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, […] More
Cardoon is related to the artichoke and looks much like an artichoke. Cardoon is prepared like asparagus and celery and is served as a vegetable side dish or added to soups or stews. Cooked it is soft and meaty. Cardoon has a more bitter than sweet taste that hints of artichoke, asparagus, celery, and salsify. […] More
The perfect thing about cauliflower is that the size of the head is no indicator of quality. Big heads or small snack-sized heads–as long as they are fresh–will be equally tasty. Cauliflower is best harvested in late spring or fall when temperatures are moderate to cool. Kitchen Helpers from Amazon: Fresh cauliflower should taste mildly […] More
There are many ways to eat cucumbers raw or cooked. Favorite cucumber recipes How to Make Cold, Tasty Cucumber Soup Sliced Cucumber Flavor Matches How to Make Dill Pickles for Beginners Canning Sweet Pickle Relish Why do cucumbers and warm weather mix so well? Cucumbers are more than 90 percent water. Their crunchy texture, sweet […] More
Eggplant can be broiled, grilled, sautéed, steamed, pan-fried, or stuffed and baked. You can make ratatouille or eggplant parmesan. The mild flavor and light, spongy texture of the eggplant make it a good match for other vegetables, browned and chopped meat, cooked fish, or shellfish. Favorite eggplant recipe Eggplant Ratatouille The subtle flavor and meaty […] More
The best way to enjoy corn is to serve it within 20 minutes of picking. This is very doable if you are growing your own corn. But if you do not grow corn or live close to a corn farm, then choose corn that has been picked in the last day or two. After the […] More
Bitter melon can be eaten raw when thinly sliced raw but it’s commonly cooked. Bitter melon can be stir-fried, parboiled, or stuffed. The bitter melon picked at maturity will be bitter. The younger, thinner, shorter, and bright green bitter melon will be less bitter tasting. The bitter melon harvest season runs from mid-spring through late […] More
Cooked asparagus has a subtle sweet grassy flavor. It is a perfect match to salty dairy ingredients such as butter, Parmesan cheese, and hollandaise sauce. Asparagus also is well matched to slightly sulfurous-tasting foods: eggs, shellfish, and garlic. There are three types of asparagus: green asparagus which can be both sweet and slightly tart flavored, […] More
Leeks can be steamed, braised, grilled, and poached. You can also make leek au gratin and leek-potato soup. The flavor and fragrance of leeks are more subtle, delicate, and sweeter than onions. Favorite leek recipe Potato-Leek Soup Simply Made Leeks cooking suggestions Also of interest: How to choose leeks Kitchen Helpers from Amazon: How to […] More
You can be as simple or fancy as you want with artichokes. The simplest way to cook an artichoke is to trim away the thorny ends and stand it upright in a deep saucepan large enough to hold them snugly. Cook them covered in two inches of gently boiling salted water for 35 minutes or […] More
Cook kohlrabi or eat it raw. Kohlrabi is crunchy like radish and tastes like a mild, sweet turnip with a bit of radish tang. Young kohlrabi is juicy and crisp and delicate. The peak kohlrabi harvest season is mid-spring to mid-fall. In mild-winter regions, kohlrabi and can be grown and harvested through the winter. Favorite […] More
Bamboo shoots slowly simmered have a delicate, bitter flavor and earthy aroma. Fresh bamboo shoots can be sliced and boiled, sautéed or braised, and served as an accompaniment to meat and fish. They can be slow-cooked with other vegetables or stir-fried. The crunchy texture of young, tender bamboo shoots makes them a great choice served […] More
Stephen Albert