Produce Gallery

Okra
Okra

Okra is a flowering plant in the mallow family that produces edible seed pods. Raw okra is rich in dietary fiber, vitamin C, and Vitamin K.

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Bhindi Okra
Bhindi Okra

Okra is a flowering plant in the mallow family that produces edible seed pods. Raw okra is rich in dietary fiber, vitamin C, and Vitamin K. Indian okra, binda, bindi, bhindi ladies fingers, ochro, okuru, gumbo, quingumbo, vendakkai, bendakkai, or bhindi.

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Tindora
Tindora

Tindora is native to India and Southern region of Asia. Tindora is good source of fiber and beta-carotene. Tindora is commonly eaten in Indian cuisine as a curry, fried, or raw. ivy gourd, scarlet gourd, tindora, kowai fruit, kundru, tendli, kova, donda kaya, tonde kayi, telakucha, ban-kundri, bimbika

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Chinese Okra
Chinese Okra

A sponge gourd, Chinese okra originates in central and east Asia. Chinese okra is used cooked, pickled or eaten raw.

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Long Bean
Long Bean

Long bean is a great source of vitamins A and C, Iron, protein, and potassium. The bean has many culinary uses, it is most popular in Asian and west Indian dishes as an ingredient in stir fry. asparagus bean, yardlong bean, long-podded cowpea, chinese long bean, snake bean, bodi, bodi bean

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Indian Eggplant
Indian Eggplant

Indian eggplant is egg-shaped and has a dark purple exterior. The interior of the Indian eggplant is less bitter than its relatives and has a smooth creamy flesh.

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Opo
Opo

Opo squash is from the calabash squash family, believed be one of the first plants domesticated for cultivation. Opo has a mild flavor, similar to summer squashes. upo, bak, yugao, cucuzza, bottle gourd, Tasmania bean, hulu, dudhi

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Chinese Eggplant
Chinese Eggplant

The Chinese eggplant is different than your tradition dark eggplant you would find in your local grocery store. This variety is thinner, and has less seeds giving it a less bitter and smoother taste.

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Acorn Squash
Acorn Squash

A winter squash, with long distinct ridges on the dark green exterior. The inside is a sweet yellow-orange flesh. An excellent source of dietary fiber and potassium, is most commonly baked or steamed.

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Aji Dulce Peppers
Aji Dulce Peppers

Sweet perennial peppers similar in shape to habanero but with a much milder, smoky flavor. Used in a variety of traditional dishes as a seasoning pepper in Latin America.

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American Eggplant
American Eggplant

Egg-shaped, glossy purple exterior, with white spongy flesh. Eggplant is nutritionally low, but is capable of absorbing oils and flavors into its flesh through cooking.

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Anaheim Pepper
Anaheim Pepper

The Anaheim pepper is a popular chili in the United States for its mild spice. The Anaheim pepper has a thinker skin than other peppers, making it stronger when cooking. This pepper is often a substitute for bell peppers to add a small spice kick.

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Arbi Eddo-Taro Root
Arbi Eddo-Taro Root

Most commonly known as the taro, eddo is used in African and south Asian cuisine. The edible root has a dark green exterior with a starchy, light green flesh.

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Avocado
Avocado

The hass avocado originated in California in 1926. The hass variety is known for its bumpy skin and rich, creamy, nutty flesh. The hass avocado is now a major crop of Mexico and has become very popular for consumers in the United States.

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fl Avocado
fl Avocado

Large avocado, cross between Guatemalan and west Indian types. Fruit is a round oval shape with smooth glossy green skin.

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Baby Eggplant
Baby Eggplant

Grown in modern greenhouses , the baby eggplants are left on the vine until perfect ripeness for the size. This assures the quality and freshness of the eggplant.

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Banana
Banana

The banana that is common in the United States is from the musa species and is native to Indomalaya and Australia.

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Banana Flower
Banana Flower

Also known as banana hearts, the banana flower is used as a vegetable. Flavor of the banana flower resemble the profile of artichoke, and is mainly used in South and Southeast Asian cuisine.

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Banana Leaf
Banana Leaf

The banana leaf is a large flexible leaf, that is very popular in in cooking and food preparation. The leaves are typically not eaten, but give off a sweet flavor when steamed. In Indian and Asian cuisine, the banana leaf is also used as a platform to serve food.

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Banana Pepper
Banana Pepper

The banana pepper is a mild member of the pepper family. The flavor of banana pepper is tangy and mild. In culinary the banana pepper is used as a garnish, pickled, or sliced and stuffed. yellow wax pepper, banana chili

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Bell Pepper Green
Bell Pepper Green

Commonly used as a culinary vegetable, the green bell pepper is actually a botanical fruit. the versatility of the pepper contributes to its popularity across the world in many different forms and cuisines.

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Bell Pepper Orange
Bell Pepper Orange

Commonly used as a culinary vegetable, the orange bell pepper is actually a botanical fruit. the versatility of the pepper contributes to its popularity across the world in many different forms and cuisines.

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Bell Pepper Red
Bell Pepper Red

Simply put a red bell pepper is a ripe green bell with more vitamin C. Red bell pepper has a similar sweet flavor profile and is used to brighten many culinary dishes.

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Bell Pepper Yellow
Bell Pepper Yellow

Yellow bell peppers begin their life as a green bell and are allowed to ripen on the vine. The flavor of yellow bell is in the middle of the grassy bitter flavor of green bell, and the smoother sweet flavor of the red bell.

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Bengali Opo
Bengali Opo

The bengali opo is native to the country of Bangladesh. This squash is similar to others in its mild bitter flesh, making it a great addition to cooking.

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Bok Choy
Bok Choy

Asian leaf vegetable that does not grow a head, but instead has long smooth dark green leaves that form a cluster similar to celery.

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Boniato
Boniato

One of the most popular sweet potatoes in Latin America, the boniato has a dark splotchy brown skin. the flesh inside is white, dry, and starchy.

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Boniato Leaf
Boniato Leaf

the leaf of the sweet potato is used in Latin American and African cuisine.

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