Vegetable Garden
Vegetables are a very important part of our diet. They are a good source of vitamins and minerals and many of them are also high in fiber. Most vegetables are low in calories. Fresh, canned, frozen and dried vegetables assure a year round supply of many varieties. Whatever the method, keep the cooking to a minimum. When boiling vegetables, use as little water as possible, then save the nutrient rich liquid for use in stocks and sauces. Serve vegetables by themselves, as accompaniments to main dishes or in stews and casseroles.
Acorn Squash: A somewhat oval
shaped winter squash with a ribbed, dark green skin and with a orange
flesh. One of the most common method of preparation is to halve them,
remove the seeds and then bake. Acorn squash may then be eaten directly
from the shell.Alfalfa: Though alfalfa is
generally grown for fodder, the seeds for this plant are also sprouted for
human consumption. Alfalfa sprouts are very popular in salads and on
sandwiches.All Blue Potato: Most Popular
blue fleshed cultivar, bakes well and makes colourful chips. When boiled,
the colour turns to a light blue. Frying or baking keeps the darker purple
colour. It has an earthy potato taste and will add colour to any dish.
Try the All Blue and a white flesh potato mixed together as morning hash
browns.All Red Potato: A.k.a. Cranberry
Red. Robert Lobitz released his All Red variety through Seed Savers Exchange
in 1984. It was bred from a potato named Bison and can grow well in drought
conditions. Many people use this variety in their potato salads. Rich,
earthy flavoor.Artichokes: A perennial
vegetable, it has compact, plump heads, heavy in relation to their size,
with tightly closed, thick green leaves. Size is not an indication of
quality. Avoid over mature ones with hard tipped, blemished or spreading
leaves. The artichoke, which has diuretic properties and is rich in iron
and potassium, has a low energy value. (See
Recipe)Arugula: Also called rocket,
roquette, rugula and rucola, arugula is a bitterish, aromatic salad
green with a peppery mustard flavor. Though it has long been extremely
popular with Italians, American palates often find its flavor too
assertive. Arugula (which resembles radish leaves) can be found in
specialty produce markets and in some supermarkets. It's sold in small
bunches with roots attached. The leaves should be bright green and fresh
looking. Arugula is very perishable and should be tightly wrapped in a
plastic bag and refrigerated for no more than 2 days. Its leaves hold a
tremendous amount of grit and must be thoroughly washed just before using.
Arugula makes a lively addition to salads, soups and sautied vegetable
dishes. It's a rich source of iron as well as vitamins A and C.Asparagus: A perennial plant
with an underground stem (crown) that produces edible shoots, which are
regarded as a delicacy. Fresh asparagus stems should be firm and uniformly
coloured. The cut ends of the shoots should be white. Asparagus has a low
energy value and is rich in vitamins A and C. 12 ounces per person should
be allowed when serving the vegetable as a starter. It can also be served
plain with a hot or cold sauce, in a salad, in a tart, au gratin, as a
purée, in voluté sauce, as omelette filling, with scrambled
eggs, etc. - asparagus should always be first cooked in water or steamed.
(See Recipe)Atlantic Potato: Atlantic is
widely grown for making chips and french fries. It produces medium sized
white tubers and works best if grown in northern climates. It is a dry
type potato that is good for frying, boiling and baking.Austrian Crescent Potato:
Austrian Crescent is a popular fingerling widely used in potato salads. It
can also be boiled, steamed or roasted and tastes great with the popular
potato condiments. This variety has awesome yields and produces tubers up
to 10 inches in length.
Baby Carrots: Tiny baby carrots
are very tender but, because of their lack of maturity, not as flavorful
as their full-grown siblings. Remove carrot greenery as soon as possible
because it robs the roots of moisture and vitamins. Store carrots in a
plastic bag in the refrigerator's vegetable bin. Avoid storing them near
apples, which emit ethylene gas that can give carrots a bitter taste. A
light rinsing is all that's necessary for young carrots and tiny baby
carrots, however, older carrots should be peeled.Bamboo: A plant that is common
throughout tropical Asia, whose young, tender and slightly crunchy shoots
are served as a vegetable. The Japanese also enjoy bamboo seeds, which
have a slightly floury texture and in Vietnam and China food is steamed in
bamboo leaves. In Cambodia, the bamboo canes themselves are used for
cooking minced meat dishes in.Banana Potato: Grown in British
Columbia for over 90 years, it is said that the Russian Banana came to early
settlers and natives by Russian fur traiders. We cook the banana a little
longer to bring out it's best taste. This variety is popular boiled for
salads or roasted whole. Rich potato taste.Bean: A vegetable of which
there are many varieties. They can be divided into two main groups, those
with edible pods (such as green, wax, etc.) and those of which only the
seeds are eaten. The former group includes the French bean (haricot vert),
called string bean in North America and the runner bean. The latter group
includes the various types of haricot (navy) bean and the Lima bean,
etc.Bean Sprouts: These are the
large sprouts that are common in supermarkets. They're crisp and nutty,
and they're the best sprouts for stir frying, though they can also be
served raw. Select bean sprouts that are crisp and white with just a tinge
of yellow. To keep them fresh, rinse them off and immerse them in cold
water, then store them in the refrigerator. They're very perishable, so
try to use them within a day or two. Canned bean sprouts are a very poor
substitute for fresh.Beets: Any of several varieties
of a plant with a fleshy root. Some are cultivated for the sugar industry
and distilled (sugar beet), other for fodder (mangel wurzel). The beetroot
(red beet), with its fine dark red flesh, is used as a vegetable and as a
food colour. Rich in sugar, vitamins and calcium, beetroot can be eaten
raw (grated), but usually cooked and served cold. Very small beetroots are
also preserved in vinegar (especially in Germany) and are used for making
pickles.Belgain Endive: These crunchy,
slightly bitter leaves are often used to make hors d'oeuvres, but they can
also be chopped and added to salads, or braised to make an exquisite (and
expensive) side dish. Select heads with yellow tips; those with green tips
are more bitter. Their peak season is the late fall and winter.Bell Peppers: Bell peppers,
also known as capsicums, are sweet-fleshed, bell-shaped members of the
pepper family, enjoyed raw or cooked. Unripe green and ripened red or
yellow varieties are the most common. Pale yellow, orange, and purple
black types are also available. Italian peppers are slightly sweeter and
more slender than regular peppers. Before use, bell peppers must have
their indigestible seeds removed. Often the peppers are roasted, which
loosens their skins for peeling and enhances their natural
sweetness.Belle De Fontenay Potato: This
old French variety is a good potato for salads or for oven roasting. In
Europe they plant this variety as a Fall crop.Bibb Lettuce: Bibb lettuce
(Mignonette) is a type of butterhead lettuce with loosely formed leaves
and soft, buttery texture. Also known as butter lettuce.Bintje Potato: An old variety
from the Netherlands, the Bintje is the number one yellow potato in the
world and very popular in Europe. The Bintje along with Maris Piper make
great french fries. Produces a large set with 8-10 oz. Tubers. Tuber size
can be bigger if seed spacing is 16 to 18 inches.Bitter Melon: Also referred to
as a balsam pear, this fruit resembles a cucumber with a bumpy skin
and is used as a vegetable in Chinese cooking. When first picked, the
bitter melon is yellow-green and has a delicate, sour flavor. As it ripens
it turns yellow orange and becomes bitter and acrid, which is how many
people prefer it. Bitter melon is available fresh from April through
September in most Asian markets. It can also be purchased canned or
dried.Black Trumpet Mushroom: This
mushroom is distinctly trumpet shaped, the mushroom ranges from 2 to 5
inches high. Its flesh is thin and brittle and can range in colour from
grayish brown to very dark brown or almost black. Black trumpets are known
to be distinctively aromatic and have an elegant buttery flavour. They are
available midsummer through to midfall in specialty produce
markets.Blossom Potato: Blossom is a
beautiful red skinned variety that can enhance your display at farmer's
markets. It has a hint of redness in the flesh, with red skin and works
great cut lengthwise and roasted in the oven.Bok Choy: Bok choy is a Chinese
variety of cabbage. It has elongated, crisp white stalks, with dark green
leaves and a refreshing, slightly peppery flavour. Both the stalks and
leaves are used raw or cooked. Full size and baby bok choy as small as 4
inches (10 cm) in length are available.Boston Lettuce: Boston lettuce
is a type of butterhead lettuce. Slightly larger than its close relative
Bibb, but with similar soft, buttery leaves. Also known as butter
lettuce.Broccoflower: This plant is
broccoli and cauliflower closely related that taxonomists classify it as
Brassica oleracea, Botrytis Group. This can be described as a
cauliflower with bright, light green curds. The flavour is sweeter than
white cauliflower and has some of broccoli's chlorphyll zing. It has been
thought to have originated in northeastern Italy.Broccoli: A brassica cultivated
for its fleshy flower stalk which are approximately 6 inches long. It is
sold as green stalks ending in bunches of green or purple flower buds and
surrounded with leaves. The stalks are sometimes eaten like asparagus and
the flowers and leaves are prepared in the same manner as
cauliflower.Broccoli Raab: A vegetable
related to both the cabbage and turnip family, the leafy green broccoli
raab has 6 to 9 inch stalks and scattered clusters of tiny broccolilike
buds. It's also called brocoletti di rape, rape and
rapini. The greens have a pungent, bitter flavor that is not
particularly popular in America where, more often than not, they're used
as animal fodder. Italians are particularly fond of broccoli raab,
however, and cook it in a variety of ways including frying, steaming and
braising. It can also be used in soups or salads. Broccoli raab can be
found from fall to spring in markets with specialty produce sections. It
should be wrapped in a plastic bag and refrigerated for no more than 5
days.Broccolini: A new hybrid
vegetable that is sure to make a statement at your dinner table.
