Thyme adds a spicy note to soups, stews, tomato and wine-based sauces, dried bean dishes, stuffings, and stocks. It can be used in marinades for pork and game and also in chowders, gumbos, and jambalayas. What this says is that thyme can take a long, slow cooking and—unlike other herbs—still bring something special to the…
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Summer Squash: Kitchen Basics
Here is a sauté of fresh zucchini and herbs is a great way to kick off the summer zucchini and tender squash season: Heat a few dabs of butter in a large skillet, add finely chopped yellow onion and brown lightly over high heat. Mix your choice of chopped fresh marjoram, snipped fresh dill, or…
Sweet Peppers: Kitchen Basics
Eat sweet peppers raw in salads, or eat them roasted or barbecued or fried or stir-fried or stuffed with fish or meat mixes. Use them in casseroles or rice dishes. Try this: Sauté sweet pepper strips in olive oil with onions and garlic, sprinkle with vinegar, and chill. There you have a tasty weekend salad. But…
How to Cook Cauliflower
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. How to Choose Cauliflower Select heads of cauliflower that…
Chives: Kitchen Basics
You’ve tried fresh chopped chives added to sour cream and served as a filling for a baked potato. But how about chives added to sour cream to serve with borscht and tomato soup? Fresh picked and snipped chives are a tasty garnish or flavoring in omelets, scrambled eggs, salads, and soups. Chives are also a…
Legumes and Pulses
Legumes are plants that carry edible seeds in a pod. All beans, peas and peanuts are legumes. Peas, soybeans, lentils, peanuts, chickpeas, cowpeas, lima beans, adzuki beans, green beans, haricot beans, mung beans, winged bean, yard-long bean, runner beans, and kidney beans are all legumes. Some legumes—such as peanuts and mature English peas–are eaten seeds…
May Warm Regions Planting and Garden Checklist
Here is a vegetable and fruit planting guide for warm regions for the month of May and a food garden checklist. In the United States, rising temperatures and rain is probable in all or part of the states in the Gulf and South Atlantic Coasts, parts of the Pacific Southwest and Desert, and along the…
May Cool Regions Planting and Garden Checklist
Here is a vegetable and fruit planting guide for cooler regions for the month of May and a food garden checklist. In the United States, late frost is possible this month in all or part of the states in the Northeast, Mid-Atlantic, eastern Pacific Northwest, Rocky Mountains and Plains regions. These regions include the U.S….
Dried Peas
Field peas–also called dried peas–are grown specifically to be used dried. Dried peas are used in soups, pastas, cereals, and purées. Dried field peas are available at farm markets whole or split. The green pea and the yellow pea are the two most common field peas. The black-eyed pea or cowpea and the chickpea are…
Peas: Kitchen Basics
There are three kinds of peas. Peas that are shelled and the seeds are eaten either fresh or dried. Peas that have edible pods—the seeds and pod are eaten together whole. And peas that can either be shelled or eaten whole. Shelling peas are valued for their seeds. Shelling peas are also called garden pea,…
