Saturday, April 16, 2016

Eat Your Veggies!

Crazy Challenge Connection discussion on goodreads


Eat Your Veggies!
Duration: Apr 01, 2016 - Sep 30, 2016

Thanks to the challenge creator, Barb!

All our lives, we've been told to "Eat your veggies!" If you're a parent, you've probably passed that message on to your kids ... whether they like the veggies or not. Well, here's a way to make them a bit more palatable :) Join us in a reading challenge based on some of our favorite vegetables!

Link:

1. ARTICHOKE
The Artichoke is actually the bud of a plant from the thistle family and at full maturity, the plant grows to a width of about six feet and a height of three to four. If not harvested from the plant, the bud will eventually blossom into a beautiful, blue-violet flower, which is not edible.
* Read a book with a beautiful cover but a story that you ended up not liking (post the cover) OR the first *or* the last book of a completed series.
Yield: A Legal Affairs Story Sawyer Bennett 4/22/16

2. ASPARAGUS
While approximately 300 varieties of asparagus have been noted, only 20 are edible. It is harvested in the spring when it is 6 to 8 inches tall. While the most common variety of asparagus is green in color, two other edible varieties are available. White asparagus is grown underground to inhibit its development of chlorophyll content, therefore creating its distinctive white coloring. The other edible variety of asparagus is purple in color. It is much smaller than the green or white variety (usually just 2 to 3 inches tall) and features a fruitier flavor. 
* Read a book with a “20” (intact) in its total number of pages (tell us how many pages) OR a book with a significant event that occurs underground, either literally or figuratively. Underground fights in basements
Beautiful Disaster Jamie McGuire 4/27/16

3. BEETS
Raw beet roots have a crunchy texture that turns soft and buttery when they are cooked. Beet leaves have a lively, bitter taste similar to chard. The main ingredient in the traditional eastern European soup, borscht, beets are delicious eaten raw, but are usually cooked or pickled. Although typically a beautiful reddish-purple hue, beets also come in varieties that feature white, golden/yellow or even rainbow color roots. 
* Read a book by an author who first or last name has consecutive double vowels OR a book set in an eastern European country (Belarus, Bulgaria, Czech Republic, Hungary, Moldova, Poland, Romania, Russia, Slovakia or Ukraine; tell us the country).
Seaview Inn Sherryl Woods 4/20/16

4. BROCCOLI
Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its name is derived from the Latin word brachium, which means branch or arm, a reflection of its tree-like shape that features a compact head of florets attached by small stems to a larger stalk. 
* Read a book with a single tree on the cover (must be visible in the GR thumbnail; post the cover) OR a book by an author whose first and last initials can be found in BRACHIUM *AND* whose title begins with a letter in BRACHIUM (disregard A, An and The). 
Examples: Against All Odds, by Irene Hannon or Bloom and Doom, by Beverly Allen
Fallen Out (Caribbean Adventure Series, Volume 1) by Wayne Stinnett Wayne Stinnett 5/29/16

5. CABBAGE
Cabbage has a round shape and is composed of superimposed leaf layers. It is a member of the food family traditionally known as cruciferous vegetables and is related to kale, broccoli, collards and Brussels sprouts. There are three major types of cabbage: green, red, and Savoy. Both green and red cabbage have smooth-textured leaves. The leaves of Savoy cabbage are more ruffled and yellowish-green in color. 
* Read a book with a ruffled object on the cover (must be visible in the GR thumbnail; post the cover) OR a book by an author who is related to another author on your TBR list (tell us the relationship between authors).
Sweetest Scoundrel (Maiden Lane, #9) by Elizabeth Hoyt Elizabeth Hoyt 6/9/16

6. CARROTS
Carrots belong to the Umbelliferae family, named after the umbrella-like flower clusters that plants in this family produce. Carrots can be as small as two inches or as long as three feet, ranging in diameter from one-half of an inch to over two inches. While we usually associate carrots with the color orange, carrots can actually be found in a host of other colors including white, yellow, red, or purple. In fact, purple, yellow and red carrots were the only color varieties of carrots to be cultivated before the 15th or 16th century.
* Read a book whose title begins with U (disregard A, An and The) OR a book with a cover that is predominantly orange (post the cover). 
Unwrapped Donna Kauffman 4/17/16

