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Vegetables

Artichoke

Description

Artichokes widely vary in size and shape, depending on the variety. Thorny artichokes that feels heavy for their size, is an indication of a large edible core. When cooked, the fleshy base of the bracts and the heart are the only portions consumed. The bracts and heart have a green, nutty, and slightly tangy vegetal flavor.

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Sweet potatoes

Description

Bellevue are rich in vitamins, minerals, antioxidants, and fiber. The skin ranges in color from pink, red, purple, to light brown with a red undertone. The flesh is dense, dry, and cream-colored to light orange.

Beauregard are large in size. It has semi-smooth skin. The flesh is dark orange, moist, and fine-grained. When cooked, sweet potatoes develop a tender, soft, and creamy consistency with a sweet and slightly nutty flavor.

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Onions

Description

Red onions

are small to medium in size. Red onions are crunchy, pungent, sweet, and slightly spicy. The intensity of the pungent flavor varies depending on age, the variety, and the amount of sulfur in the growing soil or the fertilizer used.

Golden/ yellow onions, are medium to large in size. The white to cream-colored flesh is firm, crisp, and juicy. Among its many health benefits is that it improves cell membrane function in red blood cells and oxygen utilization. It is known to lower the risk of heart disease.

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Potatoes

Description

Potatoes have vitamin C and is a good source of potassium, vitamin B6, iron, also fiber, manganese, copper, and phosphorus. Potato plants grow to about 60 cm (24 in) high, depending on variety.

The Egyptian potatoes are known for its good quality whether grown in clay or sandy soil. They are also well-known of its ability for preservation, the level of solidity and sugar for a period that exceeds twenty days from the day of harvest.

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Garlic

Description

Egyptian garlic is smaller in size than common white garlic. It can develop up to twenty-five cloves in one bulb. When raw, Egyptian garlic has a crisp texture with a sharp, pungent, and spicy flavor, and if crushed, it will emit a strong aroma. This aroma will lessen with cooking and will develop a mild, savory flavor. It is available year-round, with a peak season in the late spring through fall in Egypt.

Egyptian garlic is an excellent source of vitamins C and B6, selenium, and manganese, and also contains some fiber, phosphorus, potassium, calcium, iron, and copper.

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Broccoli

Description

The most common Broccoli seen in commercial markets is known as Calabrese Broccoli.

Broccoli is a great source of vitamin C to strengthen the immune system, boost collagen production, and reduce inflammation. It is also rich in vitamin K and contains antioxidants, and lower amounts of vitamin A, potassium, folate, and phosphorus.

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Artichoke

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Fresh Sweet potatoes

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Fresh Onions

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Potatoes

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Garlic

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Broccoli

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