Sprouts are the young shoots from the germinated seeds of vegetables, beans, and grains. Many seeds can be sprouted for eating. Mung beans and alfalfa are the most common seeds for sprouts. Other common seeds for sprouts include adzuki, cabbage, chives, red clover, fenugreek, garbanzo, lentil, mustard, peas, radish, and black sunflower. See the list […] More
Baby corn is sweet and crunchy and can be eaten whole out of hand–kernels and cob together. Add baby corn raw to salads, or cook it quickly in stir-fries. Include fresh baby corn among crudités. Baby corn is often included in Thai and Chinese dishes. It looks like miniature corn on the cob. But baby […] More
Yard-long beans can be eaten raw or cooked. Sliced yard-long beans can be added raw to salads similar to French haricots verts. Yard-long beans can be steamed or sautéed as a side dish. They can be added to soups and stews. Yard-long beans have a chewy, crunchy texture–more so than snap beans–and a flavor reminiscent […] More
Here is a recipe for a blueberry crumble that will be prepared and out of the oven in 40 minutes, that’s not counting the time passed in the garden picking the blueberries. This recipe is so simple. The hardest part was picking up a box of zweiback crackers–which means heading to the baby section at […] More
The fruit cobbler has an interesting history. It was invented in America sometime in the middle of the nineteenth century. Where is not exactly clear; some say the midwest; others say the west. The names of American cobblers are a study in themselves: the Betty, the Grunt, the Slump, the Buckle, and the Sonker. And […] More
Print Savory Radish-Cabbage Coleslaw Author Steve Albert Here’s an easy coleslaw you can put together right from the early spring garden. This coleslaw has a sophisticated radish bite to it. It’s savory. No sugar, so it’s not your average picnic slaw. We matched this slaw with grilled salmon and steamed peas and mushrooms and every […] More
Thin sliced baby artichoke hearts tossed with thin sliced mint leaves, a bit of chopped garlic, fresh lemon juice and extra virgin olive oil then sprinkled with Parmesan cheese makes a tasty side salad. Baby artichokes are plentiful in spring. Artichokes are actually flower buds. You want to pick them while they are still tightly […] More
Just cooked English peas, sautéd spring onions and roasted, salted almonds are a delicious combination of tender sweet, sweet pungent, and crunchy just salty. You can set this side dish next to grilled fish or chicken or mashed potatoes and a roast. It’s not too filling yet will holds its own. English peas and spring […] More
Baby beets are beets harvested just as they have started to round out. Leave these beets until they mature and you can call them table beets. Baby beets—just about the size of a ping-pong ball—have the most delicate taste and texture. Table beets—as big as your fist—still taste good, but don’t let them grow much […] More
Yellow potatoes like ‘Yukon Gold’ and ‘Yellow Finn’ are ideal for boiling and using in salads and gratins or adding raw to stews. They are moist with a dense flesh and low in starch which means they will hold their shape cooked. You can boil yellow potatoes whole and unpeeled or cut and unpeeled or […] More
Artichokes are always eaten cooked. Once cooked, they can be served hot, warm or cold. Pull off each leaf; dunk it in the sauce; put it in your mouth and pull, scraping the tender flesh through your teeth. Cut the tender nut-flavored bottom into bite-sized pieces, dunk in sauce and eat. Serve with béchamel, butter, […] More
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 […] More
Stephen Albert