A true fact: In the Northeast, March snow is known as “frickin’ snow.” April snow is called…something far worse.
Anyway, here are three “new” veggies I’m introducing to the kitchen garden this year:
Romanesco Broccoli. This Brassica oleracea was on my agenda last summer, but I never got around to planting the seeds. Romanesco has an edible, nutty-flavored, groovy-looking flower bud. I can’t wait to cook with it. Photo credit: Glen Detwiler, Flickr
Chioggia Beets. These I’ll grow for their psychedelic — and photogenic — flesh. For summer dinner parties, I often serve warm sliced beets topped with goat cheese and pine nuts for the first course. Delicious and easy. Photo credit: Phillymag.com.
Watermelon Radish. Like all radishes, this heirloom variety is easy to grow. It looks like a turnip on the outside, but with rosy, watermelon-colored flesh on the inside. How does it taste? Well, I’ll have to let you know. But even the common, all-red radish is welcome in my garden. I like to toss the little globes with honey and thyme, and then roast them. Photo credit: Tarte du Jour
And by the way, even common, all-red radishes are welcome in my garden. I like to toss them with honey, lemon, and thyme, and then roast them in a hot oven. Roasted radishes are terrific for crostini! Click here for my easy-peasy recipe.
Of course I’ll also grow leeks (click here to see how I plant and grow them)…
And heirloom tomatoes, which always seem happy on my Joan Crawford-Approved trellis.
Now it’s your turn. In the comments field below, tell me what’s on your to-grow list of veggies. And if you’ve ever grown Romanesco broccoli or Watermelon radishes, mind telling me how they performed for you?
Enjoy this feature? Get my email updates.