Vegetables: Gold for Growers, Restaurants/Chefs, Craftspeople, Managers

Vegetables have captured America's taste buds, zeal for healthy eating, and commitment to sustainable living, reports New York Magazine.

The result is a new cash cow for growers, both professional and the roof top variety, restaurants developing special vegetable menus, chefs practicing the art of gentle seasoning, craftspeople who leverage vegetable themes and colors, and managers of Farmers Markets. And the growth hasn't yet taken off. According to the Centers for Disease Control only about 26 percent of Americans eat enough vegetables.