Vegetables

Alfalfa sprouts, small and crunchy, often added to sandwiches, wraps, and salads to provide a fresh and mild peppery flavor.

Fresh green asparagus, versatile for grilling, saut?ing, or adding to salads, with a mild and crisp texture.

Haricots Kenya beans, similar to green beans, with a crisp texture and slightly sweet flavor, ideal for various cooking methods.

Red beetroot, known for its sweet and earthy flavor, versatile for roasting, boiling, and using in salads and soups.

Brussels sprouts, small green cabbages, versatile for roasting, saut?ing, or steaming, often served as a side dish or appetizer.

Butternut squash, sweet and nutty, perfect for roasting, pureeing, or adding to soups and side dishes for a creamy texture.

Green courgettes, also known as zucchini, with a delicate and versatile flavor, perfect for grilling, saut?ing, or adding to salads.

Yellow courgettes, similar to green ones but with a vibrant yellow color, great for adding visual appeal to dishes.

Cucumbers, with crisp and refreshing flesh, often enjoyed as a hydrating snack, in salads, and as a base for pickles.

Eggplants, with a smooth and creamy texture, versatile for grilling, roasting, or using in various Mediterranean and global cuisines.

Fennel root, with a crunchy texture and mild, anise-like flavor, commonly used in salads, roasts, and as a aromatic vegetable.

Galangal root, similar to ginger but with a more citrusy and piney flavor, often used in Southeast Asian cuisine for its aromatic qualities.