Beets

Beets are a two-fer veggie. One is the fruitful root and two are the leafy greens. They are easiest peeled after roasting or boiling.

Daikon

Daikon is the tiny cubed white vegetable in miso soup. In Punjabi cuisine, it is called "mooli" and in Eastern Europe it is "white radish", often served with sour cream dressings. An extremely versatile vegetable that takes well to being cooked, pickled or eaten raw.

Fava Beans

Go ahead, say it: "fa-fa fava beans and a nice chianti". Now that that's out of the way you can enjoy one of the most nutritious legumes. May we suggest steamed, served with olive oil, salt, and lemon, and some civil company.

Green Garlic

Spring is green and the garlic is fresh, fresh, fresh! Green garlic is young garlic before the cloves mature. Use as you would scallions. Divine sautéed.

Zucchini

Summer squash are soft skinned with small seeds. In fact zukes and their compatriots crookneck and pattypan are really immature versions of winter squash. Sliced, diced, half-moons cooked or raw, summer squash is the easy one.

Preparation: Rinse before preparing, and trim the ends. No need to peel.

Storage: Zukes are tender and bruise easily, so handle carefully. Store in a bag in the crisper section of the refrigerator. Use within one week.

White Corn

"Maize" is the proper term for corn and in many languages of the Americas it translates to "that which gives us life." Today's white corn means "that which gives us pleasure."

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