Fact File: Beets

Beets are a very interesting vegetable. They have two different parts that people eat. I have never personally had any or really heard of beets a lot, but they are a favorite for some people.

Characteristics: 

Beets can come in multiple colors, such as: red, white, and yellow. They are round, and have leaves coming out of the top. They are very pungent in color, and many people use them as a natural red or purple dye. The leaves are very similar to Swiss chard, and taste a lot like it too.

Origin: Remains of ancient beets were found in the Third Dynasty Saqqara Pyramid, in Thebes, Egypt. There was also evidence in the early civilization of Mesopotamia.

Growing Season: Beets grow in cooler months, and are in season in summer and early fall.

When they are ripe: They take 50-70 days to grow. There is no specific time when they are ripe, you can pick them whenever you want to.

Health Benefits: 

-Contains Folic acid (which helps your body create new cells)
-Cleanses colon
-Cleanses blood
-Immunity booster
-Fights Cancer
-Heals Acne
-Help cure boils and abscesses
-Strengthens gallbladder and liver
-Prevents heart disease
-Good source of iron
-Vitamin A, C, and Niacin
-Magnesium, Calcium, Phosphorous

How to Cook and Prepare them: 

Check out this website for this recipe, (http://www.foodnetwork.com/recipes/ina-garten/roasted-beets-recipe) Here are the steps:

Ingredients:

-12 beets
-3 tbs of olive oil
-1 1/2 tsp thyme leaves (drop of thyme oil)
-2 tsp of salt
-1 tsp of black pepper (drop of black pepper oil)
-2 tbs raspberry vinegar
-Juice of 1 orange (1-2 drops of orange oil)

Steps:

1. Preheat oven to 400 degrees
2. Remove the top root of the beet and peel them
3. Cut the beets into 1 1/2 inch chunks
4. Place the beets on a cooking sheet
5. Put the thyme, salt, pepper, and put them on the beets
6. Roast fr 35-40 minutes
7. Take them out and toss them with the vinegar and orange



Fun Facts: 

-Beets contain a substance that relaxes your mind and helps with depression
-It can cure dandruff
-Beet juice is often used as a natural red dye
-Beets can be used in wine and burgers

Warnings:

Beets can possibly cause kidney damage if you eat too much of them. If you have any sort of kidney disease, refrain from eating large amounts of beets.

Thanks for reading! Please comment with any questions or thoughts that you have! We appreciate all the support worldwide!

For more information, go to:

(1) http://www.newworldencyclopedia.org/entry/Beet

(2) http://www.bonappetit.com/columns/in-season-now/article/beets-in-season-in-december

(3) https://www.drugs.com/folic_acid.htm

(4) http://www.almanac.com/plant/beets

(5) http://www.foodnetwork.com/recipes/ina-garten/roasted-beets-recipe

(6) http://food.fnr.sndimg.com/content/dam/images/food/fullset/2011/8/9/0/BX0504H_roasted-beets_s4x3.jpg.rend.hgtvcom.616.462.jpeg

(7) https://www.lovebeets.com/fun-facts-tidbits/

(8) http://www.webmd.com/vitamins-supplements/ingredientmono-306-beet.aspx?activeingredientid=306&activeingredientname=beet

Fact File: Pinto Beans

Pinto beans are definitely my favorite beans, and they are probably one of the most well-known.

Characteristics: 

Pinto beans are a light brown color when cooked, but when they are dried, they have dark and light brown patches. They are commonly used in Mexican dishes, and they are usually in the re-fried form. 

Origin: Theses beans were introduced to South America by Spanish explorers in the 15th century. 

Growing Season: Many beans are in season in September, and pinto beans are too. 

When they are ripe: Make sure that the pods of the plant are firm and plump. 

Health Benefits: 

-Lots of fiber

-Lots of Iron

-Copper and Manganese

-Lots of Protein

-Lowers the risk of a heart attack

-gives you energy

-Stabilizes blood sugar

-Helps with sensitivities to sulfates

-Maintains Memory

How to cook and prepare: 

Like all the other beans, if they are dry, soak them before you eat them. 

Visit this website: (http://allrecipes.com/recipe/231037/pinto-beans-with-mexican-style-seasonings/) for a good seasoning recipe for the beans

Fun Facts:

-one cup of raw pinto beans (that are cooked) has 42 grams of protein!

Warnings:

Dry beans are toxic!

Thanks for reading! Please share and follow this blog!

