Cooking Vegetables — Core (4)

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The four vegetables that make the rest of dinner possible.A curated selection of four everyday cooking vegetables sourced from small Midwest farms — the kind of produce that forms the backbone of a week of real cooking. Expect onions, garlic, carrots, celery, bell peppers, or whatever is at peak from our farm partners that week. Grown in real soil without synthetic pesticides, harvested close to delivery, and selected for flavor and versatility. These aren't decoration. They're the foundation.Best for: soups, stews, stir-fries, roasting, building flavor basesCooks like: varies by vegetable — most benefit from high-heat roasting or slow sweating in fatHandling: keep refrigerated; most last 5 to 10 days; garlic and onions store at room temperatureSourced from small Midwest farms. Grown without shortcuts. Show more