- Fruits & Veggies Primer
- About Mix It Up
- Eating Fruits & Veggies
- Order Materials
Fresh, crisp, green bunches with no evidence of insect damage.
Keep refrigerated in a plastic bag. Use within one week.
Rinse. Leave whole or tear into bite size pieces.
Select tubers that are firm and unblemished with a slightly silky sheen.
Stored for up to 2 weeks in a plastic bag in the fridge.
Peel the tuber, and then boil it or add it to a stir fry.
Heavy plump, compact artichokes with uniform colouring and dark tips.
Cover and refrigerate for up to 1 week.
Rinse and remove coarse lower petals up to about one inch of the stem. Snip off thorny tips. To prevent browning, dip in lemon juice. Boil, microwave or steam whole. After boiling 35-40 minutes turn upside to drain.
Bright green leaves that are delicately crisp with stems that are neither withered nor slimy.
Loosely wrap Arugula in damp paper towels and place in a plastic bag for up to 3 days in the fridge.
Rinse and break off ends. Leave whole or cut. Good in stir fries or in salads. They require little cooking.
Fresh, crisp, bright green spears with tightly closed tips.
Stand spears in 2.5 cm (1") of water or wrap ends with damp paper towel. Cover, refrigerate for up to four days.
Rinse. Remove tough end of stems at point where it snaps easily. Leave spears whole or cut as desired.