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Ingredients

36 results

Three pale trimmed artichoke bottoms with scraped hollow centers on a cream plate, on a pale stone counter beside an empty hammered copper pan and linen in window light.

Artichoke bottoms

Fresh trimmed artichoke bases that form a natural cup in olive-oil vegetable dishes.

Flattened ribbed green Kamber fruits with one red-ripe fruit on a plate

Bilecik Kamber

A round, flattened eggplant relative locally called Kamber or Gavata pepper.

Compact fresh cabbage shoots with broad veined leaves and short pale stems in a colander.

Cabbage shoots

Tender cabbage regrowth shoots, often boiled and dressed as a salad in Aegean cooking.

Orange carrots with trimmed tops and a few slices on a wooden board

Carrot

Orange carrots that add color and gentle sweetness to soups.

A bunch of fresh green celery with leafy tops, two cut stalks and a few crescent-shaped slices on a weathered wooden board, on a sunny terrace above the blue sea.

Celery stalks

Crisp, ribbed green celery stalks, used raw or in soup.

Fresh crinkled green chard leaves with pale ribs on a cream platter.

Chard

Broad fresh chard leaves with tender ribs for soups and savory baking.

Yellow corn kernels in a shallow blue-and-white dish, with a few on pale stone.

Cooked Sweet Corn

Cooked, drained sweet-corn kernels.

Fresh green cowpea pods piled on a cream plate.

Cowpea pods (fresh)

Tender cowpea pods with young seeds, cooked whole or in short lengths.

Four whole small dark-green cucumbers and one cucumber halved lengthwise, showing pale flesh and small seeds, on a wooden board by a sunny window overlooking the sea.

Cucumber (Persian)

Small, thin-skinned fresh Persian cucumbers that add crunch to yogurt dishes and salads.

Long green dandelion leaves with backward-pointing lobes and pale midribs on a light oval platter by the sea.

Dandelion greens

Bitter, edible leaves of the common dandelion, used in salads.

Dark-purple eggplants and a cut cross-section on a blue-and-white ceramic platter in sunlight

Eggplant

Long, rounded or striped eggplant for stuffing, frying, roasting and purées.

Dark wrinkled dried eggplant shells with hollow tan interiors in a shallow cream bowl.

Eggplant shells (dried)

Hollowed eggplant shells, dried for stuffing.

Feathery fresh fennel greens and tender stalks gathered on a chopping board.

Fennel greens (wild)

Young fennel leaves and shoots, cooked as a vegetable in the Aegean.

Ivory garlic bulbs and separate peeled and unpeeled cloves in sunlight

Garlic

Fresh garlic bulbs made up of cloves, used whole, sliced or crushed.

Glossy olive-green brined grape leaves stacked and unfolded on a cream plate.

Grape leaves (brined)

Grape leaves preserved in brine, used to wrap rice filling into rolls.

Fresh green bean pods in a woven basket and on a wooden counter, with one split pod showing its seeds.

Green beans

Young edible bean pods for vegetable dishes and braises.

Whole leeks with white shafts and broad green leaves beside a layered cut section

Leek

A white-shafted onion relative with broad green leaves, cooked in olive-oil dishes.

Fresh green lettuce with ruffled leaves resting on a pale cloth.

Lettuce

Fresh lettuce leaves of unspecified variety, used as a crisp layer or a serving bed.

Two whole yellow onions with papery golden skins and one halved onion showing white layers, on a blue-patterned plate in a sunlit kitchen.

Onion

Bulb onion in yellow, red and sweet types, used raw or cooked.

Two whole red onions with papery purple-red skins and dry roots on a round wooden board.

Onion (red)

A crisp bulb onion with purple-red outer layers, used raw or cooked.

Small golden-skinned onions in a blue-patterned bowl, with whole and peeled bulbs on a stone counter.

Pearl onions

Small onions suited to whole-bulb cooking.

Frost-dusted green peas piled in a clear glass bowl on a sunlit coastal table.

Peas (frozen)

Plain shelled green peas stored frozen, cooked before eating.

Fresh long green peppers overlapping on a white platter

Pepper (green)

Fresh green peppers that vary in shape, wall thickness and heat.

Two whole red sweet peppers and a lengthwise half with pale seeds on a cream platter beside the sea.

Pepper (red, sweet)

Fresh red sweet pepper for chopped salads, roasting and cooked vegetable dishes.

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