Technically a cross between broccoli and Chinese kale, this vegetable
looks more like a broccoli-asparagus mix. It is sweeter, lighter and more
tender tasting than broccoli. Broccolini comes in bunches of 17-20 stalks
and has a shelf life of 2 weeks in the refrigerator from date of purchase.
Broccolini is a great source of Vitamin C, Vitamin A and potassium, and
has no fat. It can be cooked and eaten the same as broccoli: blanched,
steamed, sautied, poached, roasted, fried or grilled. It is 100% edible,
so there's no need to remove any of the stem, making a wonderful
presentation on the plate with its long slender stems.Brussels Sprouts: A vegetable
that is widely cultivated for its green buds, which resemble tiny cabbage,
3/4 to 1 1/2 inches in diameter and grow in the leaf axils along a stem up
to 3 feet high. Brussels sprouts should be very green and compact, without
yellow leaves; the best are usually found after the first frost. Sprouts
are rich in sulphur, potassium and vitamins.Burdock: A large herbaceous
plant common in uncultivated land. In cooking, the fleshy roots are
prepared like salsify or asparagus; the young shoots and leaves, which
have a refreshing and slightly bitter flavour, are used in soups or are
eaten braised, especially in the south of France and Italy. The larger
leaves are used in some areas for wrapping butter or soft cheeses. Burdock
grows wild in Europe and is only eaten locally, but in Japan it is
cultivated as a vegetable.Buttercup Squash: A variety of
turban squash that ranges from 4 to 8 inches in diameter and 2 to 3 inches
high. It has a light blue gray turban with a dark green shell flecked with
gray. The flesh is orange in colour and the flavour is reminiscent of
sweet potato. It can be baked, steamed or simmered.Butterhead Lettuce: One of two
varieties of head lettuce (the other being crisphead). Butterhead lettuces
have small, round, loosely formed heads with a soft, buttery textured
leaves, ranging from pale green on the outer leaves to pale yellow green
on the inner leaves. Their flavour is somewhat sweet and succulent.
Because the leaves are quite tender, they require gentle washing and
handling. Boston and Bibb (also called limestone) lettuce are the
two most well known of the butterhead family. The smaller Bibb is highly
prized by gourmets. Both Boston and Bibb lettuce are sometimes referred to
simply as "butterhead" or "butter" lettuce.Butternut Squash: This large,
cylindrical winter squash looks somewhat like a pear shaped bat. It is 8
to 12 inches long, 3 to 5 inches at its widest point and can weigh from 2
to 3 pounds. The color of the smooth shell ranges from yellow to camel in
colour, the flesh is sweet and orange in flavour. It can be baked, steamed
or simmered.
Cabbage: Firm heads, heavy for
their size, with fresh, crisp leaves. Most popular green varieties include
Danish, pointed and domestic. Savory type cabbage has crinkled green
leaves, loosely formed heads. Red varieties have distinctive reddish
purple colour. The word cabbage is a derivation of the French word
caboche, a colloquial term for "head." The cabbage family, of which
Brussels sprouts, broccoli, cauliflower and kale are all members is wide
and varied.Calabaza: A pumpkinlike squash
popular throughout the Caribbean as well as Central and South America. The
calabaza, which is also called West Indian pumpkin, is round in
shape and can range in size from as large as a watermelon to as small as a
cantaloupe. Its skin can range in colour from green to pale tan to light
red orange, its flesh is a brilliant orange. Calabaza has a sweet flavour
akin to that of butternut squash, its texture is firm and succulent. It
can be found in chunks throughout the year in Latin markets. Choose cut
pieces with fresh, moist, tightly grained flesh with no signs of soft or
wet spots. If you can find whole calabaza, look for those that are
unblemished and heavy for their size, the stem should still be attached.
Whole calabaza can be stored in a cool, dark place for up to 6 weeks. Cut
calabaza should be wrapped tightly and refrigerated for no more than a
week. Calabaza may be used in any way suitable for winter squashes like
acorn squash and butternut.Canna: A vigorous tropical
plant with a thick fleshy underground stem, which is eaten as a vegetable.
Some varieties produce an edible starch used particularly in Australia,
where it is known as "Queensland arrowroot".Carda: The succulent leaves and
stalks of a variety of beet, Beta vulgaris cicla. The name is also
given to the edible inner leaves of the cardoon. Chards are used as a
vegetable, especially in Provence and the Rhône Valley. Cooked in
water or in a thin white sauce, they are served with the cooking juices or
a well seasoned white sauce, to enhance their rather neutral taste, or
bland flavour.Cardoon: A southern European
plant, related to the artichoke, whose leafstock is eaten as a vegetable.
Cardoons are available at the end of autumn and in winter; in the south of
France they were formerly traditionally eaten with Christmas dinner. In
Tours, they are cooked au gratin. When purchased, the stalks must
be firm, creamy white in colour, wide and plump.Caribe Potato: The Caribe�s
beautiful snow white flesh makes it a popular variety for light and fluffy
mashed potatoes. It can also be fried or baked. It produces large tubers
and grows very well.Carola Potato: With a toasty
sweet flavour, Carola is good for roasting and for salads. Great for all
cooking methods, it produces medium sized tubers and stores well.Carrot: Firm, well formed,
bright orange red root vegetable. Avoid flabby or shriveled ones. The
green tops can be used for soups or as a garnish. Carrots can be used in
soups, sauces, stews and stocks. They can be cut into rounds, segments,
sticks, diced, slices, or matchsticks, depending on the use. Although the
ancients recognized that carrot is good for the eyesight, they did not
cultivate it as a vegetable. (See Recipe)Cassava: People in Hispanic
countries use cassavas much like Americans use potatoes. There is both a
sweet and a bitter variety of cassava. The sweet one can be eaten raw, but
the bitter one requires cooking to destroy the harmful prussic acid it
contains. It's often best to buy frozen cassava, since the fresh kind is
hard to peel. Look for it in Hispanic markets. It doesn't store well, so
use it within a day or two of purchase.Cauliflower: The edible part is
the flower head, popularly known as the "heart" or "head"; it is white,
compact and hard with many compressed flower buds. The heart is surrounded
by crisp bluish green leaves, whose condition is a good guide to the
freshness of the heart. Cooked cauliflower does not keep long in the
refrigerator, however, when blanched, it freezes well. (See Recipe)Celeriac: Celeriac, which is
also known as celery, root comes from a variety of the celery plant that
has been bred specifically for its root. It is a brown vegetable with a
distinct celery flavor. Peel it before eating either raw or cooked.
Celeriac is best cooked in stews, braises and purees.Celery: A vegetable grown for
its roots, stems, leaves and seeds, all od which can be used. For a long
time, both popular opinion ans gastronomic writers considered celery to be
an aphrodisiac. Several varieties of cultivated celery are grown for their
white fleshy stalks, which are easily broken when they are fresh. Celeriac
(celery root) is a varietyof cultivated celery grown for its fleshy root.
(See Recipe)Chanterelle: A trumpet shaped
wild mushroom with a colour that ranges from bright yellow to orange. The
chanterelle (known in France as girolle) mushroom has a delicate,
nutty (sometimes fruity) flavour and a somewhat chewy texture.
Chanterelles are usually imported from Europe and can be found dried or
canned in many large supermarkets. Although they're not widely cultivated,
chanterelles are found growing in parts of the Pacific Northwest and along
the East Coast. They are occasionally found fresh in some markets during
summer and winter months. Choose those that are plump and spongy, avoid
ones with broken or shriveled caps. Chanterelles can be cooked as a
separate side dish or as an addition to other foods. Because they tend to
toughen when overcooked, it's best to add them to the dish toward the end
of the cooking time.Chard: Chard (aka Swiss Chard)
is actually a chard that over centuries of selection produces tender,
abundant greens. Chard is a healthy, easy-to-grow alternative to spinach,
and it's more heat tolerant. Chard can be found different coloured stalks
of white, yellow, and red. Chard is packed with vitamins K, A, C, E, and B6.
