4

votes

your favorite weird vegetables

Answered on August 19, 2014
Created December 17, 2010 at 4:57 PM

I'm aware there are some similar threads out there, but I was just curious what your guy's favorite (weird/exotic/uncommon but obtainable) vegetables are? Interesting leafy green suggestions especially welcome.

After all, there are way fewer kinds of meat than types of vegetables and it seems like vegetable variety is a great way to introduce more variety into what you eat.

My usual vegetable consumption tends to include:

-garlic

-onion

-ginger

-red cabbage

-red-leaf lettuce

-tomato

-red/yellow/green peppers

-carrots

-mushrooms

-avocado (love--literally sometimes just eat one whole)

-spaghetti squash (awesome!!!!)

usually when I'm leaving my local and awesome korean green grocer they ask me if I'm shopping for a family as I have so many vegetables. I usually just blush and say yes.

thats pretty much it. Most of my meals, for convenience sake, tend to basically be some kind of salad for lunch topped off with roast meats from the night before. At night, unless I have more time/am feeling adventurous/not fasting I'll typically eat an omelette, throw together a stir fry or make some kind of grilled/roasted/slow-cooked meat.

*sub questions:

-in terms of antioxidants and stuff what are the 'powerhouses' here? I'm aware that nothing beats a diverse, colorful diet of plant matter, but any special suggestions here are welcome

-this is obviously different for everyone, but what is your typical plant:meat ratio? I've been eating a TON of meat recently and was wondering if this ratio is especially important.

-THIS ONE IS IMPORTANT: how long after purchase do you eat your vegetables? I've read/heard that their nutritional value starts to decline after a few days. Is this true?

24fcc21452ebe39c032be6801d6bbadd

(9812)

on March 26, 2011
at 09:24 PM

Brussel sprouts are my new addiction! I roast them with some diced bacon. Mmmm bacon....

0bc6cbb653cdc5e82400f6da920f11eb

(19245)

on December 18, 2010
at 05:49 PM

They are good potatoes and do add colour. There are not the first coloured potatoes grown in Scotland. http://www.heritage-potatoes.co.uk/shop.php?main_page=product_info&products_id=34

667f6c030b0245d71d8ef50c72b097dc

(15976)

on December 18, 2010
at 03:34 PM

just wanted to say cheers on making a nice, helpful, interesting thread here. Sometimes it feels like these becoming rare;)

667f6c030b0245d71d8ef50c72b097dc

(15976)

on December 18, 2010
at 03:33 PM

holy hell, im all over this one. This will be my saturday goal: find Okinowan Sweet Potato

667f6c030b0245d71d8ef50c72b097dc

(15976)

on December 18, 2010
at 03:32 PM

absolutely agree! I lived in Japan for five years and i think I ate daikon prolly daily. Fantastic fresh crunch if juliened, you can grate it into like a horseradish type consistency, you can actually braise big hunks of it. Terrific stuff. Good dose of vitamin C if i remember correctly.

9d43f6873107e17ca4d1a5055aa7a2ad

on December 18, 2010
at 02:46 PM

Has anyone ever had salsify? I've always wanted to try it. They say it tastes of oysters.

B124653b19ee9dd438710a38954ed4a3

(1634)

on December 18, 2010
at 01:27 PM

Matt - I've been chowing down on these too from Sainsburys. Along with a sweet potato it makes a very colorful meal.

A089b683ee0498f2b21b7edfa300e405

(3895)

on December 18, 2010
at 10:57 AM

Tried but could not include a picture.. someone please tell me how to..!

62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on December 18, 2010
at 06:18 AM

Since going paleo, for some reason, I really appreciate the beauty in colorful foods.

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on December 18, 2010
at 04:44 AM

I love that you've included a photo!!

9d43f6873107e17ca4d1a5055aa7a2ad

on December 18, 2010
at 04:11 AM

Pastured butter + these= candy.

9d43f6873107e17ca4d1a5055aa7a2ad

on December 18, 2010
at 04:11 AM

I love ramps. Can't wait until spring...

4b97e3bb2ee4a9588783f5d56d687da1

(22913)

on December 18, 2010
at 03:49 AM

"""Despite its appearance, the potato now being grown by Perthshire producer Albert Bartlett after two years of trials, is not genetically modified. Potatoes originate from the high reaches of the Andes and come in thousands of varieties, with many having developed deep red and purple colouring. """

4b97e3bb2ee4a9588783f5d56d687da1

(22913)

on December 18, 2010
at 03:47 AM

Wonder what they crossbred with, okinowan sweets have this color naturally but are white on outside

4b97e3bb2ee4a9588783f5d56d687da1

(22913)

on December 17, 2010
at 11:43 PM

Look for international/Korean groceries. H Mart is common to big cities.

