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Fresh Vegetables 🥕

Fresh Produce

Iceberg lettuce, a classic and crisp delight, brings a refreshing crunch to your meals. With its tightly packed, pale green leaves and mild taste, it offers a versatile base for salads, wraps, and sandwiches.

Iceberg Lettuce

Carrots

Refreshing crunch with a dash of sweetness.

Mini Cucumbers

The classic cucumber. Great in a greek salad!

Long English Cucumber

Red, Yellow and Orange. Try them all. With or without dip.

Bell Peppers

Enjoy in a classic Caesar salad or as a topping for burgers and sandwiches.

Romaine Hearts

Grape Tomatoes

Beefsteak Tomatoes

Onions

Yellow onions have a nice balance of astringency and sweetness in their flavour. Onions offer a sweet and earthy flavour to many cooked dishes and contribute a spicy accent when served raw.

Yellow Onions

Yellow Mini Potatoes

Garlic

It's a good idea to always keep our versatile Baby Spinach on hand – add it to hot dishes, salads, sandwiches, and wraps for a boost in flavour & nutrition.

Bagged Spinach

Snap peas, also known as sugar peas, are often eat whole as a quick snack and tossed into salads or stir-fries.

Snap Peas

The flowering head of broccoli can be served with any meal. It tastes great steamed, boiled, baked and is a fresh and healthy side dish.

Broccoli

Cauliflower, a member of the cruciferous vegetable family, is a versatile and nutritious powerhouse that has gained even more popularity in recent years, as it can be substituted for starchy food like rice and even pizza dough.

Cauliflower

Yellow Potatoes

Sweet Potatoes, also known as yam, are a versatile and delicious root vegetable with a rich orange flesh. They are available all year round, making them a convenient and accessible ingredient for your cooking needs.

Sweet Potato

Red Thai hot peppers are the ripe version of green Thai chilis and they definitely bring the heat. They’re often used in red curries, but are equally delicious in stir-fries, noodles and soups.

Thai Red Chili Peppers

Shimeji (or beech) mushrooms grow in clusters and have pale stems and light brown caps, both of which are edible. They have a nutty flavour and should be cooked, not eaten raw.