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 …
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 larger eggplants prior to dicing and cooking.
Eggplant makes a great substitution for meat in recipes, such as Eggplant Parmesan – rather than chicken or veal, eggplant is sliced, breaded and browned prior to baking with a tomato-based sauce and serving.
Salting eggplant is a preparation method some cooks do to extract bitterness out of an eggplant. It is generally not effective for taking away bitterness (be sure to buy fresh eggplant and you won`t have this problem) but it is an excellent way to draw out the vegetable`s moisture, so it remains firm upon cooking. Be sure to rinse and squeeze properly after salting. If you are really concerned about bitterness, rather than salting, choose an eggplant that is smaller, free of dings or soft spots, and is deep and shiny in color, which are all hallmarks of fresh eggplant.
The first thing to know about eggplant is it will soak up just about all the oil you throw at it. Great healthy cooking methods are baking, grilling and stir-frying. For mashed eggplant, fresh eggplant can be baked two basic ways. It can either be prepared whole (simply place in the oven, pricking several times with a fork or paring knife to let air escape and bake until it collapses and flesh is soft) or sliced in half (brush with a little oil, spearing with a knife and bake until browned, collapsed and tender) Let cool, and peel or scoop out the flesh. Both ways are cooked at 350 degrees F and times will depend on the size of the eggplant, generally between 35 to 50 minutes.
Stir-frying is best reserved for the Asian varieties that require less of a cooking time than the larger globes. For grilling, brush on a little oil and grill until browned and tender over a medium-heated charcoal or gas grill.
Eggplant is very versatile. While botanically a fruit, eggplant is cooked and served as a vegetable. Eggplant can be the main item in a dish, or simply used as a component to highlight something else. If eggplant is to be fried, it is often breaded to reduce the amount of oil being absorbed. When diced and added during cooking, add it at the same time as other medium-to-quick cooking vegetables like diced squash, rather than longer cooking vegetables such as diced turnips or potatoes.
Eggplant is also great served by itself. To prepare eggplant as a vegetable side dish, choose a smaller globe variety eggplant, free of blemishes and bright in color. Wipe it clean and trim off the top and bottom. Slice lengthwise into even-sized wedges keeping the skins on. Lightly brush with olive oil, sprinkle with salt and pepper and place skin-side down on a lightly oiled baking sheet. Bake at 350 degrees until lightly browned and tender. Serve fresh.
A climbing vine can add visual appeal to an open area of the garden or can be incorporated into a landscaping theme. It can also help to hide problem areas. Climbing vines can range from traditional green or variegated ivy plants as a backdrop for …
Mesclun is a term used for a mix of baby lettuces, greens, and or herbs. Mesclun comes from the French, from the word ‘mescla’, meaning mixed. Typical mesclun mixes include several varieties inside one seed packet – giving the grower an easy way to introduce color, flavor, …
Fennel is grown as both an herb and a bulb vegetable. The herb variety, Foeniculum vulgare, is a perennial herb that looks very similar to dill. It has a characteristic licorice-like flavor. The flavor is very similar to anise, and although the seeds look the same, for identification anise seeds are smaller than fennel seeds. Fennel herb is grown for both its delicate leaves and attractive flowers and seeds.
The bulbing fennel, Foeniculum vulgare dulce, is related to the herb fennel but is a different variety. It is often called ‘Florence fennel’ or finnochio. It looks like a fatten version of a celery base, and tastes strongly of licorice as well. To use a fennel bulb, cut off the stalks, trim the base, then cut in quarters and remove the core. Then slice as desired or how ever the recipe calls for cutting the fennel bulb.
If in colder climates, grow the herb fennel as an annual. Sow the seeds in an area of the herb garden where it will have a place year after year. They do not transplant well so it is best to grow directly in the dirt. The plant likes full sun and a rich, well drained soil. Fennel can grow very tall, and are susceptible to toppling over in high winds so place them in a sheltered area if they will be grown in a wind tunnel. Snip as needed for fresh herbs, or cut the entire plant and hang to dry for dried herbs. To collect the seeds, harvest when the plant turns brown but just before the seeds pop, and hang to dry in bags to collect the seeds as they release.
Sow the seeds in early spring, directly in the garden soil, for summer harvest and late summer for fall harvest. Once the seeds germinate, the taproots go straight down and can snap easily. They seem to do better just being planted in the ground. They like sun, and lots of water when starting out. To keep the bulbs white, as they grow and begin to emerge from the ground, pile up the dirt around them to keep the sun away. Otherwise, they will naturally turn a little green above the ground.
Sunflowers, native to North America, come in giant or small varieties. The scientific name, Helianthus, comes from the Greek word meaning “sun,” and have the repuation for following it during the day. It is a crop vegetable, grown both for its seeds and its oil. Domesticated sunflower varieties have one …
Squash blossoms are a visual treat in the garden – they are bright, beautiful, and come in both male and female versions. The female flowers are the ones that produce the summer squash. The male flowers are on long stems, and while the produce no …
Melons are a thirst-quenching treat: on a hot day, nothing refreshes quite like fresh, ripe melon. And while they are found year round via imports at the market, the peak time for harvest in the garden or farmers markets for most summer varieties is in the middle of the summer.
All ripe melon is great when chilled, but flavors truly develop when served at room temperature. Melons uncut, whole, may be stored at room temperature until they are ready to eat. But keep in mind that all cut melon should be eaten soon after being cut. Read below for FDA guidelines on the proper ways to handle melons.
Eating a ripe melon can be a wonderful, almost ethereal experience with its floral aroma and natural sweetness, or it can be a total disappointment, all depending if you choose a ripe one or not. Here are some tips for choosing the perfect melon.
Melons are grouped into three major groups: muskmelons with netted skins, like cantaloupes; muskmelons with smooth, wrinkled, or gnarled skins, such as honeydew and Santa Claus; and watermelon, which technically aren’t even a true ‘melon’ (they are botanically a berry). All melons are typically picked by ripeness as opposed to size.
Cantaloupe, Persian Melons – These melons have the characteristic ‘net’ covering over their rind.
Canary, Casaba, Honeydew, Santa Claus. These melons range widely in rind texture and color. These melons are come in small to very large, are found with different color hues for the flesh.
The FDA recommends these guidelines for the safe handling of melon.
Strawberry and rhubarb come together for something besides a pie: a refreshing lemonade.
This iced coffee drink is spiced with cardamom pods.