I have gotten absolutely hooked on "Japanese eggplant" - SO ooo much better than the Italian - softer skins, and richer flesh. I have recently started experimenting with leeks, fennel, and parsnips, as well.
Butternut pumpkin, bok choy, snow peas, beans, peas, carrots, various lettuce, corn, bean sprouts, beetroot, potato, parsnip, turnip, sweet potato, brocolli.
We're on a veggie kick to be healthier so we're having a lot of vegetagles right now lol.
I recently found a recipe for Fennel Pasta and I loved it so very much! It made me want to try different things using fennel, so I kept buying it and kept adding it to salads, trying different pasta dishes, etc. I love it...for now. I can't wait to try...