From ground kohlrabi, Chioggia beets, or blue swedes…

Have you checked the produce section ? Or have you spotted the ProSpecieRara label? Large retailers are increasingly stocking old, nearly forgotten varieties of fruits and vegetables again. There’s also plenty to discover at regional farm stands. This makes shopping exciting again. Step out of your daily routine and try something new. By buying heirloom varieties, you’re supporting preservation of biodiversity. After all, these heirloom varieties can only continue to be cultivated if the produce is sold.

Chiogga Beet
This beetroot is something special. Marvel at the beautiful pattern inside. Like the growth rings of a tree, pink and white stripes alternate. The Chiogga beet originates from the small town of the same name on the Italian Adriatic coast. This beet variety can be eaten raw and has a tart-sweet flavor. Finely sliced or grated, this beet makes a decorative addition to salads.

Blue Swede
As the name suggests, this blue tuber made its way to Switzerland via Sweden around 1900. The blue skin and blue flesh are characteristic of this potato. Although the blue color fades slightly during cooking, it intensifies again as the potato cools. This root vegetable is primarily waxy and versatile — it can be used in salads, as a roast , or boiled. Surprise your next guests with this special root vegetable and look forward to their looks of disbelief.

Ground kohlrabi
It isbelieved that the ground kohlrabi is a hybrid of kohlrabi and turnip. Its origin is attributed to the western Mediterranean region. Also known as the rutabaga, this vegetable has gone down in history. In times of need, the ground kohlrabi often served as the last food reserve. Germany, in particular, was hit hard during World War I. There was a very poor potato harvest, prompting the ground kohlrabi to be used without further ado as a substitute for the missing potatoes. Ground kohlrabi differs from conventional kohlrabi in its more intense flavor. When preparing it, another distinguishing feature becomes apparent: ground kohlrabi is yellow.

Quick Winter Vegetable from ground kohlrabi
Cut two to three root kohlrabi into cubes. Add a little oil to a nonstick skillet. Sauté the root kohlrabi cubes briefly, then deglaze with about one deciliter of broth. Let the vegetable cubes simmer on low heat for 5–10 minutes. Finally, season the vegetables to taste with fresh herbs and a little pepper. If desired, add a splash of half-and-half.

Enjoy!