
Acorn Squash
With its name a reference to its shape, this is a popular and consistently sweet variety of squash that is usually best baked or stuffed.
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With its name a reference to its shape, this is a popular and consistently sweet variety of squash that is usually best baked or stuffed.
MoreA delicious and buttery sweet variety of squash, it has a unique shape that lends itself well to being stuffed, baked or pleasantly mashed.
MoreTall, bulbous shaped and a signature smooth tan colour, butternut squash will develop flavour as it is stored and can be baked, sautéed or added to stews.
MoreWith a heavily netted rind and a dense orange flesh, the cantaloupe is a popular variety of muskmelon that contains a plethora of vitamins, minerals and anti-oxidants
MoreOtherwise known as the Bhut Jolokia pepper, this spicy red pepper smashes the Scoville Heat Chart with over 1,000,000 Scoville Heat Units
MoreGrape tomatoes have a slightly higher sugar content and a slightly thicker skin than a regular tomato and are perfectly bite sized, just like a grape.
MorePacked with nutritional value, whole, raw green beans can be the quintessential indicator of delicious summer season recipes to come.
MoreLess ripe than it's colourful cousins, the original green bell pepper has a slightly bitter taste and is a welcome addition to many a recipe.
MoreAlso named the Scotch Bonnet Pepper, these colourful, small peppers can reach between 200,000 to 350,000 Scoville heat units.
MoreThis longish, pale yellow coloured, and slightly curve shaped pepper delivers a medium heat and a sweet tangy flavour at about 5,000 to 15,000 Scoville heat units.
MoreAt around 3,500 to 8,000 Scoville heat units, this pepper lends itself well to a delicious and tasteful spicy dish that everyone will love.
MoreA yellow-green colour, and oblong shaped, this mild flavoured cabbage can be eaten raw or cooked. A more yielding and sweeter variety.
MoreSweeter and with fewer seeds, these peppers are a mini version of the regular bell pepper with a similar texture and mouth feel.
MoreOrange bell peppers are smooth-skinned and have a mild, sweet pepper flavour with a crisp-firm texture. They are delightful to eat raw or to cook with.
MoreSlightly spicier than a red chile pepper, the Poblano is best cooked to bring out the natural flavours and soften the tougher skin.
MoreRed bell peppers are smooth-skinned and have a mild, sweet pepper flavour with a crisp-firm texture. They are delightful to eat raw or to cook with.
MoreA beautiful variety of cabbage that adds a striking hint of colour to any coleslaw or cooked recipe, the red cabbage takes slightly longer to mature.
MoreSavoy cabbage, typically less dense, and with wrinklier leaves, is considered the sweetest and most tender cabbage, particularly pliable for cabbage rolls.
MoreA very mild and sweet, East Asian variety of pepper, the Shishito Pepper has a wrinkled deep green texture making it look spicy, but it's not.
MoreOften used as a pasta substitute, the spaghetti squash is a smooth oblong variety that has a stringy flesh that can be scraped out after cooking.
MoreWith more than 1000 varieties worldwide, this sweet, delicious melon remains the juiciest treat for kids and adults alike on a hot summer day.
MoreYellow bell peppers are smooth-skinned and have a mild, sweet pepper flavour with a crisp-firm texture. They are delightful to eat raw or to cook with.
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