 To
purchase regular and hard-to-find fruit and vegetable varieties, go to
Frieda's Produce,
run by my friend, Karen Caplan. The variety is huge and they are very
reliable; I've never had any problems. Plus they have some interesting
recipes.
Karen's mother, Frieda
Caplan, is responsible for introducing now well-known varities to the United
States, such as the Kiwi fruit. She began to sell specialty produce and
educate the public about new and exotic fruits and vegetables in Los
Angeles, about 40 years ago. |
GENERAL STORAGE:
1. MOST fresh vegetables only retain top quality
for a few days.
2. Need to store in refrigerator (40 degrees F)
with high humidity, except for potatoes
3. Don't freeze well, except for corn or other
starchy vegetables
GENERAL PREPARATION TIPS:
|
Vegetable
purees are popular in baking, especially pumpkin and squash puree. They also
can be used as a substitute for fat in
healthful baking,
as well as
applesauce. |
1. Cook in water that is already boiling. NOTE: Mild-flavored
vegetables don't need much cooking water. Strong-flavored veggies need more.
2. Cook as short time a time as possible in a small amount of
water
3. Cooking by steam or microwave
4. Other ways:
 | Simmering |
|
| Broiling |
|
| Baking |
|
| Frying |
|
| Stir-frying |
|
| Pressure Cooking |
|
| Frozen vegetables are blanched before packaging to help
retain color |
|
 Q:
I am making a carrot cake. Any tips?
A: Steam your carrots
for about 15 minutes first before shredding and adding them to the batter.
It makes the cake more tender and yummy. |
|
QUESTION:
I make carrot cakes using freshly shredded carrots. After a few days of
sitting out on the counter, I'm noticing green spots on the carrots. I'm
pretty sure this is not mold but possibly some type of chemical reaction
that's making the carrots turn this color. Have you ever seen this before,
and if so what could be the cause of it?
ANSWER: It
is a chemical reaction... resulting from unreacted baking soda in your
carrot cake recipe. Over time, the baking soda reacts and the change in pH
(more alkali) results in these beautiful greenish tones. You need to reduce
the baking soda in your recipe by 1/4 to 1/2 teaspoon or so -- see if that
helps. |
CARROTS:
Carrots are used frequented in baking
recipes such as carrot cake.
They contain 3 most important elements:
beta-carotene, vitamin A, and phytochemicals. (Beta-carotene, found primarily in
dark green, red, yellow, and orange-colored plants, is converted by the body
into vitamin A and also works on its own.)
CHAYOTE: (chi-OH-tay) -
It's still prominent in the cuisine of Mexico, and today is a mainstay in the
cuisines of all of South and Central America, as well as the West Indies,
Africa, India, Indonesia, Australia, and New Zealand. In the United States, it's
grown in the Southwest, in Louisiana (where it's known as the mirliton)
and in Florida.
The chayote is a more or less pear-shaped member of the gourd
family. Several varieties of chayote exist, but the commonly available one has
thick apple-green skin and generally weighs 1/2 to 1 pound. Its crisp flesh is
mild in flavor, falling somewhere between cucumber and summer squash.
Though the chayote can be prepared many ways, it is always
cooked, never eaten raw. Its thick skin is edible, but many cooks prefer to
remove it (it can be chewy unless used in a long cooking preparation). The large
seed is also edible (many of the vegetable's proponents insisting that the seed
is the best part). The chayote can be steamed or boiled. It can also be sliced
or diced and it can be sauteed or roasted.
History: The chayote is native to Mexico where it was
cultivated centuries ago by the Aztecs and the Mayas.
|
Did
you know that flavor in vegetables is not formed until they
are cut ? |
CHILIES:
(Fresh and dried are available in many different types and sizes. The
small ones (bird's eye or bird peppers) are the hottest. Use tight rubber gloves
when chopping fresh chilies as they can burn your skin. The seeds are the
hottest part, so remove them if you want to reduce the heat content of recipes.
CHINESE MIXED PICKLES:
A variety of fruit and vegetables
preserved in vinegar, sugar and salt. The ingredients may contain ginger,
shallots, papaws, cucumbers, carrots, chili and pears.
CHINESE TURNIP/CHINESE WHITE
RADISH: Also known as daikon. A basic
food in some Asian countries.
GARLIC:
Garlic (Allium sativum common garlic) is part of the Lili family
and is closely related to shallots, garlic-chives, and leeks. The bulb is made
of a series of bulblets called cloves. The garlic bulb has a papery
exterior skin that varies in color from white to purple. There are many
varieties of garlic with the "sativum" or "softneck" being the most common
variety. from gourmetsleuth.com
Garlic Varieties:
There are many varieties of garlic available. The most common (and most pungent)
variety is the white skinned garlic grown mostly in the U.S. The slightly less
pungent purple skinned garlic is grown in Mexico and Italy. Most of the garlic
in the United States is grown in California, Louisiana, and Texas. The other
largest world wide producers are France, Spain, Italy and Mexico. Another type
of garlic you may find in your grocery store is Elephant garlic. This
large bulb is really a type of "leek" and does not have a very strong garlic
flavor.
| Softneck:
Softneck garlic (stalkless) is the most common and popular garlic variety.
