We have a variety of cauliflowers you’ll see over the Summer season (and even some frozen cauliflower over the Winter!)– white, neon green, and even violet. It can be eaten raw, roasted, steamed or braised, and is an excellent protein-substitution for a center-of-the plate item. One of the simplest ways to prepare it is by…

One of the first differences you’ll notice between our celery and most grocery store varieties is the dark green color and the thinner stalks.  For those new to this product be assured it is not a different kind of celery or a completely different celery related product.  No, it is celery grown naturally. Commercial celery is…