PRODUCE P-S
PEACHES
Peaches contain a goodly
amount of potassium and also
contain vitamins C and A. They
have diuretic and laxative
properties, aid in the stimulation
of digestive juices, and add
color to the complexion. Peach
leaf tea destroys worms. As with
most foods, prolonged cooking
will leach vital nutrients from
peaches. Along with peaches,
we also grow nectarines and
apricots.
PEAS
Legumes are plants that bear
fruit in the form of pods
enclosing the fleshy seeds we
know as beans. Peas are one of
the few members of the legume
family that are sold and cooked
as fresh vegetables. Green peas
are bursting with nutrients. They
provide good to very good
amounts of 8 vitamins, 7
minerals, dietary fiber and
protein.

We grow snap peas, black-eye
peas and cream peas.
PAK/BAK CHOY
The slight mustardy flavor of
Pak Choi makes it a delightful
addition to stir-fries, soups,
noodle and meat dishes, and
salads, if the young leaves are
used. In China, the coarser
leaves are often pickled. Some
Chinese cooks also dip the
leaves in boiling water and hang
them out to dry in the sun for
several days. Drying enables
this highly perishable vegetable
to be stored for winter months.
Asian cooks use the entire plant
at many stages of development.
PINTO BEANS
Pinto beans are a very good
source of cholesterol-lowering
fiber, as are most other beans.
In addition to lowering
cholesterol, pinto beans' high
fiber content prevents blood
sugar levels from rising too
rapidly after a meal, making
these beans an especially good
choice for individuals with
diabetes, insulin resistance or
hypoglycemia. When combined
with whole grains such as
brown rice, pinto beans provide
virtually fat-free, high quality
protein.
RED POTATOES
Potatoes are a very popular
food source. Unfortunately,
most people eat potatoes in the
form of greasy French fries or
potato chips, and even baked
potatoes are typically loaded
down with fats such as butter,
sour cream, melted cheese and
bacon bits. Such treatment can
make even baked potatoes a
potential contributor to a heart
attack. But take away the extra
fat and deep frying, and a baked
potato is an exceptionally
healthful low calorie, high fiber
food that offers significant
protection against
cardiovascular disease and
cancer.
SWEET POTATOES
The sweet potato has yellow or
orange flesh, and its thin skin
may either be white, yellow,
orange, red or purple.
Sometimes this root vegetable
will be shaped like a potato,
being short and blocky with
rounded ends, while other times
it will be longer with tapered
ends. There is often much
confusion between sweet
potatoes and yams; the
moist-fleshed, orange-colored
root vegetable that is often
called a "yam" is actually a
sweet potato.

We grow sweet potatoes!!
RADISHES
A radish is the root of a plant
related closely to mustard,
another surprisingly healthful
plant. It’s generally used as a
garnish or salad ingredient
because of its mild-to-peppery
flavor and unique red-and-white
coloration, but it’s much more
than just a garnish.
SPINACH
Calorie for calorie, leafy green
vegetables like spinach with its
delicate texture and jade green
color provide more nutrients
than any other food. Although
spinach is available throughout
the year, its season runs from
March through May and from
September through October
when it is the freshest, has the
best flavor and is most readily
available.
SQUASH
Summer squash (also known as vegetable or
Italian marrow), is a tender, warm-season
vegetable that can be grown throughout the
United States anytime during the warm, frost-free
season. Summer squash differs from fall and
winter squash in that it is selected to be harvested
before the rind hardens and the fruit matures. It
grows on bush-type plants that do not spread like
the plants of fall and winter squash and pumpkin.
A few healthy and well-maintained plants produce
abundant yields.
The most popular berry fruit in the
world. Although strawberries have
become increasingly available
year-round, they are at the peak of
their season from April through July
when they are the most delicious and
most abundant.