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A plant belonging to the parsley family that is a common vegetable grown primarily for the pale green stalks or Celery ribs as they are also known.

A turnip-like root vegetable that has a flavor similar to strong Celery combined with parsley. Unlike Celery, it must be pealed before it is prepared.

With an appearance similar to traditional celery but much smaller, this plant is most often used for a variety of Asian recipes.

A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat.

A turnip-like root vegetable that has a flavor similar to strong celery combined with parsley. Unlike celery, it must be pealed before it is prepared.

Milk that has not been pasteurized. It is thought to be healthier because it has all its natural nutrients but it is at more of a risk of becoming diseased.

A canning method where jars are filled with raw, unheated food. This method is acceptable for low-acid foods, but for acid foods it allows rapid loss of quality.

A partially refined sugar, which is light brown in color, coarse textured, and contains the natural molasses that is present in sugarcane.

A descriptor of wine that is too young to consume, may be too acidic and unbalanced.

An olive that is green in color and ready to be cured.

A stewing method used when the natural flavor from all the ingredients is desired rather than the flavor from the browning of the meat.

1. Olives, pickles and pieces, slices or sticks of raw vegetables, such as carrots, celery, broccoli, cauliflower, radishes, cucumbers and peppers, which are served as appetizers.

A perennial plant that has celery-like stalks that are greenish pink to dark red in color. Garden variety Rhubarb that is grown outside during the summer months matures from a green into a light pink colored stalk with streaks of green amongst lighter red shades of color.

A South American specialty dish that originated in either Ecuador or Peru: there seems to be a dispute as to which country the dish first appeared.

Cooking greens from the mustard plant that are grown in both red and green varieties. This green provides a peppery flavor to assorted cooked dishes or when eaten raw.

A common type of Cabbage that provides a mild flavor for a variety of salad and vegetable dishes. High in vitamin C with smaller amounts of calcium and fiber, this cabbage is predominantly grown in Asia and the United State.