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" ... Between winter and spring, we have beans and peas and we start preparing summer crops. Artichoke and asparagus arrive in the spring, followed by strawberries, raspberries, leafy lettuces in different varieties, and purple and green mizuna. Spinach and Swiss chard start to arrive in early summer followed by fruit from our apricot, peach and plum trees, and watermelons and melons. At the peak of summer, we have an abundance of cucumbers, green beans, and many varieties of tomato. We cultivate aromatic herbs like basil, chives, parsley, mint, and coriander. In addition to seasoning, we use them for infusions. We also have staples like corn, potatoes, and quinoa. ... "
" ... Next spring (2017), I'm debuting my second cookbook, The Book Of Greens. I've been testing so many recipes using leafy and vibrant varieties of greens, from mizuna to tatsoi. I’ve found that eating a lot of greens increases energy levels, digestion, and helps your skin, hair, and nails look brighter. I'll add them in to already healthy recipes. For example, my favorite post-food festival pick-me-up is a mango smoothie, to which I'll add radish greens or kale from my garden. ... "
" ... Veggie has successfully grown a variety of plants, including three types of lettuce, Chinese cabbage, mizuna mustard, red Russian kale and zinnia flowers. The Veggie team also developed produce-sanitizing citric acid based wipes for cleaning the leafy greens since there’s no way to cook on the station yet. ... "