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Fresh produce, namely, vegetables, vegetables in the nature of various leafy greens, namely, arugula, Boston lettuce, bibb lettuce, catnip, chervil, fennel, Japanese komatsuna, kale, kohlrabi, lettuce flame, mustard greens, and serifon; fresh produce in the nature of herbs, namely, basil, parsley, rosemary, sage, and thyme; and fresh produce in the nature of fruit, namely, cucumbers, peppers, strawberries, tomatoes and zucchini