How difficult is it to eat 30 plants a week?

Is this from this world? When I hold puntarelle, a relative of chicory, in my hand at the farmer's market on a cold February morning, the vegetable reminds me of an alien. Its leaves protrude from the head like green spikes. A short time later, despite its strange appearance, the vegetable is in my refrigerator – but well outside my culinary comfort zone. And yet, when it comes to my diet, I'm actually naturally adventurous: kale, cime di rapa, swedes, guavas, mulberries, kumquats, yuzu, miso,