Cooking Tips All about Veggies
- Spring is the best time of year to find the tenderest stalks.
- The smaller the stalk, the more tender it will be.
- Store upright in 1 inch of water for only a few days.
- Great steamed
- Trim the ends that are tough – bend one stalk and where it snaps
is where the tough end begins. Lay it down beside the other
stalks and cut the ends off.
- Great steamed and served with a cheese sauce
- A cross between broccoli and Chinese kale.
- Steam or sauté.
- Buy bright green stalks and closed buds.
- Select a small-medium sized eggplant to avoid bitterness
- Choose one that is shiny and firm
- Use within 2-3 days of purchase
- Store at room temperature or cool place, do not refrigerate
- Celery-like stalks with feathery leaves and a white bulb.
- Sweet tasting, used in stews, soups, and salads.
- Select one that is firm, fragrant and rounded bulbs.
- Always buy fresh garlic that is firm and not “sprouting”.
- Sprouting will make your garlic bitter.
- The smaller you chop the garlic, the more essential oils are
- released and the stronger the flavor.
- Store garlic in a dry, cool place.
- Choose ones that snap
- Refrigerate tightly wrapped for 1-5 days
Lettuce and Greens
- Bok Choy – Crisp, can be stir-fried, steamed or braised. Look for
crisp stalks and bright green leaves.
- Head lettuce will last longer but have less taste
- Swiss Chard – Leafy, ruby-stalked has a spinach flavor.
- Wilt leaf and stalk before serving.
- Cremini – Deep earthy flavor, firm and robust. Roast, sauté or
broil. Great with beef.
- Enoki- Sweet, light, crunchy. Use raw on salads or soups.
- King Oyster – flavor is mild, flesh firm
- Oyster – Delicate, mild and oyster-like flavor. Meaty texture. Saute.
- Maitake – Rich, woody taste with firm texture. Use in rice dishes.
- Portobello – Meat like flavor and texture. Great grilled, roasted or
substituted for meat.
- Shitake – Rich, earthy flavor with a meaty texture. Add to soups,
pasta or stir-frys.
- White Button – Light, earthy taste. Firm. Can be used raw, stuffed,
grilled or sauteed.
- Red – use in salads
- Vidalia – grill or sauté, they are sweet and caramelize
- when cooked
- Yellow – all-purpose
- Spanish or White – use in Mexican dishes or pasta
- Russet potatoes are for baked potatoes, French Fries,
- Red potatoes are for roasting, potato salad, boiled or
- Yukon yellow potatoes are for potato salad, hash
browns, boiled or buttered potatoes, grilled or roasted
- Yams and Sweet potatoes are well baked, boiled and
- To half a squash, cut the ends off first, then once one a flat
surface cut in half.
- Beef Steak – Mild and juicy. Slice and use on sandwiches.
- Cherry – Sweet. Use in salads or on kabobs.
- Heirloom – Very flavorful. Slice for sandwiches or salads.
- Hot House – Firm flesh with a spicy aroma. Use for salads and
- Plum – Use in salads or to make the sauce. High in pulp, not juice.
- Vine Ripened -Firm flesh with a spicy aroma. Use for salads and
- Yellow Teardrop – Sweet. Add to salads or sauces.
Cooking Tips Grill veggies by brushing lightly with olive oil and grill until tender