About 50 percent of the vegetables available today are tomatoes and potatoes, according to new USDA data. Lettuce is the third most available single vegetable. Legumes and all other vegetables make up 41 percent of what's available. Ryan Kellman/NPR hide caption

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Alaria, a type of seaweed also known as "Wild Atlantic Wakame," grows in the North Atlantic Ocean and is similar to Japanese wakame, a common ingredient in miso soup. Courtesy of Sarah Redmond hide caption

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Sayur manis at a restaurant in Kota Kinabalu in Malaysian Borneo. The greens were sautéed with onions, red pepper, dry-fried shallots and egg white. Konstantin Kakaes for NPR hide caption

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Hermine Ricketts says she gardens for the food and for the peace it brings her. Greg Allen/NPR hide caption

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Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red. John Blankenship/The Register-Herald hide caption

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There's new evidence that kids can reduce calories and feel full by snacking on veggies and cheese instead of chips. famfriendsfood/Flickr.com hide caption

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A cup of pumpkin ice cream with chunks of frozen candy cap mushrooms. The candy cap variety is said to have the fragrance of maple syrup. Jeff Moreau hide caption

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Heirloom beets served at Bibiana Restaurant in downtown Washington, D.C. Joseph Silverman/The Washington Times /Landov hide caption

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