Here’s a few favorites of mine—carrots and broccoli.

FoodWISE, it helps to harvest at the peak of maturity—roots having been

fed with nourishing manures and/or composts, maybe even with a celestial

connection as in biodynamic practice. Understanding when and why and

how our food arrives on our table really matters in the case of vegetables—

we tend to eat them whole anyway, much of the flavor being innate: the

sweetness of potato and yam, the rustic taste of mature beets (my favorite

vegetable), the fruitiness of carrots.