5 Forgotten Fall Vegetables (and What to Do With Them)

In this blog post, I'll introduce you to 5 forgotten seasonal vegetables that you absolutely must try, and I'll tell you what you can cook with them.

Pak choi

Season: April, May, June, July, August, September, October

Taste & Experience:

Pak choi has aspicy, distinctiveflavor reminiscent of cabbages such as romanesco, combined with theslight bitternessfound in spinach. When eaten raw, the leaves have acrisptexture, but whencooked, theyshrinkand have a mouthfeel more like stir-fried spinach. 

Applications:

When eaten raw, bok choy adds a nice crunch to your dish because both the leaves and the stem are quite crisp. You definitely don’t have to throw awaythe stemeither. It has a mild flavor (somewhat similar to cauliflower) and can therefore be used as an extra vegetable in many dishes without overpowering them. You can add the stem to asmoothie or soupto make itextra creamy. Givethis smoothie a try. You cansteam, stir-fry, blanch, deep-frythe leaves, and so on.This vegetable dishis definitely a must-try! Of course, you can also use them raw—for example, finely chopped in a salad—or wrap the leaves around vegetables and herbs for a twist on spring rolls. 

Fennel (& leaves)

Season: September, October, November

Taste & Experience:

Fennel—and especially its delicate leaves—has a strikinglysweet, anise-like, and freshflavor when eaten raw. When braised or sautéed, the flavor becomes slightly more neutral, much like braised onions. Both make a delicious addition to a dish.

Applications:

You can use fennelrawin dishes to bring out its anise-like flavor as much as possible.  Theleaves, in particular, are very decorative as a garnish and add an unexpectedly fresh element. Try using them, for example, as a garnish for these dessert glasses. If you have fennel growing in your garden, you can even snip off a few leaves every now and then to use in your dishes while the plant continues to grow.  

P.S. My fennel in the garden didn't survive because my dogs, Vico and Zara, discovered that fresh, raw fennel is a real delicacy… 😉

By adding a little sugar and letting it simmer, you cancaramelize the fennel. This adds a subtle sweetness that really shines in Asian dishes, for example. 

Braisingorsautéingfennel is also a very tasty option. It takes on a texture reminiscent of braised endive but with a fresher, milder flavor. You can alsosteamfennel in a steamer basket over a pot with a little water in the bottom, or in a special microwave steamer if your microwave has that feature. This method allows you to achieve a tender texture while the flavor remains very close to that of raw fennel. 

Black Radish

Season: September, October, November, December, January, February, March

Taste & Experience: 

This vegetable is sometimes also called daikon or rettich. It is a typeof radishand has that characteristicfreshness, a slightlysharp aftertaste, and a subtle bitterness. In terms of texture, it has the well-knowncrunchinesswhen eaten raw and becomessofterwhen cooked. 

Applications:

Just like other types of radishes, the daikon is the ediblerootof a plant. Theleaves are definitely edible as well. They can be prepared just like spinach leaves. The root can be used in similar ways to radishes. For example, you can simply use them raw in asalad or sauté themin a pan. It’s also a really fun and flavorful idea topickle diced daikon radish. I tried this in water with a concentration of 15 g of salt per liter for 2 hours. This makes them a bit crunchier and less pungent in flavor. You can also use them to makesoup. You can find that recipe here.

Winter Purslane

Season: October, November, December, January, February, March

Taste & Experience:

Refined—that’s how I’d describe this vegetable in a single word. In addition, purslane has an interesting,tangy flavorand afreshnessthat can also be perceived as a subtle tartness. In terms of texture, it’sslightly chewy, but thanks to its delicate stems and leaves, this is by no means unpleasant. 

Application:

The name makes you think of Christmas trees and snow-covered slopes, but this vegetable is actually available as early as fall. I was first introduced to winter purslane during my internship. At the time, a few of its delicate leaves were used togarnisha dish, adding an extra touch of color and flavor. Ever since then, I always pick some up whenever I see winter purslane in the store. I use it insaladsas a substitute for arugula, iceberg lettuce, and the like. Try it in this salad, for example. It’s such a step up in both taste and appearance that I’d recommend it to everyone. This is definitely a vegetable you have to try at least once in your life 😉

Celery (& leaves)

Season: June, July, August, September, October

Taste & Experience:

You’re probably familiar withthetypicalfresh tasteof celery stalks, but theleaves, on the other hand, might be a new discovery for you. You can clearly taste the celery flavor in them, but it’s much less “soapy” than when you eat the stalks. If you were to compare it to other herbs, celery leaves fallsomewhere between parsley and dill in terms of flavor. 

Applications:

Celery stalks are often used to add an extra dimension to broth orsoups. But this vegetable is also incredibly delicious inpesto,for example, or sautéed or rawin a salad. Theleaves, which are often thrown away, are a fantastic and flavorfulfinishing touchto just about any dish that could use that extra bit of freshness. Try them in this recipe, for example.

Like this recipe? Then share it with everyone you love. That way, together we can help the world enjoy healthy food!

• Email
• Facebook
• Pinterest
• WhatsApp