"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 found at farmers' markets, in our gardens, and at roadside stands. We stuff peppers, tomatoes, and roll-up leafy chard and share some great tips for cleaning and freezing the harvest. Plus, you'll finally be able to answer the question, "What's a fruit, and what's a vegetable?"