Chard is also very good source of copper, calcium, phosphorus, and a good
source of thiamin, zinc, niacin, folate and selenium.Chayota: The gourdlike chayote
(pronounced chy-O-tay) originated in tropical America and was principal
food of the Aztecs and Mayas. It is about the size and shape of a large
pear. Beneath its furrowed, pale green skin is a white flesh surrounding
one soft seed. The chayote has a delicate taste that blends flavours of
turnip, cucumber and zucchini.Cherry Red Potao: Cherry Red's
bright red skin gives it a good display value. Popular with California
growers, Cherry Red works as a general purpose red skin white flesh potato.
Best for potato salads, gratins, scalloped potatoes and mashed. Excellent
boiling and baking qualities.Chicory (Curly Endive):
Chicory, also known as curly endive, is a green leaf vegetable with
loosely packed, curly leaves characterized by their bitter flavor. The
paler center leaves, or heart, of a head of chicory are milder than the
dark green outer leaves.Chipeta Potato: Chipeta is a
Ute Indian word meaning "white singing bird". "Chipeta" was also the wife
of the famous Ute Chief Ouray. It is used widely in the chipping industry
and maintains good chipping quality during long-term storage. It also works
great as a baked potato.Chive: Related to the onion and
leek, this fragrant herb has slender, vivid green, hollow stems. Chives
have a mild onion flavour and are available fresh year round. Look for
those with a uniform green color and no signs of wilting or browning.
Store in a plastic bag in the refrigerator up to a week. Fresh chives can
be snipped with scissors to the desired length. They're delicious in many
cooked dishes but should be added toward the end of the cooking time to
retain their flavour. Both chives and their edible lavender flowers are a
tasty and colorful addition to salads. Frozen and freeze dried chives are
also available in most supermarkets. Chives are a good source of vitamin A
and also contain a fair amount of potassium and calcium.Collard Greens: Collard greens
are dark-green, broad, flat leafy greens. Collard greens can be
refrigerated unwashed in a plastic bag for up to 5 days. They are an
excellent source of vitamin A and are believed to possess cancer fighting
properties.Corn: A cereal with white,
yellow, or rust coloured grains, rich in startch, which are attached to a
cob protected by layers of fibrous leaves with tasselled tops. It is high
in calories and is also rich in lipids, proteins and carbohydrates. It is,
however, devoid of certain essential amino acids. Popcorn is prepared by
heating the grains in oil until they puff up and burst, forming soft white
light masses which can be caramelized. (See
Recipe)Courgette (Zucchini): A variety
of marrow (summer squash) usually eaten when young and immature. It has a
shiny outer skin and the firm watery flesh has a delicate taste and has a
low calorific value (30 Cal per 100 g). For a long time it was used
primarily in Mediterranean cookery, but in recent years its popularity has
become more widespread. Of the varieties that are available practically
all year round in France, the best is Diamant, which is seedless, small
and mid-green, with a delicate flavour. Other varieties have varying
numbers of seeds and can be distinguished by the colour of their skin -
grey in Grisette de Provence, mid-green in Aurore and dark green in Reine
des Noires.Cremino: A dark brown, slightly
firmer variation of the everyday cultivated white mushroom. Cremini
mushrooms have a slightly fuller flavour than their paler relatives. They
have a smooth, rounded cap that ranges in size from 1/2 to 2 inches in
diameter. The portobello mushroom is simply the fully matured form of this
mushroom. The cremino is also referred to as common brown mushroom
and Roman mushroom.Crisphead Lettuce: One of two
varieties of head lettuce (the other being butterhead). It is commonly
known as iceberg, which, in truth, is a variety of crisphead. Other
varieties include Great Lakes, Imperial, Vanguard and
Western. Crisphead lettuce comes in large, round, tightly packed
heads of pale green leaves. Though crisp, succulent and wilt resistant,
all crispheads have a rather neutral flavour. Choose those that are heavy
for their size with no signs of browning at the edges.Crookneck Squash: Any of
several varieties of summer squash with a long, curved neck that is
slightly more slender than the bulbous base. Crookneck squash have a light
to deep yellow skin that can range in texture from almost smooth when
quite young to slightly bumpy as the squash matures. The creamy yellow
flesh has a mild, delicate flavour. Crooknecks average from 8 to 10 inches
long, but are best when a youthful 6 inches. Choose firm squash with no
sign of shriveling, the skin should be easily pierced with a
fingernail.Cucumbers: The fruit of an
annual climbing plant of the gourd family, which may be eaten raw or
cooked. There are several varieties of cucumber, classified into two types
those grown exclusively in greenhouses, known as dutch and those
cultivated either in the open or under cover, known as ridge; they differ
more in size, shape and shade of green than in taste. It should be bought
very fresh and firm, never wrinkled. It is often peeled, since its skin
can be quite bitter.Curly Endive: You can use this
crisp, bitter green in salads or cook it as a side dish. The outer leaves
are green and somewhat bitter; the pale inner leaves are more tender and
mild. Don't confuse this with Belgian endive, which the British call
chicory and the French call endive.
Daikon: Daikon is larger and
milder than its relative, the red radish. The Japanese like to grate it
and serve it with sushi or sashimi, but you can also pickle it, stir fry
it, or slice it into salads. Japanese daikons tend to be longer and
skinnier than their Chinese counterparts, but the two varieties can be
used interchangeably. Choose specimens that are firm and shiny. They don't
store well, so try to use them right away.Dandelion: A perennial
flowering plant that grows wild in Europe. The name is derived from the
alternative French name dentde-lion (literally "lion's tooth",
referring to its serrated leaves). Dandelions are low in calories but rich
in iron and vitamins A, B1, B2 and C. Thet are usually eaten raw in
salads, but may be cooked like spinach. Wild dandelions should be picked
before the plant has flowered, when they are small and sweet.Delicata Squash: Also called
sweet potato squash, the delicata squash has a pale yellow skin
with medium green striations. Inside, the succulent yellow flesh tastes
like a cross between sweet potatoes and butternut squash. The oblong
delicata can range from 5 to 9 inches in length and 1 1/2 to 3 inches in
diameter. It is in season from late summer through late fall. Choose
squash that are heavy for their size and avoid those with soft spots.
Delicata squash can be stored up to 3 weeks at an average room
temperature. As with other winter squash, the delicata is best baked or
steamed. It's a good source of potassium, iron and vitamins A and
C.Desiree Potato: Desiree is the
most popular "red" skinned potato in Europe. The skin is actually more of a
pink colour depending on the soil and climate it's grown in. Suggested
cooking methods are boiling for salads or mashed potatoes and roasting in
the oven. Soft, delicious taste.Durango Potato: Durango Red
keeps its colour well in storage. It is an all purpose red skin white
flesh potato. 
Eggplant: Better known as an
aubergine, they are an elongated or round fruit with a smooth shiny purple
skin covering a light firm flesh. A white variety also exists. The largest
and oldest fruits contain the most seeds. It has a low energy value and is
rich in potassium and calcium. The aubergine (eggplant) has a pronounced
flavour and is used as a vegetable in numerous Eastern and Mediterranean
dishes together with tomatoes, courgettes (zucchini), garlic and
olives.Elder: A common European tree
or shrub whose aromatic flowers are prepared as fritters (like mimosa
fritters) and used to flavour jams, vinegars and various fermented drinks.
The young shoots contain an edible and delicate core, which is prepare
like asparagus. Elderberries are used to make, jam, jelly and
wine.Endive (Chicory): A plant whose
leaves may be eaten raw in salads or cooked as a vegetable. Most verieties
have bitter leaves. The variety commonly used is the curly endive. The
stumps, known as gourilos, may also be eaten. There is confusion
about the names endive and chicory. In England, endive usually means the
curly leaved salad plant, generally called chicory in North America.
Chicory in England is what the French and Americans call endive or Belgian
endive. For the sake of clarity, preference is given in this article to
the english usage.Enoki; Enokitake; Enokidake
Mushrooms: The cultivated variety of these crisply delicate
mushrooms comes in clumps of long, spaghettilike stems topped with tiny,
snowy white caps. (In contrast, the wild form has orangy brown, very shiny
caps.) Enokitake have an appealingly crunchy texture and mild almost
fruity taste, unlike the bosky flavor of most mushrooms. They're available
fresh year round (depending on the region) in Asian markets and some
supermarkets. They can also be purchased canned. Choose fresh mushrooms
that are firm and white. Refrigerate, wrapped in paper towel then a
plastic bag, up to 5 days. Before using, they should be cut away from the
mass at the base of the stems. Enokitake are particularly good raw in
salads. They may also be used to garnish soups or other hot dishes. If
used as part of a cooked dish, they should be added at the last minute, as
heat tends to make them tough. These tiny mushrooms provide a good source
of vitamin D, as well as small amounts of the B-complex vitamins. The
enoki is also called snow puff mushroom, golden mushroom and
velvet stem.Escarole: A vegetable, also
called batavia, similar to curly endive (chicory), but with broader leaves
(which are fairly curly and very crisp). It usually has a heart of white
leaves edged with yellow. Escarole is generally eaten raw, in a green
salad (often with seasoning flavoured with mustard or shallots), possibly
with tomatoes or scalded French (green) beans, or in a winter salad with
nuts and raisins. It can also be cooked like spinach.
