What in the World Is That?
Some of the most peculiar looking produce will find their way to roadside stands
Some of the most peculiar looking produce soon will find their way to roadside stands and show up in farmers markets, and in your CSA basket. Aleisha Gibbons, co-owner of Berkshire Organics, has the dirt on a handful of these locally grown vegetables and how to prepare them.
CELERIAC, a winter alternative to the potato, is an excellent source of dietary fiber and contains very little starch. Prepare it the same as you would potatoes for a delightful celery flavor.
GARLIC SCAPES, available in spring and early summer, are the flowerless stalks of hard-neck garlic varieties. Milder than garlic cloves, scapes are great when sautéed or make for hummus or pesto.
KOHLRABI, or “cabbage turnip,” is edible raw or cooked. Peel before eating, and cook the greens as you would kale. Slice, and lightly salt the bulb, which has a taste and texture akin to broccoli stems.
MIZUNA, known as Japanese mustard or peppergrass, has white stalks, green leaves, and a mild, peppery flavor like arugula. Often used in salads, stir-fries, and soups. It shrinks when cooked.
ROMANESCO CAULIFLOWER, or Roman broccoli, looks weirdly beautiful. The late-summer, veggie has a mild, sweet tast. Eat raw, steamed, or boiled or roast with olive oil and parmesan.
SQUASH BLOSSOMS, the dainty, golden flower of the zucchini, have a mild, squashy flavor and can be filled with ricotta and fried tempura-style, or stuffed and baked for a healthier alternative.
SUNCHOKES, or Jerusalem artichokes, are the tuber of a species of sunflower. These knobby, vegetables taste sweet-nutty-crunchy. Peel and shave them raw for slaw, or cook like potatoes.