Other Names
nōpalli, nopales (plural)

Description
Nopales are the young pads of the Opuntia ficus-indica cactus, which is the same species from which prickly pears are harvested from. They’re eaten as a vegetable in Mexico after the spines have been removed.

What’s it taste like?
Nopales have a moist crunchy texture with with a slightly slimy texture similar to okra. In terms of flavour, they are tart, with a slightly citrusy taste.

Where do I get it?
They’re available fresh in most Latin American groceries, and you may even find them in western groceries in areas with a large Hispanic population. You can also find them bottled or canned.

When is it best?
There is no season for nopales, but the pads should be picked young. Look for small tender pads that are firm with tight skin. They should not be spongy or wrinkly, and the color should be bright green.

How do I use it?
Nopales can be grilled, pickled or sauteed and served with eggs, in tacos or by themselves as a vegetable.

Nutrition:
High in dietary fiber, vitamin A, Vitamin C, Magnesium, Potassium and Manganese.

Other Names
spring onion, garlic leeks, ramson, wild leek, or ail des bois

Description
A wild onion with the scientific name Allium tricoccum, they have broad pale green leaves that look similar to a tulip, with a magenta stem that fades into a white bulb at the bottom. They are found growing wild in groves near water all over the eastern United States and Canada and first appear in spring.

What’s it taste like?
It has a flavour similar to garlic chives, but with a texture more like a tender scallion. Raw, they are intensely garlicky, but cooking them mellows the garlic notes and brings out sweet onion flavours.

Where do I get it?
Because they have a very short shelf life (2-3 days from picking), they aren’t typically distributed in major grocery stores, and when they do show up, they are often wilted and expensive. If you live on the east coast of the US, your best bet is to look in farmers markets starting in mid April.

When is it best?
They are best when picked early in the season which starts in April. During the summer months the leaves are too mature to eat, but the bulbs grow bigger and can be harvested for consumption.

How do I use it?
They can be blanched, grilled, pickled, sauteed or even eaten raw. They tend to taste best when cooked for a short time in a very simple preparation. Sauteing or grilling with olive oil, salt and pepper is a wonderful way to enjoy these springtime treats.

Recipes:
Ramp Kimchi
Tuna Poke with Ramps
Bacon Ramps ‘n Nuts
Orecchiette with Ramps and Fiddleheads
Chickpeas with Spring Greens

Other Names
cipolline, wild onion

Description
Cipollini (pronounced chip-oh-lee-ni) are a type of onion and a member of the genus Allium. The round flat bulbs are typically very small and range in color from greenish yellow to golden brown. They are pictured above with regular yellow onions in the background for comparison.

There are several websites (including Epicurious, Reference.com and The Food Network) that incorrectly define Cipollini’s as the bulb of a grape hyacinth (genus Muscari). While similar in appearance, they are not the same thing. Muscari bulbs are known as lampascioni and have a bitter taste.

What’s it taste like?
Cipollini onions have a strong onion taste (similar to shallots), but they are also very sweet, making them well suited to braising and roasting.

Where do I get them?
They are starting to appear more frequently in upscale supermarkets and can be found along with the shallots ard garlic at Whole Foods in the US.

When is it best?
Cipollini’s are typically harvested in early autumn, but they are available throughout winter.

How do I use it?
Because they are very small, they can be used whole, making them perfect for stews and braised dishes as they hold their shape much better than sliced onions. Roasting or frying caramelizes the sugars and makes them even more sweet. Use them in place of pearl onions when possible as they have a much better flavour.

Skate with wine braised Cipollini onions
Coq Au Vin

Nutrition
Cipollini onions are rich in oligosaccharides and antioxidants.

Other Names
Florence, Finnocchio

Description
Fennel is a vegetable that originated in the Mediterranean but now grows all over the world in coastal regions. It has long stalks with feathery dill-like leaves on top and the stems thicken into a large white bulb at the bottom. The yellow flowers of fennel grow in clusters at the top of the stalks and produce pollen that’s used as a spice. Almost every part of the plant is eaten, including the bulb, stems, leaves seed, and flowers.

What’s it taste like?
Every part of the fennel plant has an anise flavour (like licorice) due to the compound anethole that they both share. While the bulbs are eaten raw in salads, sauteing or roasting them diminishes the intensity of the anise flavour and they become quite sweet.

Where do I get it?
Because the plants are very hardy, they can be found almost anywhere in the world. If you’re buying it at a store, look for tight small to medium sized bulbs that are white and very firm with satiny smooth skin. They should still have the stalks and leaves attached which should be vibrant green without any evidence of wilting or drying.

When is it best?
It’s available all year long, including the colder months because the plant is resistant to frost.

How do I use it?
The bulb can be sliced thin and turned into a salad. Because it has a slightly citrusy taste, it pairs well with oranges and lemons. It can also be sauteed or battered and deep fried which brings out the sweetness in the bulb. Fennel bulbs also make a wonderful addition to braised meat dishes and soups. The stems can be tough but make a good addition to soups and stews, while the leaves can be used as an herb. The seeds also make a good addition to soups and stews, but can also be added to breads and are one the characteristic ingredients in Italian sausage.

Nutrition
Fennel is a nutrient rich food and is an excellent source of Vitamin C, Fiber, Potassium, Manganese, and Folate along with almost 100 other nutrients. It’s also used in traditional medicine as an anti-inflammatory and as a stimulant.