What is that?! At the Farmers Market or in your CSA delivery you might see vegetables you’ve never seen before, much less know how to cook them for your preschoolers. Below are photos of unique vegetables you might encounter locally to help you identify your vegetable in question. These are followed by a list of some cooking ideas by vegetable, including some recipes (with CACFP information where possible). Most importantly, give the kiddos an opportunity to engage with these very interesting vegetables in their whole form as well before they are prepared.
Arugula
- Garden Pesto & Veggie Wraps (SW Colorado Cooking Matters)
- Rebecca from Cooking Matters says: “I would suggest using Arugula in a pesto sauce. For small children, less garlic would be advised. A green sauce like that would taste great on scrambled eggs for a Green Eggs and Ham conversation, or would also go great on some simple Whole Wheat Noodles.”
- Arugula Lemon Pesto Pasta Salad (New School Cuisine p. 102)
Bok Choy
- Rebecca from Cooking Matters says:
- “One of my favorites! I consider Bok Choy to be akin to celery, and they lend themselves to Asian cuisine – think Stir Fry or Ramen Bowls ! They’re a mild, sweet, crunchy, watery vegetable. Here is a link to a Cooking Matters recipe for Noodles with Peanut Butter Sauce“
Daikon Radish
- Daikon radishes are typically a mild radish and can be eaten raw or cooked (roasted, sauteed, etc.). Substitute them for any recipe calling for regular radishes.
- Top 10 Ways to Enjoy Daikon Radish
Kohlrabi
- Rebecca from Cooking Matters says:
- “Ahh, these can be intimidating if you haven’t seen them before, but they are great! For a flavor comparison, think Broccoli. Kohlrabi are going to need some love before serving, but if I were preparing for small children (raw) here is what I would do: Peel the rougher skin off the outside until you have a nice, smooth round bulb. From there, Kohlrabi can be diced into veggie sticks easily – I think on a platter with some carrots and peas, Kohlrabi are very similar in texture and taste to Broccoli stems – they would make great dippers in a nice Hummus or White Bean Dip. Kohlrabi would also go great in a stir fry or an Asian dish.”
Turnip
- Not all turnips are purple, and when young they can be eaten fresh like a mild radish. Turnip greens are edible, too!
- Rebecca from Cooking Matters says:
- “Yum! Turnips make a great mash, much like a potato.”
