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  • Fresh Daily Vegetable Assortment for Every Kitchen - vegetable - Buy Online at KARAN MAHENDRA SHAMBHARKAR

Fresh Daily Vegetable Assortment for Every Kitchen

All vegetables available


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This fresh vegetable assortment brings together everyday staples and seasonal favourites to support healthy, home-cooked meals for every household. Ideal for families, home chefs and anyone who values quality produce, every vegetable is carefully sourced and checked for freshness and taste. From leafy greens and root vegetables to salad essentials, you can easily plan nutritious, flavourful recipes. Convenient ordering helps you save time and avoid daily market runs in busy routines. Bulk and small quantities are both available, making it suitable for monthly stocking or quick top-ups. Sourced from trusted vendors at APMC MARKET YARD, the focus is on hygiene, consistent quality and fair pricing so you always get reliable vegetables for your kitchen.

Wide variety of everyday and seasonal vegetables
Fresh stock sourced and replenished daily
Carefully sorted for quality and cleanliness
Suitable for families, homes and small businesses
Flexible quantities for small or bulk buying
Helps plan healthy, balanced home-cooked meals

Unpack vegetables immediately after delivery. Rinse under clean running water before cooking. Store leafy vegetables in the refrigerator wrapped in a breathable bag. Keep onions and potatoes in a cool, dry place. Use delicate items like greens and tomatoes earlier, and sturdier vegetables over the week.

To keep your vegetable stock fresh, refrigerate leafy greens in breathable bags, store tomatoes and cucumbers in the fridge but away from extreme cold spots, and keep potatoes and onions in a cool, dry, dark place. Avoid washing vegetables before storage; instead, wash just before cooking for better shelf life.

For daily meals, include a mix of leafy green vegetables like spinach, methi or coriander, along with colourful options such as carrots, beetroot, capsicum and tomatoes. Add cruciferous vegetables like cauliflower or cabbage. This variety gives you fibre, vitamins, minerals and antioxidants that support overall health and balanced nutrition.

Rinse each vegetable thoroughly under running water while gently rubbing the surface to remove visible dirt. For leafy vegetables, soak in clean water, then rinse again. You can use a mild salt water soak for a few minutes. Avoid harsh soaps or chemicals; simple, repeated rinsing is usually effective and safe.

Yes, you can store cut vegetable pieces in airtight containers or food-grade bags in the refrigerator. Use them within 1–2 days for best taste and nutrition. Keep onions and strong-smelling vegetables separately. Avoid adding salt or spices before storage, as that can release water and reduce freshness.

Check each vegetable for signs of spoilage such as an off smell, slimy texture, dark or mouldy spots and excessive softness or shrivelling. Leafy vegetables should look crisp, not yellow or soggy. If only a small portion is affected, remove it; when in doubt, discard the whole piece for safety.
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