Asian Greens

Although Asian greens are eaten by more than half the world’s population up to three times a day, they have only recently become familiar to Western countries. Our own time living in Laos opened our eyes to the countless varieties in this extremely versatile, highly nutritious, and easy to cook group of vegetables. Selection and…

Beet

Vivid in color and sweet in taste – beets are wonderful – partially due to the fact that they contain more sucrose than any other vegetable! Selection and Storage: Always choose beets with stems, and if possible, leaves attached. These should look fresh and bright – a sign that they have been recently harvested. Choose…

Bell Pepper – Sweet Pepper

Bell Peppers, so named for their squat, blocky, bell share, also called Sweet Peppers, because they lack the heat producing compound common in hot peppers, all start out green and then ripen to red, yellow, or orange peppers. The color changes and their sweetness increases depending on how long they’re allowed to ripen on the…

Broccoli and Broccolini

Like others in the brassica family, broccoli began its life in the Mediterranean. The most common sort of broccoli is the familiar emerald green variety with tightly clusters tiny buds sitting atop thick stalks. A more recent addition to the scene is broccolini, a cross between broccoli and Chinese kale. Broccolini is gaining in popularity…

Brussels Sprouts

Guaranteed to evoke a passionate response – of either love or loathing – Brussels sprouts are undoubtedly one of the most misunderstood and maligned members of the vegetable kingdom. Like other brassicas, Brussels sprouts are an excellent source of vitamin C and also contain healthy quantities of fiber, iron, phosphorus, potassium and vitamin A. Selection…

Cabbage

Although cabbage tends to be regarded as a rather dreary, soggy excuse for a vegetable, when treated with restraint (not overcooked, that is) it can be most agreeable to eat. Seafaring explorers who ate cabbage to guard against scurvy were on to something, as modern science now tells us that it is relatively rich in…

Carrot

Carrots come in a whole spectrum of colors, including red, yellow, and purple varieties, each with its own visual and nutritional appeal. They are essential in kitchens the world over, and unlike many other root vegetables, carrots are as delicious raw as they are cooked. We may think of the carrot as a distinctively orange-…

Cauliflower

Like its close relation broccoli, the edible part of cauliflower is composed of tightly clustered florets of immature flower buds called the ‘curd,’ which is hugged by tight green leaves. The leaves serve as a shield from the sun, preventing chlorophyll development in the curd, thus keeping the cauliflower its characteristically milky-white color. Selection and…

Celeriac – Celery Root

A relative of the carrot family, celeriac, also called celery root, is an unpromising-looking brute of a vegetable. It has a bumpy surface, a brackish-colored skin and tough, largely inedible stalks sprouting from its top, balanced by a hairy tangle of roots at its base. But with its subtle, celery-like flavor, celeriac is thoroughly delicious…

Celery

Celery is a somewhat utilitarian, underappreciated vegetable. It is one of those greens that most cooks have in their refrigerator, ending up chopped into a soup, a sauce or a salad. Personally I was never a fan of celery until we started growing it. Now we can’t get enough of it and are continually finding…

Cherry Tomato

Cherry Tomatoes are very sweet, miniature versions of traditional large tomatoes, but they are equally as nutritious. Cherry tomatoes are high in vitamins A, B and Lycopene (an antioxidant). A longtime farm favorite cherry tomato is Sungold. Summer is not complete until we can snack on a handful of these delicious, tiny bursts of flavor….

Chinese Cabbage

Chinese Cabbage is a type of Asian green belonging to the brassica family, but a different species than the common European cabbage. Like other leafy green vegetables, Chinese Cabbage is high in antioxidants, folate and vitamins A and C. Shaped like a cylindrical barrel, Chinese cabbage has tightly packed layers of crinkled green and white…