For more information, go to:

(1) http://www.whfoods.com/genpage.php?tname=foodspice&dbid=89

(2) https://en.wikipedia.org/wiki/Pinto_bean

(3) http://www.seasonaleating.net/2011/11/cooking-fresh-pinto-beans.html

(4) http://www.balconycontainergardening.com/gardening/144-when-to-harvest-pinto-beans

(5) http://allrecipes.com/recipe/231037/pinto-beans-with-mexican-style-seasonings/

(6) http://michiganbean.org/pinto-bean/

Fact File: Northern Beans

Northern beans are probably the least known out of all beans, but they still have important nutrition content.

Characteristics: Northern beans are white and have a light nutty flavor. 

Origin: South American Indians were thought to be the first people to grow these beans. 

Growing Season: These beans take 65-90 days to grow. They are in season around summer. 

When they are ripe: When the beans are enlarged and and dry they are ready to pick

Health Benefits: 

-High in Iron
-High in Dietary Fiber
-High in Protein
-Full of Minerals and a great source of many different vitamins

How to cook and prepare them:

If you are buying dry beans, prepare them the same that you would prepare any other dried bean. These bans are great in chili and some Mexican dishes. A good seasoning to add to the beans could be:

-1 lb. of dry northern beans
-1 yellow onion
-2 bay leaves
-salt and pepper (for taste)

1. Put the beans in a pot to boil
2. Set aside for an hour, then transfer to another pot and put the onion and bay leaves in it.
3. Stir occasionally. Cook for 1-1 1/2 hours until beans are tender.

Fun facts: 

-Northern beans are often confused with another type of bean, the navy bean, which is slightly smaller.
-National bean day is January 6th
-1 cup of beans is about 14 grams of protein.

Warnings: Some people may be allergic to beans.

Thanks! Please keep reading and sharing! Please comment and visit our Pinterest page!

For more information, go to:

(1) http://www.camelliabrand.com/about-the-bean/about-great-northern-beans/

(2) http://rainydayfoods.com/great-northern-beans-50lb.html

(3) http://homeguides.sfgate.com/grow-northern-white-beans-33326.html

(4) http://healthyliving.azcentral.com/benefits-great-northern-beans-16676.html

(5) http://www.wholefoodsmarket.com/recipe/how-cook-beans

(6) http://www.fruitsandveggiesmorematters.org/great-northern-beans

(7) http://rainydayfoods.com/great-northern-beans-50lb.html

Fact File: Lima Beans

Whether you call these beans Lima beans, butter beans, or sieva beans, these beans are a very wonderful type of bean indeed!

Characteristics: Lima beans are green, and are similar to edamame, except they are softer. They don't have that strong of a flavor.



Origin: It is a native plant of South and Central America.

Growing Season: They are in season in the summer and fall. They grow for 60-90 days and are best planted in late spring.

When they are ripe: Pick the pods when they are good and firm.

Health benefits: These beans have a lot of health benefits that are very good.

-Heart Healthy
-Boosts your energy levels
-Prevents Diabetes
-Good immune support -Prevents Chronic illnesses
    -High fiber content supports digestive health
    -Good for your circulatory system
-High protein



How to cook and prepare them: Check out this recipe for how to cook Lima beans! (source 9)

Fun Facts: 

-Lima beans grow in bushes
-Lima bean plants make white and yellow flowers
-A lot of people call these beans butter beans

Warnings: Raw beans are toxic!

Thanks! Please follow us and keep liking and sharing our posts! Your support means a lot to us! Please comment with your thoughts/questions/comments/concerns.

For more information, go to:

(1) http://www.growthis.com/how-to-grow-lima-beans/

(2) http://www.erinnudi.com/2015/04/01/difference-between-lima-beans-and-edamame/

(3) https://answers.yahoo.com/question/index?qid=20101017073125AAPpOzJ

(4) http://www.feedipedia.org/node/267

(5)  http://www.whfoods.com/genpage.php?tname=foodspice&dbid=59

(6) http://canigivemybaby.com/lima-beans/

(7)  http://eol.org/pages/645300/details

(8) https://www.organicfacts.net/health-benefits/other/health-benefits-lima-beans.html

(9) http://www.foodnetwork.com/recipes/trisha-yearwood/baby-lima-beans-butterbeans-recipe

(10)  http://www.softschools.com/facts/plants/lima_bean_facts/2111/

Fact File: Kidney Beans

You might be sick of hearing me talk about beans, but we do have a lot more of them to come! Beans are important part of some people's diet though. People who are vegetarians cannot eat meat, and therefore do not get as much protein. All beans do have a lot of protein, so it is a good source of that, and many other nutrients. 

