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 Everyone knows they’re good for you. But in this episode Rick shows how vegetables can be surprisingly versatile, flavorful and fun. From the colorful Floating Gardens of Xochimilco, Rick traces the ancient practice of chinampas farming to the founding of modern Mexico City, uncovering some remarkably healthy secrets to the Mexican diet along the way. Then it’s back to Chicago to pick the best from Rick’s garden. Vegetables take center stage in the featured dishes as Rick shows us how to make a vegetable stew called Tinga de Calabacitas, a tomato-based Sopa Ranchero with Squash Blossoms, and a Crusty Chayote Casserole.
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