“I never knew vegetables could taste so good!” That’s a common reaction when we put our talents toward making great vegetable dishes. After all, the more plants on the table the better!

IN THIS ISSUE, we’re taking advantage of the fresh harvest of vegetables at Farmer’s Markets, from our garden, and roadside stands. We stuff peppers, tomatoes, and roll-up leafy chard. You’ll finally be able to answer the question, “What’s a fruit, and what’s a vegetable?”