Vegetables

My Little ROCK – Reliable Organised Cooking Kitchen

Vegetables

Asparagus

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  • To prepare asparagus simply snap off the coarse ends where they naturally break.
  • If you need to peel them (Something I’ve never had to do) use a vegetable peeler and work from the base to the tip.
  • Asparagus comes in green, white and purple.
  • The best way to store asparagus is in the fridge wrapped in a damp tea towel in a plastic bag.
  • Never wash your asparagus until you need to use it.
  • Contains folic acid which is really good for you.
  • Buy asparagus that are straight and firm with good-coloured stems.

Beans – Green

Beans

  • Top and tail beans and remove the string.
  • Store in the fridge in a reusable plastic container or plastic bag.
  • Sometimes green beans are referred to as French beans.
  • Pick beans that firm, green and easily snapped.

Beetroot

Beetroot

  • Also known as red beets or beets.
  • A firm round deep purple root vegetable.
  • Can be eaten raw or cooked.
  • The skin of a beetroot will come off easily after it has been boiled, steamed or microwaved.
  • Choose beetroot that have a deep rich red colour that have smooth firm skin
  • Keep your beetroot unwrapped in the fridge after their tops have been cut off.

Broccoli

Broccoli

  • To prepare your broccoli cut off the heavy woody stem.
  • Always choose broccoli with a firm dark green head.
  • Broccoli is full of vitamin C.
  • Keep your broccoli in the fridge in a plastic bag.
  • Old or poorly stored broccoli will start to go yellow and flower, it should be discarded.

Cabbage

Cabbage

  •  Choose the cabbage with the firm round head that has outer leaves that are strong in colour.
  • Cabbage comes in many different varieties such as English, Chinese, Savoy and Red.
  • As soon as you cut a cabbage you should use it so you avoid any vitamin loss.
  • Store your cabbage covered in plastic wrap in the fridge.

Capsicums

Capsicum

  • Capsicums are also known as peppers.
  • Store in the fridge in a vegetable crisper.
  • Seeds and membrane should be discarded before use.
  • Pick capsicums which are well shaped with thick and firm glossy skin.
  • Technically capsicums are fruit……But this is my website and I’ll put them where I want.
  • Capsicums come in green, orange, yellow and red.

Carrots

Carrots

  • Store uncovered in the fridge in a vegetable crisper.
  • Old large carrots should be peeled however young carrots don’t need to be.
  • The skin of a carrot is full of vitamins so try not to peel them

Cauliflower

Cauliflower

  • Cauliflower is a member of the cabbage family.
  • To prepare a cauliflower remove the woody stems and leaves.
  • You can serve cauliflower raw or cooked.
  • Grab cauliflower that is firm and white with compact florets. Make sure it has no wilted leaves.
  • Stash your cauliflower in the fridge in a plastic bag.

Celery

Celery

  • Store in a plastic bag in the fridge.
  • A member of the carrot family….who new!
  • Choose celery that has un wilted leaves and that has stems that can easily snap.

Corn

Corn

  • To prepare corn remove the silk and outer leaves.
  • Buy corn that has husks that look fresh and green.
  • Keep your corn in a plastic bag in the fridge.

Cucumber

Cucumber

  • You can eat cucumber with or without the skin.
  • The easiest way to remove the skin is with a vegetable peeler.
  • Pick cucumbers that are firm and dark green.
  • Keep your cucumbers uncovered in the crisper of the fridge.

Eggplant

Eggplant

  • Depending on the age of the eggplant it may need to be sliced and salted before use to reduce the bitterness.
  • Also called aubergine or eggfruit.
  • Grab eggplants that are dark purple to black in colour with firm glossy skin.
  • Keep your eggplant uncovered in the crisper of the fridge.
  • Baby eggplants are also called Japanese eggplants.

Kale

Kale

  • A member of the cabbage family.

Kohlrabi

Kohlrabi

  • A vegetable that has suddenly become available at the major supermarkets in Australia.
  • Kohlrabi can be parboiled and roasted, boiled and puree or eaten raw.

