Fresh Vegetables

Squash are divided into two categories -- summer and winter squash. they have edible skins and soft seeds, and are high in vitamins A and C, and niacin. The tender flesh has a high water content, sweet and mild flavor, and requires little cooking.

Beets are commonly boiled, baked, and pickled. They also can be grated raw into salads to add color and a tasty crunch. Usually best harvested between June and October.

Some appear wide-spread and waffled, while others are smooth and tightly bunched. The colors vary as well, presenting pale green, blue green, red, reddish purple, and nearly white. All have very short stems which, other than garden dirt on the very end, are just as delicious and nutritious as the leaves.

Extremely versatile to eat and available nearly anywhere in the world. Carrots can be found in everything, from healthy vegetable soups to salads. They can also be juiced and sliced into sticks for raw snacking. Carrots can be sliced, grated and baked as chips – and you’ve only just started!

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