Tomatoes are a superfood because of the wide variety of health benefits they offer our body. Get to know the taste and textures of the many varieties offered at farm markets, grocery stores, and farmer stands.

There are certain types of squash in which the skin may be eaten. Delicata is one! Cut in half to scoop out the seeds then wrap in foil to bake. Alternatively, after removing the seeds cut in slices and roast! This fall-winter vegetable is has a brown-sugar flavor profile that is addicting.

If you dig the flavor of anise (black licorice) fennel is your vegetable. Garnish dishes with the sprigs or roast, sauté…even chop the bulb raw. Add this beauty to your garden. It’s easy to grow!

A sib from the garlic family with a mild taste. These beauties offer a crunch that may be minimized by cooking.

A sibling from the onion family that, when cut lengthwise may be served like a french fry. Eat the white part; use the green part for vegetable stock.

Raw organic green ramps are from the onion family. They are a cross between garlic and onion. Prepare just like an onion: saute, grill, dice up raw to garnish or add in any dish.

Radishes may be found in an assortment of colors and flavors. This mild flavor, slightly sweet with peppery notes radish is an eye-pleaser. Puree with herbs and spices for a delicious dip.

These are micro greens pea, although there are also sunflower, radish, broccoli, and crest. Some might be bundled then call “spicy microgreens”. All have an aromatic flavor. Benefits are minerals, vitamins, and antioxidants.

A superb way to diversify a meal, add flavor to a dish or sauce, or change the status quo tomato type. Slice in half then place meat side up. Drizzle with EVOO and salt then keep in the oven for 3 to 5 hours until “pickled”. Store in an airtight container for a few weeks.

These aren’t your usual mushrooms from the grocery. These beautiful and nutrient dense types are becoming more widely known and used. Each has a unique profile - lions mane, trumpet, oyster, etc. Worthy of exploring! Do your research. Purchase at the farmers market, the butcher (we get ours from our local butcher, Louise Earl Butcher), or at few grocery stores that stock specialty foods.