Food

Food Information

VEGETABLES

Artichokes & Artichoke Tips
Asparagus
Avocados
Cardoon
Celery
Chile Peppers (Sweet and Hot)
Corn (Maize)
Cucumbers
Eggplant
Fennel (Anise)
Legumes (Beans and Peas)
Mushrooms
Okra
Radishes
Rhubarb
Tomatillo
Tomatoes

The Cabbage Family

Broccoli
Brussels Sprouts
Cabbage
Cauliflower
Kohlrabi
Nappa
Savoy

Leafy Greens (for Cooking)

Beet Greens
Collards
Kale
Mustard Greens
Salsify Greens (Oyster Plant)
Sorrel
Spinach
Sprouts
Swiss Chard
Turnip Greens

Lettuce

Bibb (Limestone)
Boston (Butterhead)
Iceberg (Crisphead)
Leaf Lettuce (Green Leaf & Red Leaf)
Romaine (Cos)

Bitter Greens

Arugula
Belgian Endive (Witloof Chicory)
Borage
Curly Endive (Chicory)
Dandelion
Escarole
Frisee
Radicchio (Red Chicory)
Watercress

Onions

Chives
Garlic
Leeks
Dry Onions (Red, White, Yellow)
Scallions
Shallots

Root Vegetables

Beets
Carrots
Celery Root (Celeriac, Knob Celery)
Ginger
Parsnips
Potatoes
Rutabagas (Yellow Turnips)
Salsify (Oyster Plant)
Sun Chokes (Jerusalem Artichoke)
Sweet Potatoes
White Turnips

Squash

Summer Squash (Zucchini/Crookneek/Yellow)
Winter Squash (Acorn/Butternut)
Banana Squash
Buttercup Squash
Calabazo
Chayote
Delicata Squash
Dumpling (Sweet Dumpling)
Gold Nugget
Kabachi (Japanese)
Marrow Squash
Pumpkins
Scallopini
Spaghetti Squash
Sunburst
Turban Squash

Asian Vegetables

Bean Sprouts
Bitter Melon (foo gwa)
Bok Choy
Chinese Cabbage
Chinese Mustard Greens (kai choy)
Chinese Okra (sing gwa)
Chinese Squash (mo qua)
Daikon (low bok)
Gingerroot
Horseradish
Long Beans (dow kok)
Lotus Roots (lin gow)
Nappa
Snow Peas (hon-lon-dow)
Taro (dasheen)
Tofu
Winter Melon (dong qua)

Tropical Vegetables

Calabazo
Chayote
Jicama
Nopales
Plantains
Yammi
Yautia
Yucca