Looking for veggies on our Vegetables page? Here are examples you’ll commonly see:

• Cucumbers (including English and mini)
• Bell peppers (green, red, yellow, orange)
• Hot peppers (jalapeño, serrano, poblano)
• Zucchini and yellow squash
• Chayote and calabacita squash
• Eggplant
• Celery sticks and hearts
• Frozen broccoli florets
• Frozen mixed vegetables
• Pepper & onion blends
• Cut green beans
• Chopped spinach
• Sweet corn and corn on the cob
• Brussels sprouts and peas
• Whole green beans
• Carrots–broccoli–cauliflower blends
• Fire-roasted corn
• Sugar snap pea stir-fry mixes

Availability can change by store and time. Browsing this page is a quick way to see what’s in stock for pickup or delivery.

Here’s a quick list of 20 veggies you can commonly shop:

1. Cucumber
2. English cucumber
3. Mini cucumbers
4. Green bell pepper
5. Red bell pepper
6. Yellow bell pepper
7. Orange bell pepper
8. Jalapeño
9. Serrano pepper
10. Poblano pepper
11. Mini sweet peppers
12. Zucchini
13. Yellow squash
14. Calabacita squash
15. Chayote squash
16. Eggplant
17. Celery sticks
18. Broccoli florets (frozen)
19. Cut green beans (frozen)
20. Sweet corn (frozen)

Selections vary, so use the Vegetables page to check what’s currently in stock near you. Fresh and frozen options can be mixed in the same order for convenience.

Both fresh and frozen have perks, and the right pick depends on your recipe and schedule.

• Fresh: Helpful when you want crisp texture or raw uses like slicing cucumbers, bell peppers, or celery.
• Frozen: Useful for quick sides or recipes—think broccoli florets, mixed vegetables, or green beans—often prepped and ready to cook.
• Timing: Fresh is typically used sooner; frozen can wait in the freezer.
• Convenience: Steamable bags can reduce prep and cleanup.

Browse the Vegetables page for both types, then choose based on how you’ll cook (salads, stir-fry, roasting) and the time you have. Pickup or delivery can make it easier to stock up.

Simple storage steps can help keep peppers and cucumbers in good shape:

• Refrigerate whole, unwashed produce in the crisper drawer.
• Use a breathable bag or container to limit moisture build-up.
• Keep cucumbers in a slightly warmer spot of the fridge if possible; peppers do well in standard crisper conditions.
• Wash right before slicing, not before storing.
• For cut pieces, store in an airtight container lined with a paper towel and use within a reasonable timeframe.

When you’re ready to use them, rinse under cool water and pat dry. These steps can help maintain texture, but timing varies by produce and fridge conditions.

Steamable veggie bags are designed for quick prep. Here’s a general approach:

1. Place the unopened bag on a microwave-safe plate.
2. Cook in the microwave following the time on the bag, adjusting for your microwave’s wattage as needed.
3. Let the bag rest briefly, then open carefully—hot steam can escape.
4. Season to taste, or toss into stir-fry, pasta, soups, or grain bowls.
5. Serve immediately, or cool and refrigerate promptly.

Always read the package directions for the specific veggie blend and portion size. Using oven mitts and keeping hands away from steam can help with safety.