It's a shame that so many varieties of
kale wind up as garnish on a plate, because the truth is, this dark, tender green tastes divine. Unlike iceberg lettuce, this sweet relative of cabbage happens to be loaded with nourishing nutrients. While the leaves are often available year-round, the peak of kale's season is in the
Fall and Winter, so right now it is abundant at the market.
Lately I've been drawn to preparing everyday vegetables in unexpected ways: Last week, I wrote about
turnips and the spicy quality they take on when served raw in a salad. Likewise, when I saw a recipe for braised
radishes, I couldn't wait to try it. Unlike turnips, which are often found simmering in stews, radishes are typically served raw in salads or as crudités.
The other day I was thrilled to spot Japanese eggplant at the
farmers market. In case you don't know the distinction from the American globe eggplant commonly found at the store, Japanese eggplant has a thinner skin and a sweet, delicate flavor. Like most eggplant, it grows in season from July to October.
During the period of transition from Summer to Fall, you may find that while you see a lot of
Fall produce in the market, the weather isn't quite cold enough for stews. This turnip salad is the perfect dish to make during this brief season. Although it's uncommon to see recipes with uncooked turnips, they're actually delicious eaten raw, with a dense, crunchy texture, and a flavor similar to
radishes.
Happy Fall! To encourage the consumption of the fabulous fruits and vegetables of Fall, we're making this week all about Fall produce. Our recipes, tips, and ideas will incorporate seasonal crops.
