This flavorful squash is available at its peak all year round. It is a mild and extremely versatile vegetable. Slice, chop, stuff, or grate it. Green squash adds a fresh garden flavor to breads, soups, and pastas, and it's great by itself as a simply sautéed side dish.

This beautiful squash adds sunny color and bright flavor to your menu. Toss it into a sautéed vegetable medley to add color and taste. The skin is as nutritious as it is attractive. Try yellow zucchini sliced and raw, dipped in creamy garlic dressing or hummus. Prepare as you would a green zucchini.

This squash adds flavor to your menu. Toss it into a sautéed vegetable medley to add taste. Try gray squash sliced and raw, dipped in creamy garlic dressing or hummus. Prepare as you would a green zucchini.

Butternut squash has a lush, sweet flavor that goes naturally with roasts and game. No harvest feast is complete without a steaming bowl of mashed butternut squash. We season it with a touch of nutmeg an old New England trick. Roast and puree this versatile squash as a base for a comforting winter soup.

Also known as Romas or Italians, these slightly tangy, deeply sweet tomatoes are ideal for sauce. They are fleshy and thin-skinned and have few seeds. Slow cooking brings out their full rich essence. We add fresh basil to the sauce five minutes before serving. In salads and sandwiches they are good pinch hitters for beefsteak tomatoes.

Tiny, firm, and sweet, these cherry tomatoes are incredibly sweet and delicious. These "Little Guys" are perfect any way you want to serve them—try them tossed in salads, added to pasta, roasted, or just pop them in your mouth when you want a better-for-you snack.

(x2) With its sweet, bright aroma, fresh cilantro is used in Latin American and Asian cooking. Use this bold herb (AKA coriander or Chinese parsley) raw or cooked in soups, salads, and stews. Its assertive taste stands up well to mild-flavored foods like pork, chicken, fish, and shellfish. It's the key to a kicking salsa.

(x3) Sun-gold, sweet, crunchy perfection, with crisp, milky kernels that burst when bitten. Corn is a native American crop that's really a grass. It has grown on our continent for tens of thousands of years. We love this classic simply boiled and slathered in butter.

This tropical vegetable often considered identifiable as the species Colocasia antiquorum, closely related to taro (dasheen, Colocasia esculenta), which is primarily used for its thickened stems.

This tropical plant grown primarily for its edible corms, a root vegetable most commonly known as taro, or kalo in Hawaiian. It is the most widely cultivated species of several plants in the family Araceae which are used as vegetables for their corms, leaves, and petioles.

(x2) Chayote, also known as mirliton squash, is an edible plant belonging to the gourd family, Cucurbitaceae. Chayote was one of the several foods introduced to the Old World during the Columbian Exchange.

Okra, Abelmoschus esculentus, known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of West African, Ethiopian, and South Asian origins.