7. CAULIFLOWER
Cauliflower is a cruciferous vegetable with a compact head (called a "curd"), averaging about six inches in diameter and composed of undeveloped flower buds. The flowers are attached to a central stalk. Surrounding the curd are ribbed, coarse green leaves that protect it from sunlight, impeding the development of chlorophyll, resulting in white flowers. 
* Read a book set in a location beginning with a letter in CURD (tell us the location) OR a book with a 6 in its original year of publication (tell us the year). California
Beautiful Redemption Jamie McGuire 4/29/16

8. CORN
Corn grows in "ears," each of which is covered in rows of kernels that are then protected by the silk-like threads called "corn silk" and encased in a husk. All types of corn come from the same genus and species of plant, Zea mays. However, within this genus and species, there are well over 100 subspecies and varieties. Although we often associate corn with the color yellow, it actually comes in many different varieties featuring an array of different colors, including red, pink, black, purple, and blue.
* Read a book with a single body part prominently shown on the cover (post the cover) OR a book with a Z in its title or author’s first or last name.
Fighting Silence Aly Martinez 5/4/16

9. EGGPLANT
Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. In addition to the popular pear-shaped “egg” with a deep purple skin and cream-colored flesh, eggplant is also available in a rainbow of other colors including lavender, jade green, orange, and yellow-white, as well as in sizes and shapes that range from that of a small tomato to a large zucchini. 
* Read a book with a cover that is predominantly deep purple (post the cover) OR a small book (150-200 pages) *or* a large book (over 500 pages); tell us how many pages.
Mermaid Moon (Sunset Cove, #2) by Colleen Coble 5/17/16

10. FIDDLEHEADS
Fiddleheads, an early spring delicacy throughout their range, are the young coiled fronds of the ostrich fern. Nearly all ferns have fiddleheads, but those of the ostrich fern are unlike any other. Ostrich fern fiddleheads, which are about an inch in diameter, can be identified by the brown papery scale-like covering on the uncoiled fern, as well as the smooth fern stem, and the deep ”U”-shaped groove on the inside of the fern stem. Under no conditions should fiddleheads be consumed raw.
* Read a book set in the spring (March, April or May; tell us when) OR a book whose cover shows a U-shaped item (the letter U does NOT count!; post the cover).
Must Love Otters Eliza Gordon 4/20/16

11. GREEN BEANS
Commonly referred to as string beans, the string that once was their trademark (running lengthwise down the seam of the pod) can seldom be found in modern varieties. Green beans and other beans like kidney beans, navy beans and black beans are all known scientifically as Phaseolus vulgaris. Today, the largest commercial producers of fresh green beans include Argentina, China, Egypt, France, Indonesia, India, Iraq, Italy, France, Mexico, the Netherlands, Spain, and the United States.
* Read a book whose title contains only words that are no more than 5 letters long OR a book with a main character whose first name begins with a letter in BEANS (tell us the character's name). Abby
Home to Seaview Key Sherryl Woods 4/23/16

12. KALE
The leaves of the kale plant provide an earthy flavor and more nutritional value for fewer calories than almost any other food around. There are several varieties of kale; these include curly kale, ornamental kale, and dinosaur kale, all of which differ in taste, texture, and appearance. Curly kale has ruffled leaves and a fibrous stalk and is usually deep green in color, while ornamental kale, a more recently cultivated species, has leaves that may either be green, white, or purple and stalks that gather to form a loosely knit head. Dinosaur kale features dark blue-green leaves that have an embossed texture.
* Read a book with an ornamental plant on its cover (must be visible in the GR thumbnail; post the cover) OR a book whose title contains the letters K, A, L and E (not necessarily in order).
Kaleidoscope Hearts Claire Contreras 4/18/16 

