Celery has long, strong stems, which must be crisp and juicy. The colour varies from light yellow to dark green. Celery has a distinctive flavour and are used eaten raw as an accessory to cheese or with dip, green salad or Waldorf salad. It can also be boiled or fried and used in soups and stews, or as an accessory to meat.

Season: June-November

White cabbage is available year-round.
In summer as the summer White, which has a loose, green head.
Winter Cabbage has a dense, solid pale green head and a stronger taste. They can be cut in strips for salad, coleslaw, be used in soups and stews. Cabbage may also be steamed, cooked, sauteed or quick fried and used in wok dishes.
Cabbage is high in vitamins and fiber.

Season: January-December

Green cabbage is similar to white cabbage, but is smaller and less compact with a milder cabbage taste. A green cabbage head must be firm and crisp with bright colors. The cabbage tastes good both raw and steamed. It can be boiled, stewed, stuffed, quick fried or sauteed

Season: June-September