Old style/New style vegetables

Just read an article in Time Out NY about new "hot" vegetables in NYC
"hot" restaurants: Swiss Chard, Kale, Escarole, Broccoli Rabe, Baby onions . Heck, my mom and grandmom used to make these in the 1950's. Cream sauce or lemon or gralic (Italian touch)

Now, brocollini, baby carrots, bay corn, that's "new" (well in NYC probably "old" like 1990's.)

What do you folks think is old/new in the Wonderful World of Vegatables?

How about that lovely steamed cauliflower, broccoli, zuchini, and onion garbage i see so often? If i see it i'll ask them to leave it in the freezer. I hate that stuff!

I don't ride the crest of fashion (I'm probably more in the undertoe). But, in the past 5 years or so I've been noticing parsnips on a lot of menus, after having been virtually banished for years.

Radicchio seems to be out (it is, SO, 80s after all), fennel seems to be in.

What others have people noticed?

Broccoli rabe is new again is it? I remember Laurie Colwin writing about that stuff in the 1980's; she's why I learned to love it.

Here in Fresno, the fancy restaurants are serving a lot of fennel, leeks, sweet potatos and cippolini (sp?) onions. They're also still pretty impressed with themselves if they make their salads with baby greens, bless their hearts.

...What's bay corn?

I thought that Broccolini was the "new" Rabe?

BTW - I was guessing that "bay corn" is baby corn. If not where can I score some? I haven't seen it on any menus yet so maybe I can be ahead of the curve.

I guess not many new veggies are being discovered. We need to go to the tropics and find some! Hmmm, but the could be poison! Oh, we could ask the native folks what they like.
Joe

quote:

Originally posted by Ashphalt
BTW - I was guessing that "bay corn" is baby corn. If not where can I score some? I haven't seen it on any menus yet so maybe I can be ahead of the curve.

I do hope it isn't; there should be new kinds of corn.

Bay corn is grown in the shallow bays along the California coast. No need to salt this corn since it is grown in naturally salty sea water! Just joking, I have no clue but was gonna ask till Wendy beat me to it.
Joe

quote:

Originally posted by PapaJoe8

I guess not many new veggies are being discovered. We need to go to the tropics and find some! Hmmm, but the could be poison! Oh, we could ask the native folks what they like.
Joe

All those "native" vegetables taste just like chicken, anyway, right?

Not sure Ash, I have not treid them "all". If they do that would be geat! We could keep our chickens as pets.
Joe

give me an old fashion vegetable plate
with black eyed peas and some cabbage;
keep that precious stuff away from me.

Xannie, bay corn goes great w/ plack eye peas! And, I love steamed precious w/ a good cheese/wine sauce. You didn't scan Ash and my earlier posts to fast did you?

Now that KFC has done away w/ trans fats, just wait till they make the switch to "native" vegetables.

Ok I'll stop. I do love okra, tomatoes, and plack eyed peas all mixed together. I have never seen it on a menu. New vegies, new ways to fix or mix em, sounds good to me, as long as we can keep our old stuff.
Joe

quote:

Originally posted by Ashphalt

I don't ride the crest of fashion (I'm probably more in the undertoe). But, in the past 5 years or so I've been noticing parsnips on a lot of menus, after having been virtually banished for years.

Radicchio seems to be out (it is, SO, 80s after all), fennel seems to be in.

What others have people noticed?

Yes, fennel. My grandmother served "Finnochio" to us in the 50's. Loved it then, so licorice!

quote:

Originally posted by Wendy62

Broccoli rabe is new again is it? I remember Laurie Colwin writing about that stuff in the 1980's; she's why I learned to love it.

Here in Fresno, the fancy restaurants are serving a lot of fennel, leeks, sweet potatos and cippolini (sp?) onions. They're also still pretty impressed with themselves if they make their salads with baby greens, bless their hearts.

...What's bay corn?

Yeah, duh, its baby corn. I never took typing in high school....

NYNM, sorrry but it's to late, Bay Corn is here to stay!

Tender young corn, brined in natural sea salt, with a dash of fish oil... maybe? Hey, it IS a catchy name!

I agree with Windy, there should be new kinds of corn!
Joe

NYNM, what is typing compared to the hungry imaginations of a bunch of Roadfooders? I'm going right home and make myself a dish of Bay Corn a la PapaJoe, and if I don't have any fish to add, I guess I'll use Goldfish.

Heck-Those vegetables were in years ago.............

ann,
you know everything old is new again.

Windy, the goldfish might work better! They would give a cheesey flavor.

Ann, I do not think the bay corn was around years ago?
Joe

quote:

Originally posted by PapaJoe8
Ann, I do not think the bay corn was around years ago?
Joe

...But it should have been.

As for the goldfish, PapaJoe, cheese-flavored things make everything better. Some Nacho Cheese Grips, maybe? I stole all the ones I got for the kids after I found out what a nice garnish they made.

Grips, what are those Wendy? I agree about the cheese stuff. Hey, anything goes good w/ bay corn.

Ok, someone must have some more new vegies, or old ones.
Joe

quote:

Originally posted by Wendy62

NYNM, what is typing compared to the hungry imaginations of a bunch of Roadfooders? I'm going right home and make myself a dish of Bay Corn a la PapaJoe, and if I don't have any fish to add, I guess I'll use Goldfish.

Ooh yeah! Bay Corn!!!

Love this What Vegetables are in Fashion right now?? Who needs boots or handbags? We got VEGETABLES!!!!!!

You get full credit for the bay corn NYNM! Wendy and I are just working on the recipes.
Joe

Other hot items would include melted leeks, parsnips, celery root, rutabagas, beets and of course the whole gamit of braised greens. Of course we never invented anything new, we just cook them differently! Items wrapped in banana leaves are big now too.

I got this idea from the sprouting garlic thread. Ok, I am sure someone is already doing this but... braised garlic sprouts. Or, garlic sprouts sauted in butter and hmmmm garlic? We have a wild garlic that grows in Texas and the sprouts are real good.
Joe

Vegetables are like mens ties. Never throw them away because they will come back in style someday. Is Grits a vegetable?

Foodb, Wendy talked nacho cheese "grips". I was not sure what a gripe was.
Joe

Well shoot, just when I thought I had come up with something new!

At sproutpeople.com the slogan is "eat more sprouts", all kinds of sprouts, including garlic. Google and you will find all kinds of sprout recipes.

And, google "bay corn" and see what you find!
Joe

quote:

Originally posted by PapaJoe8

Foodb, Wendy talked nacho cheese "grips". I was not sure what a gripe was.
Joe

"Grips", incidentally, PapaJoe, are annoying tiny-sized versions of standard Nabisco snacks (Chips Ahoy, cheese crackers, etc.) that come in little bags for parents to put in school lunches. I got them once, the Nacho Cheese flavor, when my 7-year old and my 12-year old begged me; they each tasted a couple, and decided they were "too spicy". At least it stopped them begging. After that, I used the rest of the box myself, mostly by sprinkling them into chicken soup instead of crackers, because of course I hadn't learned about Bay Corn yet then.