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Selecting, Preparing, and Judging Quality Vegetables EB1103   Author(s): George Pinyuh Tells how to select, prepare for exhibition, and store vegetables to get the most nutrients and value from them. A handy quick reference guide covers almost any vegetable found in most kitchens. Publisher: Washington State University Published: October 1984.   Revised: May 1991.   8 pages.   In Stock         Purchase: Price: $1.00  See also...  Skillet Meals More Info Our Price: $0.00    Green Gold: From the Maya to the Moon More Info Our Price: $12.00  Managing Late Blight on Irrigated Potatoes in the Pacific Northwest More Info Our Price: $4.00

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