Broccoli - Cooking Tips
Nutritional Value:
Storage Tips: Wrap broccoli loosely in a plastic bag and keep in the vegetable bin of your refrigerator. It keeps for over a week but is firmest and tastiest if used within a few days. For long-term storage, broccoli freezes well. Cut into florets and slice stems. Blanch for 3-4 minutes, rinse in cold water to stop the cooking process, drain, let dry, and place in an airtight container.
Cabbage - Cooking Tips
Nutritional Value:
Vitamins A & C, calcium, potassium, and magnesium.
Storage Tips: Refrigerate cabbage in a hydrator drawer. A plastic bag will help retain moisture but in not necessary. Do not remove outer leaves before storage. - Properly stored, cabbage can last 3 weeks to 2 months in the refrigerator. It can last much longer in optimum root cellar conditions.
Carrots - Cooking Tips
Nutritional Value:
Offers a significant amount of vitamin A, B-Complex, phosphorous, potassium, vegetable protein and complex carbohdrates
Storage Tips: Refrigerate immediately with husks on and use as soon as possilbe to retain swetness and flavor. - Freezes well. Blanch on or off the cob for 3-5 minutes, rinse under cold water t stop the cooking process, and drain. Dry corn well, then pack it on or off the cob into airtight containers suc as zip-lock freezer bags.
Cauliflower - Cooking Tips 
Nutritional Values: Cauliflower offers significant vegetable protein along with vitamins A, B complex, C. and E, as well as a variety of minerals. Excessive cooking will destroy some B vitamins, much of the C, and all of the E.
Storage Tips: Cauliflower does not keep well. Stored cauliflower may take on a strong odor and flavor over time. - Refrigerate fresh cauliflower in a plastic bag. It should remain fresh for 1 week, and still be usable for up to 2 weeks. - For long-term storage, caulifloer can be frozen. Blanch 2-4 minutes, rinse under cold water to stop cooking process, drain, let dry, and pack into airtight containers. It will not be firm when thawed and is best used in soups and stews.
Eggplant - Cooking Tips
Nutritional Value: Low in calories, high in fiber, offers very small amounts of vitamins and minerals. It is traditionally eaten with other, more nutrtious foods.
Storage Tips: Eggplant prefers to be kept at about 50 degrees which is warmer than most refrigerators and cooler than most kitchen counters. Wrap unwashed eggplant in a towel (not plastic) to absorb any moisture, and keep it in the hydrator drawer of your refrigerator. used within a week, it should still be fresh. For long-term storage, dishes freeze well in airtight containers.
Green Beans - Cooking Tips
Nutritional Value: Vitamins A, B1, B2, calcium, and potassium.
Storage Tips: Refrigerate fresh in a plastic bag, and use beans as soon as possible, for they are perishable. Green beans will keep quite well for up to about a week. - Fresh beans are easily forzen for long-term storage. Blanch in boiling water 2-3 minutes, rinse i cold water, drain, dry well and pack into airtight containers.
Leeks
Peas - Cooking tips
Nutritional Value:
Storage Tips:
Peppers - Cooking Tips
Nutritional Value: Peppers are nutritionally significant. High levels of vitamins A, C, and E and the minerals iron and potassium characterize most varieties.
Storage Tips: Refrigerate peppers unwashed in hydrateor drawer for 1 -2 weeks. To freeze, cut into bite size pieces, and place in an airtight container. Peppers also dry well.
Potatoes - Cooking Tips
Nutritional Value:
Storage Tips: