ABOVE— Red 
Cored Chantenay 
Carrot—delic- 
tous boiled 
whole, buttered, 
breaded, and 
browned in the 
oven 
ABOVE—Look at the full even rows on these 
ears of Charlevoix Corn. Corn pudding is 
in the making 
ABOVE (RiGHT)— Solid heads, brittle and 
crisp. That's White Boston Lettuce ready 
for the table 
AT RicHT—Slaw and salad are at their 
best when made from young tender heads 
of Copenhagen Market Cabbage fresh from 
the garden 
Ferry-Morse Vegetables Are Well-Bred 
and Deserve to Be Well-Prepared 
ABOVE— Young fruits of Early 
Prolific Straightneck Squash 
are tasty when stuffed and baked 
BELOw— Meaty Marglobe To- 
matoes— one of the best varie- 
tues for slicing or serving whole 
