Vegetables

Delicious fresh cooked vegetables, their colours staring out,
Reminding one attractive food is what it's all about;
Carrots with their reddish hues and peas still emerald green,
White fleshed aubergines with skins wearing a purple sheen.
Tomatoes with their bright red skins and bright red flesh inside,
Leaks who wear their palest green with a certain sense of pride.
Beans in many varied shapes, with colours which can range
From black to brown or darkest green, or yellow for a change.
Onions which are usually white, but can be purple too;
Artichokes boiled in iron pots which can then turn bright blue.
Then there are orange coloured swedes, mashed or left alone,
Potatoes which though almost white still have a creamy tone.
Parsnips too can be quite pale, with just a yellow tinge,
Lettuces whose leaves disport a variegated fringe.
Radishes which white inside, still have a bright red skin,
Peppers which are red outside and also red within.
Spinach, spouts and curly kale all come in shades of green,
From fairly pale to very dark and all hues in between.
With all their many colours they are tasty things to eat -
A plate of well-cooked vegetables can really be a treat.