Squash: Fictor
Cucurbita Maxima
Approx.4-5 Seeds Per Gram
Squash Has Become Such A Popular Vegetable To Grow Over The Last Decade Or So And For Good Reason.
Butternut Is One Of The Best Known But There Are So Many Varieties To Choose From. There Are Summer And Winter Types.
Summer Squash Are Thin-skinned With A Lighter, Moist Flesh. They Are Best Eaten Fresh.
Winter Squash Have A Harder Skin And Dense Flesh With A More Intense Flavour. They Can Be Stored For A Few Months After Harvest.
Please Send Your Inquiry For Our Best Prices
Wholesales Prices
Squash: Orange Summer F1
Cucurbita maxima
Approx. 10-11 seeds per gram
Squash has become such a popular vegetable to grow over the last decade or so and for good reason.
Butternut is one of the best known but there are so many varieties to choose from. There are summer and winter types.
Summer squash are thin-skinned with a lighter, moist flesh. They are best eaten fresh.
Winter squash have a harder skin and dense flesh with a more intense flavour. They can be stored for a few months after harvest.
Squash: Delicata
Cucurbita pepo
Approx. 15-16 seeds per gram
Squash has become such a popular vegetable to grow over the last decade or so and for good reason.
Butternut is one of the best known but there are so many varieties to choose from. There are summer and winter types.
Summer squash are thin-skinned with a lighter, moist flesh. They are best eaten fresh.
Winter squash have a harder skin and dense flesh with a more intense flavour. They can be stored for a few months after harvest.
We dispatch out rhubarb crowns during March and April They are sent out as small 1 year old shooting plants This means that they will establish very quickly when planted out in the spring If the ground is not ready the crowns can be potted up Rhubarb is a perennial crop and will need a permanent site The stems grow very quickly from late winter making rhubarb a valuable early crop The leaves particularly and the stems to a lesser degree contain oxalic acid like spinach and beetroot So be careful if you have a sensitivity
PLEASE SEND YOUR INQUIRY FOR OUR BEST PRICES WHOLESALES PRICES
Squash Winter Sweet F1
Cucurbita maxima
Approx 5 10 seeds per gram
Squash has become such a popular vegetable to grow over the last decade or so and for good reason
Butternut is one of the best known but there are so many varieties to choose from There are summer and winter types
Summer squash are thinskinned with a lighter moist flesh They are best eaten fresh
Winter squash have a harder skin and dense flesh with a more intense flavour They can be stored for a few months after harvest
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Squash Turks Turban
Cucurbita maxima
Approx45 seeds per gram
Squash has become such a popular vegetable to grow over the last decade or so and for good reason
Butternut is one of the best known but there are so many varieties to choose from There are summer and winter types
Summer squash are thinskinned with a lighter moist flesh They are best eaten fresh
Winter squash have a harder skin and dense flesh with a more intense flavour They can be stored for a few months after harvest
PLEASE SEND YOUR INQUIRY FOR OUR BEST PRICES WHOLESALES PRICES
Squash Tibello F1
Cucurbita moschata
Approx1820 seeds per gram
Squash has become such a popular vegetable to grow over the last decade or so and for good reason
Butternut is one of the best known but there are so many varieties to choose from There are summer and winter types
Summer squash are thinskinned with a lighter moist flesh They are best eaten fresh
Winter squash have a harder skin and dense flesh with a more intense flavour They can be stored for a few months after harvest
PLEASE SEND YOUR INQUIRY FOR OUR BEST PRICES WHOLESALES PRICES
Squash Uchiki Kuri
Cucurbita maxima
Approx45 seeds per gram
Squash has become such a popular vegetable to grow over the last decade or so and for good reason
Butternut is one of the best known but there are so many varieties to choose from There are summer and winter types
Summer squash are thinskinned with a lighter moist flesh They are best eaten fresh
Winter squash have a harder skin and dense flesh with a more intense flavour They can be stored for a few months after harvest
PLEASE SEND YOUR INQUIRY FOR OUR BEST PRICES WHOLESALES PRICES
Squash (pumpkin type): Musquee De Provence
Cucurbita moschata
Approx. 2-3 seeds per gram
Always popular at Halloween, pumpkins are fun to grow in the garden if you have enough room.
They are vigorous trailing plants and take up quite a bit of space.
The larger varieties need a long growing season and are great for competitions and carving. Smaller types are more practical in the kitchen.
Considered by many to be one of the best eating squashes ever this vine produces heavy 9 inch round darkgreen squash with a lighter green button underneath It has a thin skin and extremely dense flesh that can be roasted or used for pies
We like it because it keeps well but is easy to peel All buttercups have dense rich flesh but the Burgess strain is even sweeter than normal
This is a good choice for those with smaller plots as the vines are not too huge but still make lots of squash just the right size for two or three people
Excellent flavour green squash very dense with good tetxure
PLEASE SEND YOUR INQUIRY FOR OUR BEST PRICES WHOLESALES PRICES
Squash Leckor F1
Cucurbita maxima
Approx 5 10 seeds per gram
Squash has become such a popular vegetable to grow over the last decade or so and for good reason
Butternut is one of the best known but there are so many varieties to choose from There are summer and winter types
Summer squash are thinskinned with a lighter moist flesh They are best eaten fresh
Winter squash have a harder skin and dense flesh with a more intense flavour They can be stored for a few months after harvest
Leckor F1 is a recently developed silvergrey squash with orange flesh of an excellent texture and flavour It grows to 115kg and can store for up to four months
Squash (pumpkin type): Jack O Lantern
Cucurbita maxima
Approx. 3-4 seeds per gram
Always popular at Halloween, pumpkins are fun to grow in the garden if you have enough room.
