Chapter 11
Veggies
This chapter is for all the wonderful ways you can prepare veggies. There are casseroles and all that good stuff.
Asparagus
When buying asparagus, choose firm, bright green (or pale ivory) stalks with tight tips.
Beans and Peas
Broccoli
Look for broccoli with a deep, strong color – green, or green with purple; the buds should be tightly closed and the leaves crisp. Refrigerate unwashed, in an airtight bag, for up to 4 days. If the stalks are tough, peel before cooking.
Cabbage
Choose a cabbage with fresh, crisp-looking leaves that are firmly packed; the head should be heavy for its size. Cabbage may be refrigerated, tightly wrapped, for about a week.
Corn
Miscellaneous
This is a catch-all category for mixed vegetables and others.
Mushrooms
Look for mushrooms that are firm and evenly colored with tightly closed caps. If all the gills are showing, the mushrooms are past their prime. Avoid specimens that are broken, damaged or have soft spots or a dark-tinged surface. Fresh mushrooms should be stored with cool air circulating around them. Mushrooms should never be soaked because they absorb water and will become mushy.
Okra
When buying fresh okra look for firm, brightly colored pods under 4 inches long. Avoid those that are dull in color, limp or blemished. Refrigerate okra in a plastic bag for up to 3 days.
Peppers
Choose peppers that are firm, have a richly colored shiny skin and that are heavy for their size. Avoid those that are limp, shriveled or that have soft or bruised spots. Store peppers in a plastic bag in the refrigerator for up to a week. Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
Potatoes
Potatoes should be firm and blemish-free. New potatoes may be missing some of their skin but other types should not have any bald spots. Avoid potatoes that are wrinkled, sprouted or cracked. A green tinge indicative of prolonged light exposure can be toxic if eaten in quantity. This bitter green portion can be cut or scraped off and the potato used in the normal fashion. Store potatoes in a cool, dark, well-ventilated place for up to 2 weeks. New potatoes should be used within 3 days of purchase. Refrigerating potatoes causes them to become quite sweet and to turn dark when cooked. Warm temperatures encourage sprouting and shriveling.
Spinach
If using fresh, choose deep green crisp leaves.
Squash
Squash varies widely in size, shape and color. Summer squash have thin, edible skins and soft seeds. The tender flesh has a high water content, a mild flavor and doesn’t require long cooking. Winter squash have hard, thick skins and seeds. The flesh is firmer than that of summer squash and therefore requires longer cooking.