Features :
Thai Name : Ka Na Phak
Scientific Name : Oleracea Brassica
Broccoli, cabbage family is a member of the green-green to purple in color and has tightly clustered flowers or florets, borne on sturdy stalks. The florets are the most tender part.
The stems, if peeled, can also be used. It has a slightly sweet and bitter taste. Delicious stir fried, steamed, or boiled but never eaten raw.
Choose firm stalks and closed heads with deep color and no yellow areas. Refrigerate in a plastic bag for up to 4 days.
Supplier: Wheat, rice, maize (corn), barley, oats, millet
sorghum, potatoes, tomatoes, onions, carrots, broccoli, spinach, lettuce, apples, bananas, oranges, grapes, mangoes, strawberries, pineapples, beans, lentils, chickpeas, peas, soybeans, black eyed peas
kidney beans, almonds, peanuts, walnuts, sunflower seeds, pumpkin seeds, cashews, pistachios, soybeans, sunflower seeds, canola (rapeseed), sesame seeds
flaxseeds, palm kernels, cotton seeds, pepper
turmeric, ginger, garlic, basil, oregano, thyme, coffee
tea, cocoa, grapes (for wine), barley (for beer)
hops, sugarcane (for ethanol), cotton, wool, jute, silk, flax (linen), sisal, beef, pork, chicken, lamb, eggs, milk, honey
Services:
Buyer: Coconuts
PRODUCT INFO Kale is a non-heading, leafy form of wild cabbage that comes in a range of shapes, sizes, and colors, such as blue-green, yellow-green, white, red, or purple. Different cultivars are classified by differences in their stem length and their leaf structure, as some are flat and others are frilly. The standard Kale we usually find in the grocery store is pale to deep green with large, ruffle-edged leaves and long stems. It is hardy and fibrous when fully mature, and tender enough to be used as a raw salad green when young. The pale green stems are tough and typically removed, while the tightly curled leaves are chewy yet succulent. Depending on the variety, Kale can sometimes be spicy, other times a bit sweet, and usually slightly bitter. In general, Kale offers an earthy flavor with a nutty sweetness that is accentuated when cooked. USES Considering its many forms and stages of harvest, Kale is an incredibly versatile green in the kitchen, and can be used raw or cooked. Young Kale leaves add an earthy flavor to raw salad green mixes, and fully mature Kale is one of the few leafy greens that doesn't shrink much when it's cooked. It's great sauteed, roasted, stewed, and even baked into Kale chips. Just be careful not to over-cook it, as it can develop a more bitter taste. Kale is also often added raw to smoothies, juices, and salads. To prep Kale for use, whether raw or cooked, first remove the tough and fibrous stems. A quick and dirty way to do it is to hold the stem in one hand and strip leaves along the stem away from you. You can also cut the leaves into thin, confetti-like ribbons. A quick massage can help the process of breaking up the cellulose structure of Kale. You can drizzle it with olive oil, salt, and lemon juice, and rub the leaves together in your hands to get a slightly sweeter, much silkier Kale. This leafy green pairs well with garlic, onion, sesame, soy sauce, ginger, smoked or roasted meats, potatoes, grains, oregano, thyme, red pepper, cream, Parmesan cheese, and more. To store Kale, wrap the leaves in a loose bundle with a paper towel or a thin cotton kitchen towel, place them in a large, sealable bag, and refrigerate in the crisper drawer for up to a week. SEASONS Kale is available year-round with a peak season in winter.
Asparagus Cilantro Onions Beet Corn Potato Bell Peppers Cucumber Pumpkin Broccoli Egg Plant Rhubarb Butternut Squash Green Pea Spinach Cactus Hot Peppers Sweet Potato Carrot Jalapo Zucchini Celery Kale
Supplier: Thailand young coconuts, thailand sweet tamarind, thailand ginger, thailand fresh longan, thailand pomelo, thailand baby corn, white shimeji, white fungus mushroom, shiitake, eryngii, enoki, brown shimeji, black fungus mushroom, galangal, eggplant, chinese kale, broccoli, bean sprouts, banana leaf, baby asparagus, asparagus, jack fruit, guava, green mango, durian, dragon fruit, custard apple
Supplier: Young coconuts, sweet tamarind, ginger, fresh longan, pomelo, baby corn, white shimeji, white fungus mushroom, shiitake, eryngii, enoki, brown shimeji, black fungus mushroom, galangal, eggplant, chinese kale, broccoli, bean sprouts, banana leaf, baby asparagus, asparagus, jack fruit, guava, green mango, durian, dragon fruit, custard apple
Services: Shipping
Buyer: Fruits & vegetables
Supplier: Basil, Mint, Lettuce
Supplier: Bellaverde, flower sprouts, beneforte, fiorina, brocoloco, cosmopolitan, sallarossa, pointed cabbage, hjarkal, kale, cabbage, chanterelle, portabello, white mushrooms, chinese cabbage, cauliflower, black kale, broccoli, bellaverde, red cabbage, romanesco, pointed cabbage, sallarossa, crown dill, dill, flat leaved parsley, curly leaved parsley, romanie lettuce, brown mushrooms, oyster mushroom,bunching onion, leek, garlic, corn, delica pumpkin, spaghetti pumpkin, common celery, zucchini, thyme, oregano, basil, coriander, chives, sage, garlic sprouts, mint, lettuce,turnip, yellow beetroot, parsley root, kolrabi, fennel,carrot, celeriac, beetroot.
Services: Agent
Buyer: Potatoes, butternut squash, tiger nut, onion, green onion, spring onion, lemon, kale, melon, watermelon, artichoke, cabbage, oranges, pineapples, spinach, salmon, tropical fruits
Supplier: Fresh herbs and vegetables, herbs include basil, chives , terragon, oregano, thyme, sage, corriander , lemongrass, thai basil, rosemary, dill, parsley, peppermint and spearmint. vegetables include french beans , magetoyt, sugar snaps and broccoli tsb.
Supplier: Vegetables, sugar snap, french beans, baby corn, chilies, garden peas, mange tout, broccoli, carrots, fruits, passion fruit, hass & fuerte conventional avocado, organic certified hass avocado, mangoes, herbs, basil, chives, rosemary, sage, tarragon, thyme, coriander, mint
