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
Beets have a sweet, earthy taste. They can be eaten raw or cooked. If you bake or roast beets in their skins, you can enjoy that flavor at its most intense. You can boil beets then peel and slice them and serve with a little oil and lemon. If you have any leftovers, put them […] More
Carrots can be served raw or cooked. The key to serving the best-tasting carrots is to serve carrots that are not too small and not too large and to serve them as soon after harvest as possible. You can eat carrots raw whole or in sticks or grated in a salad. Carrots can be used […] More
Potatoes are not fattening. Potatoes are high in fiber content and contain quality complex carbohydrates that will fill you up but not fill you out. A medium-sized baked potato contains around 90 calories, about the same as an apple. However, potatoes drenched in butter or smothered in gravy or the fat in the steak you […] More
Okra is easily cooked and served. Okra has a rich, sweet earthy flavor. The flavor is similar to eggplant with hints of asparagus and artichoke. The peak okra harvest season is mid to late summer. How to choose okra Kitchen Helpers from Amazon: How to store okra How to prep okra for cooking How to […] More
Brussels sprouts have a nutty, cabbage-like flavor that makes a delicious hot side dish dressed with butter or meat-roasting juices. Lightly steamed Brussels sprouts are perfect with a lemon-butter sauce, or you can simmer them with chopped celery until tender and then fold them into a cheese sauce. Cooked and cooled Brussels sprouts can be […] More
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
Summer or tender squash can be sautéed, steamed, boiled, baked, grilled, microwaved, or eaten raw. Use raw tender squash as an addition to crudités trays and salads The tender summer squashes–zucchini, Costata Romanesca, round and globe, scallop or pattypan, yellow crookneck, and yellow straightneck, and Zephyr–mature during the summer and can be claimed as baby […] More
Chilies or hot peppers can be eaten raw or they can be roasted, grilled, pan-seared, toasted, or stuffed. Chilies can also be added to other cooked dishes; they contain natural chemicals that enhance the flavor of other foods during cooking. Often small, hot chilies—such as the jalapeño, Serrano, poblano, Anaheim, and banana–are used fresh. But […] More
The taste of arugula has been described as tangy, peppery, nutty, and mustard sharp. You get the picture: arugula is the “mild” transformer. In Italian salads, arugula is often contrasted against red chicory and paler lettuces. In the mesclun salads originating in Provence, arugula is one of the zestier greens mixed with baby lettuces and […] More
Stephen Albert