It is the easiest to grow being very adaptable in a variety of climates
and soils. These types of garlic are very productive and produce many
smaller cloves per plant than other varieties and also are very popular
for braiding. The garlic flavor ranges from very mild to very hot and lack
the subtle but more complex flavors of the hardneck varieties. Softneck
garlic can be stored longer than any other type, in fact, up to 10 months
under optimum conditions. Two categories of this type include Artichoke
garlic and Silverskin. Softneck garlic can be spring planted in some
regions with "limited" success. |
|
| Hardneck: The
Hardneck garlic produces a "woody" flower stalk. The cloves are much
larger than the Softneck and easier to peel. Garlics of this type have
more complex and interesting flavor than other varieties. This variety
does not keep as long, in fact, a midsummer harvest may only store until
January. |
|
Methods of Use:
You can vary the amount of garlic flavor released by how you prepare the garlic.
The more juices and oils extracted, the more garlic flavor will be incorporated
into the food.
| Pressing
- Garlic put through a garlic press or pureed release the most garlic oils
and therefore provides the strongest garlic flavor. |
|
| Crushing
- Releases the pungent flavor and natural juices of garlic. Good for use
in sauces when you want a strong garlic flavor. |
|
| Minced -
Finely minced garlic will release more oils than chopped or sliced garlic,
but less than pressed or crushed. Great for flavoring oil to be used for
sautéing. |
|
| Chopped -
The chopping process does not extract a large amount of juice or oil. The
amount of flavor obtained will depend on how small the garlic is chopped
and allowed to dissolve in the cooking process. This method is good
for use in salsas and stir-fries. |
|
| Slicing -
Slices or larger pieces of garlic won't completely dissolve when cooked
resulting in a lighter garlic flavor. |
|
| Browning
- Garlic browned in oil imparts a very strong nutty favorite. While some
recipes suggest browning others will warn against it. Try browning some
minced garlic in a small amount of olive oil and see if you like the
flavor. |
|
Available Forms:
| Fresh -
Purchase in the grocery store or grow your own.
Peeled Cloves - Look for in the refrigerated section of your grocery
store. |
|
| Powdered
- This is garlic that has been dried and pulverized. Adds a mild garlic
flavor to foods. 1/8 teaspoon of garlic powder is equal to
approximately 1 minced garlic clove. |
|
| Dehydrated Flakes
- This is minced garlic which has been dried. It can be added to
foods before cooking or it can be put in water and rehydrated before use.
This form of garlic gives much of the garlic flavor with a similar texture
when rehydrated. 1/2 teaspoon is equivalent to 1 garlic clove.
|
|
| Puree -
Mashed fresh garlic preserved in a jar. |
|
| Garlic
Juice/Extract - This is just the liquid from pressed garlic. It
is available in a spray bottle. |
|
POTATOES:
Mashed potatoes are sometimes used in baking recipes, giving a moist texture and
contributing good attributes. To do, bake or boil and then, mash.
Bread dough
made with mashed potato have a very silky texture and are
a joy to knead. Breads made with
potato water
rise higher. Interestingly, cooked
potatoes contain a form of starch which is already broken down into it's simple
components, so it is easily used by yeast as food. See also
Sweet
Potatoes.
|
Ever wonder how
a vegetable's color brightens after cooking ? The color is enhanced by
cooking in boiling water for a short time and then dropping into ice water. |
Other potato facts:
Green coloring on the potatoes means they have
been exposed to light. Shouldn't be stored in the refrigerator. waxy
potatoes are better in salads, they don't fall apart.
Mealy potatoes are better for baked potatoes, such
as russet.
PUMPKIN:
One of my favorite ingredients to use in baking. Even though autumn is
considered the time to bake pumpkin desserts, I make them all year long. I
prefer a high-quality, canned, solid pack pumpkin to freshly prepared pumpkin
puree. I like it so much, that I buy an extra few cans to have on hand
later in the year when pumpkin may not be on the supermarket shelves. Again, the
quality and moisture content of canned is consistent, while freshly baked and
pureed pumpkin can be much too watery for baking (although it makes a wonderful
soup). I have included a
Homemade Pumpkin Puree Recipe, just in case. Just
remember to strain it well before using; the excess liquid in the puree does not
contribute well to a recipe.
*Pumpkin puree freezes well.
