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This broad category includes any vegetable typically used in cooking and has some crossover with salad vegetables. It includes artichokes, asparagus, beans, beets, brussels sprouts, cabbage, cauliflower, sweet corn, eggplant, garlic, greens, etc.
Carrot varieties differ little in taste or appearance. Baby carrots are not a variety of their own. They are simply large carrots cut down to smaller size. Some specialty varieties exist, such as the maroon carrot.
Several varieties of broccoli are available commercially, but there is little noticeable difference for the consumers. Consumers may confuse broccoli with broccolini, so if you carry both, be sure they are clearly labeled.
Not all papaya varieties are the same. The most common varieties are Hawaiian kapoho, sunrise and waimanalo. The waimanalo has yellow-orange flesh. Each variety has subtle flavor variations.
The size and shape of artichokes varies by season. Make sure your consumers know that artichokes in the fall and winter may have a white to bronze appearance at the ends of their leaves from being touched by frost.