Garden to table – Storage and preparation for hearty winter veggies

 

Storage and preparation for hearty winter veggies

by Trisha Watson

Carrots: 
Cut off any green tops; refrigerate in green friendly plastic bags.  Either scrub with a vegetable brush or peel.  If the carrots are organic, neither of these are necessary, just wash to remove any dirt.Cut as desired and serve either raw or cook until just tender.  I personally like carrot salad with either crushed  pineapple or golden raisins and a light mayonnaise  dressing. 

Roasting carrots, along with other root veggies is also a delicious way to enjoy them.  And carrot and ginger soup is always a favorite at our house.

Cut as desired and serve either raw or cook until just tender.  I personally like carrot salad with either crushed  pineapple or golden raisins and a light mayonnaise  dressing.  Roasting carrots, along with other root veggies is also a delicious way to enjoy them.  And carrot and ginger soup is always a favorite at our house.
Cauliflower: 
Remove and discard leaves; refrigerate in green friendly bags.  Break or cut into florets from woody core of head; discard the core.  Serve raw with dips or cook until just tender by steaming or roasting.  I like to lighten up mashed potatoes by cooking equal amounts of cauliflower until very tender and mashing with the cooked potatoes.
Celery: 
Refrigerate in green friendly bags.  Break ribs from the bunch and wash.  Trim tough ends from ribs.  Slice as desired and serve raw, sautéed or chopped into salads of all kinds.
Fennel: 
Remove coarse or outer layers; trim off stalks and feathery tops.  Refrigerate in green friendly bags.  Fennel may be eaten raw or halve or quarter for stove-top or oven braising.
Jicama: 
Buy firm, dry tubers with unblemished skin. Refrigerate in green friendly bags.  peel just before using. Eat raw or steam and cook in a small amount of water until crisp tender.
Kale:
Refrigerate in green friendly bags.  Wash just before using.  Remove thick stems ( if you have grown your kale under plastic, it is not necessary as stems with be tender when cooked.)  Chop kale as you would collards or turnips by rolling up several leaves and then slicing.  Saute an onion until tender and add kale and chicken stock and cook until tender.  Season with salt, pepper and butter.
Kohlrabi: 
Choose small, firm bulbs less than 3 inches in diameter.  Refrigerate in green friendly bags.  Peel, save tender greens for salads; serve raw, sliced with dips or steamed until tender.
Reach Trish Watson at trishwatson2@gmail.com.

 

 

 

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