Stokes Seeds shares some findings on vegetable trends for 2014. Not only are the following trendy veggies attracting chefs and restaurateurs that practice “garden to table” approaches, many home gardeners are embracing the same philosophy and learning the versatile cooking tricks of the trade.
Kohlrabi is a member of the cabbage family and has an enlarged stem that looks like a turnip growing on a cabbage root. They can be white, purple or green and are topped with a rosette of blue-green leaves. Eat the stem raw by adding to salads, sauté with garlic or simply cut and add to a variety of hot soups for a delightful crunch. The leaves are also versatile and edible.
Similar to last year’s trendy veggie Kale, Kohlrabi offers an abundance of dietary fiber, Vitamin A and C, potassium and calcium. Try baking delicious crispy chips by seasoning thinly sliced stems or its leaves with olive oil and sea salt for an alternative healthy snack.
Cauliflower is among the tastiest of the brassica family and its versatility is proving unparalleled as a main dish, side dish, roasted, barbecued, mashed, stand alone or mixed with other ingredients. After citrus fruits, cauliflower is your next best source for Vitamin C, it is also high in fibre, folic acid and potassium. Although well known for their snowy white curds, colored cauliflower, such as lime green, purple and orange are now very popular.
We suggest choosing plants that are both beautiful and useful when designing your garden this year. Why not plant flowering herbs instead of ornamental flowers, or multicolored greens that can be eaten instead of a ground cover.
Here’s to being trendy!
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