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12 Farmers Market Ingredients That Are Easier to Cook Than They Look

other · 2026-07-29

Quartz Media published a guide to 12 intimidating farmers market ingredients that are actually simple to prepare. Kohlrabi, a cabbage-family bulb, can be peeled and eaten raw in slaws or roasted. Garlic scapes, curly green stalks, are a byproduct of garlic cultivation and can be sautéed or made into pesto. Fiddleheads, coiled ostrich fern fronds, must be boiled for 10-15 minutes before sautéing. Rainbow chard's colorful stems are edible but should be cooked separately from leaves. Celeriac, a knobby root, can be roasted, mashed, or shaved raw. Sunchokes (Jerusalem artichokes) are tubers that can be roasted or eaten raw, but contain inulin that may cause gas. Ramps, wild leeks with a short spring season, can be sautéed or used in pesto. Romanesco, a fractal-patterned vegetable, is treated like cauliflower. Kabocha squash has edible skin when cooked and is sweeter than butternut. Purslane, a succulent green, is used raw in salads and is high in omega-3s. Green garlic, immature garlic, can be used like scallions. Tromboncino squash, an Italian heirloom, is denser than zucchini and holds up well to grilling.

Key facts

  • Kohlrabi is a cabbage-family bulb with edible leaves that can be peeled and eaten raw or roasted.
  • Garlic scapes are curly green stalks that are a byproduct of garlic cultivation and can be sautéed or made into pesto.
  • Fiddleheads are coiled ostrich fern fronds that must be boiled for 10-15 minutes before further cooking.
  • Rainbow chard stems are edible and should be cooked separately from leaves due to different cooking times.
  • Celeriac is a knobby root vegetable that can be roasted, mashed, or shaved raw into remoulade.
  • Sunchokes (Jerusalem artichokes) contain inulin which may cause gas; they can be roasted or eaten raw.
  • Ramps are wild leeks with a short spring season; responsible foraging involves harvesting only leaves or a portion of the bulb.
  • Romanesco has a natural fractal pattern and is treated like cauliflower but should not be overcooked.
  • Kabocha squash has edible skin when cooked and is sweeter than butternut squash.
  • Purslane is a succulent green high in omega-3s, best used raw in salads.
  • Green garlic is immature garlic with a milder flavor, used like scallions.
  • Tromboncino squash is an Italian heirloom with denser flesh than zucchini, ideal for grilling.

Entities

Institutions

  • Quartz Media

Sources