Puzzled No More!
Beets, fennel, and kale, oh my! We are excited to bring you these short pictorial recipe series of videos with accompanying recipes highlighting some of the vegetables commonly found at local farmers' markets and in consumer-supported agriculture (CSA) shares. Each video showcases how to use the vegetable in three unique ways, including a peek on how it is harvested. After you watch the videos below, you’ll be puzzled no more! Don't forget to download the accompanying recipe card to get cooking!
About This Project
Through our USDA FMPP grant, Seven Valleys Health Coalition had the opportunity to partner with Lela Nemitz, a local farmer who is also a dietican from FoodFeasible, and Max Hoeschele Productions to capture the fun video footage and delicious recipes shown in the videos. Also, as you watch a Puzzling Produce video, you may notice your toes tapping along! The Local Farmers’ Union, a band from right here in Cortland, supplied the music that you hear, making this a truly local experience!
VIDEO ARCHIVE + RECIPE CARDS
TURNIPS
Turnips are a hardy root vegetable from the mustard family. Turnips are commonly grown in temperate climates, like Cortland, and cultivated for its fleshy roots and tender growing tops.
RAINBOW SWISS CHARD
Swiss chard, also known as simply as chard, is a green and leafy vegetable from the beet family that highly nutritious leaves and stems.
BEETS
Grown for their edible roots and leaves (called beet greens) beets make for a delicious and nutrient-packed food. Beets are often also used for food coloring and as a medicinal plant!
RADISH
The radish is a crisp and edible root vegetable that is from the mustard family. Radishes are easy to grow, quick to harvest, and offer a great crunch to any salad!
KOHLRABI
Kohlrabi is a vegetable that is from the same species as cabbage, broccoli, and cauliflower. The whole plant can be eaten, but most often it is only the bulb of the vegetable that finds it’s way on to your plate!
FENNEL
A member of the parsley family, fennel is a plant that is entirely edible, lending itself to a wide variety of cooking approaches.
EGGPLANT
Related to the tomato and potato, eggplant is usually eaten cooked as it becomes tender and absorbent of sauces and flavors.
CELERY ROOT
Celery root, also know as celeriac, comes from the parsley family and has a large, edible root. Common celery, which comes in stalks, makes up the top portion of plant.
KALE
Kale is a type of cabbage grown for their edible leaves. Kale plants can have green or purple leaves that often look curled or wrinkles and grow individually, instead of in a head, like common cabbage.
RUTABAGA
Rutabaga is a root vegetable that originated as a cross between a cabbage and the turnip. The root bulb can be eaten in a variety of ways and the tops can be eaten as a leafy vegetable. Yum!