Characteristics: Kidney beans, miraculously got their name from their shape, which is similar to a human kidney. Like most other red beans, they have sort of a strong earthy flavor. 

 

Origin: These beans originated from Peru thousands of years ago. 

Growing Season: Kidney beans are planted in late spring. If they are planted to soon, the seeds will rot and the beans will not grow. They are harvested near the end of the summer or early autumn. 

When they are ripe: They are ripe when they have grown for 95-115 days.

Health benefits: All beans generally have the same health benefits, but kidney beans have some that are unique to them.

-Full of fiber and molybdenum
-Lowers risk of heart attack
-Gives energy
-Stabilizes blood sugar
-Helps to replenish iron stores
-Helps people have a better memory
-Good source of manganese
-Lots of protein
-Reduces bad cholesterol

How to cook and prepare them: These directions are only if the beans are dried.

1. Put the beans over a pot on the stove.
2. Add water until it is 2 inches above the highest bean
3. Boil for 1 1/2 hours.
4. If foam develops, skim it off.

For faster cooking, cook them in a pressure cooker for 1/2 hour!

Fun Facts:

-One cup of kidney beans has 15 grams of protein in it, and only .9 grams of fat!
-These beans got their name from their shape.

Warnings: 

-They have a high oxalate content which can be bad for people with certain medical conditions
-Raw kidney beans are toxic

Thanks for reading! Keep commenting and following us!

For more information, go to:

(1) http://www.camelliabrand.com/about-the-bean/about-red-kidney-beans/

(2) http://www.whfoods.com/genpage.php?tname=foodspice&dbid=87#healthbenefits

Fact File: Garbanzo beans (chickpeas)

Who's ready for a cheesy bean pun?

What did the chickpea say when he had a stomach ache?

"I falafel!" 

(i feel awful, and chickpeas are made to make falafels)

Anyways, whether you call them by garbanzo or chickpea, you most likely have not just eaten them plain. They are most commonly found in hummus. They don't look like much, but they have a lot of good health benefits. 

Characteristics: Chickpeas kind of look a little shriveled, and come to a point at the end. They are kind of a light tan hue, and when mashed, they have a very unique texture and taste that some people may not like.



Origin: These beans are the oldest and most relied on bean in the world. It is actually a member of the pea family.

Growing Season: Chickpea planting begins in early to late spring. They take 90-100 days to grow, so they should be ready in mid to late summer.

When they are ripe: Once the plant is brown and shriveled, they are ready to harvest.

Health benefits: Chickpeas are surprisingly healthy for how small and non-mighty they look.

-Promotes heart health: helps to reduce cholesterol and prevent heart attacks
-Helps prevent genetic defects
-Contains iron, phosphorus, magnesium, zinc, and copper that make strong bones
-Diabetes management
-Prevents digestive problems
-Stops chronic diseases
-Lots of protein for a protein boost!

How to cook and prepare: Chickpeas are relatively easy to prepare, but you probably would not want to eat them plain. For the benefit of chickpeas and other good things, here is a link to a healthy homemade hummus recipe!




We will not feature this recipe, but here it is anyway so you can try it! It is very good!

http://www.thekitchn.com/how-to-make-hummus-from-scratch-cooking-lessons-from-the-kitchn-107560

Fun Facts:

-Chickpeas are the oldest known legume on Earth!
-There are 90 different species of chickpeas
-Chickpeas have a lot of different names. Here are a few: chickpea, garbanzo bean, Bengal gram, Egyptian pea
-The leaves of chickpeas make blue dye
-India is the world's top producer of chickpeas

Warnings: You should not eat these if you are suffering from kidney stones.

Thanks! Please follow us on Pinterest and on here! Please complete the poll and keep reading! I hope that you guys are getting a lot out of this! Please comment to tell us any ideas or suggestions you have!

For more information, go to:

(1) https://www.secretlyhealthy.com/chickpea-salad/

(2) https://hort.purdue.edu/newcrop/afcm/chickpea.html

(3) http://www.gardeningblog.net/how-to-grow/chickpeas/

(4) http://www.newworldencyclopedia.org/entry/Chickpea

(5) https://www.organicfacts.net/health-benefits/other/chickpeas.html

(6)  http://www.thekitchn.com/how-to-make-hummus-from-scratch-cooking-lessons-from-the-kitchn-107560

Fact File: Black Beans

Everyone knows how wonderful beans are, and pretty much everyone knows this special song about beans:

Beans, beans, the musical fruit. The more you eat, the more you toot. 

