Note: Limited/seasonal products are tentatively available or not.

Each order includes assorted shapes and sizes, depending on the available harvest. Price may differ and will be adjusted depending on the availability of weight per piece.

Notice: For specialty produce, we may need some lead time on when the items will be needed so our team can prepare the harvest and check availability.

Specialized Storage Recommendations

● Alukon (Himbabao): Keep unwashed in paper-towel-lined rigid containers at 1°C to 4°C to prevent rot-causing moisture. For long-term preservation at -18°C, blanch for one minute, ice-shock, and freeze flat before bagging.

● Berries (Mulberries, Gooseberries): Keep unwashed in their original containers in the refrigerator. Moisture is the enemy; only wash right before consumption.

● Broccoli Sprouts: Keep unwashed in a breathable container lined with paper towels at 1°C to 4°C. Moisture triggers rapid mold growth; only rinse them right before eating.

● Choisum Flowers: Highly perishable. Choisum should be kept in the crisper drawer.

● Corn: Keep the ears in their husks and store them in the refrigerator to preserve their moisture and prevent the sugars from turning to starch.

● Dry Staples (Rice, Beans, Kadyos, Salt): Store in airtight containers in a cool, dry, and dark pantry to prevent pests and moisture absorption.

● Fresh Leaves (Bettel): Wrap in a slightly damp paper towel and place inside a sealed bag in the refrigerator to maintain freshness.

● Eggplant: Store at room temperature in a cool, ventilated spot for a few days, or in the refrigerator crisper drawer inside a breathable bag if keeping them longer.

● Mushrooms: Transfer to a paper bag if possible. Paper allows the mushrooms to breathe, whereas plastic traps moisture and causes them to become slimy.

● Togue (Mung Bean Sprouts): Submerge completely in a bowl of clean water at 1°C to 4°C, changing the water daily. Alternatively, store them completely dry in a paper-towel-lined airtight container.

Capsicum Yellow (250g/pack)