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Spring Produce

  1. Artichokes

    Steamed, boiled, fried, or used for dips, Artichokes are the heart of spring produce. High in fiber, low in calories and fat, and rich in antioxidants, Artichokes are a healthy, versatile vegetable that are tender and scrumptious.

  2. Asparagus

    Described by the ancient physician Galen as “cleansing and healing,” asparagus is nutrient-dense, a good source of Vitamin C and high in Folic Acid. The ideal climate and rich soil of California ensure their asparagus tastes the best. Be sure to store asparagus upright in water to keep it fresh and firm.