Fiddleheads: Found wild in the
spring, or in specialty markets. They are young, curled, unopened fern
shoots. It can be used as a unusual vegetable accompaniment, good with
ham. For an alternative to fresh, fiddleheads can be frozen or canned and
are best served with a sauce, like hollandaise. Fiddleheads are feathery
and a little crisp. If you pick them yourself, you must know what you are
looking for - otherwise you may pick varieties that are quite bitter. Wash
fresh fiddleheads, drain them and rub off their woolly skins.Fleur de Lys: The French name
for a vegetable used in chinese cooking. The plant's Chinese name can be
translated as "golden needle" and its appearance is reminiscent of the
fleur de lys motif in heraldry (hense its French name). It is a kind of
bulb which is cooked in sugar. Its long filaments, often sold dried, are
used in the preparation of many sweet and savoury dishes (soups,
omelettes, sweet soups, ragouts and salads).French Fingerling Potato: The
French Fingerling is awesome roasted in the oven, and it always tastes
great no matter how it is cooked. Many great complements come with this
one. As the story goes, during the 1800�s the French Fingerling was
smuggled into North America in a horse's feedbag. This variety is very
close to it's wild parentage.
Galingale: A perennial
Mediterranean plant producing scaly brown tubers the size of hazelnuts,
the sweet white farinacceous pulp which earned them the French name
amandes de terre (earth almonds). They may be eaten dry, raw, or
roasted like chestnuts. In North Afric, the tubers are generally ground
and used in forcemeats for poultry, meatballs and spice mixtures. In
Spain, the galingale is called chufa; grown in the Valencia region,
it is used for making a popular drink, horchata, which is similar
to orgeat. It also yields an oil, which has a lower frezzing point than
water and does not turn rancid and a flour used in confectionery.Garnet Chile Potato: Garnet
Chile is an Heirloom introduced by Reverend Chauncy E. Goodrich in 1853.
He obtained the seed from Chile because of the blight of 1846. Garnet
Chile is the parent of many of the varieties we use today. It's a good
potato for storage and works great for boiling and for salads.German Butterball Potato: With
a soft buttery taste, the German Butterball brings delight to any plate.
Many people find it hard to go back to other varieties after they have
tasted this one. Works great for roasting or pan cooking. Adds a great
taste to mashed potatoes too. The skin, netted like a russet, holds within
itself a great treasure of golden goodness.Glasswort: A small fleshy plant
with salty sap, also called marsh samphire, which grows in European salt
marches as far north as Norway and also in the Camargue (Mistral calls it
sans-souiro). It is similar to rock samphire. The plant is
harvested in summer for its tender green tips, which can be eaten in
salad, cooked like French (green) beans, or pickled and used as a
condiment, like gherkins.Golden Nugget Squash: A small
(3 to 4 inches in diameter), pumpkin shaped winter squash with a bright
orange skin. The flesh, which is also orange, is sweet and slightly bland.
Golden nugget squash is available from late summer through winter. Choose
a squash that's heavy for its size. The skin should be colourful but have
a dull finish (the latter indicates maturity). If the surface is shiny,
the flesh will be flavourless. Golden nugget squash can be stored at room
temperature for up to a month. It can be baked or steamed, either whole or
halved.Gourd (Squash): The fruit of
several plants of the family Cucurbitaceae. Originating in tropical
Asia and Africa, they have a thick skin and a watery flesh and are used as
a vegetables. They include the summer and autumn pumpkins (yellow gourd),
vegetable marrows, courgettes (zucchini) and various squashes.Gourd-melon: An oriental plant,
the fruit of which looks like a marrow (squash), tastes something like a
cucumber and is eaten as a vegetable in southeast Asia and China. It is
cooked in water and preserved in vinegar.
Hen of the woods: A dark
brownish gray cultivated mushroom that resembles a tightly ruffled puff
edged in white. The name of this rich flavoured mushroom is said to come
from the fact that its shape vaguely resembles the body of a hen.Hop: A vigorous climbing plant
which grows in temperate regions. The female flowers are used mainly in
the brewing industry to give the bitter taste to beer. The flowers of the
male plant, known in France as jets de houblon (hop shoots), are
edible and are used particularly in Belgian cooking. The shoots are
prepared in the same way as asparagus.Hubbard Squash: A very large
winter squash with a thick, bumpy, hard shell ranging in colour from dark
green to bright orange. Hubbards are available from early September to
March, either whole or, if extraordinarily large, cut into pieces. Look
for those with clean coloured rinds free from blemishes. Store unwrapped
in a cool (under 50°F) place (or in the refrigerator) up to 6 months.
Hubbard squash is best boiled or baked. Because of its rather grainy
texture, the yellow orange flesh is often mashed or puréed and
mixed with butter and seasonings before serving. Hubbard squash is an
excellent source of vitamin A and contains a fair amount of iron and
riboflavin.Huckleberry Potato: Huckleberry
is a good baker and can be successfully cooked using any method. Some like
to steam this variety for their potato salads. Named after the northern
wild huckleberry.Hydnum: A mushroom
characterized bu soft spines or pegs under the cap. The varous species
grow in deciduous woods in autumn. The best are pied de mouton and
the pink hydnum, which is more delicate. They are prepared in the same way
as chanterelles and should be cooked slowly for a long time. They go
particularly well with stuffed tomatoes and ragouts.Hygrophorus: A mushroom of
which there are many varieties, some of them edible. Some species grow in
November or in March, when few other mushrooms grow. Of the edible
varieties, the very delicate snow-white hygrophorus (blanc de
neige) is recommended. These mushrooms should be peeled and cooked
like agaric (true) mushrooms. Species which are not very fleshy or have a
bitter smell are mixed with other mushrooms or used as a
seasoning.Hypholoma: A mushroom often
found growing in clumps on old tree stumps. The edible variety is
identifiable by the complete absence of green or yellow in the gills. It
goes without saying that it is vital to use an infallible visual aid when
picking mushrooms for eating.
Idaho Potato: The Idaho is
considered by many to be the best variety of North America's most popular
potato for baking, the russet. Though some russets grown elsewhere are
commonly called Idaho potatoes, many Idaho government officials are
pushing to make the name exclusive to spuds grown in local soil.
Jarusalem Artichoke: A
perennial plant cultivated for its edible tubers, which are cooked and
eaten as a vegetable or used in distilling. The French name is the name of
a small tribe in Brazil, but in fact the vegetable originated in North
America and was introduced into France by Champlain. Fairly firm in
consistency, they have a taste similar to that of real artichokes. They
are very nourishing and rich in phosphorus and potassium, they are boiled,
steamed, or braised with butter and can be served with cream or
béchamel sauce, sprinkled with parsley, or used in salads, fried in
butter, puréed, or souffléed.Jicama: This tan skinned tuber
has a mild, nondescript flavor, but a nice crunchy texture. It's a good,
cheap substitute for water chestnuts in stir fries. Since it doesn't
discolor, it's also a great vegetable to serve raw on a crudité
platter. Peel it before using. Substitutes: water chestnuts (These are
more expensive and sweeter than jicama. Like jicama, water chestnuts
retain their crispiness when stir-fried.) or Jerusalem artichoke (Like
jicama, these can be eaten raw and they stay crunchy even when stir fried.
They're more expensive than jicama, but they have an earthier, nuttier
flavor.) or tart apples or turnips or daikon radish.
Kabocha Squash: New to North
American markets, this winter squash has a beautiful jade green rind with
celadon green streaks. When cooked, its pale orange flesh is tender smooth
and sweet. An average kabocha ranges from 2 to 3 pounds in weight, though
they have been known to weigh as much as 8 pounds. Choose squash that are
heavy for their size. The rind should be dull and firm and avoid any with
soft spots. Kabochas can be cooked in any way suitable for acorn squash,
such as baking or steaming. Before cooking, they must be halved and
seeded.Kale: Kale was developed by seed
selection from the early cabbages. By the 5th century B.C., continued
preference for the larger leaved cabbages had led to the development of what
we now know as kale. Kale is known botanically by the name Brassica oleracea
variety acephala which roughly translates into "cabbage of the vegetable
garden without a head." Kale is a hardy plant that thrives in cool or cold
weather. In many cool climates, it is planted in the early spring for harvest
after the first few frosts of the following autumn. In more temperate climates
kale is planted after the hot days of summer and grown throughout the cooler
months. Kale is a nutritious food that is wonderful prepared in salads or stir
fried dishes. There are many varieties of kale available.Kerr�s Pink Potato: An old Irish
potato, the Kerr�s Pink is good for boiling, baking and chipping. This
variety is also popular in the UK.Kipfel Potato: Kipfel is a
regular fingerling with a regular potato taste. It's best roasted and
will produce high yields.Kohirabi: A vegetable of the
cabbage family whose fleshy stalk swells like a turnip. Tender when young,
kohirabi is available in autumn and is prepared like turnip or celeriac
(the water should be changed after serveral minutes of cooking).
