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Summer Veggies Fresh from the Fields

Image of Orange Habanero Salsa
Orange Habanero Salsa (Jar)
Our new and tasty Orange Habanero Salsa adds heat and flavor to fish, pork, poultry and more! Use it as a dip, marinade or topping. The orange brings out the true flavor of the habanero but is not overly spicy.

This convenient salsa is shelf-stable until opened. Keep it handy for any recipe in need of a little zip!

Image of Red, White and Blue Potatoes
Red, White and “Blue” Seasonal Potatoes
Melissa's Seasonal Potatoes are a mix of red, white and purple baby (or creamer) potatoes. These thin-skinned potatoes are mostly round with distinctively colored skins. They can be cooked in just about any way imaginable. They are great for summer grilling or salads. They have a light, subtle flavor and a creamy texture. To preserve their nutrients, leave the skins on and simply scrub them gently in water before using. These potatoes are available year-round.
Seasonal potatoes are hand-selected for excellent quality. Look for firm, well-shaped, and fairly smooth potatoes. Store in a cool, well-ventilated area rather than in the refrigerator. Potatoes are low fat (about 20 calories per ounce) and have no cholesterol or sodium. Potatoes are a good source of vitamin C and fiber.

Image of Baby Dutch Yellow® Potatoes
Melissa’s DYPs® (Baby Dutch Yellow® Potatoes)
Grown in nutrient-rich volcanic soils where the days are warm and the nights are cool, Melissa’s Baby DYPs® are produced under ideal conditions to create an irresistibly creamy potato. Our Baby DYPs® have a distinct, yellow flesh with a subtle flavor and a creamy texture. These potatoes are so delicate that you can even eat their skin. They are low-fat with about 20 calories per ounce, perfect for baking, frying, mashing or preparing into delicious potato salad. They are perfect for summer grilling or roasting, too.

Tip: Store Melissa’s Baby DYPs® in a cool, dark place for the best flavor.

Image of Chile Peppers (Yellow Peppers)
Chile Peppers
Chile peppers have been cultivated for over 7,000 years and used extensively by the Incas and the Aztecs. Today, they are used by many ethnic groups in their daily cooking preparations. There are several varieties of fresh chile peppers: Yellow (or Caribe), Pasilla (or Poblano), Fresno – red and green, Habañero – assorted colors, Jalapeño, Anaheim – red and green, and Serrano, to name a few. Chile peppers get their heat from ‘capsaicin,’ an oil in them that can burn your eyes and mouth. The hottest of these mentioned is the Habañero chile, which is off the heat scale compared to the others. Generally, the smaller the chile, the hotter the bite. Also, when preparing chiles, the chile will be milder if you remove the seeds. We also suggest wearing gloves and using caution not to touch your eyes.

Image of Shishito Peppers
Shishito Peppers
Shishito Peppers are a fun, twisted-looking pepper that ranges from mild to hot. They are full-flavored peppers that are often served sautéed with a little soy sauce. They are great fire-roasted on the grill or diced into omelets, queso or casseroles. Perfect as an appetizer or side dish. Use them as a garnish for salads or charcuterie plates.

Peppers are vitamin-rich and full of healthy minerals. They are low-fat, low-calorie and contain some protein.

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Hatch Peppers
Hatch Peppers are fresh chile peppers that get their name from the area they are grown in in New Mexico, the Hatch Valley. Hatch, New Mexico, has been growing these peppers for many years and they have been popular with the locals for a long time. They have an amazing flavor and aroma when roasted, making them appealing for homemade dishes like chiles rellenos and tamales. Hatch Peppers look similar to an Anaheim chile but can be mild, hot, or extra hot, depending on the pepper and how it was grown. They grow well in Hatch because of the intense sunlight during the day and cool evenings, creating this coveted pepper's wonderful flavor. They are low-calorie like most peppers and contain good amounts of vitamins A and C.

Hatch Peppers should be kept in the crisper section of the refrigerator and used as soon as possible after purchase. Many people will buy an entire case, take them home and roast and prepare them for the freezer, so they have them all year round! Keep in mind, they do get a little hotter the longer they are frozen. Another alternative for year-round Hatch is our new Red and Green Hatch Pepper Powders and Dried Hatch Peppers. Our Hatch Pepper Salsa is awesome, too! Check out our full line of Hatch essentials!

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Hatch Pepper Cookbook
Be sure to check out our latest Hatch Pepper Cookbook with over 100 recipes. Perfect to have on-hand when you get your freshly roasted Hatch peppers from a local pepper roast.

Image of Peeled & Steamed Baby Red Beets
Peeled and Steamed Baby Red and Gold Beets
Melissa's Peeled and Steamed Baby Red and Golden Beets are delicious, convenient and easy to use. No more mess from boiling and peeling fresh beets! These no-hassle beets are vacuum-sealed for extended shelf-life (a good three months!). Just slice or dice and add to your favorite recipe. Add vibrant color with both colors to appetizers and salads. Beets are even delicious as a snack and can be served hot or cold.

Melissa's Peeled and Steamed Baby Red and Golden Beets are approximately 40 calories each and contain no fat, sodium or cholesterol. Beets are also a good source of fiber and are rich in potassium.

Image of Veggie Sweet Mini Peppers
Veggie Sweet Peppers
These mini sweet bell peppers are shaped like chile peppers but have a sweet taste and crisp texture. They are virtually seedless red, yellow and orange with a surprisingly mild flavor. Their petite size is convenient and easy to add to recipes. Served raw, Veggie Sweet Peppers add crunch to salads and appetizers, or a surprising texture in stir-fries. They go wonderfully on a vegetable platter or can be stuffed and eaten as an appetizer.

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Boiler Onions
Melissa’s Boiler Onions are available in white, red and gold. These versatile onions are about one inch in diameter and impart a sweet, pungent flavor. They can be cooked as a side dish and are perfect for use in pickling and stews. Boiler Onions are available year-round. They are perfect for summer grilling and holiday dishes. Delicious in stews, soups, main dishes or barbecued on skewers. Melissa’s Boiler Onions should be firm, with dry, papery skins. Store whole onions in a cool, dry place with good air circulation for up to two months. Once cut, tightly wrap any unused onion in plastic, refrigerate and use within a few days.

Image of Hatch Sweet Onions
Hatch Sweet Onions
Don’t miss out on these sweet, crisp, full-flavored onions grown exclusively in Hatch, New Mexico! They are versatile and perfect for adding a mild zip to recipes calling for onions. They are delicious eaten raw on sandwiches, burgers, salads and more. They have a very short season, so be sure to get them when you see them!

Image of Hearts of Palm
Hearts of Palm (Jar)
These tender stalks are harvested from the inner core of certain palm trees. They are juicy with a mild flavor and a slightly crispy outer layer. Use them sliced into salads, appetizers, and platters.

Hearts of Palm contain several vitamins and are lower in calories, with only 20 calories in each one-half cup serving.
Next article Summer's Sweet Selection of Fruits