Harvest to Table

Mustard greens have a peppery-bitter flavor—like mustard. They have long been a favorite American soul food and are used often in Indian cookery. Short cooking is the best way to preserve the flavor and texture of mustard greens. Overcooking will cause greens to become soft and mushy. Match mustard greens with bacon, cheddar cheese, corn, [...]

Mustard greens can be eaten raw or cooked–steamed, sautéed, or simmered. Prepare mustard greens like spinach, but expect a stronger flavor. The strongest tasting of the so-called bitter greens—mustard has a sharp, biting peppery taste that can sting like a strong radish. Even cooked mustard greens will have a “bite”. The best mustard leaves for [...]

The black bean–Phaseolus vulgaris–is kidney shaped and just short of blocky looking with a cream-colored flesh, and, of course, a matt to shiny black skin. Why is the black bean found in so many cuisines? Two reasons: it holds its shape when cooked, and its floury texture absorbs the flavors of other foods making it [...]

Dried beans eaten fresh meaning during the season just after they have been harvested and dried–will undoubtedly be the best tasting. But a big plus for dried beans is that they have a long shelf life if stored in a dry, cool, airtight container away from sunlight. Quite easily, you can keep dried beans on [...]

Beans are legumes whose seeds or pods can be eaten at various stages of maturity and belong to many different plant species. They have been used as food for thousands of years. Beans can be divided into three broad categories: • Edible pod beans can be eaten fresh seed, pod and all. These beans are [...]

Red cabbage is particularly well matched to apples, red wine, and vinegar. The red cabbage leaf lacks the delicate flavor of the savoy cabbage. Rather it has a hearty, full flavor that stands up well to equally full-flavored foods. The red cabbage is ready for harvest when its head is firm and unyielding. It is [...]

The red cabbage is beautiful on the plate and in the garden. And when it comes to pickled cabbage, the red cabbage is stout and pungent. The Germans sometimes call red cabbage Red Kraut. Quick recipe. Here’s a delicious red cabbage pickle recipe: Chop a large head of red cabbage. Add one cup of chopped [...]

The savoy cabbage has a yellow-green nearly round head with wrinkled leaves. Savoy cabbage is considered by many to be the best eating cabbage. It has a very delicate texture and a flavor much superior to smooth leaved cabbage. Savoy cabbage is not easily shipped so it is not as readily available as red or [...]

Preliminary preparation for the spring kitchen garden can begin this month in cold-winter regions. Snow and freezing weather is likely to persist in these areas for another month or two. But begin thinking about spring now and when the weather turns your garden will be ready. In the northern hemisphere, cold-winter regions include zones 3-6. [...]

Preparation for spring can get under way in your kitchen garden this month in cool- and mild-winter regions. There may still be snow on the ground in some areas, and freezing weather and the danger of frost can continue into March. But if the weather is turning towards spring, now is the time to ready [...]