Vegetables Frozen

Vegetables Frozen

Turnip Greens

Turnip root is high in vitamin C. The green leaves of the turnip top or turnip greens, are a good source of vitamin A, folate, vitamin C, vitamin K and calcium.

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Water Chestnut Sliced

The Water Chestnut is a grass-like sedge native to Asia, Australia, tropical Africa, and various islands of the Pacific and Indian Oceans. It is widely grown in many countries for its edible corms. The small, rounded corms have a crisp white flesh and can be eaten raw, slightly boiled or grilled, and are often pickled or tinned. They are a popular ingredient in Chinese dishes. In China, they are most often eaten raw, sometimes sweetened. They can also be ground into a flour form used for making water chestnut cake, which is common as part of dim sum cuisine.

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Watercress

Watercress is an entirely edible plant with delicately textured green small leaves that generally have three ovately shaped lobes. The leaves sprout from thin succulent stems that all connect to a cluster of roots. The plant produces fragrant white flowers as it matures. At its height of maturity, watercress produces edible seeds, if left alone will self-sow. Each element of the plant carries flavors of pepper and mustard that become bolder with the plant’s maturity or when grown out of season. Watercress provides a rich source of pollen, thus attracting bees throughout its flowering season.

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Wax Beans Cut

Wax beans have a pale coloured, stringless pod with a translucent flesh that clings tightly to its petit lime green legumes inside its shell. Wax beans, ideally harvested young, are crisp, succulent and tender firm, with mellow grassy sweet and nutty flavors.

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