La Ratte Potato: The La Ratte
is the best tasting fingerling we've ever tried. It has a unique nutty
flavour and smooth, buttery texture. It�s a favorite of French chefs and
now a delightful new discovery for North Americans. Works great for
roasting and boiling. This potato has been featured in the New York
Times.Leeks: A vegetable believed to
have originated from a Near Eastern variety of garlic. The plant consists
of a bulb and stem completely ensheayed by leaves, to form a cylindrical
shaft. It is set deep in the soil so that most of the plant is blanched;
this white and tender part is considered to be the best. Leeks must be
bought when very fresh. They should be smooth with a good fresh colour and
erect foliage.Lettuce: A plant that grows
wild all over the northern hemisphere and is cultivated in many varieties
for its large edible leaves. All lettuces have a very high water content
and few calories. They also contain a variety of mineral salts and
vitamins. Great care must be taken to clean lettuce thoroughly in plenty
of water so that all the soil is removed. It is important to dry the
leaves gently.Lotus: An Asian plant related
to the water lily. Its large seeds are eaten raw, boiled, or grilled
(broiled), while the roots are prepared like celery. Sometimes the leaves
are eaten like spinach. In Europe, it is possible to buy canned lotus
roots, sliced and pierced with holes. They are used as a garnish for meat
or poultry. Slices of the lotus root have a beautiful patter. Look for it
in Asian markets.
Manioc: The edible root of a
tropical plant, also called cassava, having a white startchy flesh beneth
a brown rind; it is used as a vegetable or to make tapioca. Originally
from Brazil, the plant is cultivated throughout South and Central America
and has been introduced into Africa, where it is now a basic foodstuff
(ground into semolina, salted, or sugared into flat cakes, or boiled in
foutou). It is also grown in Asia.Maris Piper Potato: Popular in
Europe, the Maris Piper makes great French fries and is also good for
boiling, baking and salads. This dry type potato has good flavour and it�s
colour rarely discolours during cooking.Matsutake Mushroom: This dark
brown Japanese wild mushroom has a dense, meaty texture and nutty,
fragrant flavour. It is available fresh from late fall to midwinter,
usually only in Japanese markets or specialty produce stores. Canned
matsutake are also marketed. These mushrooms can be cooked by a variety of
methods including braising, grilling, steaming and frying.Melokhia: A plant of the mallow
family, with green slightly serrated leaves, several species of which are
cultivated in Egypt and Israel as a green vegetable. The leaves may be
eaten raw in a salad or cooked like spinach. Melokhia, a popular
soup in Egypt, is made of fried onions and fried crushed garlic and
coriander, cooked in a very fatty beef stock with chopped melokhia leaves.
It can be served with lemon juice and is often thickened with
rice.Morel: Belonging to the same
fungus species as the truffle, the morel is an edible wild mushroom. Its
spongy, honeycombed, cone shape cap ranges in size from 2 to 4 inches high
and in color from a rich tan to an extremely dark brown. The morel is
widely applauded by gourmets, who savor its smoky, earthy, nutty flavour.
In general, the darker the mushroom the stronger the flavour. Wild morels
usually appear in specialty produce markets in April and the season can
last through June. Cultivated morels may appear sporadically throughout
the year. Choose fresh specimens that have a firm yet spongy texture.
Imported canned morels can be found in gourmet markets year round. Dried
morels have a more intense, smokier flavour than fresh ones and have the
advantage of being available year round. The marvelous flavour of the
morel needs little embellishment and this mushroom is best when simply
sautéed in butter.Mushroom: A type of fungus (a
plant with neither chlorophyll nor flowers) generally found growing in
cool damp places in woodland and meadows, where the soil is rich in humus.
A mushroom consists of a stalk and an umbrella shaped cap. Sometimes the
whole mushroom can be eaten, in other cases just the cap. In order to
retain the full flavour of mushrooms, it is best not to peel or wash them,
but simply to wipe them with a damp cloth and then dry them. (See Recipe)Mustard Greens: The peppery
leaves of the mustard plant are a popular soul food ingredient, ranking
second only to collard greens. They are both members of the same family
along with broccoli, Brussels sprouts, kale and kohlrabi. The leaves are a
rich, dark green and have a pungent mustard flavour. Though they can be
found year round in some locales, fresh mustard greens are most abundant
from December through early March. They are also available frozen and
canned. When choosing fresh greens, look for crisp young leaves with a
rich green colour. Reject those with yellow, flabby or pitted leaves or
thick, fibrous stems. Refrigerate greens, tightly sealed in a plastic bag,
for up to a week. Wash them just before using. Mustard greens can be
steamed, sautéed or simmered. They are usually served as a side
dish, often flavoured with onion, garlic, ham, salt pork or bacon. Mustard
greens, a cruciferous vegetable, are an excellent source of vitamins A and
C, thiamine and riboflavin.
Nameko: A small Japanese
mushroom that ranges in color from orange to amber to gold. The nameko has
a soft almost gelatinous texture and a rich, earthy aroma and flavor. It's
highly regarded and used primarily in Japanese soups and one pot dishes.
Though nameko mushrooms are seldom found fresh in North America, they are
available canned in Asian markets. The nameko is sometimes also called
cinnamon cap.Nasturtium: An ornamental plant
whose leaves and flowers are sometimes used as an ingredient or garnish
for salads or as a condiment. The flower buds and seeds, picked when soft
and pickled in tarragon vinegar, can be used as a substitude for capers.
They are a little tougher, but more aromatic. Tuber nasturtiums, which
come from Peru, yield tubers that can be pickled and used to garnish hors
d'oeuvres and cold meats.Nicola Potato: Nicola is a
general-purpose potato that works well for boiling, mashing, and roasting.
This is a waxy type potato that makes it great for salads too.Nori: An edible scented seaweed
used for centuries in Japanese cookery. Several varieties are grown along
the coasts using traditional methods. Rich in vitamins, nori is sold as a
powder, in strands, or pressed and dried into papery sheets. Sometimes it
is flavoured with saké or soy sauce, or even sweetened. It is used
to wrap around small portions of rice and as a garnish for soups, pasta,
or rice.
Okra: A tropical plant widely
cultivated as a vegetable. The most widespread species, also known as
ladies' fingers, gumbo and (in France) bamia or bamya, is grown for its
pods, which have longitudinal ridges and are either elongated (2 1/2 to 5
inches long) or short and squat (1 1/4 to 1 1/2 inches long). Rich in
calcium, phosphorus, iron and vitamin C, okra contains 40 calories per 4
ounces. It is used before it is ripe, when it is green and pulpy and the
seeds are not completely formed (ripe seeds were formerly used as a
substitude for coffee). (See Recipe)Onions: A plant whose bulb is
used in cooking; the bulb is formed of white fleshy leaves covered with
several layers of thin papery skin, red, brown, yellow, or white in
colour. It is eaten fresh or dried, raw or cooked, as a vegetable, as an
ingredients in other dishes, or as a seasoning. The onion has a low
calorific value and is rich in sulphur and vitamin C; it can be
indigestible when eaten raw. The substance which makes the eyes water
(allyl sulphide) disappears on cooking.Oyster Mushroom: This
fan shaped mushroom grows both wild and cultivated in close clusters,
often on rotting tree trunks. They're also called oyster caps,
tree mushrooms, tree oyster mushrooms, summer oyster
mushrooms, pleurotte and shimeji. The cap varies in
colour from pale gray to dark brownish gray. The stems are grayish white.
The flavour of raw oyster mushrooms is fairly robust and slightly peppery
but becomes much milder when cooked. They're available in some areas year
round, particularly in specialty produce and Asian markets. Young oyster
mushrooms (1 1/2 inches in diameter and under) are considered the best.
Also available are canned oyster mushrooms, which should be rinsed before
using.Ozette Potato: In the late
1700�s, the Ozette came from Peru by way of Spanish explorers to the Makah
Indians at Neah Bay, Washington. This variety is good steamed, fried, or
roasted. It has an earthy potato taste.
