“Eat your vegetables, whether warm-season crops (such as beans, corn, melons, peppers, squash, and tomatoes) or cool-season vegetables (like asparagus, beets, cabbage, carrots, lettuce, and onions). Roots, shoots, stems, leaves, buds, blossoms, fruit, and seeds—they all sustain us, and the diversity is a delight.”

—Sunset Western Garden Book of Edibles

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