This week’s contents looks diminutive compared to other weeks, but it’s just more dense:

• Celeriac
• Cheddar Cauliflower
• Italian Eggplant
• Japanese Black Trifele Tomatoes
• Jicama
• Robins Koginut Squash
• Shallots
• Shishito Peppers

Celeriac is a root vegetable that tastes kind of like a potato that tastes like celery smells. I save the peels for stock and usually make mashed potatoes+celeriac.

Jicama is a crunchy root vegetable that tastes kind of like if apple : asian pear :: potato : jicama. I usually eat it raw in salads but here’s a recipe for baked jicama fries. You could probably do celeriac fries too!

Robin’s Koginut squash is a delicious hybrid squash. Cooks like butternut squash. Dan Barber, one of the inventors of it, is featured in Season 1 Episode 2 of Chef’s Table on Netflix if you’re interested.