The more you toot, the better you feel. So let's eat beans for every meal!

That song is so immature, but everyone knows it's true. Whether it's in Mexican food, dips, or just plain beans, they are most likely going to make people have a little bit of flatulence. Other than that, beans are very nutritious, and delicious!

Characteristics: All beans are small ovals, with a kind of thick skin, with a mushy inside. Black beans, of course, are black. Black beans do not have a strong taste. 

Origin: Beans originated from central and South America. 

Growing Season: Beans start growing in the ground, and grow for 100-140 until they are ready to harvest. 

When they are ripe: When you break the bean pods and you hear a snap, they are ready. 

Health Benefits: We all know beans are full of fiber, but there is a lot more than just that.



-Prevention of cardiovascular disease
-Supports good digestive health
-Regulates blood sugar levels
-Beneficial for nervous system functions
-Reduces chanced of birth defects
-Full of fiber
-Beans are also full of: potassium, protein, calcium, Vitamin A, Iron, Manganese
-Prevents cancer

How to cook and prepare: If you buy canned beans, then ignore these next directions. These are only if you buy dry beans.

1. Wash the beans
2. Soak beans for 4-6 hours or overnight
3. Put the beans in a pot and cover with 2-3 inches of water
4. Boil for 45-60 minutes
5. If you are adding seasonings, wait until the beans are fully cooked

Fun Facts:

-Black beans are also called black turtle beans
-The Latinos have been using beans for thousands of years

Warnings: Don't eat dry beans! Make sure you cook them first so neutralize the effects of phytic acid. 

Thanks for reading! Thanks you for all your comments and views! If there is a certain vegetable that you would like to hear about, please comment and tell us! Keep continuing to follow us on Pinterest and check it out! https://www.pinterest.com/sopieemu1207/

For more information, go to:

(1) http://www.heirloom-organics.com/guide/va/1/guidetogrowingblackbeans.html

(2) https://www.organicfacts.net/health-benefits/cereal/health-benefits-of-black-beans.html

(3) http://wakethewolves.com/how-to-cook-black-beans/

(4) https://draxe.com/black-beans-nutrition/

(5) http://www.medicalnewstoday.com/articles/289934.php

(6) http://www.medicalnewstoday.com/articles/289934.php

Fact Files: Bok Choy

Choy to the world! Bok Choy is here! Well, not really. I don't know that many people that enjoy bok choy, but a lot of people in China probably do, because it is a common Chinese vegetable.

Characteristics: it has a light cabbage taste, and it can grow up to 1-2 feet tall. They are white at the bottom and green and leafy at the top.



Origin: It originated from China, and from Chinese cabbage.

Growing Season: Bok Choy takes 45-50 days to grow, and grows best in spring and fall. They are in season through the winter months.

When they are ripe: They are ripe when they are about 12-18 inches tall.

Health Benefits: There are not that many health benefits to bok choy, but there are still some good things about it.

-It has a lot of antioxidants, including: vitamins A, C, K
-promotes strong bone health.
-heart healthy: contains vitamin B-6 and folate that can help to prevent against cardiovascular diseases.
-cancer protection: the sulfur compounds may lower the risk of cancer.

How to cook/prepare: You can eat bok choy raw or cook them like this:

1. Add olive oil and garlic and spices
1. Heat over a medium skillet
2. Cook for 5-8 minutes

Fun Facts: 

-Bok choy is in the cabbage family, even though it looks like celery
-Bok Choy is also called Pak Choi
-The Chinese have been using these vegetables for over 5,000 years
-Bok Choy grows in parts of California and Canada

Warnings: If you eat too much of this, there is a possibility you might get in a coma! (but only of you eat a ridiculous amount)

Thanks for reading! Please share this blog and try some of the recipes that we have posted. Also, please take the poll at the bottom of the screen, and follow us on Pinterest! https://www.pinterest.com/sopieemu1207/

For more information, go to:

(1) https://www.gardeningknowhow.com/edible/vegetables/bok-choy/planting-bok-choy.htm

(2) http://healthyeating.sfgate.com/health-benefits-bok-choy-1551.html

(3) http://allrecipes.com/recipe/218619/easy-bok-choy/

(4) http://www.webmd.com/food-recipes/features/bok-choy-10-healthy-facts

(5) http://thewateringmouth.com/apple-bok-choy-salad-recipe-video/

Fact File: Brussels Sprouts

Like broccoli, Brussels sprouts are kind of a stereotype vegetable for being disgusting. I think that those stereotypes have to be pushed aside to see the greatness in every sprout. The one time that I did have Brussels sprouts in my life were actually pretty good. I will have a good seasoning recipe up soon.