To freeze, measure cooled puree into one cup portions, place in ridged freezer
containers, leaving 1/2-inch headspace or pack into zip closure bags. Label,
date, and freeze at 0 degrees F for up to one year. (NOTE: Transfer hot foods to
shallow containers to speed cooling. You can place loosely covered foods in the
refrigerator while still warm; cover when food is completely cooled.) Use this
puree in recipes or substitute in the same amount in any recipe calling for
solid pack canned pumpkin.
NOTE: Don't let your cooked pumpkin set at room temperature longer than two
hours in the process of making puree.
From:
http://lancaster.unl.edu/food/Articles/Pumpkin10_01.htm
RHUBARB:
Rhubarb is a vegetable with a unique taste that makes it a favorite in many pies
and desserts. It originated in Asia over 2,000 years ago. It was initially
cultivated for its medicinal qualities, it was not until the 18th century that
rhubarb was grown for culinary purposes in Britain and America. Rhubarb is often
commonly mistaken to be a fruit but rhubarb is actually a close relative of
garden sorrel, and is therefore a member of the vegetable family. Rhubarb is
rich in vitamin C and dietary fiber.
 Poached
Rhubarb: Sometimes rhubarb does not cook fully
in a pie recipe. Poaching it in a hot sugar syrup until they soften helps,
plus cutting into 1/2-inch pieces when done, instead of 1-inch, as most
recipes state; they'll bake more thoroughly in the
Strawberry Rhubarb Pie Recipe.
Trim:
1 1/4 lb. rhubarb, cut into 4 – 5" pieces, halved lengthwise if thick
Boil; Add Rhubarb and Poach:
2 cups water
1 cup sugar
Cut the rhubarb stalks into 4 – 5" sticks. If they’re thick (more than 1"
wide), slice stalks in half lengthwise so you have uniform-sized pieces.
Bring the sugar and water to a boil in a large, shallow pan, stirring
occasionally to dissolve sugar. Add rhubarb, remove pan from heat, and
cover.
Poach rhubarb in the syrup about 15 minutes, or until slightly softened.
Drain carefully, allowing excess liquid to drip off stalks; cool. Discard
liquid.
Cut into 1/2-inch pieces. Follow pie recipe. |
SQUASH
|
|
| ZUCCHINI:
The most popular squash grown
today is the zucchini. It is a somewhat thin, long vegetable found easily
in the supermarket. It comes in green and yellow varieties. While the
zucchini has been popular in Italy for over 300 years, it did not gain
widespread recognition in North America until the 1950's. Now it is so
widely grown, that in some areas of the country, people are warned to look
out for "Zucchini Fairies" .... gardeners who leave baskets of squash on
neighbors doorsteps! "Zucchini Fairies" like to appear during the
middle of the night in order to dispose of their excess crops! |
|
|
One large baked
sweet potato will yield about 1 cup mashed. You can use the canned variety,
too--I have, with excellent results. |
SWEET POTATOES AND YAMS: A true yam is a
root vegetable which is grown in Africa. We here in the U.S. grow a variety of
sweet potatoes such as the Jewel, the Hernandez, Garnets, White Sweets
Beauregards and a few others. Most sweets are grown in the southern states, with
North Carolina prominent among them, growing approximately 35,000 acres yearly.
|
TOMATO SIZE |
|
MEASUREMENT |
|
1 small tomato |
= |
3 to 4 ounces |
|
1 medium tomato |
= |
5 to 6 ounces |
|
1 large tomato |
= |
7 or more ounces |
|
1 pound of tomatoes |
= |
2 1/2 cups chopped or 1 1/2 cups
pulp |
TOMATOES:
To peel: Fill a saucepan with enough water
to cover tomatoes; bring to a boil. Immerse tomatoes about 30 seconds; drain and
cool. Remove stem ends and slip off skins.
To seed: Cut tomatoes in half crosswise.
Gently squeeze each half, using your fingers to remove seeds. To reserve the
juice for use in dressings, sauces or soups, seed the tomato into a strainer
held over a bowl.
Tomato Shells: Cut a 1/2 inch slice off the
stem end of each tomato. Using a spoon, scoop out the pulp.
Roast: Preheat oven to 450° F. Halve
tomatoes crosswise. Place halves, cut side down, on a shallow baking pan; brush
with oil. Roast until lightly browned, about 20 minutes; cool. Remove skins and
stem ends.
Slow-Cook: Preheat oven to 300° F. Remove
stem ends; slice tomatoes. Place slices on a shallow baking pan; brush with oil.
Cook until tomatoes soften and shrink, about 45 minutes.
Sun Dried Tomatoes
|
Sweet and savory.
Marinate "plumped" tomatoes in extra virgin olive oil, seasoned with peeled
garlic, rosemary, and basil. "Top off" pizzas or add to chicken dishes.
| 1/4 cup contains: |
| calories |
protein |
fat |
carbohydrates |
fiber |
potassium |
iron |
| 35 |
1.9 g |
0.4 g |
7.5 g |
1.6 g |
462 mg |
1.23 mg |
|
|