3f61ba25dff05b513c7769a22408169a

on December 17, 2010
at 09:05 PM

I second the artichoke vote, they are terrific and a good vehicle for butter with a bit of lemon... delish and a lot of fun to eat or share.

Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7304)

on December 17, 2010
at 08:50 PM

I can't find them where I live, so jealous.

710a2d86803b176778ce7db770944bb7

(626)

on December 17, 2010
at 07:40 PM

oooh awesome suggestion. where do you pick these up? i've definitely been trying to up the ammount of colorful/interesting looking foods I eat, just so my roomates stop making fun of my dinners (haha)

710a2d86803b176778ce7db770944bb7

(626)

on December 17, 2010
at 05:41 PM

awesome answer, thank you!

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16 Answers

5
065bc9a541c742defb28b9c58ad34fbd

(1783)

on December 17, 2010
at 06:57 PM

I LOVE fennel! It's sometimes called anise - it's a white fibrous bulb with green stems and a delicate ferny top. It tastes a little like licorice and it's delicious raw or cooked. I'll eat a whole bulb chopped up raw, the texture is a little like celery, and it's so crisp and refreshing with a big plate of meat and fat. It's also great roasted and good in soups. It's my "powerhouse" right now because I've been craving crunchy veggies, but have been avoiding brassicas, and it's one of the only ones that satisfies that's not in the brassica family.

If you're ok with brassicas, cauliflower is awesomely delicious when roasted. It turns brown and sweet and is so good when it's just slighly crisp-tender. I like to season it simply with salt and pepper before roasting, then add chopped rosemary, lemon juice and zest, and chopped capers afterwards. One of my favorite meals - I can eat a whole head myself this way, although everyone I've shared it with loves it, so I end up sharing a lot.

I was also eating a lot of kohlrabi earlier in the fall. It's a green funny-looking round veggie - kind of turnip-like in texture but very crisp and a little sweet - good for eating raw if you're not too worried about the brassica thing.

Beets are great, steamed or roasted, and go well with a little orange juice or zest. The greens are also tasty and can be sauteed with a little garlic and onion.

Swiss chard is another great leafy green, chopped and sauteed with garlic in butter.

Squash are also great this time of year. The little summer squash, of all shapes and colours, can be roasted up and eaten, skin and all. I have three little pumpkins, a delicata and a butternut sitting on my windowsill waiting for their turn in the oven.

These are all fairly high on the carb-meter but I don't worry about carbs from veggies as they're pretty much my only source. I'm probably heavier on the meat than the veggies right now, maybe 3:1.

I keep veggies for a long time in the fridge. I buy them super fresh from the farmers market so I don't worry too much about lost nutrients. I'm also not afraid to eat them when they're looking a little wilty, or to toss them in the stock pot when they're less than fresh-looking. I also have some mesh fabric bags that help keep greens fresher for longer. I use these: http://www.carebagsonline.com/ but I'm sure there are similar products wherever you're located.

5
4b97e3bb2ee4a9588783f5d56d687da1

on December 17, 2010
at 06:51 PM

your-favorite-weird-vegetables

Definitely Okinowan Sweet Potatoes!

More antioxidant power than blueberries, my favorite head turning post workout, kerrygold slathered treat!

9d43f6873107e17ca4d1a5055aa7a2ad

on December 18, 2010
at 04:11 AM

Pastured butter + these= candy.

62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on December 18, 2010
at 06:18 AM

Since going paleo, for some reason, I really appreciate the beauty in colorful foods.

4b97e3bb2ee4a9588783f5d56d687da1

(22913)

on December 17, 2010
at 11:43 PM

Look for international/Korean groceries. H Mart is common to big cities.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on December 18, 2010
at 03:33 PM

holy hell, im all over this one. This will be my saturday goal: find Okinowan Sweet Potato

Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7304)

on December 17, 2010
at 08:50 PM

I can't find them where I live, so jealous.

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on December 18, 2010
at 04:44 AM

I love that you've included a photo!!

