try 10 new vegetables

Also known as “wild leeks” in the U.S. (& are not the same as American “wild garlic”); the name “ramps,” which may derive from “ramsons,” might come from their being ready to harvest & eat (depending on the weather any given spring) during March through May in England; that is to say, they are “born under” the Zodiac sign of the Ram. smile

In any case, these were pretty – purple, white, & green – & pungent – like a combination of onion & garlic. Each ramp was about the size of a medium scallion; they cost $2 for a bunch of dozen or so at the farmers’ market (& were a slight bit limp, having been wild harvested the previous day).

This pale yellow winter-type squash, decorated with green stripes on a ridged shape (often slim & cylindrical), has a thin skin, orange-yellow flesh, & a very delicate flavor; it bakes beautifully with a little liquid & either sweet or savory accompaniments. smile

This came home with me from the farmers’ market CSA stand this week—& although I haven’t cooked it yet, I’m enjoying it noneless, as it sits – all orangey-stripey – near the window in my kitchen. smile

From our CSA at the farmers’ market, this pretty root vegetable had strong-stemmed medium-green leaves, a matte-white surface, & a surprising interior resembling a red-ripe watermelon, marked with small striations of white: interesting! It was somewhat milder & quite a bit sweeter than an ordinary radish; when roasted (with EVOO & a little sea salt), it was even sweeter than when sampled raw. To me, it, along with its greens, seemed more like a turnip than a radish. smile

Next week at the farmers’ market, I’m going to try to find out what this “Mystery Vegetable” is (it came in our CSA share, but I didn’t get the name)! Anyway, for the meantime, it’s a cruciferous looking vegetable with separated leafy stems growing in a pretty rotating pattern & producing lovely “pebbly”-looking blue-green leaves. smile

Edited to add:

It’s Italian kale—& it’s excellent. smile

A little mizuna in the marketbasket: crispy, tasty, & very very green smile

Essentially a large white somewhat sharp-tasting radish, with turnip-type greens. grin

This tasted quite a bit like parsnips, only the flavor was a bit sharper & not quite so “nutty.” Eaten boiled, with a little olive oil & salt, its texture was somewhat more “doughy” or starchy (although this might be on account of how I prepared it?), so I think I’ll probably just stick with parsnips, which are also easier to find. Still, it was definitely worth a try. smile

Because it was so much fun to accomplish, I’ve decided to keep this goal on my list!

"Try 10 MORE New Vegetables"

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Slightly different texture & flavor than “regular” parsley—quite good. I’d definitely try it again. smile