Produce 101

A winter squash variety with hard, thick, dark green exterior skin with a pale orange or yellow interior. It has a milder flavor compared to other winter squash. Like all winter squash, acorn squash is a great source of vitamins A and C, iron, and riboflavin.

Did you know that there are thousands of different types of apples? Found in shades of red, green, pink, and yellow with a round shape, apples grow on trees and have many different uses.

Asparagus appears in green, white, or purple colors with long, thin, firm stalks. The thinner the stalks are, the more tender the asparagus, although white varieties tend to be thicker. Asparagus is high in vitamin A, and is also a good source of vitamin C, minerals, and antioxidants.

Beets have leafy green tops that are also edible, and the globe-shaped root bulb come in a mix of red, purple, and orange colors. The bulb of one variety, called Chioggia, is striped red and white!

Bell peppers are a type of sweet pepper that have a mild taste. All peppers are actually fruits that are cooked as vegetables. Bell peppers have a bell or teardrop shape and come in a mix of green, red, yellow, purple, white, and striped colors.

Small, round, and smooth with a purplish-blue color and a hint of silver.

Bok choy is a brassica / cruciferous vegetable with a mild flavor, made up of thick white stalks that are packed close together and extend into full leaves that are light or dark green. Their size varies from a soft ball to a football.

Found in a a mix of green and purple-colored florets with a thick, light green stalk, broccoli is a brassica / cruciferous vegetable packed with vitamin A and C, calcium, iron, fiber and antioxidants.

Green in color with balloon-shaped bulbs; typically come as individual loose buds but can also come attached to a larger stalk.

A winter squash variety with hard, thick, beige exterior skin with a deep orange interior and oblong shape. It has a sweet flavor when cooked. Like all winter squash, butternut squash is a great source of vitamins A and C, iron, and riboflavin.