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Sweet berries and juicy tomatoes are safe bets at your local farmers markets. But some of the lesser known, odd-looking vegetables are equally nutritious and can be just as delicious.
Journalists: Broadcast-quality video pkg (0:56) is in the downloads. Read the script.
If you’re at the farmers market and feeling adventurous, think cruciferous vegetables.
"Those are your cabbages, your broccoli, kohlrabi," says Jen Welper, an executive chef with the Mayo Clinic Healthy Living Program. "These are going to be really nutrient-dense for you."
Welper says cruciferous vegetables contain vitamins, minerals and a lot of fiber. Research shows they can reduce the risk of some cancers.
But what do you do with cabbage and kohlrabi?
“We’re going to add some more love to it," says Welper, as she sautés cabbage and cuts through a head of kohlrabi.
Welper uses sesame oil, cooking wine, soy sauce, garlic and sugar to bring the cabbage to life. And the kohlrabi, which means “cabbage turnip,” gets tossed with olive oil, paprika, garlic powder and salt before it’s baked at 425 degrees [Fahrenheit] for 15 minutes.
The results: Two dishes that show the adventurous, cruciferous side of the farmers market. Read the recipe.
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