I enjoy discovering new produce at the farmers’ market as the seasons change. There are far more varieties available now than when I was a child, and exploring them is one of my favorite parts of the season.
Below are a few interesting and delicious items you might not have seen or tasted yet, along with brief notes on how to use them:
1) Sweet Kapia Peppers – These resemble red bell peppers in sweetness but have a slimmer, slightly tapered shape that looks more like a chile. They’re great raw in salads, roasted to bring out their sweetness, or sautéed for pasta and grain bowls.
2) Watermelon Cucumbers – Tiny cucumbers that have a striped, watermelon-like appearance on the outside. They’re crisp and mildly flavored, perfect for snacking, pickling whole, or slicing into refreshing summer salads.
3) Belgian‑Style Leeks – These leeks are ideal for soups, stews, and gratins thanks to their tender white and light-green stalks. Toasting or gently sautéing them brings out a sweet, onion-like flavor that enhances broths and creamy dishes.
4) Baby Kiwi – Small, smooth-skinned kiwis that are sweet, juicy, and delightfully convenient because they don’t need peeling. Use them whole in fruit salads, on cheese boards, or as a bright garnish for desserts and breakfast bowls.
The baby kiwis vanished quickly in my kitchen—they’re that irresistible. I’m excited to experiment with the other items in a few simple recipes and will share ideas once I try them.
Have you tried any of these varieties before? If so, what did you make with them?