They are vigorous trailing plants and take up quite a bit of space.
The larger varieties need a long growing season and are great for competitions and carving. Smaller types are more practical in the kitchen.
Squash: Butternut
Cucurbita moschata
Approx.18-20 seeds per gram
Squash has become such a popular vegetable to grow over the last decade or so and for good reason.
Butternut is one of the best known but there are so many varieties to choose from. There are summer and winter types.
Summer squash are thin-skinned with a lighter, moist flesh. They are best eaten fresh.
Winter squash have a harder skin and dense flesh with a more intense flavour. They can be stored for a few months after harvest.
Style Fresh
Product Type Thai Fresh Yam
Color White
Part Agriculture
Cultivation Type Common/Organic
Maturity 100%
Size (cm) 25
Certification HACCP ISO
Place of Origin Thailand
Type Fresh Yam
Product: Fresh yam
Size:A) Diameter: 3.5cm up; Length: 35cm up.
B) Dimeter: 4.0cm up; Length: 40cm up.
Quality Standard:Shiny yellow color, plump, clean, smooth, no pest, no rooten signs.
Grade A
Package: Outer package: 10kgs capacity carton or plastic box;
Inner package: Individual vacuum plastic bag or individual foam mesh bag; Or according to customers�?�¢?? requirements.
Stow:20-25mts/40' container according to different package
MOQ: Any quantity can be mixed with other products
Supplying Period: All year round
About Elephant Foot yam
Net Weight 40 lbs
PRODUCT INFO
Ginger is an agricultural commodity which Thailand has the production potential. Mature ginger means rhizome of the harvested ginger at the age between 10-12 months after planting. Underneath the skin, the flesh is firm, fibrous, and ranges in color from yellow to brown. The rhizome is also highly fragrant with a warm, woody scent. When fresh, Ginger is juicy and crunchy with a pungent, spicy, and slightly sweet taste.
PRODUCT INFO
Thai Shallots are small in size and are oblong in shape with a rounded center tapering to pointed, slightly curved ends. The bulbs are encased in dry, papery, thin bright red skin that easily flakes when touched. Inside the skin, there are clusters of 2-3 cloves of individually wrapped segments similar to garlic, and the firm, dense, and juicy cloves are pale white, almost translucent, with red-purple rings. Thai Shallots are aromatic, pungent, sweet, and crisp when raw and when cooked, they develop a sweet, savory flavor with notes similar to garlic.
PRODUCT INFO
Thai garlic (Kratiem) produces petite bulbs with six to eight cloves that grow surrounding the central scape. The outer wrappers are tight and firm with many beige layers varying with stripes and flushing of purple and tan. The inner wrappers are a dusty rose, and these encase the creamy ivory cloves. Thai garlic has a bold, pungent flavor with an aroma equally strong. The fiery flavor increases in intensity after the initial taste and will linger on the palate. When cooked, the heat will mellow to a medium spice.
PRODUCT INFO
Big Cucumber, fruit length 15 cm or more, fruit width more than 2.5 cm, thick flesh, small intestine. For varieties in Thailand, the bark is green to dark green. especially the part near the fruit pole and the end of the fruit has a light green or white dot There is a white stripe that extends to the tip of the fruit. foreign species The result will be a uniform dark green color.
USES
Big cucumbers are commonly consumed raw. Slice cucumbers and add to salads or a crudite plate. Marinate Cucumbers in oil, vinegar, and spices and serve with sugar snap peas and mint leaves. Shred big cucumbers into a cheesecloth and squeeze to remove as much moisture as possible and then mix with yogurt and dill for a tatziki sauce. It can also be sliced lengthwise, diced, and added to quinoa or bulgur wheat salad. Big cucumbers pair well with mint, dill, tuna fish, chicken salad, tomatoes, green peppers, and onions. Big cucumbers will keep for a few days when stored in the refrigerator. If only a portion of the Big cucumbers is used, wrap the remaining piece tightly in plastic and store in the refrigerator to prevent dehydration.
PRODUCT INFO
There are many different varieties of Cucumbers that can be divided into two different groups: pickling and slicing. Pickling cucumbers are smaller, can be oblong and short to long and cylindrical, and have thin, green skin which is ideal for pickling. Slicing cucumbers are large and cylindrical, averaging 15-20 centimeters in length, and have thick skin. The skin can be smooth or ribbed with small bumps and nodes depending on the variety. Slicing cucumbers are most commonly seen in the local market's produce section and can range in color from dark green, to yellow or white. The inner flesh is light green with pale, edible seeds and has a crisp, aqueous texture and mild floral and grassy flavor.
USES
Cucumbers are commonly consumed raw. Slice cucumbers and add to salads or a crudite plate. Marinate Cucumbers in oil, vinegar, and spices and serve with sugar snap peas and mint leaves. Shred Cucumber into a cheesecloth and squeeze to remove as much moisture as possible and then mix with yogurt and dill for a tatziki sauce. It can also be sliced lengthwise, diced, and added to quinoa or bulgur wheat salad. Cucumbers pair well with mint, dill, tuna fish, chicken salad, tomatoes, green peppers, and onions. Cucumbers will keep for a few days when stored in the refrigerator. If only a portion of the Cucumber is used, wrap the remaining piece tightly in plastic and store in the refrigerator to prevent dehydration.
SEASONS
Cucumbers are available year-round.
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