My Little ROCK – Reliable Organised Cooking Kitchen
- 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
- 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.
- 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.
- 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.
- 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 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.
- 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 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.
- 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.
- 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.
- 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.
- 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.
- A member of the cabbage family.
- 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 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.
- Store in a lettuce container or a plastic bag.
- Romaine lettuce also referred to as cos lettuce has tightly packed long crunchy leaves.
- 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.
- 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.
- 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.
- A peppery root vegetable related to the mustard plant.
- The small red round radish is the mildest variety.
- Rocket has a peppery flavour.
- Chose shallots that are well formed and heavy for their size.
- Keep shallots in a cool and dry place.
- 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.
- 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.
- 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
- 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
- Also known as a Spanish, red Spanish and Bermuda onion.
- Red onions have a sweet flavour to them.
Onion – Spring
- 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.
- 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.
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.