RAPINI: also called raab, broccoli rabe, cime de rape, rape and brocoletti. It’s a form of turnip green and is reminiscent of broccoli. Best way to cut the bitterness is to blanch it.

Blanched Rapini: Wash and cut into 1-inch pieces. Bring water to boil in large saucepan. Stir in rapini greens and some salt and cook until wilted and tender, about 2 1/2 minutes. Drain and set aside. Cool empty saucepan by rinsing under cold running water. Fill cooled saucepan with cold water and submerge greens to stop the cooking process. Drain again; squeeze well to dry and proceed with stir-frying, making pasta sauce, eating with soy sauce etc. Our favourite way is after blanching, frying in olive oil with garlic and red pepper flakes… it tastes very green!

KOHLRABI: It literally means "cabbage turnip" in German and is a cute little alien veggie in the cabbage family. When fresh, Kohlrabi doesn’t have to be peeled. It tastes yummy both cooked or raw.

Ideas:

• Grate kohlrabi into salads, or make a non-traditional coleslaw with grated kohlrabi and radish, chopped parsley, green onion, and dressing of your choice.
• Try raw kohlrabi, thinly sliced, alone or with a dip.
• Steam kohlrabi whole, 25-30 minutes, or thinly sliced, 5-10 minutes. Dress slices simply with oil, lemon juice and a fresh herb, or dip in flour and briefly fry.
• Saute grated kohlrabi in butter, add herbs or curry.
• Add sliced or cubed kohlrabi to heart soups, stews or a mixed vegetable stir-fry.
• Bake in oven with potatoes and cheese.

CHINESE CABBAGE: This leafy green is more like lettuce then cabbage. You can slice it thinly and add to salads. It will keep a good long time in the fridge so you don’t have to worry about eating it all at once. You can also add it to stirfries at the end of the cooking process. It can be stir fried on its own with a little onion, toasted sesame seeds and Tamari or Soy Sauce. You can use it for slaw as well.

EGGPLANT: The smaller ones are always better, unless you are making a ratatouille. Eggplants will perish quickly and become bitter so consume asap! You can add them to lasagne, pasta sauces, curry, etc. They are particularly tasty when marinated in olive oil, balsamic vinegar and herbes de Provence then roasted on the BBQ with zucchini, peppers, and potatoes. Roast them in the oven and add to a panini or make the classic eggplant parmesan.

garlic, potato, rain, salad, seed, water