All posts filed under: Vegetables

Spring Produce Redux

Published by Kathy Hunt

After an endless winter of eating root vegetables and dreaming of lighter cuisine I now am basking in the bounty of spring. So much color, crispness and flavor! So many different seasonal offerings. It’s no wonder that my kitchen counter overflows with the produce of the season. While curved fiddlehead ferns, honeycombed morel mushrooms and ruby red rhubarb may catch my eye, several of the more traditional foods have stolen my heart. My main heartthrob? The plump, piquant lemon. Ever present in the produce aisle, it hits its prime in the springtime. A relative of the lime and citron, the lemon performs multiple roles in the kitchen. Wedges serve as as a garnish for seafood and drinks while the zest acts as a flavor enhancer in stuffing and baked goods. Its juice pumps up the flavor in such fruits as peaches, nectarines, guava and papaya. It also balances out rich sauces and vinaigrettes and works as a preservative and anti-browning agent for fragile foods. Talk about a versatile fruit! Lemons keep at room temperature for …

Spring for the Season’s Stranger Produce

Published by Kathy Hunt

This Earth Day I’m hitting the farmers’ market. To me, nothing says “green living” or springtime like locally grown food. From familiar spring vegetables such as asparagus and leeks to the rare morel and rhubarb the market provides a wealth of vibrant, flavorful produce for my dinner plate. Of all the vernal offerings the most unusual has to be the fiddlehead fern. Resembling the carved head of a violin, fiddleheads are the unfurled shoots of an ostrich fern. One of the last true wild, foraged foods, they grow in moist woods, floodplains and, in my case, in the damp soil bordering my 19th century farmhouse. When told by a neighbor that the two-inch long, tightly coiled fern leaves tasted like a cross between asparagus, artichokes, and okra, I assumed that he was joking. Making fun of the city slicker, eh? What would he say next? That sautéed maple leaves reminded him of syrup? Skepticism aside, I gave fiddlehead ferns a try. Boiled in lightly salted water for 10 minutes or steamed for 20, they do …

Brussels sprouts halves

For the Love of Sprouts

Published by Kathy Hunt

As a child, I could think of no words more terrifying at dinnertime than “Brussels sprouts.”  Invariably overcooked and, as a result, smelling of rotten eggs, these nutritious, cruciferous vegetables became the bane of family meals. As my dread grew so did my deceptive eating habits.  When my parents’ gazes were averted, I slipped individual sprouts beneath the table to a dog that would, and did, eat anything.  When the dog had reached her limit, I tucked the offending vegetables into my napkin or hid them beneath an untouched slice of buttered bread.  Whatever I could I did to avoid eating that night’s veg. Twenty years later I am pleased to report that my fear of Brussels sprouts has come to a happy end.  I owe this breakthrough to learning how to select, store, and prepare these vitamin C-rich plants. In Belgium Brussels sprouts dominate the produce stands.  Resembling tiny, green cabbages clinging to tall, thick stalks, they are uniquely Belgian.  Although scholars debate the date of their emergence, placing this anywhere from the 12th …