1											2				3				4
														5
																	6
				7
										8			9
10
																					11
																12
		13
		14																		15
								16										17
				18
													19				20
			21
			22											23

Across 1. When cooking vegetables, this texture is your goal 5. Stored st very low temperatures 8. Another name for lettuce (2 Words) 10. Part of the plant that grows new plants 12. This round, red, juicy vegetable is plentiful in the summer 13. Nutrients from sugars and starches in vegetables 14. These can be eaten cooked or raw 16. Store these vegetables in a cool ,dark, dry place 17. Layers of fleshy leaves surrounding the underground part of the stem 18. Large, underground stem that stores nutrients 19. Allows ou to choose our own ingredients for ready-to-eat salads (2 Words) 22. A leafy, dark green vegetable high in many vitamins and minerals 23. The part of the vegetables that help the digestive system

Down 1. Number when describing vegetables as tri-colored 2. Natural chemicals in vegtables that boost health 3. A low-fat method of cooking vegetables that adds flavor 4. Raw vegetables can be eaten between meals for these 6. When vegetables are highest in quality, most plentiful, and lowest in price (2 Words) 7. The part of the refrigerator best for storing most fresh vegetables 9. Small chunks or pieces of vegetables eaten out of hand (2 Words) 11. A yellow vegetable that grows in kernals on the cob. 15. When this is bright, a vegetable is more likely to be high in quality 16. Fresh fruits, vegtables, and herbs 20. Preserved by removing almost all the water 21. Do this to fresh vegetables before preparing or eating them