Feb
8
0

Beets

“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.”

-Tom Robbins
Feb
8
0

Bell Pepper

“We don’t need a melting pot in this country, folks. We need a salad bowl. In a salad bowl, you put in the different things. You want the vegetables – the lettuce, the cucumbers, the onions, the green peppers – to maintain their identity. You appreciate differences.”

-Jane Elliot
Feb
8
0

Broccoli

“I do not like broccoli. And I haven’t liked it since I was a little kid and my mother made me eat it. And I’m President of the United States and I’m not going to eat any more broccoli.”

-George H. W. Bush
Feb
8
0

Cabbage

“Cabbage: a familiar kitchen-garden vegetable about as large and wise as a man’s head.”

-Ambrose Bierce
Feb
8
0

Carrots

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

-Robinson Jeffers
Feb
8
0

Cauliflower

“Cauliflower is nothing but cabbage with a college education.”

-Mark Twain
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

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

Garlic

“You can never have enough garlic. With enough garlic, you can eat The New York Times.”

-Morley Safer