A sample of our products
Golden Capped Gooseberries
These berries are high in antioxidants and have a sweet and tart flavor profile which make them a popular ingredient in cakes, sweets and baked goods as well as salads.
Red Vein Sorrel
Green leaves and dark red veins. Red Vein Sorrel leaves are velvety and crisp, perfect for salads, soups and entrees. It is indigenous to Europe as well as Asia.
Sprouts provide a significant amount of Vitamin B, Vitamin E and Zinc. They contain Chlorophyll, Potassium and Magnesium.
Sunflower green sprouts consist of long white to yellow shoots, slightly thinner than that of a bean sprout, capped with two petite bright green leaves. Sunflower green sprouts offer a refreshing crunch and a slightly nutty flavor with nuances of lemon and almond.
Nutritious carrots provide the highest content of vitamin A of all the vegetables. Brightly orange colored carrots contain carotenoids and flavonoids, two important phytochemicals, a natural bioactive compound found in plant foods. Don’t mind the tiny size, they’re the star on any plate.
Tiny Crudités Blend
A favorite in France, crudités are traditional French appetizers which are dipped in a vinaigrette. Also makes for a unique appetizer when used for vegetable tempura. Use them as the perfect tiny garnish to set your plating apart.
Romanesco is part of the brassica family (cabbage, kale, and cauliflower) and has a flavor similar to broccoli. Romanesco’s appearance adds to its appeal! Use it to diversify any dish!
Purple, White and Green Asparagus
White asparagus and green asparagus come from the same plant. Green asparagus gets its color from sunlight. When the plant breaks through the ground, the sun hits it, turning it green. For white asparagus, sunlight is prevented from touching the plant by piling dirt on top of the stalks so the asparagus matures underground. Once the tip breaks through the surface, the stalk is cut with a special knife beneath the ground.