This week, we are running a "Guess the Mystery Vegetable" competition in school.The children have eight mystery vegetables to identify for a chance to win an Easter treat. Some of the vegetables are widely known. Others, such as our friend the kohlrabi may take a little more working out!
Kohlrabi is a fantastic turnip like vegetable which works well in soups stews and salads.
This kohlrabi recipe is courtesy of Able and Cole:
Kohlrabi, Apple and Creamy Mustard Salad
Serve on the side, or mix in some cooked meat and serve over lettuce for lunch. Serves 4
Whisk together 80ml crème fraiche or cream, 1tablespoon lemon juice, 2 teaspoons wholegrain mustard, and 1/4 teaspoon sugar – season to taste with salt and pepper. Toss the dressing together in a large bowl with 1 peeled kohlrabi, cut into matchsticks, and 2 diced apples. Add 1/2 a red onion, sliced, if you have it. Otherwise, you’re done!
Another veg which may be unfamiliar is beetroot. Many people are put off the wonderful ruby sweetness of beetroot as their first
encounter of it is pickled in jars.Beetroot is delicious simply roasted with a few woody herbs such as rosemary and served with a nice dollop of soured cream.
Beetroot is busting full of vitamin C, potassium, fibre and antioxidants, but
you might get a shock when you pee after eating – your wee will be bright red! Don’t be alarmed – this is completely normal, and this may keep happening for a couple of days afterwards. This is caused by the purple pigment betacyanin that gives the beetroot its fabulous colour!*
The beetroot seeds we sowed a few weeks ago have yet to show any signs of germination. Fingers crossed that something will emerge from beneath the soil soon!
Broccoli (or calabrese to be more accurate) is probably one of the most popular vegetables. It is from the same vegetable family as cauliflower, Brussels spouts,kale and kohlrabi. As with all dark green
vegetables, broccoli is packed full of iron and vitamins A, B1, B2, B3 and B6. This makes it a particularly good addition to your diet if you are vegetarian.Did you know?
Did you know that the little bobbles that cover the florets are actually little
unopened flower buds!*
Next up we have parsnips. I have to admit that as a child, this was probably one of my least favourite veggies, but now I love them. Parsnips make a delicious spicy soup. They can also be used in a
whole range of sweet puddings. In medieval times ( when sugar was rare and very expensive in this country) parsnips were often used in sweet breads and cakes in the same way as we have carrot in carrot cakes today. However, my favourite way to cook parsnips is sliced into twig-like chips and roasted with a sticky coating of maple syrup. Yummy.Cauliflower (a close relative of broccoli) is a lovely crunchy addition when added raw to salads. It is also great lightly steamed or added to vegetarian curried dishes.
We recently sowed some cauliflower seeds at Gardening Club. It's amazing that such tiny seeds grow into the huge cauliflower plants (so long as the slugs don't get to them that is!).
Also making an appearance in our "Guess the Vegetable" compe
tition is the wonderfully versatile Aubergine (or Eggplant as it is also known). Aubergines are a Mediterranean favourite and the plants require warmth to bear fruit. Aubergines can make nice houseplants with it's pretty purple flowers, but watch out for the spiky stems!Did you know?
Italians call Aubergines 'melanzine' which means 'crazy apple!'
Not
forgetting the pride of Wales, next we have Leeks.Leeks can be planted from May through to July and are harvested from October onwards. Leeks with their subtle onion flavour are fantastic braised or added to soups, stews and pies.
Finally in our mysterious vegetable line up, is the pumpkin. Pumpkins come in a whole host of different sizes and work equally well in sweet and savoury dishes. Pumpkins seeds make a delicious protein packed snack. Last October, the gardening club decorated pumpkins with ghoulish paintings. We are hoping to grow some pumpkins of our own this year.
*Abel and Cole
