Fennel: One of the few plants that that all its parts are edible. It has a more pronounced flavor raw, but is great on the grill with a garlic and olive oil dressing.

Purslane: Known as a wild green with a sweet/sour flavor, it is popular with some ethnic groups. It can be steamed, simmered, or sautéed and is good for our heart and immune system.

Shelling beans: One of my favorites, beans are shelled green, like peas, than parboiled for about 15 minutes before being cooked with olive oil, garlic, tomatoes and peppers, or added to soups.

Artichokes: Baby 'chokes can be found this time of the year. Steam them or put them on the grill and serve with a garlic and olive oil dressing.

Radicchio: Add these to the grill for a new and exciting flavor.

Kale and Swiss chard: Steam or add to soups and stews. Both greens have been available for a long time to knowing cooks and are gaining popularity on many menus.

Pumpkins: Roast the seeds, especially the varieties with seeds that have no hulls, and eat for an easy, tasty and healthy snack.

Highbush cranberries: Simmer with onions and spices to make great ketchup. (These are not the same cranberries used for cranberry sauce)

Tomatillos: Often not used in everyday cooking, try them in moles (sauces), stews or stuffed with cream cheese for appetizers. My favorite way of preparing Tomatillos is in a salsa. Everything you need can be purchased at a farmers market. They also can be found in stores.

Tomatillo Salsa

1 pound tomatillos
3 cloves garlic
1 small bunch cilantro
1 small sweet onion
4 tomatoes
1/2 teaspoon sugar
1 jalapeno pepper (use two if you like it hot)

Remove all stems and the jalapeno seeds.
Finely chop all the ingredients.
Gently mix together in a glass bowl.
Drain off some of the liquid if desired.
Cover and refrigerate.

Serve with crackers, toasted French bread or chips, or as a condiment.