Ruby Queen's round, smooth-skinned beets are exceptionally tender with an earthy beet flavor. Ringless and deep red—they retain their color when canned or pickled.

It is a red-skinned, white-fleshed cultivar with a primary use for salads, very good for boiling. However, it can also be good for making french fries and potato chips, but is not good for baking.

At only 66 calories per cup, rutabagas make a great, low-cal snack or side. Of course, that calorie count will increase if you add butter and oil—so be mindful of what ingredients your recipe calls for.

Rutabagas, which are high in vitamin C and fiber, make a great alternative to potatoes in a low-carb diet: One cup of boiled and cubed rutabaga contains 12 grams of carbohydrates, while the same amount of boiled and cubed potatoes contain 31 grams of carbohydrates.

Buttercup squash, like all winter squashes, is a good source of carotenoids, nutrients that improve night vision and eye health. As vision acuity often decreases with age, it is particularly important for seniors to get enough dietary carotenoids. Carotenoids are also antioxidants, and can decrease the risk of certain cancers. Additionally, squash contains a high amount of vitamin C, which plays an important role in immune function and disease prevention. Winter squash will last 3-6 months stored at room temperature in a dry and cool (50-55 degrees) but not cold location.