Palm Hearts: The terminal buds
of certain palm trees, in particular the West Indian cabbage palm, also
called "coconut cabbage", "glug-glug cabbage", or "ti-coco cabbage". The
tender parts are eaten raw, thinly sliced in salad; the firm parts are
cooked and used to prepare acras, gratins, or fillings for omelettes. The
taste is similar to artichoke. Palm hearts can be sold canned.Palm Tree: Any of numerous
tropical trees belonging to the family Palmae. Many species are
commercially important as a source of food, notably the date palm, coconut
palm and sago palm. some palms, especially the cabbage palm, have edible
terminal buds and others yield sugar, oil and vegetables.Parsnips: A vegetable
cultivated for its white or yellowish sweet tasting root. Widely grown by
the Greeks and enjoyed in the Middle Ages and during the Renaissance, the
parsnip has become a rarity in contemporary French cookery, although it is
popular in other countries. Harvested in autumn and winter, it has a
fairly high calorific value and is rich in potassium and vitamin C. Thr
parsnip is used in all the same ways as turnip and is often preferred to
it (particularly in beef broth), as it has more flavour. (See Recipe)Pattypan Squash: A round,
flattish summer squash with a scalloped edge. Tender young pattypans can
be identified by their pale green skin (which turns white as the squash
matures) and small size (3 to 4 inches in diameter). The thin skin, which
can be smooth to slightly bumpy, is usually not removed. Pattypan squash
can be cooked in the same manner as other summer squash.Pea: The small round green seed
of the plant Pisium sativum, up to eight of which are enclosed in a
long green pod. When buying peas, ensure that the pods are smooth and
bright green. The peas should be shiny and not too large, tender, but not
floury. The sooner peas are eaten after picking, the better they taste.
Some chefs recommend keeping the pods for no longer than 12 hours.Peanut Potato: An heirloom from
Sweden, the Peanut fingerling potato has a brown skin color like a roasted
peanut. It has golden flesh that works for salads or for roasting.Pom Pom Mushroom: A beautiful
white mushroom that was named for its resemblance to a cheerleader's
pompoms. This firm yet feathery specimen can range from 4 to 10 inches in
diameter. It can be found in some specialty produce markets throughout the
year. Select those with a bright white colour and no signs of
yellowing.Poppy: Any plant of the genus
Papaver. The red poppy (coquelicot in French) has blazing
red petals. These are used in colouring confectionery, notably for
coquelicots de Nemours, flat rectangular sweets made from cooked
and flavoured sugar coloured red. Poppy leaves used to be eaten like a
vegetable, much in the same way as sorrel.Porcino: Also called
cépes, these delicious, earthy treasures are members of the
Boletus edulis species of wild mushroom. They're pale brown in colour and
can weigh from an ounce or two up to a pound. Their caps can range from 1
to 10 inches in diameter. Porcini have a smooth, meaty texture and
pungent, woodsy flavour that is much regaled. You'll seldom find them
fresh in North America but you might try looking for them in specialty
produce markets in late spring or in the autumn. If you get lucky, choose
those with firm, large (about 6-inch) caps and pale undersides. The dried
form of this mushroom is more readily available. Choose those that are a
tan to pale brown in colour, avoid those that are crumbly. Dried porcini
must be softened in hot water for about 20 minutes before using. They can
be substituted for cultivated mushrooms in most recipes. One ounce of
dried mushrooms will serve about 4 people in soups, stuffings, stews and
the like. Porcini are also known as Boletes and
Steinpilze.Portobello Mushroom; Portobella
Mushroom: An extremely large, dark brown mushroom that is
simply the fully mature form of the crimino, which in turn is a variation
of the common cultivated white mushroom. The name "portobello" began to be
used in the 1980's as a brilliant marketing ploy to popularize an
unglamorous mushroom that, more often than not, had to be disposed of
because growers couldn't sell them. The portobello mushroom, which can
easily measure 6 inches in diameter, has an open, flat cap. Because it's
the elder of the species, the portobello's gills are fully exposed, which
means that some of the mushroom's moisture has evaporated. The reduced
moisture concentrates and enriches the flavor and creates a dense, meaty
texture. Portobellos can be found in gourmet produce markets as well as
many supermarkets. Their stems are very woody and should be removed (but
saved for soups, stocks, etc.). The caps can be used chopped, as with most
mushrooms, but the portobello is much more dramatic used whole. It's
particularly popular grilled and used in a sandwich, or cut into thick
slices for a salad or entrée.Potato: A starchy tuber, native
to North America, which is a major food in the form of a vegetable (always
cooked). The average potato weighs about 4 onces and is rich in
carbohydrates, vitamins B and C and fibre, with a tiny amount of protein
and some mineral salts (calcium, potassium, iron and iodine). Its taste,
which is sometimes considered to be insipid when it is not fried, can be
enhanced with grated cheese, bacon, onion, cream, herbs, garlic and
spices. (More Information)Puffball Mushroom: A firm,
round, white mushroom that can range in size from 4 ounces to a giant
50-pounder. It has a mild, nutty flavour that complements many foods.
Puffball mushrooms are available sporadically in specialty produce
markets. They can be cut into thick or thin slices, breaded and
sautéed, or chopped and used in a variety of dishes.Pumpkin: A vegetable of the
marrow (squash) family, which is round, with a flattened top and base. The
orange or yellow pulp is surrounded by a green, yellow, or orange ribbed
rind. There are several varieties, weighing up to 225 pounds. Once the
seeds and fibres have been removed, the flesh is eaten cooked, often as a
soup, in a gratin, or as a purée. It is also used as a pie filling
(à la citrouille), mixed with onion. When bought in slices,
preferably cut from a small juicy fresh coloured pumpkin, it does not keep
long.Purple Peruvian Potato: Purple
Peruvian, like it�s namesake, is an heirloom from the Andes� Highlands. The
deep purple flesh makes a great presentation to any plate of food. It�ll also
enhance the farmer�s market display. Best if roasted and then cut open to get
to the awesome colour, or fried.Purple Viking Potato: Purple
Viking is being discovered by many as a great tasting, general-purpose
potato. The taste of this variety provides a hint of sweetness along with
all the goodness it gets from the earth. This variety is great cooked
using any method. It gives a nice change of pace as mashed
potatoes.Purslane: A hardy plant plant
which originated in India, was known by the Romans and was used in the
Middle A particularly for picklings. Rich in magneesium and with a
slightly spicy flavour they can be eaten as a salad, flavoured with
burnet. The fleshy young leaves and then tender stalks can be cooked like
spinach and cardoons; the leaves can also be used as a garnish for soups,
omelettes, or to flavour sauces.
Radishes: A plant of the
cabbage family, cultivated for its edible root, which is generally eaten
raw, as an hors d'oeuvre or in salads. There are many varieties, differing
in size, shape and colour. Radishes available all the year round are
small, flattish, round, or slightly elongated and pink or scarlet, with or
without a white tip. Their flavour is best in March to April and September
to October, when they are not too hot (in the summer they may be too
strong).Rape: A plant related to the
cabbage that is widely cultivated for the oil contained in its seeds.
although the seeds are rich in oil, they also contain toxins that have to
be removed. Rapeseed oil cannot be heated to very high temperatures, but
it keeps well and remains in a liquid state down to freezing point
(32°F). The flower buds of rape may be eaten in the same way as
broccoli.Red Cloud Potato: A new potato
from Nebraska, the Red Cloud is a good general-purpose potato used for
boiling, baking and mashing. Some like making their homemade french fries
out of this one. Beautiful in potato salads. It will keep its skin colour
in storage.Red Gold Potato: A Northern
farmer�s favorite, the Red Gold has a nice yellow flesh with a unique
delicious taste. It�s a great table variety that can be mashed, roasted,
baked, fried, or steamed. Released from Canada. This potato is disease
resistant.Red Thumb Potato: This variety
sometimes comes in the shape of a thumb. Cut a tuber in half and you can
really see the thumb outlined in red colour. This is a great potato at
harvesting thime because of it's brilliantly red skin really shines in the
sun. This potato is good for roasting, frying, or boiling.Ridiccio: A variety of chicory
(endive) of Italian origin, cultivated only recently in the south of
France and other countries throughout the world. Its small hearts, red
with white veins, are round and crunchy and have a taste which at once
bitter, peppery and slightly acid. It is generally used in salads, mixed
with other salad vegetables. It is often served with terrines, pies and
pâtés a suitable dressing is walnut oil vinaigrette.Romaine Lettuce: Because it's
said to have originated on the Aegean island of Cos, romaine is also
called Cos lettuce. Romaine's elongated head has dark green outer
leaves that lighten to pale celadon in the center. The leaves are crisp
and slightly bitter and the crunchy midrib is particularly succulent.
Romaine adds crunch and flavour to mixed green salads and is the lettuce
of choice for caesar salads. (See
Recipe)Rose Finn Apple Potato: If a
potato had a fruit taste to it, Rose Finn Apple would be the one. We
completely enjoyed this variety roasted in the oven and eaten like finger
food. It�s also good boiled for salads, grilled, or fried. Waxy type
potato.Rose Gold Potato: Rose Gold is
a good general-purpose potato that works well in soups and salads. It also
comes in the perfect size for an outstanding baked potato.Rote Erstling Potato: A Swedish
potato that can be grown in Alaska, the Rote Erstling puts on a beautiful
red skin with delicious yellow flesh. This potato is fine prepared anyway.