Characteristics: They are basically mini cabbages. They look the same as a head of cabbage, but are smaller. When cooked, they have a similar taste to asparagus. The hard end of it is inedible, so make sure you cut it off before you cook them. 

Origin: They are in the same family as cabbages. They were most likely cultivated in Ancient Rome. 

Growing Season: Brussels Sprouts grow best in cool weather, and they are in season from September through March. 

When they are ripe: They are ripe when they are firm, and about 1 inch in diameter. 

Health Benefits: Brussels sprouts may not seem like anything too worthwhile to eat, but they are very nutritious.

-full of many minerals and vitamins (vitamin C and K)
-full of fiber
-supports immune system
-high in antioxidants
-prevents cell damage
-might help prevent some types of cancers (not proven)
-filling and low in calories (for weight management)

How to cook and prepare: 

1. Wash them in cold water
2. Cut off the ends
3. Boil or saute in olive oil for five minutes.

Fun Facts: 

-over-cooking brussels sprouts gives off a sulfur-like smell. 

-brussels sprouts were very popular in the 16th century.

Warnings: 

-there is a small possibility that they carry a food borne illness. 

Thanks for reading! Please share this blog with all your friends! Please complete the poll and keep reading! We have a lot of good recipes coming up!

For more information, go to:

(1) https://medlineplus.gov/ency/patientinstructions/000725.htm

(2) http://www.newworldencyclopedia.org/entry/Brussels_sprout

(3) https://cedarcirclefarm.org/tips/entry/brussels-sprouts-tips-from-seed-to-harvest

(4) www.youbeauty.com/nutrition/brussel-sprouts/

(5) https://www.foodsafety.gov/keep/types/fruits/sprouts.html

(6) https://bonnieplants.com/growing/growing-brussels-sprouts/

Fact Files: Broccoli

Broccoli is the classic stereotype vegetable. In most of the stories, the vegetable that kids never eat or complain about is broccoli. While kids may complain about this vegetable, it is one of my favorites, and it should become your favorite too, when you see how nutritious broccoli is.

Characteristics: Broccoli is a flower. It is green, and has a thick, stringy stalk. The top of the broccoli is filled with tiny flowers. It is crunchy when it is raw, and when it gets cooked enough, it can turn more mushy.

Origin: Broccoli originated from humans. It was bred from a wild cabbage plant, near Italy.

Growing Season: Broccoli blooms from early summer through mid-fall.

When they are ripe: They are ripe when all the flowers are closed. When you start to see the flowers bloom, it is overripe.

Health Benefits: Like the artichokes, there are numerous health benefits to eating broccoli. If you like it, broccoli, or any vegetable is better for you when it is raw. When you cook it, it cooks out a lot of the nutrients and vitamins.




Here is a list of the health benefits:

-Medicinal effects: can help people against some cancers
-Improves digestive
-Lowers cholesterol
-Detoxifies your body
-Prevents allergic reactions
-Maximizes vitamin and mineral intake
-Protects skin
-Prevents birth defects
-Strengthens immune system
-Eliminates inflammation
-Improves vision and ocular health

How to cook: There are many ways to cook broccoli, but you can always eat it raw.

If you want to steam:

If you bought frozen broccoli that is already cut, you can ignore the first few steps.

1. Wash the broccoli
2. Cut about three inches of the bottom stalk.
3. Cut the broccoli into small pieces.
4. Put the broccoli into a steamer pot
5. Cook the broccoli until it is tender, about 4-5 minutes.

Fun Facts: Broccoli is also related to the cabbage family, and was bred from humans.

Warnings: Some people may have allergies to broccoli!

Thanks for reading this! Thank you for all your comments, we really appreciate it.  Please complete the poll if you have not. Check out our Pinterest boards! If you have a Pinterest, please follow us! https://www.pinterest.com/sopieemu1207/ All the recipes that we make will be somewhere on Pinterest. So if you are interested in making some of the things that we make, please check it our for yourself!