13. LETTUCE
There are hundreds of varieties of lettuce grown with differing harvest times. In the US these varieties fall into 4 main categories (each covering many varieties): butterhead, crisphead, leaf and romaine. Head lettuce describes those varieties on which the leaves grow in a dense rosette. Leaf lettuce describes the varieties with leaves that branch from a single stalk in a loose bunch rather than forming a tight head. 
* Read a book with the word HEAD in its title or in the author’s last name (compound words are ok, but ‘HEAD’ must be intact) OR a book with a rose or other flower on its cover (must be visible in the GR thumbnail; post the cover).
Forever in Love (Montana Brides, #2) by Leeanna Morgan Leeanna Morgan 5/24/16

14. LIMA BEAN
There are many varieties of lima beans, with the most popular in the U.S. being the Fordhook, aka the butterbean, and the baby lima bean. The pod of the lima bean is flat, oblong and slightly curved. Within the pod are two to four flat kidney-shaped seeds that are what we know as lima beans. The seeds are usually cream or green in color, although certain varieties feature colors such as white, red, purple, brown or black. 
* Read book #2 or 4 in a series (tell us the series) or a book with a vegetable of some sort in the title or on the cover (must be visible in the GR thumbnail; post the cover). The Ultimate Series
Fighting Dirty Lori Foster 4/18/16

15. MUSHROOM
Early Greeks and Romans are thought to be among the first cultivators of mushrooms, using them in a wide array of dishes. Today there are literally thousands of varieties of this fleshy fungus. Sizes and shapes vary tremendously and colors can range from white to black with a full range of colors in between. The texture of the cap can be smooth, pitted, honeycombed or ruffled.
* Read a book set in ancient Greece or Rome OR a book with over 50,000 GR ratings (tell us how many). 624,023.
The Girl on the Train Paula Hawkins 5/26/16

16. OLIVE
Native to the Mediterranean area, the olive is a small, oily fruit that contains a pit. It's grown both for its fruit and its oil in subtropical zones including the United States (Arizona, California and New Mexico), Latin America and throughout the Mediterranean. Olive varieties number in the dozens and vary in size and flavor. Underripe olives are always green, whereas ripe olives may be either green or black. 
* Read a book with at least five small, identical items on the cover (post the cover) OR a book set in the subtropics (tell us the setting). Use this article if you need help. 
Wicked for You (Wicked Lovers, #10) by Shayla Black Shayla Black 5/23/16

17. ONION
There are two main classifications of onion: green onions (also called scallions) and dry onions, which are mature onions with a juicy flesh covered with dry, papery skin. Dry onions come in a wide range of sizes, shapes and flavors. Among those are the white or yellow Bermuda onion, the larger, more spherical Spanish onion, which is usually yellow skinned, and the red or Italian onion. 
* Read a book with a two-word title (ALL WORDS COUNT) OR a book with a cover that is predominantly yellow (post the cover).
Monica's Secret Saskia Walker 4/17/16

18. PARSNIP
Parsnip is considered a winter vegetable because its flavor is not fully developed until the roots have been exposed to near-freezing temperatures for 2 to 4 weeks in the fall and early winter. The starch in the parsnip root changes into sugar, resulting in a strong, sweet, unique taste.
* Read a book set in the winter (December, January or February; tell us when) OR a book with something sweet on the cover (must be visible in the GR thumbnail; post the cover).
Just for Now (Escape to New Zealand, #3) by Rosalind James Rosalind James 5/20/16

19. PEAS
Peas are one of the few members of the legume family that are commonly sold and cooked as fresh vegetables. There are generally three types of peas that are commonly eaten: garden or green peas, snow peas and snap peas. While growing approximately 3 million tons of peas per year, Canada is currently the largest world producer and exporter of peas.
* Read a book that is fresh off the presses, published no more than six months before you started this challenge (tell us the publication date) OR a book by a Canadian author or with a Canadian character.
2/23/16
A Girl's Guide to Moving On Debbie Macomber 4/13/16


