vegetables

Describes the qualities of various vegetables and methods of growing, harvesting, storing, and cooking them, with recipes.

Discusses the selection, planting, maintenance, and harvesting of vegetables.

Introduces the numbers from one to twelve as family members pick a variety of vegetables from the garden. Readers are invited to find hidden numbers.

Describes the history, growing requirements, uses, and food value of various leafy green vegetables and vegetable flowers, including cabbage, broccoli, artichokes, spinach, Belgian endive, and lettuce. Includes recipes.

Looks at different types of fruits and vegetables, and discusses why it is important to eat fruits and vegetables every day.

This book explains how vegetables are grown on a produce farm, how seeds are planted, how vegetables are harvested, and how vegetables are transported and sold to markets.

Describes how fruits and vegetables are used as foods around the world, how different types are grown and processed, health aspects, and more. Includes several recipes and experiments.

Explains the cultivation and growth of twelve vegetables including onions, asparagus, cabbage, and lettuce.