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?