20. POTATO
Potatoes are an important food staple and the number one vegetable crop in the world. The potato belongs to the Solanaceae or nightshade family whose other members include tomatoes, eggplants, peppers, and tomatillos. There are about 100 varieties of edible potatoes. They range in size, shape, color, starch content and flavor. The skin of potatoes is generally brown, red or yellow, and may be smooth or rough, while the flesh is yellow or white. 
* Read the book that is #1 on your TBR list, sorted in whatever way you choose OR a book in which the first letter of every word in the title can be found in SOLANACEAE (ALL WORDS COUNT, 3 word minimum).
One Summer David Baldacci 5/19/16

21. PUMPKIN
There is considerable disagreement as to whether pumpkins are veggies or fruit. Pumpkin is a fast-growing vine that creeps along the surface in a similar fashion like that of other Cucurbitaceae family vegetables and fruits such as cucumber, squash and cantaloupes. It is one of the most popular field crops cultivated around the world, including in the USA at commercial scale for its fruit, and seeds.
* Read a book that has generated a lot of controversy (tell us what the argument is about) OR a book with ONE very large item on the cover (must be visible in the GR thumbnail; post the cover).
Karma by Nikki Sex 5/20/16

22. RED BELL PEPPER
Bell peppers belong to the nightshade (Solanaceae) family of plants. While we are most accustomed to seeing green bell peppers in the supermarket, these delicious vegetables actually come in a wide variety of colors, including yellow, orange, red, purple, brown and black. Bell peppers are not 'hot'. The primary substance that controls "hotness" in peppers is called capsaicin, and it's found in very small amounts in bell peppers.
* Read a book by an author whose first AND last initials can be found in SOLANACEAE  OR a book that is NOT “hot” in any way. 
Beyond the Cut Sarah Castille 4/25/16

23. RHUBARB
A native plant of China, rhubarb was grown and traded for medicinal purposes as early as the 16th century. According to a History of Fruit, rhubarb gained popularity as a food and vegetable source by the 19th century. Rhubarb is a member of the buckwheat family and botanically speaking, it’s a vegetable, not a fruit. The leaves attached to the Rhubarb stalk are poisonous.
* Read a book originally published in the 19th century (tell us the year) OR a book in which a poisoning occurs, either intentional or not.
Elude Rachel Van Dyken 5/7/16

24. RUTABAGA
Rutabagas are only called rutabagas in the U.S. Throughout the rest of the world, they're known as swedes. It is thought to have originated in Bohemia in the 17th century as a hybrid between the turnip and wild cabbage. Nutty and sweet with a mild turnip-like flavor, rutabagas can be roasted, sauteed, baked, fried, boiled, mashed and added to soups and stews. They can be eaten raw as a snack or grated into salads or coleslaw.
* Read a book whose title has been changed since its original publication (tell us the original title) OR a book that would appeal to readers of many genres. Romance, Sci Fi, Time Travel, WW1, Historical Fiction
Overseas Beatriz Williams 6/15/16
25. SPINACH
Originating in the Middle East, spinach was being grown in Spain during the 8th century, and the Spaniards are the ones who eventually brought it to the United States. There are three different types of spinach generally available: Savoy has crisp, creased curly leaves that have a springy texture. Smooth-leaf has flat, unwrinkled, spade-shaped leaves, while semi-savoy is similar in texture to savoy but is not as crinkled in appearance.
* Read a book with an 8-letter word in the title OR a book with a leaf or leaves (NO flowers, no trees) on the cover (must be visible in the GR thumbnail; post the cover).
Beautiful Oblivion Jamie McGuire 4/29/16

26. SQUASH
There is evidence of squash being eaten in Mexico as far back as 5500 B.C., and in South America more than 2,000 years ago. Squash varies widely in size, shape and color. Generally, they're divided into two categories — summer squash and winter squash. Summer squash have thin, edible skins and soft seeds. The most widely available varieties of summer squash are crookneck, pattypan and zucchini. Winter squash have hard, thick skins and seeds. Winter squash varieties include acorn, buttercup, butternut, hubbard, spaghetti and turban.
* Read a book set in South America (Argentina, Bolivia, Brazil, Chile, Colombia, Ecuador, Guyana, Paraguay, Peru, Suriname, Uruguay or Venezuela; tell us the country) OR a book whose cover shows an obvious summer or winter cover (post the cover). 
Last One Home (New Beginnings #1) by Debbie Macomber Debbie Macomber 4/24/16

