Definitely Okinowan Sweet Potatoes!

More antioxidant power than blueberries, my favorite head turning post workout, kerrygold slathered treat!

I LOVE fennel! It's sometimes called anise - it's a white fibrous bulb with green stems and a delicate ferny top. It tastes a little like licorice and it's delicious raw or cooked. I'll eat a whole bulb chopped up raw, the texture is a little like celery, and it's so crisp and refreshing with a big plate of meat and fat. It's also great roasted and good in soups. It's my "powerhouse" right now because I've been craving crunchy veggies, but have been avoiding brassicas, and it's one of the only ones that satisfies that's not in the brassica family.

If you're ok with brassicas, cauliflower is awesomely delicious when roasted. It turns brown and sweet and is so good when it's just slighly crisp-tender. I like to season it simply with salt and pepper before roasting, then add chopped rosemary, lemon juice and zest, and chopped capers afterwards. One of my favorite meals - I can eat a whole head myself this way, although everyone I've shared it with loves it, so I end up sharing a lot.

I was also eating a lot of kohlrabi earlier in the fall. It's a green funny-looking round veggie - kind of turnip-like in texture but very crisp and a little sweet - good for eating raw if you're not too worried about the brassica thing.

Beets are great, steamed or roasted, and go well with a little orange juice or zest. The greens are also tasty and can be sauteed with a little garlic and onion.

Swiss chard is another great leafy green, chopped and sauteed with garlic in butter.

Squash are also great this time of year. The little summer squash, of all shapes and colours, can be roasted up and eaten, skin and all. I have three little pumpkins, a delicata and a butternut sitting on my windowsill waiting for their turn in the oven.

These are all fairly high on the carb-meter but I don't worry about carbs from veggies as they're pretty much my only source. I'm probably heavier on the meat than the veggies right now, maybe 3:1.

I keep veggies for a long time in the fridge. I buy them super fresh from the farmers market so I don't worry too much about lost nutrients. I'm also not afraid to eat them when they're looking a little wilty, or to toss them in the stock pot when they're less than fresh-looking. I also have some mesh fabric bags that help keep greens fresher for longer. I use these: http://www.carebagsonline.com/ but I'm sure there are similar products wherever you're located.

If you're looking for some non-traditional leafy greens, check out an Asian Market. Many times the variety trumps that of western markets. Some of my favorites include: Chinese Watercress, Chinese Broccoli, Pink Leaf, Chinese Spinach, and Choy Sum but there are many, many more.

I like kale/collard greens/spinach for dark leafy greens. Romaine lettuce also has a good amount of nutrients.

Nothing too weird, but avocado, artichokes, hearts of palm, most of what you mentioned and a lot of broccoli.

We also like bok choy quite a bit.

Veggies make up less than 25% of my intake (by weight) - rough estimate. Some days more (much more) and some days none at all. I don't really worry about it much.

We try to eat them quickly, except the frozen ones. Don't know how quickly nutrients degrade...

Didn't see lambsquarters in anyone's list. This is a ubiquitous-growing leafy green that I don't see in supermarkets. Incredibly rich source of vitamin K.

Ramps w scrambled eggs

I sometimes pick mallow from the surrounding hills. They are a wild weed that grows big and lush and tastes quite decent, especially with ranch dressing. I believe various forms of mallow grow wild in many areas. Few people realize the are not only edible but decent tasting and nutritious.

Try these fiddle head ferns - when in season..

Okra, yummy just steamed.. I love the slime and the soft seeds. I'm weird. I know.

I eat the same veggies you do on a regular basis, plus:

-Lots of other squash varieties (acorn, butternut, etc.)

-Zucchini (slices makes great lasagna noodles if you do dairy, btw)

-A lot of roots and tubers (sweet potato, cassava, yaro, beets, jicama, parsnip, turnip, rutabaga, and more)

-Asparagus

-A wide variety of greens (mustard, kale, spinach, chard, etc.)

-Fiddleheads during their regrettably short season, especially when gathered rather than bought

-And sea veggies galore. I love seaweed and harvest/dry some when I am feeling motivated (coastal living is awesome) and also buy some to have on hand (dulse, hijiki, kombu, nori, etc.)

My ratio varies wildly from day to day and month to month. I tend to want way more green veggies in the summer (more in general, actually) and more starchy ones in the winter. Sometimes I don't want any at all.

I try to eat stuff pretty quickly (obviously there is more wiggle room with some squash, root veggies and other traditionally winter vegetables) and throw anything I don't get to before it starts getting a little squishy into a soup or stir-fry to use it up.

Purple potatoes from my local Sainsburys supermarket. No very weird really as they are just normal potatoes but they are very blue when cooked.

These are a new variety called Purple Majesty and developed at Colorado State University by cross breeding old varieties. They are now being grown in Scotland. The colour is pretty cool.

Not weird but I often eat purple potatoes from Sainsburys (not sweet potatoes) with sweet potatoes. Very colorful and reminds me of home (LSU colors. Throw in zucchini and it's Mardi Gras).

Some easy to find, but less commonly used items:

• Swede (rutabaga) fries are great.
• Fennel root in anything slow cooked.

I'm reminded by this post to get some daikon radish. A huge white carroty looking thing, that shredded and eaten with fatty meats is supposed to aid digestion. It's moist and tastey. I like Nappa cabbage (Chinese cabbage) sliced up and stir fried with shredded carrots too.

My absolute favorite vegetable is brussel sprouts. I roast them after cutting them in half, tossing with some melted butter, lemon juice, and pine nuts until they are all crispy on the outside. I add some salt & pepper at the end and even some goat cheese when the mood strikes me. I could eat them every single day. Some weeks, I do.

They have a long shelf life, similar to cabbage. And they freeze well too. You just have to blanch them first.

I don't know if it'd be considered a vegetable but my childhood home had these clovers that grew in huge bunches and they had very tart/sour stems and i would always chew on the stems. to this day if I find a bunch I pick it and chew on it.

I dont know if they are "weird" per se but I always liked wild strawberries, I heard that they are poisonous but I like the texture and i've never had a problem with them before... shrug