2 And so much okra - it's growing so fast! Here was our first batch of okra.
3 I love okra, but for some, okra is too mucilaginous, making it very slimy when the seed pods are cooked. Okra is very healthy, however - it's high in fiber, vitamin-C and full of antioxidants, so give it another try!
4 My okra plants are doing so well this season - there are many to be picked, both green and red varieties of okra!
5 The artichokes, Cynara scolymus, were growing so well also! When harvesting, use a sharp knife, and carefully cut them from the plant leaving an inch or two of stem. Artichokes have very good keeping qualities and can remain fresh for at least a week.
7 The leeks also looked terrific. The edible portions of the leek are the white base of the leaves, the light green parts, and to a lesser extent, the dark green parts of the leaves.
8 The leek is a vegetable in the genus Allium. They have a mild onion-like taste and smell. In its raw state, they are also very crunchy and firm.
9 From a distance, the lettuces and cabbages looked so amazing - I am so pleased with the crops we're growing this year.
10 The cabbages are so big! To get the best health benefits from cabbage, it is good to include all three varieties into the diet - red, green and Savoy. And, don't forget, cabbage can be eaten cooked and raw.
11 Cabbage, Brassica oleracea, is a member of the cruciferous vegetables family, and is related to kale, broccoli, collards and Brussels sprouts. The leaves of the Savoy cabbage are more ruffled and a bit more yellowish in color.
12 Broccoli can provide some special cholesterol-lowering benefits when steamed. It also rich in vitamins-A and K. It's one of the more popular Brassica or cruciferous vegetables. How do you like to serve broccoli?
13 Beets - the beetroot is the taproot of the beet plant, and is often called the table beet, garden beet, red or golden beet or simply... beet. What do you call this delicious, red vegetable?
14 Beets are highly nutritious, and very good for maintaining strong cardiovascular health. It's low in calories, contains zero cholesterol and is rich in folates, vitamin-A, B-complex and antioxidants.
15 I grew so many wonderful varieties and colors of carrots!
16 It was so nice to be able to harvest all these vegetables in time to bring up to Maine, so I could share them with my daughter, grandchildren, and all my friends.
17 The radish, Raphanus sativus, is an edible root vegetable, popularly eaten raw in salads. They range from white, pink, red, purple, yellow, and green to black, but the flesh is usually white. When harvested at the right time, it is crisp and sweet.
18 The orange or "cheddar" cauliflower. In shape alone, it resembles any old cauliflower, but its color is striking - ranging from creamy coral to sunburst orange. The hue is from the extra beta-carotenein its florets. This gives this variety 25-percent more Vitamin-A than the white variety.
19 Here is the white variety of cauliflower - still beautiful, and so, so healthy.
20 i hope your vegetable garden has been as productive as mine this season - enjoy all the fruits of your labors!