Vegetables

Black-eyed pea is a legume, a subspecies of the cowpea, grown around the world for its medium-sized, edible bean. They are white legumes with a small black dot resembling an Read more >>

Calabaza squash is found in Central and South America as well as the Caribbean. Also known as ayote and West Indian pumpkin, the calabaza squash makes a good soup or Read more >>

Mizuna is an oriental vegetable distinguished by its elegant leafy look and attractive deep green colour. It is the young leaves that taste best when used raw, while the older Read more >>

Romanesco is an edible flower, although it’s called broccoli, it’s really more of a cauliflower. This remarkable vegetable has many other culinary uses.  It’s great with pasta and in stews Read more >>

Garlic scapes are the flower stems that garlic plants produce before the bulbs mature. Growers often remove the scapes to push the plant’s energy toward bigger bulbs, and when harvested Read more >>

The African wild potato Hypoxis hemerocallidea is native to South Africa and belongs to the Hypoxidaceae family. It is a bitter plant used for a wide variety of conditions, including Read more >>

Broccolini, a popular vegetable said to be a cross between broccoli and the Chinese broccoli a rich source of vitamin A and vitamin C and is of course cholesterol free Read more >>

Celeriac can be described as a biennial or perennial vegetable and has similar growth habit and appearance like celery. It belongs to the carrot or Apiaceae family, its root features Read more >>

Delicata squash is a winter squash, a member of the Cucurbitaceae family and relatives of both the melon and the cucumber and comes in many different varieties. While each type Read more >>

Skirret is a root vegetable. A powder made from the root is commonly used as medicine. It is even referred to as the “carrot of a different colour.” It is Read more >>