Eat Your Vegetables

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Across
  1. 5. (leafy) a type of beet that does not have a root brightly colored stalks
  2. 7. (flower)can be served raw or cooked tiny clustered buds, florets
  3. 8. heat source above
  4. 9. (root/tuber) small bulb shape mild in flavor
  5. 10. (fruit) hard, tough outer shells and large seeds
  6. 12. (seed) sweet delicate flavor some can be eaten in their pods
  7. 15. (roots/tubers) red to yellow, earthy flavor
  8. 17. (roots/tuber) white, yellow, red and Vidalia
  9. 19. (seed) fava and lima are examples, very nutritious
  10. 22. (leafy) bitter strong flavor need to be cooked a longer period of time
  11. 23. (roots/tuber) large amount of carotene
  12. 24. (seed) white , yellow and bicolored must be used soon after being picked
  13. 26. best method of cooking used for heard starch vegetables
  14. 27. (fruit) thin skinned, mild flavor, excellent in salads
Down
  1. 1. (fruit) range in color from white to violet to purple
  2. 2. (fruit) hundreds of varieties, sweet to slightly acidic
  3. 3. (roots/tuber) more natural sugar than sweet potatoes
  4. 4. (flower) grow on a tall, thick stalk
  5. 6. best method of cooking for vegetables with thick skins that protect the interior of product
  6. 11. (fruit) several varieties, rich buttery flavor, smooth dense texture
  7. 13. best method of cooking to retain vitamins and minerals when cooking vegetables
  8. 14. most flavorful of the lettuces
  9. 16. cooks use both _________ and appearance to determine if veggie is properly cooked
  10. 18. most adaptable greens in the kitchen
  11. 20. (stem)button, morel, portobellos, hen of the wood
  12. 21. (flower)thick waxy leaves some maybe curly
  13. 25. heat source below