Stalk Vegetables Archives - Harvest to Table

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Rhubarb stalks close under leaves

How to Plant, Grow, and Harvest Rhubarb

Leeks in garden

How to Plant, Grow, and Harvest Leeks

in Prepare, Stalk Vegetables

Swiss Chard Cooking and Serving Tips

by Stephen Albert

Swiss chard can be served raw or cooked. Swiss chard leaves have a hearty, yet mild spinach flavor. Swiss chard stalks have a delicate, celery-like taste and crunch. Serve chard greens raw alone or in a mixed green salad. You can also cook chard greens just like spinach. Swiss chard, chard, silverbeet, spinach beet, leaf […] More
in How to Grow, Plant, Stalk Vegetables

How to Plant and Grow Florence Fennel

by Stephen Albert

All parts of Florence fennel can be eaten. The bulb can be prepared like celery; it can be eaten raw or cooked. The leaves and tenderest branches can be used in soups and salads. The seeds can be used as a flavoring in baked goods. Florence fennel requires a long, cool growing season, about 100 […] More
in Prepare, Stalk Vegetables

Celery Cooking and Serving Tips

by Stephen Albert

Celery can be eaten raw or cooked. Celery brings texture and a mild flavor to salads, hors d’oeuvres, soups, stuffings, stews, and stock. It can be steamed, braised, or sautéed and served as a side dish. Celery tastes best when it comes to harvest in cool weather, late spring or in autumn. How to Choose […] More
in Prepare, Stalk Vegetables

How to Cook and Serve Bamboo Shoots

by Stephen Albert

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
in Prepare, Stalk Vegetables

Ten Ways to Cook Kohlrabi

by Stephen Albert

Cook kohlrabi or eat it raw. Kohlrabi is crunchy like a 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. […] More
in Prepare, Stalk Vegetables

How to Prepare, Cook, and Serve Asparagus

by Stephen Albert

Fresh and quick, serve raw or cooked asparagus in salads or as a side dish during spring. Cut fresh raw asparagus into one-inch lengths with kitchen scissors. Then add them to the greens salad to add a bit of substance. Choose firm, plump, straight, round asparagus spears with tips that are tight and compact. Give […] More
in Prepare, Stalk Vegetables

How to Cook and Serve Florence Fennel

by Stephen Albert

For a light delicate taste reminiscent of licorice and anise, choose Florence fennel. Florence fennel–which is also known as bulb fennel and in Italy as finnochio—is a pale-green, feathery-topped vegetable, with celery-like stems and swollen bulb-like base of overlapping broad layers. The harvest season for this cool-weather vegetable is early fall through spring. How to […] More
in Prepare, Stalk Vegetables

How to Cook and Serve Cardoon

by Stephen Albert

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

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