese vegetable grater. Use melted butter and caraway seeds,…
Read MoreBroccoli
Don’t discard the broccoli stalk. Even the thickest stalk can be used and is quite delicious. Simply peel the outside skin from the stalk and cook as you would the rest of the broccoli. Cutting the stalks into thin slices and adding to stir-fry makes a great star-shaped addition to the appearance and texture of…
Read MoreMizuna
The taste of mizuna has been described as a “piquant, mild peppery flavor…slightly spicy, but less so than augula.” It is an Asian mustard green. Mizuna makes an excellent salad green, and is frequently found in mesclun. It is also used in stir-frys & soups.
Read MoreBok Choy
Bok choy has long bleach–white, well-shaped & unblemished stalks. The stalks are crisp like celery but are not stringy & tender when cooked. Dark green leaves are highest in vitamin content and flavor. Use fresh, in salads, stir-fries, soups or anywhere you would use celery. Refrigerate unwashed in a perforated plastic bag.
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