Artichokes? No way! I can sympathize with the sentiment.  Artichokes are a seemingly intimidating vegetable, what with its many leaves and spikes (it is the edible pre-bloom flower of a specific type of thistle).  But, once you know how to handle and prepare artichokes, the intimidation factor decreases.

A Fresh Take on Beets

It's midwinter - the season for root vegetables.  But you can only eat so many roasted beets, right?  But, did you know that you can actually eat beets raw, too?  They are best sliced thin or grated and can be used in salads, in baked goods, or as garnishes.  And peeling beets doesn't have to be hard.  Mary, one of our Produce Buyers, likes using a vegetable peeler to make beet shavings to brighten up salads.  She demonstrates her technique in the video below:

How to Cut a Mango

It's mango season! I don't know about you, but I love fresh, ripe mangoes - in salads, salsa, juice, chutneys or jams, on ice cream, or just eating out of hand.  But cutting mangoes can be tricky.  Mangoes are stone fruits and have a hard stone pit in the middle.  Because of this pit, it's not as simple as cutting the flesh off in slices.  Here is our favorite way to cut a mango:

How to Seed a Pomegranate

Pomegranates are a delicious treat this time of year, but I know I'm not alone when I say they are one intimidating fruit.  How do you know when they are ripe? How do you cut it? How do you get all those delicious kernels out of the intricate pith inside?  But once you figure it out and taste the sweetness of the seeds, all that work seems totally worth it and not as hard as initially thought. 

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