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The Garden-Fresh Vegetable Cookbook
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Spring into summer: asparagus, peas, spinach, salad greens and dressings -- Early to mid-summer: beets, broccoli, cucumbers, snap beans, swiss chard, zucchini & summer squash -- Mid- to late summer: artichokes, celery & celery root, chiles & peppers, corn, eggplant, fennel, okra, shell beans, sweet potatoes, tomatoes -- Fall into winter: belgian endives, brussels sprouts, cabbage, carrots, cauliflower, garlic, jerusalem artichokes, kale, leeks, onions, parsnips, potatoes, rutabagas, winter squash & pumpkins -- Preserving the harvest.
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