Chinese vegetables, sometimes called Oriental vegetables, favored in Chinese and Asian cooking are easy to grow. They are tasty, vigorous, and highly adaptable. Most are fast-growing and suitable for small gardens and containers. Chinese vegetables can generally be broken into three groups: those easy to grow in temperate regions with cool and cold winters, those […] More
Some say salsify has the subtle, sweet flavor of an oyster. Some say salsify has the flavor of asparagus or artichokes. Salsify is sometimes called “oyster plant”. Salsify can be cooked in many of the same ways as carrots, parsnips, and potatoes. It can be steamed, baked, boiled, sautéed, or braised. Salsify can come to […] More
The sunchoke can be eaten raw or cooked. It has a crunchy, delicate, sweet, nutty flavor. The taste is reminiscent of jicama, water chestnuts, or artichokes. Sunchoke is the root of a perennial sunflower. The sunchoke also is called Jerusalem artichoke but it is not related to the artichoke. It is tastiest if harvested just […] More
Turnip greens can be steamed, sautéed, boiled, and prepared much like spinach. The tenderest of turnip greens are those harvested before the swollen root we call a turnip ever develops. Young greens will have the least bite. Grow turnip greens for harvest in the cool time of the year, in early spring and autumn. How to […] More
Belgian endive is commonly served raw added to winter salads or braised and served with a white sauce. Belgian endive can also be steamed, parboiled, and prepared in a gratin. The closely wrapped creamy white leaves of Belgian endive form a firm elongated, spear-shaped heart. The leaves are slightly pungent. Belgian endive is harvested from […] More
Shallots have a sweet, delicate flavor and aroma. They are more subtle than onion and less pungent than garlic. Shallots can be served raw or cooked. Shallots are most often used as a condiment to enhance the flavor of other foods, but they can be cooked alone as a vegetable. Fresh green shallots with the […] More
Tomatillo flavor is delicate but slightly tart in a green tomato sort of way, although it can sometimes border on sweet. Some say the flavor of the tomatillo is a combination of apple, lemon, and herbs. Tomatillo can be sliced raw into a salad or diced into salsa. Most often tomatillo is slowly simmered until […] More
Ways to cook tomatoes, try: fry, sauté, roast, broil-grill, stew, and steam, also make tomato gratin, stuffed tomatoes, and tomato soup. The tomato is a fruit used as a vegetable in savory dishes for its juicy texture and mildly sweet, rich taste. Tomatoes are at their absolute best vine-ripened towards the end of summer. The […] More
Chickpeas can be boiled, sauteed, roasted, and baked. They can be added to stews and turned into hummus. Chickpeas can be used in appetizers, mixed salads, and soups. The nutty flavor and creamy texture of the chickpea make it a robust and hearty addition to many dishes. The chickpea is a staple in cookery throughout […] More
Mustard greens, with their distinct peppery flavor and hearty texture, can be enjoyed in a variety of delicious and creative ways. 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 […] 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
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
Stephen Albert