– Spigarello is an Italian heirloom variety of broccoli with lineage in both the broccoli and kale families. When mature, it can produce edible flowers, but never florets like regular broccoli. It is grown for the leaves, whose flavor is mild, grassy and sweet, without the characteristic bitterness of many of its cruciferous cousins. The greens can be used in a similar way to kale, so toss it in salads, soups and sautees.
– Celeriac is a root vegetable closely related to celery, parsley and parsnips. Its taste resembles that of the upper part of the celery stem, and it can be eaten raw or cooked. Raw celeriac has a crunchy texture, making it a perfect addition to salads and coleslaws. When cooked, it is slightly sweeter and works well mashed, baked, roasted or boiled.