California
Teenage Spinach
The leaves of Teen spinach are a little bigger than baby spinach, yet smaller than adult flat leaf product. It is a bit heartier than baby spinach making it ideal for a quick saute, folding into risottos or adding to soups. Teen spinach is fantastic for salads too!

Storage and Handling:
Store unwashed and loosely packed in a plastic bag in the refrigerator crisper for up to 4 days.

Nutritional Information Link

Mexico and Florida
Green Summer Squash
Most often eaten cooked, by way of grilling, sauteing or steaming, but it is also delicious raw. Try adding it to green or pasta salads, soups such as gazpacho and salsas. Zucchini sticks are great with dip too!

Storage and Handling:
Store unwashed in a plastic bag in the refrigerator vegetable cripser for up to five days.

Nutritional Information Link

Central America
Cantaloupe
A good cantaloupe is hard to resist. The somewhat spicy flavor pairs well with both sweet and savory components. Everybody knows how well cantaloupe pairs with other melons, grapes, apples and bananas for traditional fruit salad. For a change try cantaloupe with avocado, red onion, chile and lime in a salsa for grilled fish or wrapped with Serrano ham or prosciutto as an appetizer.

Storage and Handling:
Store uncut cantaloupe in the refrigerator crisper for up to fifteen days. Store cut cantaloupe tightly covered in the refrigerator for up to five days.

Nutritional Information Link

Florida and California
Strawberries
Most of the strawberries consumed in the US are out of California, with some coming from Florida. Either way, you are covered, with these plump, juicy fruit. Whether dipped in chocolate, layered in genoise, over shortcake or as a tasty garnish, strawberries can make any dessert sing. They are great in green salads too. Try paired with quality Balsamic vinegar for an Italian classic.

Storage and Handling:
Store strawberries in a container loosly covered with plastic or a paper towel in the refrigerator for up to two days.

Nutritional Information Link

California
Fennel/Anise
The Anise that we see in most U.S. supermarkets is actually Fennel. The bulbous bottom of the plant is used as a vegetable throughout the Mediterranean and has a pleasantly refreshing licorice flavor. Often, Fennel is blanched and then grilled, roasted under cuts of lamb, or stuffed into fish or plump chickens, where it picks up the wonderful drippings. It can be added to soups or gratins and even enjoyed raw. Shave the fennel thinly and dress with lemon and olive oil for a refreshing salad. The delicate greens are typically treated like an herb, as you would dill.

Storage and Handling:
Cut the greens from the bulb and store the bulb in a paper bag in the refrigerator for up to two days. Store greens in a plastic bag in the refrigerator.

Nutritional Information Link