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4 LIVE IT UP! FRIDAY, APRIL 29, 2016 SANTA CRUZ SENTINEL T he emergence of spring here signals the start of a bumper crop of hearty fruits and vegetables. What better time to begin a healthy diet than right now! The great news is healthy eating doesn't have to be boring. Lately, there's been a trend towards new veggie vari- eties, according to Dick Piexoto, owner of Lakeside Organic in Watsonville. "I think people are tired of the same old, run-of-the-mill [vegetables]," he said. "They're looking for something new." Forget everything you think you know about broccoli, bok choy and cauliflower, and look for brand new, flavorful varieties, produced through natural cross breeding in the field. "What's really popular right now is baby broccoli, sometimes known as broccolini," said Piexoto. "They are smaller and sweeter than the larger variety." Piexoto said kids love them because they're small and easy to eat. He also recommends roasting them in the oven with a little olive oil, garlic and parmesan. Baby bok choy grow only four to five inches tall. Peixoto describes their flavor as a cross between celery and Chines cabbage and said they are great for stir-fry. Cooking with cauliflower is also trending. Piexoto recommends cutting the head into smaller sized crumbles or mashing them for a healthful alterna- tive to mashed potatoes. At his restau- rant, California Grill, Piexoto said the vegetable is dipped in batter and pan- fried. "We're now experimenting with colored cauliflower–[purple, orange and green]–and Romanesco," he said. The restaurant also offers dishes featuring colored carrots, kaylettes and Little Gem lettuce. "These days people want to understand where their food comes from," said Piexoto. "And these new varieties are definitely a conversa- tions starter." Of course, the tried and true variet- ies are also plentiful. Chris Bunn, man- ager of The Farm in Salinas, said there are 30 crops at the height of the season. "Right now we're looking at squashes, cucumbers, carrots, beets, broccoli and cauliflower," he said. " Heirloom toma- toes are also popular." The Farm recently announced that strawberries are in season, and the stand incorporates seasonal fruits for baking fresh pies, also for sale. Look for mouth-watering baked goods like "apple blueberry crumb," "mixed berry" and "raspberry cream." At The Farm you can have your pizza and eat it, too. Monday is Pizza Day dur- ing which you can order wholesome pizza by the slice. Purple Cauliflower, Anyone? By Susan Pascal "I think people are tired of the same old, run-of-the-mill [vegetables], "They're looking for something new." – Dick Piexoto, Owner of Lakeside Organic in Watsonville bigstockphoto.com