Leeks

Leek

  • Leeks are part of the onion family.
  • To prepare a leek cut off the roots, trim the green (keep about 8cm of the green section) tops and remove any damaged outer layers.
  • When selecting a leek make sure its got crisp green leaves and a firm round bulb.
  • Leeks need to be washed prior to use as they can retain grit in their leaves.
  • Leeks should be kept in the fridge in a plastic bag.
  • Always choose the thin leeks as they have a sweeter taste.

Lettuce

Lettuce

  • Store in a lettuce container or a plastic bag.
  • Romaine lettuce also referred to as cos lettuce has tightly packed long crunchy leaves.

Mushrooms

Mushrooms

  • Store in the fridge in a paper bag or wrapped in absorbent paper.
  • If a common mushrooms gills (Blade like structure underneath the mushroom) are showing its a sign of age and they should be used ASAP.
  • You don’t need to peel a mushroom, just wipe over the top with a damp cloth if required and cut off the dried end of the stalk.
  • Champignons are small mushrooms that have been canned.
  • Button mushrooms have a delicate subtle flavour.
  • Flat mushrooms have an earthy flavour
  • Swiss brown mushrooms have a full bodied flavour.

Potatoes

Potatoes

  • Floury potatoes are best for mashing, roasting, baking and chips
  • Waxy potatoes are best for salads
  • All purpose potatoes are suitable for most cooking methods
  • Chats potatoes – All purpose
  • Coliban – Good for everything except mash
  • Desiree – All purpose
  • King Edward – Floury potato
  • Kipfler – Waxy potato – Great for salads
  • Nicola – All purpose
  • Sebago – Slighty floury – Fall apart when boiled – Also called the brushed potato
  • Spunta – All purpose
  • Once you’ve peeled your potato cover them in water so they don’t turn brown.
  • If your potato turns green chuck it our or be prepared for a tummy ache.

Pumpkins

Pumpkin

  •  Also called squash.
  • Keep the seeds from you pumpkin. Add some salt and oil and roast them for later use.
  • Chose the pumpkins that look heavy for their size.
  • Keep your pumpkin in the crisper of the fridge uncovered.

Radish

Radish

  • A peppery root vegetable related to the mustard plant.
  • The small red round radish is the mildest variety.

Rocket

Rocket

  • Rocket has a peppery flavour.

Shallots

Shallots

  •  Chose shallots that are well formed and heavy for their size.
  • Keep shallots in a cool and dry place.

Silver beet

Silver beet

Snow peas

Snow Peas

  • Store in the fridge in a plastic bag.
  • Also called mange tout.
  • Pick the ones that are firm, bright green and have no prominent peas.

Sweet Potato

Sweet Potato

  • Used in both sweet and savoury dishes.
  • The flesh can be orange, yellow or white while the skins can be orange or red.
  • Kumara is the Polynesian name for sweet potato.
  • Sweet potatoes often get confused with yams.

Tomatoes

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  • Store uncovered in the crisper of the fridge.
  • Technically a fruit….but I use it as a vegetable.
  • The egg tomato is also called a plum or roma tomato.
  • The cherry tomato is also called  a tiny tim or tom thumb tomato.
  • Chose firm tomatoes from the shops.

Onion – Brown

Brown Onions

  • When you cut into an onion a chemical reaction occurs and sulphur is released. That’s why you cry 😦
  • Onions are one of the most widely used vegetables in the world.

Onion – Red

Red Onions

  • Also known as a Spanish, red Spanish and Bermuda onion.
  • Red onions have a sweet flavour to them.

Onion – Spring

Spring Onions

  • Spring onions are also known as scallions or green onions.
  • Spring onions are immature onions that have been pulled out of the ground before the bulb has started to form.
  • Discard the roots at the base of the stem before use.

Zucchini

Zucchini

  • Store in plastic bags in the fridge.
  • Don’t wash your zucchini until you need to use it.
  • Also called a courgette.
  • A member of the squash family.
  • The zucchini has edible flowers.
  • You can finely slice or shave zucchini into salads.
  • Pick firm, glossy, well shaped zucchini.

NOTES:

Vegetable Crisper: The drawer / bin in the fridge that is designed to store fruit and vegetables.

Plastic Bag: Clip zip bag or zip lock bag.

Reusable plastic container: Tupperware.

 

Do you have any information about vegetables that’s not listed? If so please comment below.

ROCK

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