710a2d86803b176778ce7db770944bb7

(626)

on December 17, 2010
at 07:40 PM

oooh awesome suggestion. where do you pick these up? i've definitely been trying to up the ammount of colorful/interesting looking foods I eat, just so my roomates stop making fun of my dinners (haha)

4
1ccc0b0b7a756cd42466cef8f450d0cb

(1801)

on December 17, 2010
at 05:49 PM

If you're looking for some non-traditional leafy greens, check out an Asian Market. Many times the variety trumps that of western markets. Some of my favorites include: Chinese Watercress, Chinese Broccoli, Pink Leaf, Chinese Spinach, and Choy Sum but there are many, many more.

3
531db50c958cf4d5605ee0c5ae8a57be

on December 17, 2010
at 08:08 PM

Didn't see lambsquarters in anyone's list. This is a ubiquitous-growing leafy green that I don't see in supermarkets. Incredibly rich source of vitamin K.

2
Medium avatar

(4878)

on March 26, 2011
at 02:39 AM

Okra, yummy just steamed.. I love the slime and the soft seeds. I'm weird. I know. your-favorite-weird-vegetables

2
62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on December 18, 2010
at 06:24 AM

I sometimes pick mallow from the surrounding hills. They are a wild weed that grows big and lush and tastes quite decent, especially with ranch dressing. I believe various forms of mallow grow wild in many areas. Few people realize the are not only edible but decent tasting and nutritious.

2
A968087cc1dd66d480749c02e4619ef4

(20436)

on December 17, 2010
at 05:29 PM

I like kale/collard greens/spinach for dark leafy greens. Romaine lettuce also has a good amount of nutrients.

Nothing too weird, but avocado, artichokes, hearts of palm, most of what you mentioned and a lot of broccoli.

We also like bok choy quite a bit.

Veggies make up less than 25% of my intake (by weight) - rough estimate. Some days more (much more) and some days none at all. I don't really worry about it much.

We try to eat them quickly, except the frozen ones. Don't know how quickly nutrients degrade...

710a2d86803b176778ce7db770944bb7

(626)

on December 17, 2010
at 05:41 PM

awesome answer, thank you!

3f61ba25dff05b513c7769a22408169a

on December 17, 2010
at 09:05 PM

I second the artichoke vote, they are terrific and a good vehicle for butter with a bit of lemon... delish and a lot of fun to eat or share.

1
60199d3a580a4e17969059609e48e678

on March 26, 2011
at 09:17 PM

I don't know if it'd be considered a vegetable but my childhood home had these clovers that grew in huge bunches and they had very tart/sour stems and i would always chew on the stems. to this day if I find a bunch I pick it and chew on it.

I dont know if they are "weird" per se but I always liked wild strawberries, I heard that they are poisonous but I like the texture and i've never had a problem with them before... shrug

1
77877f762c40637911396daa19b53094

(78467)

on March 26, 2011
at 12:08 AM

Greens:

I'm foraging for Nettles and miners lettuce right now. Blanch the Nettles in salt water and puree to use as a nourishing soup (with bone broth and cream). I'm also eating Tatsoi from the garden. It's kind of like bok choy but always very tender with small stems and grows in a distinctive rosette shape. Dandelion greens are boiled and then tossed with olive oil (or bacon fat) and garlic (I used to make this dish with an additional 1T of Tamari and 1T of toasted sesame seeds which is a small cheat for me.)

Roots:

Kohlrabi boiled and cut up and tossed with butter. Really good! Oh yeah I tried Yucca. It's alright. I want to find a good recipe for Yucca fries because it was too bland just boiled. Should have put butter on but had already done coconut oil. My go to is a cookie sheet of winter squashes and root veg. cubed and tossed in melted coconut oil and roasted. I put it in a bowl in the fridge and reheat or make soup with it all week long. No waiting for squash or sweet potato to cook after work.

Fermented:

Kimchi on everything:) No really... I found that during my 4 week challenge I could rid myself of sugar cravings by eating a small bowl of kimchi or adding it to my dinner plate. I also used some of the Kimchi juice to ferment roasted beets. Nice and tart/sweet and spicy that way.

1
Bc2110309df459e4fd6c8dab58e364ab

(1096)

on December 18, 2010
at 03:16 PM

My absolute favorite vegetable is brussel sprouts. I roast them after cutting them in half, tossing with some melted butter, lemon juice, and pine nuts until they are all crispy on the outside. I add some salt & pepper at the end and even some goat cheese when the mood strikes me. I could eat them every single day. Some weeks, I do.

They have a long shelf life, similar to cabbage. And they freeze well too. You just have to blanch them first.

24fcc21452ebe39c032be6801d6bbadd

(9812)

on March 26, 2011
at 09:24 PM

Brussel sprouts are my new addiction! I roast them with some diced bacon. Mmmm bacon....

