Crops include heirloom tomatoes, beans, turnips, and a variety of kale, lettuces, peppers, and radishes. Vegetables usually include cucumbers, lettuces, and (pickled radish). Local farmers produce organic vegetables such as tomatoes, artichokes, lettuces and green beans. Red leaf lettuces are a group of lettuce cultivars with red leaves. Romaine, like other lettuces, may also be cooked. Larvae feed mainly on sow thistles and lettuces and others. Some lettuces have almost no nutritive value. Most wild lettuces are xerophytes, adapted to dry habitat types. Unlike most lettuces, it is tolerant of heat.