Sun Ho first watches the artistic fruit and vegetable man, Ruby Rubenstein, at work; then he begins helping in the store--even offering something new: bean sprouts.

Eat fruits and vegetables not because you're told you should, but because you want them in every sense of the word. Because they are beautiful. And satisfying. And you desire their freshness, flavor, and simplicity. That's why Ripe is arranged by color, not season. Author and food writer Cheryl Sternman Rule, who is also the voice behind the popular blog 5 Second Rule, and award-winning food photographer Paulette Phlipot, have teamed up to bring inspiration to hungry home cooks. Their goal is not to deliver another lecture on eating for the sake of nutrition or environmental stewardship (though they affirm that both are important), but to tempt others to "embrace the vegetable, behold the fruit" because these foods are versatile, gorgeous, and taste terrific. Starting with red and progressing towards a calmer white, Ripe is arranged by color to showcase the lush, natural beauty of the following fruits and vegetables: RED: beets, blood oranges, cherries, cranberries, grapefruit, pomegranate, radicchio, radish, raspberries, red apples, red bell peppers, rhubarb, strawberries, tomatoes, and watermelon ORANGE: apricot, butternut squash, carrots, clementines, kumquats, mangoes, nectarines, papaya, peaches, persimmon, pumpkin, and yams YELLOW: banana, corn, lemon, pineapple, pomelo, squash blossoms, and yellow onions GREEN: green apples, artichokes, asparagus, avocado, bok choy, broccoli, Brussels sprouts, celery, cucumber, edamame, fava beans, fennel, green beans, honeydew, kale, kiwi, leeks, lime, peas, spinach, swiss chard, watercress, and zucchini PURPLE and Blue: blackberries, blueberries, eggplant, figs, plums, purple cabbage, purple grapes, red leaf lettuce, and red onion WHITE: bosc pears, cauliflower, coconut, endive, garlic, jicama, mushrooms, parsnips, potatoes, and turnip Each fruit and vegetable is accompanied by a lighthearted essay, breathtaking photography, and one showcase recipe, along with three "quick-hit" recipe ideas. With 150 photos and 75 recipes, this unique cookbook will quicken your pulse and leave you very, very hungry. For more information, visit RipeCookbook.com

Simple text and photographs introduce USDA's MyPlate tool and present healthy vegetable options for children.

"This book is meant to trace the long life stories of the fruits and vegetables we grow within the United States today [1968], where they came from, and, whenever possible, who were the dedicated men and women who developed them into the superior products picked and harvested across out continent in this computerized, jet-propelled age in which we live." - From the Introduction "This delightfully original book makes colorful individuals of each of our fruits and vegetables, in character sketches that trace them down through history side by side with man. Apple and orange, pomegranate and dig, papaya, mango and banana, are as adventurous on their travels from land to land, from continent to continent as any Marco Polo or Columbus. Vegetables, too, are not to be outdone! So whether one is historian, agronomist, vegetarian, anecdotist, gourmet, or just plain housewife-going-to-market one will be most happily entertained and seriously instructed by these biographic vignettes with their charming illustrations by Frank Aloise." - Leslie Frost (Daughter of Robert Frost)

Mrs. Peanuckle's Vegetable Alphabet introduces babies and toddlers to a colorful variety of vegetables, from asparagus to zucchini. Perfect to read aloud, this vegetable buffet will delight children and parents alike with its yummy vegetable facts and vibrant illustrations. Learning the ABCs has never been so delicious! Mrs. Peanuckle's Vegetable Alphabet is the first in a series of board books celebrating the joy of nature at home and in the backyard, from fresh fruits and vegetables to birds, bugs, flowers, and trees.

A little girl thinks her mother's garden is the ugliest in the neighborhood until she discovers that flowers might look and smell pretty but Chinese vegetable soup smells best of all. Includes a recipe.

While teaching upper- and lowercase letters to preschoolers, Ehlert introduces fruits and vegetables from around the world.