A couple of Fridays ago, I challenged you to try a new fruit or vegetable in lieu of my usual Fresh Pick Friday post. The idea was to get you thinking about different foods and encourage you to try something new. Food should be fun, and I think trying new things is one way to do just that.
A few of you let me know what you tried, and I appreciate you taking the time to reach out. Some of the new-to-you foods included bok choy, jicama, sunchokes, lychee, and dragonfruit. I had the chance to try a couple new vegetables as well. The first was purple sprouting broccoli. I know, it doesn’t sound that exotic, but it was new to me. I was on a trip to Galiano Island as part of a school project that involved a visit to one of the local farms. We ate the broccoli florets right off the plant, and they tasted sweeter than the broccoli that I am used to. I enjoyed being reminded of the variety of foods that we have available to us right here in BC.
I knew that the purple variety of a pretty standard vegetable wouldn’t fly with some of you, so I went out this week and got a cassava root, also known as yuca or manioc. It is a staple food in the developing world. Cassava, when dried and processed into powder is called tapioca. I had no idea! It has a woody exterior, and when I cut into it the white flesh on the inside reminded me of both parsnip and coconut meat at the same time.
I made cassava fries and served them with baked jerk chicken thighs. The fries tasted very similar to plantain, which are slightly sweet. A mango or papaya salad would have been a nice addition, but I didn’t think of it at the time. It was fun to try something new and I now have a new dinner to put into rotaion every now and again. Here’s some info on how to prepare cassava and a recipe for the fries if you ever want to give it a try:
I’d still love to hear what you tried and how you liked it (or didn’t). You can share your findings below in the comments, or email me at email@example.com.