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Today’s Foodism: Fresh Vegetables—It’s That Simple

Pam Warhurst

Have you ever eaten a plump, juicy fresh-picked tomato? When was the last time you inhaled deeply of the very essence of springtime in a fresh, raw carrot? Vegetables are nature’s food, sans wrapping . . . ofttimes the flavor of vegetables dance around your mouth in the raw, but sometimes they could do with spending a little time in the oven or on the stovetop. You could be forgiven for not knowing what samphire, nopal, kohlrabi or salsify is—but please, for the sake of your children and your children’s children, place real value on vegetables. Ahh . . . fresh vegetables. Treasure them, recognize them, love them, eat them.



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