It produces oblong tubers.Russet Norkotah Potato: The
Russet Norkotah is a widely used variety in the potato industry. It�s best
suited for the traditional large North American baker. It�s boiling
qualities are moderate and its frying qualities are moderate to good. It�s
an excellent choice for baking and will work in the garden as a scab
resistant medium yielder. Good for long-term storage. This potato is a
1987 release by Dr. Robert Johansen of North Dakota.Russet Nugget Potato: The Nugget
is a standard Russet with an abundance of white flowers. It�s a general use
potato and is excellent for French fry processing. This potato is a 1988
release by Colorado State University.Rutabaga: Rutabagas look like
turnips, only they're a bit larger and have a yellow complexion. Use them
just as you would turnips. This cabbage family root vegetable resembles a
large (3 to 5 inches in diameter) turnip and, in fact, is thought to be a
cross between cabbage and turnip. The name comes from the Swedish
rotabagge, which is why this vegetable is also called a
Swede or Swedish turnip. Rutabagas have a thin, pale yellow
skin and a slightly sweet, firm flesh of the same colour. There is also a
white variety but it is not generally commercially available. This root
vegetable is available year round with a peak season of July through
April. Choose those that are smooth, firm and heavy for their size.
Rutabagas can be refrigerated in a plastic bag for up to 2 weeks. They may
be prepared in any way suitable for turnips. Rutabagas, which are a
cruciferous vegetable, contain small amounts of vitamins A and C.
Salsify: A root vegetable, also
called oyster plant or vegetable oyster, of which there are two varieties.
Both varieties have a fairly strong and slightly bitter flavour and a
tender flesh; thet are prepared in the same way. The word
scorzonera comes from Catalan escorso (viper), since the
plant was formerly used in Spain to treat snake bites.Sangre Potato: Sangre was named
after the Sangre De Christo Mountain Range on the east side of the San Luis
Valley, Colorado. When the sun sets, the mountain range turns to a crimson
red colour, a reminder of Christ�s redeeming power. This variety is a
favorite for new potatoes. It makes the best "creamed potato and peas" in
the world. Also great for mashing and frying.Scallion: The name "scallion"
is applied to several members of the onion family including a distinct
variety called scallion, immature onions (commonly called green
onions), young leeks and sometimes the tops of young shallots. In each
case the vegetable has a white base that has not fully developed into a
bulb and green leaves that are long and straight. Both parts are edible.
True scallions are generally identified by the fact that the sides of the
base are straight, whereas the others are usually slightly curved, showing
the beginnings of a bulb. All can be used interchangeably although true
scallions have a milder flavour than immature onions. Scallions are
available year round but are at their peak during spring and summer.
Choose those with crisp, bright green tops and a firm white base. Midsized
scallions with long white stems are the best. Store, wrapped in a plastic
bag, in the vegetable crisper section of the refrigerator for up to 5
days. Scallions can be cooked whole as a vegetable much as you would a
leek. They can also be chopped and used in salads, soups and a multitude
of other dishes for flavour.Sedum: A fleshy plant which
grows in dry places, two common species being the wall pepper (sedum
acre) and the white stonecrop (S. album). The plants used to be
eaten like a vegetable and were recommened in particular by Olivier de
Serres in the 17th century. The Icelanders and Lapps still eat the root
and the Swedes use the stalks in salads.Shallot: The name of this onion
family member (Allium ascalonicum) comes from Ascalon, an ancient
Palestinian city where the shallot is thought to have originated. Shallots
are formed more like garlic than onions, with a head composed of multiple
cloves, each covered with a thin, papery skin. The skin colour can vary
from pale brown to pale gray to rose and the off white flesh is usually
barely tinged with green or purple. The two main types of shallots are the
Jersey or "false" shallot (the larger of the two) and the more subtly
flavored "true" shallot. Fresh green shallots are available in the
spring, but as with garlic and onions, dry shallots (i.e., with dry
skins and moist flesh) are available year round. Choose dry skinned
shallots that are plump and firm; there should be no sign of wrinkling or
sprouting. Refrigerate fresh shallots for up to a week. Store dry shallots
in a cool, dry, well ventilated place for up to a month. Freeze dried and
dehydrated forms are also available. Shallots are favored for their mild
onion flavour and can be used in the same manner as onions.Shiitake: Though originally
from Japan and Korea, the delicious shiitake mushroom is now being
cultivated in North America (where it's often called golden oak) in
a number of states including California, Pennsylvania, Vermont, Washington
and Virginia. The cap of the shiitake is dark brown, sometimes with tan
striations, and can be as large as 8 to 10 inches across. The average
size, however, is 3 to 6 inches in diameter. The meaty flesh has a full
bodied (some say steaklike), bosky flavour. Shiitake stems are extremely
tough and are therefore usually removed. Don't throw them out, however
they add wonderful flavor to stocks and sauces. Discard the stems after
they've been used for flavouring. Though both fresh and dried shiitakes
are now available almost year round in many supermarkets, they are very
expensive. Spring and autumn are the seasons when fresh shiitakes are most
plentiful. Choose plump mushrooms with edges that curl under. Avoid any
with broken or shriveled caps. The versatile shiitake is suitable for
almost any cooking method including sautéing, broiling and baking.
Shiitake mushrooms are also called Chinese black mushrooms and
forest mushrooms.Snow Pea: You eat these whole,
pod and all. They're often stir-fried very briefly (no more than a
minute), but they're also good raw. They're easy to prepare, just wash and
trim the ends. Some people string them as well, but that's not necessary.
Select crisp, flat snow peas that snap when you break them.Snowden Potato: Snowden is a
potato from Wisconsin selected for it�s chipping qualities. It produces high
yields with medium round tubers. Plant these 12 to 15 inches apart and use
lots of water to get a good size. A closer spacing will produce smaller
tubers. And excellent chipper, Snowden is also good for boiling and
baking.Spaghetti Squash: Also called
vegetable spaghetti, this creamy yellow, watermelon shaped winter
squash was so named because of its flesh, which, when cooked, separates
into yellow gold spaghettilike strands. Averaging from 4 to 8 pounds,
spaghetti squash are available year round with a peak season from early
fall through winter. Choose squash that are hard and smooth with an even
pale yellow colour. Avoid greenish squash (a sign of immaturity) and those
with bruised or damaged spots. Store uncut spaghetti squash at room
temperature for up to 3 weeks. After the whole squash is baked, the rather
bland tasting strands can be removed from the shell and served with sauce,
like pasta. They can also be served as part of a casserole or cold as a
salad ingredient.Spinach: A vegetable with dark
green curled or smooth leaves, generally cooked, but also eaten raw in
salads when young and tender. The winter varieties have a much larger and
lighter coloured leaves than the summer ones. Spinach has a high water
content, is low in calories and is very digestible. It is rich in
minerals, especially iron and vitamins. Scalded, drained and served with
fresh butter, spinach is a classic accompaniment to veal and poultry, as
well as eggs, but it is also used in regional dishes, such as tarts and
pâtés. (See Recipe)Sprouts: The crisp, tender
sprouts of various germinated beans and seeds. Mung bean sprouts, used
often in Chinese cooking, are the most popular. However, other seeds and
beans, such as alfalfa and radish seeds, lentils, soybeans and wheat
berries may also be sprouted. For optimum crispness, sprouts are best
eaten raw. They may also be stir fried or sautéed, but should only
be cooked for 30 seconds or less, longer cooking will wilt the sprouts.
Though you may grow your own fresh sprouts, they're available in most
large supermarkets. Choose crisp looking sprouts with the buds attached.
Avoid musty smelling, dark or slimy looking sprouts.Squash: An edible gourd that is
cooked and served as a vegetable. The best known varieties are the
American winter squashes, varying in size and shape and also in colour
from white, yellow and orange to green. Squashes are blanched and then
usually sautéed as part of a highly seasoned dish or they can be
peeled, cut up, boiled and mashed with butter and a little orange juice.
They are also good stuffed or baked in the oven with butter and brown
sugar or maple syrup.Squash Blossoms: The flowers
from either summer or winter squash are edible and delicious. Squash
blossoms come in varying shades of yellow and orange, with flavours that
hint of the squash itself. They can be found from late spring through
early fall in specialty produce markets as well as Italian, Latin and
Filipino markets. Squash blossoms are naturally soft and somewhat limp,
but choose those that look fresh, with closed buds. They're extremely
perishable and should be stored in the refrigerator for no more than a
day. Squash blossoms may be used as a garnish (whole or slivered) for
almost everything from soups to main dishes. They also add colour and
flavour to salads. The most common method of cooking them is
sautéing, often after coating the blossoms with a light batter.
