we are denz

Vitamin-Packed Veggies on your Doorstep

Wiltshire boasts a fantastic selection of fresh seasonal vegetables, so this winter get adventurous and try some of these healthy delights that don't often appear at your local farm stall or supermarket. Here are a few to start experimenting with.

Kohlrabi is a popular northern European vegetable which, according to legend, was deliberately developed during the 16th century as cattle fodder. Its name kohl rabi comes from German and literally means 'cabbage turnip'. Packed with vitamin C, magnesium and phosphorus, it has a mild taste and has the ability to absorb the flavour of other ingredients - great for including in stews and soups or even raw as a salad.

A native of North America, the edible tubers known as Jerusalem artichokes were introduced to Europe by French explorer Samuel de Champlain in the 17th century, who described their taste as that of artichokes. The Jerusalem part is thought to be derived either from the Italian word for sunflower girasole - to which they are related - or a corruption of Terneuzen, the Dutch city from where the root was introduced to England in 1616. They contain vitamin C, phosphorus and potassium and are a rich source of iron.

Cultivated for over 2000 years and derived from the Scottish term Kail (used as a generic term for dinner), deep green or black kale is a curly-leafed brassica and is part of the cabbage family. It is packed with beta-carotene, folate and vitamin C. It's also one of the richest vegetable sources of calcium, contains vital minerals such as iron, magnesium, potassium and is loaded with anti-oxidants. It is an excellent ingredient for winter soups such as Scotch Broth and the traditional Portuguese dish Caldo Verde or it can be used as a side dish; a welcome change from the usual cabbage or spinach.

The name squash derives from the Native American name askutasquash meaning 'eaten raw'. The fossilised remains of some Mexican species of squash date back to 5000 BC and it was the Spanish who introduced them to Europe as a result of their South American conquests in the 16th century. Today, there are a huge number of different species from the immature marrows (known as courgettes in France or zucchini in Italy) to the green, striped, sweet dumpling pumpkins which have a mild chestnut flavour - all nutritious and a complement to many a meal or when pureed into delicious soups.

Bred from wild celery which originates from northern Europe, celeriac is not the prettiest looking vegetable and while it has long been a popular winter food in Europe, it has only recently caught on in England. It has a pungent celery-like flavour and is, in fact, a special variety of celery, developed by gardeners during the Renaissance. Apart from being used as a side dish, in soups and in stews, celeriac's pride of place is in the French speciality, remoulade - a classic raw salad with a warming mustard-mayonnaise dressing. It's low in saturated fat and cholesterol and high in vitamins C & K, phosphorus, potassium, dietary fibre, vitamin B6, magnesium and manganese.

Sources:
http://www.vegetableexpert.co.uk/LookingAfterYourSquash.html
http://www.organicvalley.coop/recipes/features/rogue-vegetables/
http://www.selfsufficientish.com/marrow.htm
http://vegbox-recipes.co.uk/ingredients/kohl-rabi.php