Iceberg lettuce is a popular variety of lettuce known for its crisp, refreshing texture and mild flavor. It forms a dense, round head with tightly packed leaves that range from pale green on the outside to almost white near the center. This lettuce has a high water content, giving it a distinctive crunch that is particularly valued in salads, sandwiches, and wraps.

Its light and crunchy nature make it a favorite for adding texture and freshness to dishes, such as burgers and tacos, where it balances richer or spicier flavors. While iceberg lettuce is not as nutrient-dense as darker greens like romaine or kale, it still provides some vitamins, including vitamin A and K, and is very low in calories, making it a hydrating and refreshing choice. 

Kennebec is a potato variety that's predominantly grown and used in the United States and Canada. These all-purpose potatoes are large in size with thin skin and a texture that's slightly rough, with brown spots and shallow eyes visible on the skin.

The flesh is firm and starchy with minimal water content, while the flavor is nutty, rich, and earthy. The potatoes are most commonly used for potato chips, fries, hash browns, shoestring potatoes, and Hasselback potatoes. They can be roasted, mashed, baked, or fried due to their versatile qualities. 

Nopales or nopalitos are cut up and prepared pads of the prickly pear cactus. They can be either grilled or boiled, but shouldn't ever be overcooked as it might give them an unwanted, slimy texture. Nopalitos are typically used as a filling in tortillas or added to eggs, salads, and soups.

Fresh nopalitos can be bought at Mexican markets, while the canned version is usually available in most Mexican food stores.

Datil is a type of hot pepper grown in the area of St. Augustine, bringing some serious Florida heat to the table. The pepper ranges from 100,000 to 300,000 Scoville heat units and it's from 12 to 120 times hotter than jalapeños.

Visually, datil looks like a slightly elongated and thin habanero pepper. The flavors are sweet, tropical, and fruity, so datil pepper is often used in salsas, hot sauces, and barbecue marinades. It's also a key component of Minorcan clam chowder, another specialty of St. Augustine.

Among many theories about its origin, the most popular one says that these peppers were brought over to Florida from Minorca, Spain in the late 1800s. 

Creole tomato is a tomato cultivar originating from Louisiana. It's characterized by its very thin skin, high juice content, and low levels of acidity. The tomato also has an intensely sweet aroma and characteristic flavors which are a result of fertile local soil and humid air.

Creole tomatoes are in season from June through August. It's important not to refrigerate them, as the process will diminish its naturally sweet flavors.

Maui onions are a variety of sweet onion grown on the island of Maui in Hawaii. They are known for their unique, sweet flavor and low sulfur content, which makes them less pungent and more palatable when eaten raw compared to other onion varieties.

These onions are typically plump and round with a pale golden peel and a juicy, white flesh. They are known for being crisp and firm. Due to their sweetness, Maui onions are versatile in the kitchen. They can be eaten raw in salads or sandwiches, grilled, roasted, or used in salsas and dips. 

Cascabel chiles are dark red chiles that retain their round shape when dried. They are also known as rattlesnake chiles, referring to the fact that the loose seeds make a rattling sound when the chiles are shaken. These chiles are quite small and have a nutty and earthy flavor.

Their heat level is low, ranging from 1,500 to 2,500 on the Scoville scale. Cascabels are often used in the preparation of tomato sauces and birria, a traditional Mexican meat stew. Fresh version of cascabel is called bola chile or chile bola and it has little to no heat

Sport peppers are mild chili peppers that are especially popular in the Southern United States and Chicago. They're a key element of the popular Chicago-style hot dog. The peppers have a Scoville Heat Unit ranging from 10,000 to 23,000 and they're typically pickled in vinegar.

After they've been pickled, these green peppers turn pale green. The flavor is slightly spicy, tangy, and vinegary. Although they are believed to originate in Mexico, the name sport can refer to a variety of pickled peppers from the same family, but their most known usage is in Chicago and the American South. 

Serrano (meaning of the mountain) is a chili pepper native to Tlaola, located in the Mexican state of Puebla. It is cultivated by a group of women from the Nahua community who grow it on terraces, while a greenhouse is used to grow the seedlings.

In an area where most land is owned by men, and women traditionally aren’t involved in commercial processes, these women are essentially restoring an ancient, disappearing native staple. Serrano is small, oblong and pointed in shape, and green in color.