Avocados

Avocado fruits have greenish or yellowish flesh with a buttery consistency and a rich nutty flavo...

Avocado fruits have greenish or yellowish flesh with a buttery consistency and a rich nutty flavour. They are often eaten in salads, and in many parts of the world they are eaten as a dessert. Mashed avocado is the principal ingredient of guacamole, a characteristic saucelike condiment in Mexican cuisine. Avocados provide thiamin, riboflavin, and vitamin A, and in some varieties the flesh contains as much as 25 percent unsaturated oil. $2 each or 3 for $5 Source: Wikipedia

Beets (BC)

Beets are frequently roasted or boiled and served as a side dish. They are also commonly canned, ...

Beets are frequently roasted or boiled and served as a side dish. They are also commonly canned, either whole or cut up, and often are pickled, spiced, or served in a sweet-and-sour sauce. The leaves of garden beets can be cooked like spinach or eaten fresh if picked young. Beetroots are a good source of riboflavin as well as folate, manganese, and the antioxidant betaine. Beet greens are a source of riboflavin, iron, and vitamins A, C, and K. For related cultivated forms of B. vulgaris, see ...

Brussel Sprouts (BC)

BC grown, 1 & 2 lb bags 

BC grown, 1 & 2 lb bags 

Butternut Squash

Butternut squash has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin an...

Butternut squash has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It is a good source of fiber, vitamin C, magnesium, and potassium; and it is a source of vitamin A. Butternut squash can be roasted, sautéed, toasted, puréed for soups such as squash soup, or mashed to be used in casseroles, breads, muffins, and pies. I...