Salanova Lettuce Mix
Salanova® Lettuce is regarded as the newest innovation in salad mix production. Harvested as fully mature heads, the flavor and texture have more time to develop than traditional baby-leaf lettuces.
Eggplant, aubergine or brinjal is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition
Known as Kyuri in Japanese, these cucumbers have beautiful forest green skin with long and slender bodies. The length is about the size between English cucumber and Persian cucumber. Japanese cucumbers do not contain any developed seeds and they are never bitter, which is why they are a preferred choice in Japan.
Kales are great in soups and broths, in purées, folded through mashed potatoes, in gratins, as a topping for grilled bread, as a simple accompanying vegetable to poultry, meat and fish and so on. Tiny pinched pieces of the raw kales can also be added to the winter green salad bowl.
Standard Spring Mix
A mixture of small, young salad greens. The greens are a mixture of textures and sweet, spicy and bitter flavors. Among the greens commonly found in the mixture are arugula, mizuma, mâche, radicchio, oak leaf, endive and sorrel.
Baby arugula is simply arugula harvested young for its more petit, delicate leaves and flavor. Although not as intense in flavor as its mature counterparts it still retains that peppery essence and mustard quality that distinguishes arugula from other herbs and leafy greens.
A striking medley of many different heirloom varieties of cherry tomatoes all roughly the size of a quarter, but different shapes and colors. Flavor can range from highly acidic to candy sweet.
Green cabbage is a great source of dietary fiber, vitamins C, K and B-complex vitamins. It is also a good source of potassium and folate, and the minerals calcium, iron, magnesium and phosphorus. Cruciferous vegetables like Green cabbage are also a rich source of polyphenols and sulfur compounds, providing beneficial antioxidant and antibacterial properties.
Hawaiian Red Turmeric
This root is used as an ingredient in many mixed spice assortments found in most supermarkets. It is also used as an orange dye. Fresh Turmeric can be found in most health food stores. Hawaiian Red Turmeric is by far the best tasting turmeric and is normally higher in Curcumin content compared to the bitter tasting yellow Ayurvedic Turmeric found in most health food stores.