Alex (party to our griping about radicchio) sends a New York Times article about other unpopular vegetables, namely colonial-era vegetables that have fallen out of favor (for example, burnet, smallage, and skirrets). Vagaries of fashion aside, difficulty in cultivation or preparation along with just plain tasting bad seem to be the top reasons.
We make pesto from just about anything green around here (parsley, garlic scapes, kale, mixed herbs; instruction zine), and we have a bunch of fennel fronds waiting (not a new idea among thrifty eaters and CSA recipients). So I was pretty excited to see this Ask MetaFilter thread about what causes pesto sometimes to come out a beautiful green and sometimes an unappetizing brown, including a long summary of Harold McGee's research on the issue. (Short answer: it's complicated.)
I looked in the refrigerator just now and found not a single head of lettuce (!!), so today's salad is CSA arugula, yellow beans, and wheatberries, with fried egg, dried cranberries, walnuts, and nutritional yeast dressing.
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