Vegetables

2. the texture that cooked vegetables should have
6. white, creamy color; small to medium size; caps closed or slightly open around stem; light tan gills
7. a way that fresh vegetables can be eaten
8. vegetables can be cooked this way over a small amount of simmering water
11. rich, green color; tender stalks; closed & compact tips; round spears
12. these vegetables should not have a heavy layer of ice on the package
13. slender roots; rich red color; smooth & round bulbs
15. firm; well-shaped; free from blemishes & sunburn
16. this can be added to create vibrancy in the dish

1. mostly peas, beans, and lentils
3. bright color, glossy sheen, firm walls, heavy for size
4. well-shaped; rounded bodies; bright green
5. well-formed; smooth; free from blemishes; bright red for fully ripe; pink to light red
9. these vegetables can be bought in glass or aluminum
10. these vegetables are found seasonally at farm stands
13. firm; compact; clusters of small flower buds; deep green color
14. bright color; well-rounded; smooth; firm roots