Disc 1. Colorful carrots -- Summer squashes -- Winter squashes -- Inflorescents: cauliflower and artichokes -- Marvelous mushrooms -- Salad greens and lettuces -- Disc 2. Field greens and cooking greens -- Root vegetables: celery root and parsnips -- Alliums: onions and garlic -- Fruits masquerading as vegetables -- Bulb vegetables: fennel and celery -- Brassicas: brussels sprouts and turnips -- Disc 3. Potatoes and other tubers -- Stems and stalks: asparagus and rhubarb -- Cabbages: red, green and savoy -- Beets and beet greens -- Eggplant: Italian, Chinese, and Japanese -- The amazing avocado -- Disc 4. Corn: from salads to dessert -- Chili peppers -- Peas and pods -- Leftovers or planned-overs? -- Exotic vegetables -- Herbs and blossoms for an elegant dinner.