8


11.0 percent; sweet corn, 13.4 percent; cucumber, 5.2 percent; eggplant,
1.0 percent; escarole, 2.4 percent; lettuce, 3.0 percent; peppers, 7.7
percent; Irish potatoes, 7.0 percent; squash, 2.2 percent; strawberries,
2.5 percent; tomatoes, 26.4 percent; and watermelons, 5.7 percent.