New vegetables to try in 2012

Could this be the end of popping vitamin supplements? Probably not, but many studies show that a balanced diet high in nutrient-rich produce is the best way to get vitamins and minerals, fiber and antioxidants.

One thing is certain. Vegetables and fruits are infinitely more satisfying and delicious. They have endless culinary potential, providing alluring tastes and textures, aromas and colours.

I heard my late mother’s voice in my head as I typed these opening sentences. Mom would have approved in a sweet, I-told-you-so tone. In my childhood, most of my friends thought my mother was a health-food nut.

Every night she prepared two or three fresh vegetables, plus a large wooden bowl filled with mixed green salad, along with a big hunk of meat. She had about a dozen fresh vegetables in her repertoire. I imagine that the spacious produce section at my local supermarket would be a source of great joy to her. At the same time, the array of unfamiliar vegetables would be puzzling.

The vegetables she once knew and loved are surrounded with a patchwork of earthy root vegetables and greens. In the aisles, sweet tropical scents meld with moist leafy aromas.

I like to think of trying new vegetables as an adventure. Heck, we know they are good for us, so why not make it fun? They offer so many flavors for so few calories. Here are five vegetables that may be unfamiliar, but would make delicious additions to your culinary lexicon.

Bon appétit.

Savoy cabbage: This stunning cabbage has a ruffled surface crisscrossed with roadmap-like white veining. Overcooked or cooked in too much liquid, it has an unappealing odor. The crispness turns soggy and the spicy-sweet taste turns bland. Cook it enough to make it just barely tender and it is delicious (try the quick-braise recipe below).

Look for heads that seem heavy for their size, with crisp leaves that are free of discoloration or soft spots. Refrigerate unwashed and dry in a plastic bag in a crisper drawer up to two weeks. Before using, remove the first layer of leaves (they may be tough, but many markets trim them off before they are displayed). Wash the exterior with cold water. To remove the core, cut the head into quarters from top to bottom, then cut away and discard the solid white core. If shredding, place the flat side on the cutting surface and cut crosswise into narrow shreds.

Tuscan kale (also called dinosaur kale or lacinato kale): Tender and flavorful, its heavily puckered leaves are such a deep green that in Italian it is called cavolo nero, which translates as black cabbage. I like the taste better than common curly-edged kale’s, and it can be cooked more quickly.

Buy bunches that have smallish leaves, preferably those with stems no wider than 1/4 inch. The scent should be fresh and the leaves crisp, without wilting or discoloration. Rinse in a tub of cold water, gently swishing the leaves around to remove any dirt or grit; repeat if necessary until the water is clear. Shake to remove excess water. Wrap in a clean kitchen towel or paper towels and place in a partially closed plastic bag. Refrigerate in a crisper drawer up to three days.

Mâche (also called lamb’s lettuce): These delicate, spoon-shaped lettuce leaves taste sweet. Honest, and nutty, too. The tender little leaves cluster around the roots in small loose heads.

Bright green and luscious, they haven’t made their way to my local supermarket yet, but Trader Joe’s sells them tucked into nifty cellophane bags. For storing at home, I find that, refrigerated in the crisper drawer inside those cellophane bags, mâche will keep five or six days.

It’s usually eaten raw in salads, but to serve as a cooked dish, steam it just until barely tender, or toss it into soups during the last few minutes of cooking.

Watercress: The mellow peppery taste of these tender leaves offers just-right balance to a wide variety of dishes. I notice that the spiciness varies; sometimes it is subtle, sometimes strong. But I love the balance it brings to dishes, everything from sandwiches to salads, soups to appetizers. That is especially true when a sweet element it present, such as honey-spiked vinaigrette or a handful of raisins.

Look for bright green leaves without wilting and stems without discoloration. To store, trim off and discard large lower stems and swirl leaves attached to thin stems in a large tub of cold water. Shake off the excess water and wrap in clean kitchen towel or paper towels and place in partially closed plastic bag. Refrigerate in a crisper drawer. It is perishable, so use it within two days. Before use, I use a paring knife to cut thin stems into 2-inch portions to make bite-sized pieces.

Cactus leaves: Don’t turn your nose up at these fleshy paddles. Thorn-free and cooked, they have a green bean texture and taste, with a little green bell pepper and citrus thrown in to the flavor profile for extra pizazz. Most supermarkets sell them prepped and packaged in sealed plastic bags. Some Latin American markets and farmers markets offer them whole, but with the thorns removed.

If for some reason you need to prep a whole, thorny leaf (oh, it’s been years since I’ve done this), here’s how: Wear gloves to protect your hands and trim off the edge around the perimeter of theleaf. Cut or scrape off thorns from both sides, or peel with a swivel-bladed vegetable peeler. Rinse thoroughly with cold water to remove sticky fluid and loose thorns. Use right away or pat dry, cover with plastic wrap and refrigerate up to two days.

Simmering strips of cactus leaf creates a slimy substance, so grill or roast to lessen the slime factor. Roast strips in a 375-degree oven on rimmed baking sheet for about 18 minutes or until limp and tender. Or to grill, brush a whole leaf with canola oil. Sprinkle with coarse salt and grill over medium coals until limp, turning frequently (grilling times vary depending on size of leaf and degree of heat). OR, cut a trimmed, oiled and salted leaf into 3/4-inch wide strips and grill on a grill rack or in a grill basket, until grill marks form and the strips are limp, about 5 minutes.

These dandy little open-faced sandwiches can make a light lunch, but my favorite way to enjoy them is as a dessert. A finale of fruit and cheese rounds out a meal so beautifully and, in this case, sprigs of fresh watercress add their perky attitude, too. I like to use a rustic, unsliced whole wheat loaf; I cut it into half-inch slices.

Recipe: Grilled Gorgonzola, Pear and Watercress Sandwiches

Recipe: Shrimp and Cactus Salad

Recipe: Sautéed Tuscan Kale with Bacon and Vinegar

Recipe: Quick-Cook Savoy Cabbage, With or Without Butter

Recipe: Mâche and Beet Salad Platter

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