May 14, 2013
If you prefer you bananas with pedigree, than the Cavendish is for you. It has peerage - so you may address your banana as Duke, Marquess, Earl, Viscount - or Baron Banana. But if our banana doesn't come when you call -- then "hey you!" should work. Most bananas we include in our cases are...
May 14, 2013
Dah-ling, what better way to kick off the morning meeting than with itsy bitsy champagne grapes. Black Corinth grapes, sweetie. Corinth as in Greece, as in Onassis. These grapes are just the cutest little darlings. They thrive in the sunny climes, just like you know who. You want to feel like a...
May 14, 2013
The compact heads of cauliflower are called curds. When the small florets show themselves the farmer gathers their outer leaves together and ties them closed. Swaddling them “blanches” the curd so it grows up to be a white-headed cauliflower.
May 14, 2013
Originating in the salt marshes of the Mediterranean Sea, celery perfected the art of drawing up and retaining water. That’s why its ribs are the backbone of cooked sauces, soups, and casseroles.  When cooked, celery punches up the flavor. It's been said that you burn more calories eating celery...
May 14, 2013
Mostly known to us in its powder or liquid hot sauce form when it sneaks up and bites us! Bright fire engine red peppers usually are a cautionary indication of the fire inside them. 30,000-50,000 on the Scoville scale, about halfway between a Bell Pepper and Habenero.
May 1, 2013
"Maize" is the proper term for corn, and in many languages of the Americas, it translates to "that which gives us life." North Americans claim corn as part of our culture—we enthusiastically enjoy it on the cob, creamed, popped, ground for tortillas, and more. Corn's origin is thought to be Mexico...
April 16, 2013
In the American cherry world everything comes after the Bing. And the wingman to the Bing is the Brooks - a headliner in its own right, a sweet early cherry.  
April 14, 2013
Celery root, or celeriac, is prized for its delicate flavor, not its looks. It's a very versatile and edible root.  Sliced, julienned, or grated then blanched, reveals what Chef John Ash calls 'the quintessential winter vegetable.' Celery root is excellent when pureed in soups. Or simply broil with...
April 11, 2013
Put some Harry Belafonte singing Yellow Bird on the hi-fi and cut open a sweet Canary Melon for a double tropical treat. Yellow rind and pale green flesh.
April 10, 2013
Your purple potato has the blues. It has the "purple all day and all night" blues. Adirondacks have been developed to keep their crazy color. The side benefit of being blue? It's good for you. Purple and blue potatoes contain the antioxidant anthocyanins.


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Our online magazine offers a taste of workplace culture, trends, and healthy living. It features recipes for easy, delicious work meals and tips on quick office workouts. It's also an opportunity to learn about our GoodWorks program, which helps those in need in our communities and supports small, sustainable farms.