The Different Varieties of Mulberry The fruiting mulberry comes from the Morus genus in the Moraceae family. Mulberry hybrids come from the three main species of mulberry: white mulberry (Morus alba), red mulberry (Morus rubra), and the black mulberry (Morus nigra). The Russian mulberry is variant of the …
Perfect accompaniment to any Thai buffet as a dipping sauce, or a peanut and ginger vinaigrette for an Asian chicken salad. This recipe uses fresh ginger, finely grated, and mixed with a crunchy peanut butter for a little crunch.
Limes are hybrid citrus fruits. Popular cultivars: Kaffir lime – Citrus hystrix Key lime – Citrus aurantifolia Persian lime – Citrus x latifolia Spanish lime – Melicoccus bijugatus Sweet lime – Citrus limetta
A rutabaga, Brassica napobrassica, is a root vegetable that is easily found in most markets year round with their peak season occurring during the fall and winter months. They have a light to dark yellow-colored flesh with a multi-colored outside skin. Rutabagas can be used as a substitute for potatoes in recipes where they can be mashed or cubed and added to stews and soups.
Rutabagas are a good source of fiber and Vitamin C. While they are lower in carbs than a white potato, rutabagas do have around 15 g carbohydrate and 66 calories per 1 cup plain boiled cubes.
The smaller rutabagas will be the sweetest tasting. Younger rutabagas are also more tender making them a better choice for raw salads. Older rutabagas will be very large with an abundance of rootlets sprouting. Rutabagas like high humidity so store them in the vegetable compartment of the refrigerator. They can be stored for a short time at room temperature.
Rutabagas are prepared the same as potatoes for stews and soups. Cut off the ends, then peel and chop as needed. Cutting the rutabaga into uniform pieces will ensure even cooking. Rutabagas are also great fresh in salads or cut up and served with other crunchy vegetables for a snack.
Here is a basic recipe for mashed rutabagas. Use them instead of serving mashed potatoes.
The flavors of the onion family are by no means tame, and leaving them out of a grilled vegetable platter can leave the selection pretty boring. The Onion Family The onion family is large and flavorful. It is considered a culinary basic and just about …
Eggplant comes in many varieties: Chinese and Japanese eggplant which are distinguished by their slender shapes; Globe varieties which are the popular deep purple, large egg-shaped eggplant; and mini varieties perfect for quick cooking. Eggplant skin is edible although some cooks prefer to peel the …
