Recipes

Mesclun is actually not one vegetable, but a mixture of fresh leafy salad greens, grown to be harvested young. They are valued for their variety of flavours, colours, and nutritional diversity. The name mesclun comes from 'mescal' meaning 'to mix thoroughly' or 'mixture'; pretty straightforward. The blend changes with the season and growers personal preference, comprising some assortment of baby lettuce leaves, young silverbeet, arugula, chervil, endive, various herbs, dandelion greens, mizuna, immature mustard greens, tiny pak choi, baby spinach, et cetera. Originating in the Provence region of France, mesclun mixes are now found at most farmers markets, restaurants, and supermarkets. 

Cavolo nero translates literally to 'black cabbage' in Italian, which is a descriptive name for this dark leafy green. It is a non-heading vegetable that belongs to a branch of the cabbage or brassica family, descendent of the original wild cabbage. Like it's cousin kale, it shoots dark, rich bluey-green leaves from the central stalk in majestic plumes, unlike familiar round cabbage heads in green and purple. Once well cooked (the best way to consume), the leaves turn an almost inky black, bearing witness to the 'black' title. The flavour of cavolo nero is sweeter and simultaneously more subtle than kale varieties, easier on the palate but no less health-giving.

I touched on cauliflower some time ago (see Miso Cauliflower & Walnut Tacos), and it's about time we returned to praise the virtues of this brassica babe. 

New fact? Cauliflowers are actually a highly modified version of cabbage in the mustard family; hence that occasional hint of a mustard nip when raw. They also have some powerful health benefits: an impressive nutritional profile, high in fibre, and a good source of antioxidants and choline. Moreover, they're easy to add to a wide variety of meals, and the clincher is they taste dang good.

The most statuesque member of the onion family, leeks stand tall beside their onion and garlic kin. Their flavour is more delicate and sweet than that of an onion, and made sweeter yet with cooking. They can be eaten raw, though are typically found cooked, popular in winter soups and well sautèed dishes. Leeks are a 'zero-waste' vegetable, as all parts can be used in one way or another, from the stronger tasting white to pale green base, to the darker green top of the sheaves. 

Celeriac is one of those 'what the heck is this?!' vegetables. To the uninitiated, that knobbly tough facade hides any inner virtues, but do not fret- it is a cinch to prepare once peeled, is versatile and can be eaten both raw or cooked, and is really tasty. Celeriac is also known as celery root, which is semi misleading; while it is true that it is a hearty root, and also has a taste profile that points toward celery, it is not the 'root' portion of the better-known celery stalk- it is a cousin, grown specifically for the gnarly bulbous root. Celeriac is a great swap for some of the traditional go-to's like potatoes as it is far lower in starch, meaning it won't spike your blood glucose levels.