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Kohlrabi is a wonderful crispy vegetable with a very refreshing taste. It is great raw. Try it, Steve - you might like it!

Can't we just ask all the farmers not to grow kohlrabi anymore?

I recently used cooked beets to make a vegan beets and chocolate cake. it came out amazing! you can get a recipe at epicurious.com

please no

why do folks boil green vegetables.....

if its green no boiling....please

maybe par maybe steam but no boil.

There are so many spices (I have about 25 of them) but mostly I don't know how to use them.
Is there an actual CHART that lists all the spices and matches them to WHICH FOODS they work with??
I'd really appreciate that info.

Suggestion: Cooking BEETS. I was once told to pan cook them sliced in a little orange juice, until (I think)
the juice gets a little thick and syrupy. Does this make sense to you. Or have you another way to cook BEETS?

I recently tried Melisa's roasted cabbage and she is right, its fantastic. Not at all like steamed or sauteed. It has become an instant family favorite

Just wanted to thank you for the mushroom ideas! Always been a fan of yours, Melissa. Can't wait to get your new cookbook!

easier than stuffed cabbage, make the stuffing into meatballs, shred the cabbage in the food processor, layer the cabbage and the meatballs in a pot, add whatever sauce/liquid you would for stuffed cabbage and cook.

Stop this segment! An hour of talk about vegetables... really?!

My brothers and sisters ate raw potato when we were kids--they loved it, and I don't think they got stomach aches from it. Perhaps my mother limited how much they ate.

My favorite turnip recipe is Deborah Madison's turnip soup (from "The Greens"). Simple and fantastic.

Yes to fennel! Leonard, what are you thinking? That's like me saying, "I don't really like bananas much. I mean, if I wanted to have that flavor, I'd just go buy a bunch of now and laters." The taste may be similar, but licorice candy and the glorious, subtle vegetable that is fennel are not substitute goods.

I have found that raw cremini mushrooms, and raw mushrooms in general, are difficult to digest. Is this commonplace?

I recently had little slices of ginger-infused pumpkin slices on a salad. I tried to emulate it but can't seem to get the ginger flavor as strong. What's the secret?

Melissa, any recommendations on what to do with the plethora of turnips supplied by my winter farmshare? Especially for those of us (me) who aren't fans.

Have you forgotten fennel? It's an incredible flavor to add to anything!
Potatoe recipe
Smashed potatoes
Small round golden potatoes
Place whole on a cookie sheet with olive oil
Cook in oven until you hear them popping
Take out of oven and press them down with a large spoon
Sauté in olive oil on the stove until crispy
Add salt pepper

Velvet Butternut Squash Soup: Pureed squash (from 2 lbs of squash), a chicken boullion cube and 2 cups of half-and-half. Voila! It tastes like you've died and gone to heaven. Very fattening, though.

What is the difference between rutabaga and kohlrabi? If the yellow one with a dark brown skin, it is very good mashed with some butter and heavy cream whisked in and salt, pepper and a dash of ground nutmeg! Try it :-)

butternut is the best keeper among usual squashes. I still have a few from last fall. it's also the tastiest for me esp with buttered brown rice and a winter green like kale.
rutabaga mashed with white potatoes is very hearty & satisfying.

A quick and tasty route to sweet potatoes is to dice them up to about 1" cubes and steam in the steamer. Nice and sweet after about 15 minutes. Then if you want, caramelize them under the broiler, or finish roasting in the oven. I find steamed much sweeter than microwaved, though I am a MW fan.

I am such a vegetable fanatic. I roast every root vegetable I can find. thanks Melissa you are my alter ego ;-)

Whoa, Lenny! Roasting root vegetables for 'a long time'? Nah-ah!

For carrots, parsnips, broccoli, cauliflower, etc., if cut into floret-size pieces, you need maybe 25 minutes, max, in 425 degree oven. Quick & easy &, as you've said on the air, delish.

Hi Leonard great show as always. Is there any other uses for celery root / Celeriac than in soups? Due to its rarity by us, we freeze it and add it to soups.

hey kale is great in soup. vegetable stock, chunks of mushrooms, other green veggies, carrots, barley. yum.