Squash blossoms are sometimes stuffed with ingredients such as soft cheese
before being baked or batter dipped and fried. They contain vitamins A and
C, as well as iron and calcium.Straw Mushroom: Popular in
Asian cooking, straw mushrooms are so named because they're grown on straw
that's been used in a paddy. This musty, earthy growing medium contributes
its distinct nuances to this mushroom's flavour. Tiny (about 1 to 1 1/2
inches in diameter) and coolie shaped, straw mushrooms range in color from
pale tan when young to dark charcoal gray when mature. Fresh specimens of
this cultivated mushroom can sometimes be found in specialty produce
markets. More readily available are canned straw mushrooms, which are
found in Asian markets. Also known as paddy straw mushrooms and grass
mushrooms.Summer Squash: Summer squash is
thought to be native to the Americas. Summer squash has been found in Central
America and Mexico as far back as 7000 BC. Summer squash spread throughout
North America from Central America. The name squash is apparently derived
from the Algonquin "askoot asquash", meaning "eaten green". Summer squash
found its way to Europe when the early explorers returned home. There are
four basic categories of summer squash: straightneck, crookneck, scallop
(aka patty pan squash), and zucchini (aka cozelle). Each summer squash
variety has its own delicate flavour that can be incorporated into salads,
pastas, pasta salads, bean salads, roasted vegetables, or pizza topping. On
top of that, summer squash flowers are edible too and are even considered a
delicacy in Italy.Swede (Rutabaga): A root
vegetable with orange yellow flesh. Originally from Scandinavia (where it
is called rotabagge), it has a low calorific value and is fairly
rich in minerals. It can be cooked in the same wat as the turnip and is
often included in stews, to which it gives a distinctive flavour.Sweet Pepper: The fruit of
several varieties of Capssicum frutescens, used as a vegetable,
Capsicums may be mild, sweet, hot, or incredibly fiery, depending on the
variety. Belonging to the same family as the tomato and aubergine
(eggplant). Sweet peppers are large fleshy capsicums with a mild flavour.
Green, yellow, orange, red, or black, they are widely used in cooking with
the increasing popularity of Mediterranean dishes. They have a low
calorific value and are rich in vitamin C. They should be firm and glossy,
avoid any with wrinkles or soft spots. Always remove the seeds and white
fibrous membrane from inside before using. (See
Recipe)Sweet Potato: An edible tuber
originating in South America and brought to Africa by the Portuguese. It
has a reddish, violet, or grey shin and a sweet and floury flesh, orange
yellow, pink, violet in colour, which is always eaten cooked, as a
vegetable, a garnish, or as a basis for a dessert. With a fairly high
calorific value, the sweet potato is rich in potassium and in vitamins B
and C. When bought it should be really firm, without bruises and without
smell.
Taro: A perennial plant grown
in tropical regions for its large starchy tuberous rhizomes, which have
twice the calorific value of the potato. The roots have a smooth skin and
are variously coloured - white, purplish blue, red, or yellowish,
according to the variety. they are scrubbed and peel, the used in the same
as the potato.Tomatillo: This fruit, which is
also called Mexican green tomato, belongs to the same nightshade family as
the tomato. In fact, it resembles a small green tomato in size, shape and
appearance except for the fact that it has a thin parchmentlike covering.
The papery husk is a clue to the fact that the tomatillo is also related
to the Cape Gooseberry. Although tomatillos can ripen to yellow, they are
generally used while still green and quite firm. Their flavor has hints of
lemon, apple and herbs. Tomatillos are available sporadically year round
in specialty produce stores, Latin American markets and some supermarkets.
Choose firm fruit with dry, tight fitting husks. Store in a paper bag in
the refrigerator for up to a month. Remove husk and wash fruit before
using. Cooking enhances the tomatillo's flavor and softens its thick skin.
Tomatillos are popular in Mexican and Southwest cooking for use in a
variety of dishes including Guacamole and many sauces. They can be used
raw in salads and salsas for a more acidic taste. Canned tomatillos are
available in ethnic markets. Tomatillos are rich in vitamin A and C. The
tomatillo is also called jamberry.Tomatoes: An annual plant
cultivated for its red fruits, which are widely used, cooked or raw, as
vegetables, in salads, to make a sauce or juice, etc. They have a high
water content but are low in calories, the tomato is rich in vitamin A, B
and C. Diuretic, laxative and refreshing, it is slightly acidic (this
problem is often rectified by adding sugar to the cooking liquid). As the
skin is sometimes difficult to digest, it is scalded and skinned for some
preparations. Fresh tomatoes must be firm, fleshy and shiny, without
wrinkles or cracks and preferably od uniform colour. (See Recipe)Trompette De La Mort Mushroom:
French for "trumpet of death," this wild mushroom is, in fact, trumpet
shaped. Its cap is thin and gently ruffled, its colour ranges from dark
gray to black. The flavour of this mushroom is rich, deep and somewhat
nutty. The trompette de la mort (also called black chanterelle,
horn of plenty and trumpet of death) can be found fresh from
about August to November. The dried form is often available in specialty
produce markets and some supermarkets.Turban Squash: This family of
winter squashes all have hard bumpy shells and turbanlike formations at
the blossom end. Buttercup squashes is one of the more popular varieties.
Turban squashes come in a variety of sizes ranging from 2 to 15 inches in
diameter at the base. Because they are quite colourful, with varying
bright hues of orange, green and yellow, turban squashes are often used
for decoration rather than eating. They can be baked, steamed or
simmered.Turnips: A fleshy root
vegetable, yellow or white in colour and often tinged with purple near the
leaf base. They are low in calorific value, high in water content and rich
in sulphur, potassium and sugar. Turnips should be firm and heavy with an
unblemished smooth shiny skin. They should be peeled and washed just
before they are cooked, otherwise they will darken. They have the property
of absorbing large quantities of fat and for this reason they are
traditionally served with fatty meat (mutton, duck, etc.).
Ulluco: Also known as ullucus,
this is a plant from western South America, cultivated in Bolivia and Peru
for its small pinkish edible tubers. Attempts to introduce the ulluco into
Europe as a substitude for the potato have not been very
successful.
Vegetable Marrow: Cultivated in
England, this green, oval summer squash can grow to be the size of a
watermelon. It's closely related to the zucchini and can be cooked in any
manner suitable for that vegetable. Because of its bland flavour,
vegetable marrow (also called marrow squash) is often stuffed with
a meat mixture. It is available in limited supplies in some specialty
produce markets during the summer months.
Water Chestnut: The tuber of an
aquatic plant originating in southeast Asia, having a prickly coat
enclosing crunchy white flesh with a delicate flavour. Water chestnuts are
sold either fresh or canned and are used in cinese and Vietnamese cooking
to accompany hot fried dishes and to give texture yo stuffings. They are
often served as a garnish mixed with green vegetables and bamboo shoots. A
popular dish is lotus leaves stuffed with water chestnuts and rice. The
tuber can also be used fresh as a dessert or preserved in sugar.Winter Squash: Winter squash is
thought to be native to the Americas. Winter squash has been found in Central
America and Mexico as far back as 7000 BC. Winter squash spread throughout
North America from Central America. The name squash is apparently derived from
the Algonquin "askoot asquash", meaning "eaten green". Winter squash found its
way to Europe when the early explorers returned home. There are six basic
categories of winter squash: acorn, buttercup, butternut, spaghetti, delicata
(aka sweet dumpling squash), and hubbard. Each winter squash variety has its
own delicate flavour. Winter squash flowers are edible and are considered a
delicacy in Italy.Wood Ear: A variety of mushroom
also known as cloud ear, tree ear (the larger, thicker
specimens) or silver ear (albinos). They have a slightly crunchy
texture and delicate, almost bland flavour that more often than not
absorbs the taste of the more strongly flavoured ingredients with which
they are cooked. Asian markets sell fresh and dried wood ears, the latter
of which, except for the albino varieties, look like brownish black, dried
chips. Upon reconstituting they increase 5 to 6 times in size and resemble
the shape of an ear. Wood ears are popular in stir fries and soups and are
often combined with tiger lily buds.
Yam: The round or elongated
edible tuber of a tropical climbing plant, cultivated in Africa, Asia and
North America. The flesh is white, yellow, or pink and the skin may be
rough or smooth and white, pink, yellow, or blackish brown in colour,
depending on the variety. Being very high in startch content, the yam is a
basic food in many tropical countries. Very small yams can be cooked in
their skins. They can be used in the same fashion as potatoes and sweet
potatoes. A startchy extract from yams, called "Guisna arrowroot", is
widely used in cookery and confectionery.Yellow Finn Potato: A great
gourmet potato, the Yellow Finn has nice yellow flesh and is becoming
more popular every day. It has a very good taste for mashed potatoes and
can also be boiled, fried, or baked. Great for potato salads and scalloped
potatoes.Yucca: This is a starchy
vegetable that can be peeled and than boiled, baked or fried. This
vegetable will spoil and should not be stored for more than three days at
room temperature or freeze.Yukon Gold Potato: Formerly
only available to chefs for the rich and famous, Yukon Gold potatoes are
now available in most markets for the home cook to enjoy. These potatoes
are considered truly versatile, good for baking, boiling, frying, and
mashing. Their golden flesh and buttery, almost nutty flavour make a
fabulous addition to any meal.