Mine go nuts for yellow squash and zucchini. I slice 'em about 1/8" and gently boil about 5 minutes until they're almost translucent. Stab the inside with a fork or knife and it should easily dent. It has to be tender enough to eat or they will just pass over it. Mine also like collard greens (high in calcium). I have them frozen but still boil them a few minutes so they're nice and soft. Carrots are hit & miss with mine - one likes them more than the others (the orange one, go figure!). I just take a long peeling from a carrot when I'm cooking and use that. Again, boil well. It sinks nicely to the bottom. Dip veggies in cold water after boiling. Like mykids said, I remove whatever isn't eaten in the morning.