Fun Facts Cantaloupes are named for the papal gardens of Cantaloupe, Italy, where some historians say this species of melon was first grown. Cantaloupe comes with its own serving bowl. You can cut them in half through the middle and scoop out each half with a spoon. Cantaloupes are actually... read more →

Did You Know?! Kiwifruit could also be used as a natural meat tenderizer? That’s because kiwifruit contains an enzyme called Actinidin. Just cut in half and rub kiwifruit over the meat, or peel and mash with a fork then spread it on the surface and let stand for 10 to... read more →

Good quality corn has full, evenly formed and filled ears with straight rows of kernels. The husks will be fresh-looking and bright green, and the silk ends free of decay or worm damage. Be sure the coloring of the kernels is bright and shiny. Pull back the husk and poke... read more →

Honeydew melons are recognizable by their smooth, creamy-yellowish rind and sweet, juicy flesh. The most common honeydew has a pastel-green flesh. Maturity can be hard to judge, but is based upon the ground color which ranges from a greenish white (immature) to a creamy yellow (mature). Market Outlook Lettuce: Market is... read more →