By Jessica Sforza
Have you ever walked by a stall at the farmers’ market and spotted a funky-looking vegetable you didn’t recognize or know how to use? I know I have—which is why I’m here to shed light on some lesser-known vegetables you may not find at the grocery store. The list of possibilities is endless, and some of our local growers gave me insight on the best ways to use these more overlooked veggies.
To start, tromboncino squash, or zucchetta rampicante, is an Italian heirloom “climbing squash” that can be used during both the summer and winter months. Brian Talmadge of Talmadge’s Vegetables describes it as a “dual-use squash.” When it’s young, you can eat and prepare it just like a zucchini, but when it’s older, it forms a hard shell and resembles more of a butternut squash on the inside. It’s very flexible and works well in pasta dishes, roasted medleys, and hearty soups.
Kohlrabi is a member of the Brassica family, making it a cousin of broccoli, cabbage, and kale. When you eat it, it’s almost like biting into a broccoli stem. Lindsay Fisk of Owl Wood Farm has nothing but high praise for the German turnip. Its white, crispy, juicy interior is delicious raw, chopped, or shredded on a salad. If you have a crudité veggie dip platter, it can be a great addition to that as well. Many recipes also use it as a potato substitute, and it can even be used to make French fries. It may look strange, but it’s very versatile, and Lindsay guarantees that when people try it, they love it!
Finally, rainbow chard and escarole are two vegetables that can be interchangeable for something called “Greens and Beans,” which Laurie Kokinda of Kokinda Farm claims the Italians like. A quick, healthy, and cozy one-pan dish made by simmering leafy greens and creamy white beans in a garlicky broth, Greens and Beans traditionally uses escarole as the base, with other ingredients including cannellini beans, extra virgin olive oil, garlic, and red pepper flakes.
All of the small business owners listed above are selling these produce items right now, so I hope you find some inspiration to become more experimental in your kitchen at home. Who knows? You might make your next favorite meal using one of these ingredients!
The Saratoga Farmers’ Market is open Wednesdays, 3–6 PM, and Saturdays, 9 AM–1 PM, at High Rock Park in downtown Saratoga, and Mondays, 2–5 PM in Clifton Park. Visit www.saratogafarmersmarket.org to sign up for the weekly newsletter and follow the market on Facebook and Instagram.
