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> Jicama Piece

Description:

Jicama is an oval-shaped root vegetable, related to legumes. The size of this tuber can range from one to five pounds and some can reach up to fifty pounds. It has a rough brown skin and a juicy, crisp, white flesh. Jicama has a texture similar to an uncooked potato, yet crunchier and juicy. The taste is somewhat sweet, with a texture and taste similar to a water chestnut.

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> Blackberry Pint

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Blackberries are characterized by their coloring, their unique composition and their flavor. Like raspberries, Blackberries are not technically a berry, but rather an aggregate fruit of individual drupes held together by very fine, nearly invisible hairs. Blackberries do not have a hollow center, instead they have a solid, edible core. When ripe, Blackberries have a deep inky sheen with purple highlights. They are succulent, soft, and juicy. Their flavor is sweet, slightly tart, with earthy undertones.

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> Blueberry Pint

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Blueberries are plump, sweet, yet fruity. The mild climate allows the fruit to mature over a longer period and thus develop richer flavor.

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> Broccoli Bunch

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Broccoli grows like a tree with a thick, edible trunk that sprouts leaves, or branches and clusters of small, tight flower heads that turn bright green when cooked. Once fully mature or bolting, the flower buds will sprout golden yellow edible flowers.

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> Cantaloupe Piece

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> Carrot Lbs.

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Carrots can be shades of orange, yellow, purple and white. Their flesh is snappy and crisp. Their flavors, quintessentially earthy and sweet with notes of celery. Though carrots are most often found trimmed of their thin, dill-like foliage, their greens are equally edible, with herbaceous carrot and parsley undertones.

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> Celery Bunch

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Most likely the Pascal or Utah varieties, celery can grow to optimal heights from 18" to 24". It has wide parsley-like green leaves and thick, juicy, ribbed stalks that join at a common base above the root. Celery, at its best, has a juicy and crunchy flesh with a mild salty flavor. Although celery is most often used for its stalks, its leaves are edible as well and have a concentrated celery-flavor.

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> Cello Radish Bag

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The Red radish is grown mainly for its root; a small, scarlet globe with a crisp and peppery, translucent, white flesh. Their roots range in diameter from one to three inches. The radish produces green leaves that grow from the root above ground, which are also edible. They have the texture of watercress and a bit of its flavor, but with a great mustardy bite as well.

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> Cucumbers Piece

Description:

Cucumbers are cylindrical in shape, around 6-8 inches in size and have a dark green skin. The skin is somewhat ribbed in appearance with small bumps and nodes. The skin of a Cucumber can be thick, depending on the variety, but not thick enough to require more than a vegetable peeler to remove. A Cucumber’s flesh is light green with pale, edible seeds. The flesh has a 96% moisture content. The entire Cucumber is edible.

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> Eggplant Piece

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> Garlic Lb

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> Granny Smith Piece

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Granny Smith apples have a bright green skin that is often speckled with faint white lenticels (spots). Medium to large in size and round in shape, they are a firm and juicy apple with thick skin. Their flesh is bright white and crisp in texture with a tart, acidic, yet subtly sweet flavor. Granny Smith apples grown in colder climates will often take on a yellow to pink blush.

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> Green Leaf Head

Description:

 Green leaf lettuce is the general name provided for dozens of varieties that produce semi-frilled loose leaf lettuces with colors varying from lime green to sea green in the outer leaves to pea green and cream colored inner leaves. The texture is consistently crispy and succulent and the flavor mild with a slightly bitter undertone. Bitterness occurs in maturing greens versus young greens.Â

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> Green Pepper Piece

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Bell peppers are bright green and blocky-shaped and generally have three to four lobes. Their color is essentially a reflection of the fruits immaturity. Firm, juicy and thick-fleshed, the Green bell pepper is less sweet and almost bitter and "green", in taste as it has not been allowed to ripen fully, and hence sweeten, on the vine.

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> Honeydew Piece

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> Iceberg Piece

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What Iceberg lettuce may lack in overt flavor, it makes up for in its texture and crunchiness. Its tightly bound and broadly shaped leaves are thick-walled and concentrated with more water than virtually any other green. Iceberg lettuce varies in color depending on each particular cultivar, where and how it was grown. Outer leaves range in color from sea green to lime green while inner leaves range from pale yellow to a translucent white. All the leaves form a nearly perfect globular head.

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> Jalapeno Lb

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> Orange Piece

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> Piece Fennel

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Fennel, an upright perennial herb that grows three to ten feet tall. The plant contains thick, ribbed, hollow stems that grow from its rooted bulb (known as the crown). Green branches and feathery foliage sprout off the stems. As the plant matures it creates an umbrella-shaped cluster of bright yellow flowers. Every element of the Fennel plant from crown to flower is edible. It has a sweet, licorice-like flavor and citrus notes. Fennel is often harvested for its smaller bulbs, which are the most fragrant and succulent.

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> Raspberry Pint

Description:

Raspberries are an aggregate fruit of individual drupelets that are held together by very fine, nearly invisible hairs. They have a hollow core and are conical with an overall rounded shape. The hollow core is created when the Raspberry is separated from its growing receptacle. Their flavor can range from sweet-tart to low acid and jam-like depending on growing region and variety.

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> Red Onions Lbs

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> Red Pepper Piece

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> Romaine Piece

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Romaine lettuce is the most upright growing of all lettuce types. Its heavily ridged leaves grow erectly and tightly to form an elongated head. Its outer leaves, rich in chlorophyl have lime colors while its inner leaves are yellow to creamy. Its blanched heart becomes translucent white at its core. Romaine lettuce has more texture than flavor. Its leaves are substantial, crunchy and succulent with a mild flavor that allows Romaine lettuce to be a very versatile culinary green and multipurpose ingredient in the kitchen.

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> Scallion Bunch

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These hollow green stalks are entirely edible. The flavor is mild but can be used in countless dishes.

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> Strawberry Pint

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> Watermelon Piece

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> Yellow Pepper Piece

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Although Yellow bell peppers are available throughout the year, they are at their peak during late summer.

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> Yellow Squash Piece

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Yellow Straightneck squash has thin glossy skin which can vary from a light butter yellow to a bright lemon yellow. Yellow Straightneck squash closely resembles the yellow crookneck squash with a tapering cylinder shape, but unlike the crookneck does not have a curved neck. The skin may be pebbled with bumps or smooth, encasing a paler yellow or white flesh. For best flavor and texture the squash should be harvested when five to six inches in length or less. It offers a classic summer squash flavor; mild with nuances of black pepper and nuts and a slightly buttery flavor when cooked.

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> Zucchini Squash Piece

Description:

The Zucchini squash has a uniformly cylindrical shape with little to no taper from its stem to blossom end. It can be harvested when it is at its baby stage or when more mature at up to six to eight inches long. Many growers and chefs note that Zucchini will be at its peak flavor and texture when five to six inches in length. The exterior glossy skin of the Zucchini is vibrant to dark green in color and delicate enough to consume. Summer squash such as Zucchini are harvested when immature for best flavor, as a result their skin is delicate and prone to easily bruising and scratching. Its flesh is creamy white in color with a spongy yet firm texture and faint traces of edible seeds. It offers a sweet summer squash flavor with nuances of black peppercorn and nutty undertones. In addition to the fruit of the Zucchini plant the flower blossoms of Zucchini are also edible and offer a mild, squash like flavor.

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Contact Information

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347-589-9244
718-861-7474
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