1
0e395acc856e3353f3f5892e6b09b0e7

(1227)

on December 18, 2010
at 02:34 PM

I'm reminded by this post to get some daikon radish. A huge white carroty looking thing, that shredded and eaten with fatty meats is supposed to aid digestion. It's moist and tastey. I like Nappa cabbage (Chinese cabbage) sliced up and stir fried with shredded carrots too.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on December 18, 2010
at 03:32 PM

absolutely agree! I lived in Japan for five years and i think I ate daikon prolly daily. Fantastic fresh crunch if juliened, you can grate it into like a horseradish type consistency, you can actually braise big hunks of it. Terrific stuff. Good dose of vitamin C if i remember correctly.

1
A089b683ee0498f2b21b7edfa300e405

on December 18, 2010
at 10:56 AM

Try these fiddle head ferns - when in season.. your-favorite-weird-vegetables

A089b683ee0498f2b21b7edfa300e405

(3895)

on December 18, 2010
at 10:57 AM

Tried but could not include a picture.. someone please tell me how to..!

1
5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on December 18, 2010
at 03:11 AM

Ramps w scrambled eggs

9d43f6873107e17ca4d1a5055aa7a2ad

on December 18, 2010
at 04:11 AM

I love ramps. Can't wait until spring...

1
0bc6cbb653cdc5e82400f6da920f11eb

(19245)

on December 17, 2010
at 11:43 PM

Purple potatoes from my local Sainsburys supermarket. No very weird really as they are just normal potatoes but they are very blue when cooked.

your-favorite-weird-vegetables

These are a new variety called Purple Majesty and developed at Colorado State University by cross breeding old varieties. They are now being grown in Scotland. The colour is pretty cool.

4b97e3bb2ee4a9588783f5d56d687da1

(22913)

on December 18, 2010
at 03:49 AM

"""Despite its appearance, the potato now being grown by Perthshire producer Albert Bartlett after two years of trials, is not genetically modified. Potatoes originate from the high reaches of the Andes and come in thousands of varieties, with many having developed deep red and purple colouring. """

B124653b19ee9dd438710a38954ed4a3

(1634)

on December 18, 2010
at 01:27 PM

Matt - I've been chowing down on these too from Sainsburys. Along with a sweet potato it makes a very colorful meal.

0bc6cbb653cdc5e82400f6da920f11eb

(19245)

on December 18, 2010
at 05:49 PM

They are good potatoes and do add colour. There are not the first coloured potatoes grown in Scotland. http://www.heritage-potatoes.co.uk/shop.php?main_page=product_info&products_id=34

4b97e3bb2ee4a9588783f5d56d687da1

(22913)

on December 18, 2010
at 03:47 AM

Wonder what they crossbred with, okinowan sweets have this color naturally but are white on outside

1
95601768ec9cb75cc3a9cbcd2271ed14

(2206)

on December 17, 2010
at 08:37 PM

I eat the same veggies you do on a regular basis, plus:

-Lots of other squash varieties (acorn, butternut, etc.)

-Zucchini (slices makes great lasagna noodles if you do dairy, btw)

-A lot of roots and tubers (sweet potato, cassava, yaro, beets, jicama, parsnip, turnip, rutabaga, and more)

-Asparagus

-A wide variety of greens (mustard, kale, spinach, chard, etc.)

-Fiddleheads during their regrettably short season, especially when gathered rather than bought

-And sea veggies galore. I love seaweed and harvest/dry some when I am feeling motivated (coastal living is awesome) and also buy some to have on hand (dulse, hijiki, kombu, nori, etc.)

My ratio varies wildly from day to day and month to month. I tend to want way more green veggies in the summer (more in general, actually) and more starchy ones in the winter. Sometimes I don't want any at all.

I try to eat stuff pretty quickly (obviously there is more wiggle room with some squash, root veggies and other traditionally winter vegetables) and throw anything I don't get to before it starts getting a little squishy into a soup or stir-fry to use it up.

1
B124653b19ee9dd438710a38954ed4a3

(1634)

on December 17, 2010
at 07:48 PM

Not weird but I often eat purple potatoes from Sainsburys (not sweet potatoes) with sweet potatoes. Very colorful and reminds me of home (LSU colors. Throw in zucchini and it's Mardi Gras).

Some easy to find, but less commonly used items:

  • Swede (rutabaga) fries are great.
  • Fennel root in anything slow cooked.

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