6 underrated vegetables according to a local farmer

These six vegetables might have a bad reputation, but farmer Kristen Kordet, owner of Blue Moon Community Farm in Stoughton, thinks they deserve a second chance.

Kohlrabi
Looking more like an alien egg than a peak summer vegetable, kohlrabi is often the last thing used in a Community Supported Agriculture box. Kordet likes to keep it simple with these nutritious bulbs. Served raw, sliced and dipped in sea salt, they are now a favorite afternoon snack.

Fennel
“With a celery-like texture but anise flavor, it’s easy to throw up your hands,” says Kordet, but she can’t seem to get enough of fennel. She slices the aromatic bulbs across a mandolin and tosses them with tender spring greens and light vinaigrette.

Eggplant
This heart-healthy plant is highly recognizable yet rarely used outside of an eggplant Parmesan — but it’s actually quite versatile. Instead of smothering this veggie in marinara, Kordet prefers a black pepper tofu and eggplant recipe.

Celeriac
Celery’s lesser-known cousin, celeriac, is bulbous and gnarly, leaving you wondering if it’s actually edible. But this root packs celery flavor and will keep in the refrigerator for weeks, making it perfect for winter stews and pot roasts.

Fresh Herbs
While not actually vegetables, fresh parsley, dill, basil, cilantro and other herbs are staples of many CSA boxes. When the boxes are packed with these flavor-filled plants, customers often don’t know what to do with them all. Kordet recommends pulsing the leaves with olive oil in a food processor, then pouring them into ice cube trays and using the blocks in winter to add freshness to any dish.

Beet
Many initially think of pickling these robust roots, which leaves you out of luck if you’re not a fan of a salty brine. Beets, however, are incredibly versatile and lend themselves wonderfully for roasting, juicing or turning into a creamy hummus. They can also be served raw on a salad.