Storage and Preparation of Hearty Vegetables•
by Trish Watson
Leeks: Refrigerate in green friendly bags. To use, remove damaged outer leaves, trim off tough green tops and root end. Halve lengthwise and wash under cold running water, fanning the layers to remove sandy grit from between them. Braised leeks make a delicious salad and leek and potato soup is an all-time-favorite.
• Onions: Store in net bags in cool, dry, dark places. peel and slice or chop as desired. Eat raw or bake, stir fry or saute until tender.
• Parsnips: Refrigerate in green friendly bags. Wash well, peel and cut off ends. Cut as desired. If inner core is woody, remove it. Bake or braise in a small amount of water. Good cooked, mashed and served alongside mashed potatoes.
• Potatoes: Store in a cool, dry, dark place. Do not refrigerate. Scrub well and remove any sprouts. Bake, steam whole and unpeeled. Or peel, cut as desired and cook until easily pierced with a fork.
• Radishes: Refrigerate in green friendly bags or in a bowl of water. Scrub and trim tops and roots. Cut or slice as desired. Eat raw or cook covered in a small amount of water until tender.
•Rutabagas: Store in a cool, dry, dark place. Peel to remove thick waxy coating. Cut or slice as desired. Cook until tender by boiling, steaming or microwaving.
•Sweet potatoes: Store in a cool, dry, dark place. Scrub and bake whole until easily pierced with a sharp knife or peel and boil until tender. Peel and cut into logs, rub with oil and bake as oven fried potatoes.
•Turnips: Cut off roots and greens. (Save greens for boiling.) Refrigerate in green friendly bags. Scrub and peel thinly, if desired. Leave whole or cut as desired and boil until tender.
•Winter Squash: Store in a cool, dry, dark place. Scrub and cut in half lengthwise. Remove seeds and stringy pulp. Bake or steam until tender.