Similar to peaches, nectarines have a smoother skin and are a little crisper. Enjoy this healthy summertime fruit.

Coconuts have soft flesh and lots of liquid. In the tropics, people often sip the coconut water inside. To crack one, simply chop a shallow wedge into the tapered top, then pour out the water when the first opening appears (or simply insert a straw to sip straight from the coconut). Once it's drained, continue slicing through the husk. A long metal spoon will help you scoop out the flesh

Garden fresh long beans.

The all-time favorite cabbage. It sets the standard. Firmly packed, with smooth, uniformly green skin. The crisp and fleshy leaves are loaded with tart tanginess and a surprisingly pleasing aroma. Green cabbage is loaded with vitamins and antioxidants.

The purple-robed prince among cabbages. It has an intense musky flavor and sweet snappiness. Red cabbage can be stewed, braised, or even curried. It's crispy when you scoop the raw leaves into dip. Crunchy when you stir-fry small wedges.

All the texture and healthful richness of green cabbage with a more delicate aroma. This brightly flavored cabbage has crispy, wafer-thin leaves. Use in any recipe that calls for standard green cabbage.

The prettiest cabbage. The crisp, juicy stalks have a mild sweet flavor with a hint of mustard. The supple leaves have an understated fresh garden flavor and texture. Stir-fry the stalks with shrimp, duck, or lamb, then toss with brown rice.

A staple in any cook's crisper drawer. Celery is a versatile ingredient with a deep clean taste. It puts the crunch in chicken salad and it's the crispiest dip accompaniment. A sturdy vehicle for peanut butter. When sautéed, celery provides a gentle, herby backbone for soups and stews.

Collards have a mild, earthy taste and a nice chewiness. They are a main ingredient in soul food and Southern cooking. These robust veggies stand up well to long heat and the powerhouse flavors of smoked meats and hot peppers, and like all chard varieties, it's an excellent source of vitamin C.

Fresh spinach has a clean, crisp taste with a light sharpness that fits beautifully in rich dishes made with eggs and cheeses. Use it in soups, omelets, salads and frittatas. Sauté it. Steam it. Braise it. Spinach shrinks dramatically when you cook it. A large panful reduces to a small lump.

Sweet, fragrant, and aromatic. The taste of our sweet basil is like a bouquet with hints of mint, clove, and licorice. It's widely used in the cuisines of India, Southeast Asia, and, of course, the Mediterranean. The Greeks referred to it as the "royal herb." Try ours in soups, stews, and sauces.

Bright, clean, garden-green taste. A member of the celery and carrot family, its crispy, almost mineral flavor adds a touch of juicy veggie taste to almost anything you cook. For a touch of offbeat drama, deep-fry sprigs until crispy and dark green, then use as a finishing-touch garnish.