27. SWEET POTATO
This large edible tuber belongs to the morning-glory family and is native to tropical areas of the Americas. The pale sweet potato has a thin, light yellow skin and a light yellow flesh. Its flavor is not sweet and after being cooked, it has a dry and crumbly texture, much like that of a white baking potato. The darker sweet potato has a thicker skin which can range in color from dark orange to pale red. The flesh, which is sweeter and moister than the pale variety, can vary in color from vivid to deep orange. 
* Read a book with a very sweet main character OR a book with a yellow object on the cover (a yellow cover will NOT work, just a yellow object; must be visible in the GR thumbnail; post the cover).
Beautiful Beast Georgia Le Carre 4/16/16

28. TURNIP
The white-fleshed turnip has a white skin with a purple-tinged top. The so-called yellow turnip is actually a turnip relative, the rutabaga. Small, young turnips have a delicate, slightly sweet taste. As they age, however, their taste becomes stronger and their texture coarser, sometimes almost woody.
* Read a book with a child under the age of 10 in the story (tell us the name and age) OR a book with a “coarse” character (tell us who).  Samantha age 9
Bells On Her Toes ReGina Welling 4/17/16

29. YAM
Although sweet potatoes and yams are similar in many ways and therefore often confused with one another, they are from different plant species. True yams are not widely marketed and are seldom grown in the United States. There are over 150 species of yam grown throughout the world. They can range in size from that of a small potato to behemoths over 7.5 feet long and 120 pounds. Depending on the variety, a yam's flesh may be various shades of off-white, yellow, purple or pink, and the skin from off-white to dark brown. 
* Read enough half-step books to add up to 150 pages or more (tell us how many pages in each book) OR a book by an author whose first or last name is 3 letters long.
Love Me, Love Me Not S.M. Koz 5/3/16

30. ZUCCHINI
Zucchini is a popular summer squash shaped like a slightly curved cylinder, a bit smaller at the top than the bottom. A zucchini's skin color can vary from dark to light green, sometimes with yellow markings that give it a mottled or striped look. Common market length is 4 to 8 inches long and 2 to 3 inches thick. However, some specimens are as tiny as a finger while others — usually home-grown — can reach a mammoth 2 feet long by 6 inches in diameter or more.
* Read a book with a striped object on the cover (must be visible in the GR thumbnail; post the cover) OR a book with an 8 in its original year of publication (tell us the year).
Rock by J.A. Huss J.A. Huss 4/27/16 


CHALLENGE RULES - PLEASE READ!
See this thread for more detailed rules for CCC challenges.

❖ If you want to participate in a challenge, sign up by posting at least a partial list of the challenge requirements. This gives us a post to link you to, which you can use to update your books as the challenge progresses. 

❖ Books must be at least 150 pages long (unless they are graphic novels, see below) and may only be used for one task in this challenge, but cross-challenge posting is encouraged.

❖ Graphic novels must be at least 300 pages long, but two books can be combined to make up the page count as long as they both meet the same criteria.

❖ For each book you read, please post a link to the title and mention the author and the date you finished reading it. If a challenge task gives several options, make it clear which option you’ve chosen. If the task calls for an item/color on the cover, include a link to the book cover.* If it’s not obvious from the book title or cover, be sure to explain how your book fits the task. If you don’t, you won’t get credit for completing that task. 

❖ If you want the challenge moderator to verify those books as you post them, please copy/paste your update into a new message. If you do this while you still have the Edit window open, it will copy all of your formatting, etc. too. It will make it easier on the moderators if we won't have to scroll back through the entire thread looking for "message #15," or to follow links back to an original post.

❖ When you complete the challenge, please post your entire list as a new message to make it easier for everyone to see what you’ve read :) If you don’t repost your list, your name will not be added to the list of those who have completed the challenge. 

❖ Rereads are allowed, as long as you read the entire book and not just skim the best portions! :)

* If you don’t know how to post a link to the book title, cover or author, see the instructions HERE

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