Feb
8
0

Carrots

“Pleasure is the carrot dangled to lead the¬†donkey to market; or the precipice.”

-Robinson Jeffers
Feb
8
0

Chard

noun

1. is a leafy green vegetable often used in Mediterranean cooking. While the leaves are always green, chard stalks vary in color. Chard has been bred to have highly nutritious leaves at the expense of the root (which is not as nutritious as the leaves). Chard is, in fact, considered to be one of the healthiest vegetables available and a valuable addition to a healthy diet.
Feb
8
0

Collards

“I’m good in the kitchen. I can cook seafood, collard greens, black-eyed peas.”

-Monique Coleman
Feb
8
0

Corn

“Corn is a greedy crop, as farmers will tell you.”

-Michael Pollan
Feb
8
0

Escarole

noun

1. Escarole is a variety of endive whose leaves are broader, paler and less bitter than other members of the endive family. In taste — but not color — it is almost indistinguishable from radicchio.
Feb
8
0

Honey

“When you go in search of honey you must expect to be stung by bees.”

-Joseph Joubert
Feb
8
0

Irish Potato

“It is a mistake to think you can solve any major problems just with potatoes.”

-Douglas Adams
Feb
8
0

Kale

noun

1. Kale is a form of cabbage, green or purple, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms.
Feb
8
0

Lettuce

“It is said that the effect of eating too much lettuce is ‘soporific’.”

-Beatrix Potter
Feb
8
0

Radish

“What do I know of man’s destiny? I could tell you more about radishes.”

-Samuel Beckett