Salad turnips: if you turned up your nose at old Purpletop as a kid, try out the white salad turnips--they are best raw--sweet and mild. Thumbs up! The visually stunning Scarlet ones are great too, also milder than the traditional turnip.
Asian greens: tatsoi, mizuna, senposai, they are all good in salad or stir fry. See greens recipe below.
Arugula: this is great in salads with apples and pears, and nuts
Popcorn: using peanut oil or other hi-temp veg. oil preheat oil on HIGH with 3 test kernels--when they pop, put in the rest of your corn, cover, shake the pan until popping slows considerably.
Indian Corn: These are beauiful for decorating with and make an outstanding cornmeal, or put them out for the creatures to enjoy in your back yard. We have a grain grinder here if you want to shell your corn and bring it in for making excellent corn bread.
Sweet peppers: these are fading away, enjoy. so many shapes and colors when ripe. They are easy to freeze, halve, core and freeze on a baking tray, then put into freezer bags.
eggplant: almost finished. Italian or Asian type, they are the same in use and taste and come in stunning colors. great on the grill with soy sauce and oil brushed on.
Red storage onions: these store well, yummy--salads, burgers, cuke and tomato salad, carmelized.
garlic: great in everything--except cake and ice cream, and even then.... ;-)
cilantro: excellent on a ham sandwich, salsa, salad, liverwurst sandwich and on and on. See recipe below
1 bunch watercress
Seeds from half of a large pomegranate
2 tablespoons brown rice syrup
2 tablespoons extra virgin olive oil
1/2 teaspoon grated fresh ginger
1 tablespoon mirin
1 tablespoon tamari
1 tablespoon apple cider vinegar