Admit it. Whenever you stroll through the farmers' market or delve into your CSA delivery, one or two vegetables make you scratch your head. You've heard about them, maybe even tried them at a restaurant, but cook with them?

This summer, we challenge you to think outside the (produce) box and put these oft-neglected veggies to good use.

To get you started, we've created fresh-from-the-farmers'-market recipes that feature five of our favorite "other veggies." Read on to learn more about their health benefits and how to incorporate them into your food repertoire. 

Kohlrabi 
This turnip relative carries cancer-fighting phytochemicals, including indoles, sulforaphane, and isothiocyanates, as well as fiber, iron, and vitamin C.

Turnip 
Like kohlrabi, the root of the turnip harbors fiber, iron, and vitamin C. The real heroes, though, are the greens, which are loaded with vitamins and minerals.

Get the Recipe for Kohlrabi-and-Turnip Slaw

Rutabaga 
A cross between a cabbage and a turnip, this root vegetable belongs to the cruciferous family and contains fiber and potassium along with vitamin C.

Get the Recipe for Rutabaga-and-Potato Salad

Tomatillo 
A staple in Latin cuisine, tomatillos bear plenty of lutein and zeaxanthin, carotenoids most often credited with protecting eyes from agerelated macular degeneration. They also contain iron and vitamin K.

Get the Recipe for Grilled Chicken with Tomatillo-Tomato Salsa

Edible Weeds 
Once thought of as pesky intruders, many edible weeds such as dandelion, lamb's quarters, sheep's sorrel, chickweed, purslane, and stinging nettle now garner praise for their health benefits. Dandelion contains hefty doses of calcium, potassium, betacarotene, and vitamins A and K, while purslane has a considerable amount of omega-3 fatty acids.

Get the Recipe for Free-Form Lasagna with Edible Weeds