Are you traditional in your choice of fruits and vegetables? There is nothing wrong with that, but did you know that there are a variety of choices other than well-buttered, salted corn on the cob and fried or baked potatoes? It would be a shame especially in this harvest season, not to take advantage of it to enhance your meals with these products that were the staple diet of our ancestors.
Enthusiasts of organic baskets and farmers’ markets have already discovered or re-discovered them. Now, you should also try out Jerusalem artichokes, parsnips, kohlrabi, turnips, etc., so many root vegetables that you can add to soups and stews, roast, or purée. During this period, these not-so-common vegetables will be available even at the local supermarket. And let’s not forget unsung greens such as kale or Swiss chard, which deserve to be discovered both in terms of taste as well as nutrition, since they are packed with vitamins.
For dessert, try these small “Chinese lanterns” that contain yellow-orange berries: “ground cherries”. Like other berries, they are also rich in antioxidants. They are excellent for making compotes, jellies and jams. Add them to fruit salads or try them in a chocolate fondue.
Try some of our recipes featuring forgotten vegetables:
Originally published in the Journal de Montréal on September 15, 2012.