For more information, go to:

(1) https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-broccoli.html

(2) http://indianapublicmedia.org/amomentofscience/the-first-broccoli/

(3) http://www.gardening.cornell.edu/homegardening/scene91d8.html

(4) http://servingjoy.com/fun-facts-of-broccoli/

(5) http://www.epicurious.com/recipes/food/views/steamed-broccoli-with-olive-oil-garlic-and-lemon-101153

Fact File: Artichokes

Like I said before, vegetables are sometimes hard things to work with. Now, you will get the inside scoop. For these Fact files, we will have different categories. Those are: characteristics and flavor, origin, growing season, how to prepare, how to tell if it is ripe, possible warnings, health benefits, and fun facts. Personally, I have never had an artichoke, and if you are like me, you might want to pick some of these up once you hear how good they are for you.

Characteristics: The artichoke, like almost all other vegetables, is green. They have a thick stalk at the bottom. The outer leaves are hard, and the inner leaves are soft. The most common part of the artichoke that is eaten is the heart. When it is cooked, it has a pretty mild flavor.

Origin: Artichokes originated somewhere near the Mediterranean. Possibly Sicily or near the old city of Carthage.  

Growing Season: Artichokes are usually planted in late winter, and have edible buds on them from mid-summer to fall. The most popular harvest time is in the spring, and the best time to get them is from March-May.

How to tell if it is ripe: make sure that the bud has just opened. If the flower starts to bloom, it is overripe.

How to Prepare: According to source 2, there are several steps to go through to be able to eat artichokes.

1. Wash in cold water and remove the film.
2. Cut one inch off the top and bottom. (optional: cut off the thorns and the tips of the petals)
3. Spread open the petals and put in your favorite seasonings for flavor.
4. Bring water to a boil, then reduce to a simmer. Cook for 25-45 minutes or until the leaves can be easily pulled off.




Health Benefits: There are numerous health benefits of artichokes. some are:

-Rich in Vitamin C

-Protects against some forms of cancer
-Heart healthy, reduces cholesterol
-Loaded with Potassium, which neutralizes excess sodium
-Supports good liver health, and prevents liver blockages
-Helps to prevent birth defects
-Increases good bone health
-Rich in fiber, which helps the digestive system
-Beneficial for brain health

Warnings: Some people might have sensitivities to artichokes, due to allergies.

Fun Facts: Did you know:

-the artichoke is technically defined as a thistle?
-the artichoke has the highest antioxidant levels of all vegetables.
-artichokes are one of the oldest foods known to mankind.
-Marilyn Monroe was named the "artichoke queen" in 1948.

Thanks for reading! Please complete the poll if you haven't yet! Keep sharing and following us! We appreciate all your support and comments! Also, if there is a typo, or something seems to be wrong, feel free to comment and correct me. I do tend to make typos. :)

For more information, go to:

(1) https://www.organicfacts.net/health-benefits/other/health-benefits-of-artichokes.html

(2) http://www.oceanmist.com/artichokes/prepare-artichoke/

(3) http://www.simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/

(4) http://www.vegparadise.com/highestperch48.html

(5) https://www.seemonterey.com/food-wine/features/artichoke-tips/

(6) https://www.gardeningknowhow.com/edible/vegetables/artichoke/how-to-harvest-artichokes.htm

Vegetable Fact Files Intro

So now you know about the starting components of a healthy diet, and know some information about the grains portion, now we will discuss probably the hardest parts: the fruits and vegetables.

I think the hardest part for people when it comes to fruits and veggies is the fact that they are perishable and don't last a long time, and some can have little or no flavor. Also considering the fact that if a kid doesn't like a certain thing, the parents might not feed it to their children and may eventually start to weed it out of their diet too. Problems also arise when something isn't in season. 

Take strawberries for example. Strawberries are great in late spring and summer time, but almost every other time they just taste kind of, well, meh. Apples are another great example. Everyone knows when the leaves start falling, they hit the cider mills and stock up on apple cider and apples of all kinds. 

Now, we will post the fruit and veggies Fact Files. We will tell you about almost every vegetable and fruit that is commonly found everywhere in American stores. You will know all the health benefits, growing seasons, characteristics, and things that you probably would never have guessed about your favorite fruits and veggies. Later, we will post recipes using all these different superfoods. 

We will start with vegetables, and I believe the first one will be artichokes. 

Thanks for reading, and please share and follow us! If you haven't had a chance yet, please take the poll at the bottom of the screen.