Cilantro

This herb has an assertive, sage-citrus flavor that can be addictive for some people. Some herbs will keep for several days when stored in the refrigerator bin if they are washed, patted dry, wrapped in a damp paper towel, and then enclosed in a plastic bag with few holes punched in it.

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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…

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Chard

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…

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Celery 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.

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Celery

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…

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Cauliflower

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…

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Carrots

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…

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Cabbage

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,…

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Broccoli

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…

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Mizuna

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.

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