By Anna
I heard recently that kale is “out” and was, frankly, shocked. If kale, a superfood giant that once took the produce aisle by storm and ushered in a new era of brassica dominance, could be “out”, then it felt like anything was possible. This led me to wonder, what vegetables are trending right now? I combed the internet, noticed what I have been gravitating towards, and kept my ear to the ground at local watering holes to bring you this list.
1. Almost ANY veggie: fermented! A pandemic pastime turned lifestyle for many - grab any veggie you can, get crazy!, and turn it into something tangy
2. Cauliflower: it can be pizza crust, Buffalo wings, “rice”, mashed “potatoes”, or just itself, this brassica has been popping up everywhere
3. Kohlrabi: In Italy, it is known as cavolo-rapa, which means cabbage turnip, which I think about sums it up. As people hear of this strange alien vegetable for the first time, intrigue and interest has grown
4. Brussels sprouts: Hotter than ever, found fried in many a chic dining establishment, and still a little stinky, these cutie green morsels have found a place in the spotlight
5. Chard: Easily the most gorgeous gal among leafy greens, what’s old is new again
Trends come and go, salads are composed of romaine then kale then chicories, and the New York Times recipe section features a vegetable that you have to google. But ultimately, what matters is finding what you like, trying new things, nourishing yourself, and having fun with it. Isn’t that what food is all about?
PS: I still love kale
This Week’s Pick List:
Eggs
Takrima Leeks
Evergreen Hardy Scallions
Matador Shallots, Cortland Yellow, and Monastrell Red Onions
Tetsukabota, Butternut, Gil’s Golden and Tuffy Acorn, Candystick and Zeppelin Delicata, Orangetti and Spaghetti Winter Squash
Winter Luxury Pumpkins
Yellow Finn, Red, Harvest Moon, and La Ratte Fingerling Potatoes
Yaya Carrots
Rhonda Beets
Mars Celeriac
Hablange Parsnips
Purple Top Turnips
Bora King Purple Daikon and Watermelon Radish
Kossack Kohlrabi
Ruby King Red, Primo and Murdoc Green Cabbage (Lots!!!!)
Calypso Celery
Joi Choi
Lettuce Mix
Old Growth Palm and Rainbow Lacinato Kale
Champion Collards
Ruby Red Chard
Regiment Spinach
Nettuno Sugarloaf, Leonardo Radicchio, Adige Medio Chioggia, Coral Escarole (All Chicories)
Parsley and Cilantro
Filigreen Farm Apples for sale!
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread (Friday only!)
Kaale Seerabeh Salad (Salad With Pomegranate Dressing), from nytimes.com
The dressing:
1 cup pomegranate juice, plus more as needed
1 cup pomegranate seeds
Heaping 1/4 cup walnut halves
2 large garlic cloves, coarsely chopped
2 tablespoons lemon juice, plus more as needed
1 teaspoon salt
¼ teaspoon black pepper
¼ cup packed cilantro leaves
1 tablespoon coarsely chopped mint leaves
1 tablespoon coarsely chopped parsley leaves
2 tablespoons extra-virgin olive oil
Granulated sugar, to taste (optional)
The salad:
2 lettuce hearts
2 large radishes (watermelon, red, white or daikon, or a mixture), thinly sliced into rounds
1 large carrot, peeled and sliced into 1/4-inch-thick rounds
1 large orange, segmented
Kosher salt
Bread, for serving
Prepare the dressing: Place the pomegranate juice, pomegranate seeds, walnuts, garlic, lemon juice, salt and pepper in a blender, and blend until smooth. Add the cilantro, mint and parsley, and blend until smooth. With the blender running on low, drizzle in the olive oil. Taste and adjust seasoning. If the sauce is too sour, sprinkle in a little sugar; if it’s not acidic enough, add a little more pomegranate juice or lemon juice, one tablespoon at a time. Be mindful that the flavors will meld more and pop as the sauce rests. Strain the sauce through a fine-mesh strainer, and discard any tiny bits of pomegranate seeds. You should have 1 3/4 cups. Transfer the sauce to a container, cover and refrigerate overnight. (The sauce can be made up to 5 days in advance.) The sauce will thicken slightly as it rests, but it’s not a thick sauce.
Assemble the salad: Remove the larger outer leaves of the romaine hearts and set aside for another use. On a serving platter or on individual plates, neatly arrange the lettuce leaves, stacking some on top of one another. (If using Little Gems, just halve them lengthwise and place on the platter; no need to stack them.) Or, chop the lettuce if you’d prefer. Scatter the radishes, carrots and orange segments on top. Sprinkle everything with a little salt. Stir the sauce to combine, and taste for seasoning and acidity. Drizzle over the salad and serve right away. Use as much sauce as desired. Serve with a side of bread to sop up any lingering dressing.
