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.
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...
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.