The term vegetable refers to any herbaceous plant that can be partially or wholly eaten. An herbaceous plant has little or no woody tissue. The portions we consume include the leaves, stems, roots, tubers, seeds and flowers. Vegetables contain more starch and less sugar than fruits. Therefore vegetables tend to be savory, not sweet. Also unlike fruits, vegetables are most often eaten cooked, not raw.

Long overcooked and underrated, vegetables are enjoying a welcomed surge in popularity. Gone are the days when a chef included vegetables as an afterthought to the "meat and potatoes" of the meal. Now, properly prepared fresh vegetables are used to add flavor color and variety to almost any meal.

Many restaurants are featuring vegetarian entrees, an extensive selection of vegetable side dishes or an entire vegetarian menu. This trend reflects the demands of more knowledgeable and health-conscious consumers as well as the increased availability of high-quality fresh produce.

Here we identify many of the vegetables typically used by food service operations. We also discuss how fresh and preserved vegetables are purchased, stored and prepared for service or cooking.

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Botanists classify avocados, eggplants, peppers and tomatoes as fruits because they develop from the ovary of flowering plants and contain one or more seeds. Chefs, however, prepare and serve them like vegetables; therefore they are discussed here.

Avocados
Avocados include several varieties of pear-shaped fruits with rich, high-fat flesh. This light golden-green flesh surrounds a large, inedible, oval-shaped seed (pit). Some varieties have smooth, green skin; others have pebbly, almost black skin.

Avocados should he used at their peak of ripeness, a condition that last only briefly. Firm avocados lack the desired flavor anti creamy texture. Ripe avocados should be soft to the touch but not mushy. Ripe Haas avocados have almost black skins;
the skins of the other varieties remain green when ripe, Firm avocados can be left at room temperature to ripen, then refrigerated for one or two days.

Avocados are most often used raw to garnish salads, mashed or puréed for sauces, sliced for sandwiches or diced for omelets. Avocado halves are popular containers for chilled meat, fish, shellfish or poultry salads. Because avocado flesh turns brown quickly, once cut dip avocado halves or slices in lemon Juice and keep unused portions tight covered with plastic wrap.

Choose avocados that are free of blemishes or moist spots. The flesh should be free of dark spots or streaks. Available all year, the peak season for Haas avocados is April through October; for Fuertes avocados, it is November through April.
Eggplants
Two types of eggplants (Fr. aubergine) are commonly available: Asian and western. Asian varieties are either round or long anti thin, with skin colors ranging from creamy white to deep purple. Eastern eggplants, which are more common in the United states, tend to be shaped like a plump pear with a shim lavender to purple-black skin, Both types have a dense, khaki-colored flesh with a rather bland flavor or that absorbs other flavors well during cooking.

Eggplants can be grilled, baked, steamed, fried or sautéed. They are commonly used in Mediterranean and East Indian cuisines (especially in vegetarian dishes, but also appear in European and North American dishes.
The skin maybe left intact or removed before or after cooking, as desired. Sliced eggplants may be salted and left to drain for 30 minutes to remove moisture and bitterness before cooking.

Choose plump, heavy eggplants with a smooth, shiny skin that is not blemished or wrinkled. Asian varieties tend to be softer than western. Eggplants are available all year, with peak season during the late summer.



Members of the Capsicum family are native to the New World. When discovered' by Christopher Columbus, he called them peppers" because of their sometimes fiery flavor. These peppers, which include sweet peppers and hot peppers (chilies), are unrelated to peppercorns, the East Indian (Asian) spice for which Columbus was actually searching. Interestingly, New World peppers were readily accepted in Indian and Asian cuisines, in which they are now considered staples.

Fresh peppers are found in a wide range of colors-green, red, yellow, orange, purple or white-as well as shapes from tiny teardrops to cones to spheres. They have dense flesh and a hollow central cavity. The flesh is lined with placental ribs (the white internal veins), to which tiny yellowish-white seeds are attached. A core of seeds is also attached to the stern end of each pepper.

Chile peppers get their heat from capsaicin, which is found not in the flesh or seeds, but in the placental ribs. Thus a peppers heat can he greatly reduced by carefully removing the ribs and attached seeds. Generally, the smaller the chile, the hotter it is. The amount of heat varies from variety to variety, however, and even from one pepper to another depending on growing conditions. Hot, dry conditions result in hotter peppers than do cool, moist conditions.

A pepper's heat can be measured by Scoville Heat Units, a subjective rating in high the sweet bell pepper usually rates 0 units, the jalapeno rates from 2500 to 5000 units, the Tabasco rates from 30.000 to 50,000 units and the habanero rates a whopping 100,000 to 300.000 units.

When selecting peppers, choose those that are plump and brilliantly colored with smooth, unblemished skins. Avoid wrinkled, pitted or blistered pepper. A bright green stem indicates freshness.

Sweet Peppers
Common sweet peppers, known as bell peppers, are thick-walled fruits available in green, red, yellow, purple, orange and other colors. They are heart-shaped or boxy, with a short stem and crisp flesh. Their flavor is warm, sweet (red peppers tend to be the sweetest) and relatively mild.

Raw bell peppers may be sliced or diced and used in salads or sandwiches. Bell peppers can also be stuffed and baked, grilled, fried, sautéed or puréed for soups, sauces or condiments.
Green bell peppers are available all year; other colors are more readily available during the summer and fall.

Hot Peppers
Hot peppers, also known as chiles, are also members of the Capsicum family. Although a chile's most characteristic attribute is its pungency, each chile actually has a distinctive flavor, from mild and rich to spicy and sweet to fiery hot. Chiles are commonly used in Asian, Indian, Mexican and Latin American cuisines.

The larger (and milder) of the hot peppers, such as Anaheim and poblano, can be stuffed and baked or sautéed as a side dish. Most chiles, however, are used to add flavor and seasoning to sauces and other dishes.

Fresh chiles are available all year and are also available canned in a variety of processed forms such as whole or diced roasted, pickled or marinated.

Procedure For Coring Jalapenos
  • Cut the jalapeno in half lengthwise.
  • Push the core and seeds out with your thumb.
  • You can avoid burning your fingers by wearing rubber gloves when working with hot chiles.
Dried chiles are widely used in Mexican, Central American and southwestern cuisines. They can be ground to create a powdered spice called chilli or soaked in a liquid, and then puréed for sauces or condiments. Plying radically alters the flavor of chiles, making them stronger and more pungent. Just as one type of fresh chile cannot be substituted for another without altering a dish's flavor, so too dried chiles cannot be substituted without flavor changes.

Choose dried chiles that are clean and unbroken, with some flexibility. Avoid any with white spots or a stale aroma.



Tomatillos
Tomatillos, also known as Mexican or husk tomatoes, grow on small, weedy bushes. They are bright green, about the size of a small tomato, and are covered with a thin, papery husk. They have a tart, lemony flavor and crisp, moist flesh.

Although an important ingredient in southwestern and northern Mexican cuisines, tomatillos may not be readily available in other areas. Tomatillos can be used in raw in salads, puréed for salsa or cooked in soups, stews or vegetable dishes.

Choose tomatillos whose husks are split but still look fresh. The skin should be plump, shiny and slightly sticky. They are available all year, with peak season during the summer and fall on during the summer and fall.
Tomatoes
Tomatoes (Fr. tomate or pomme d'amour, It. pomodoro) are available in a wide variety of colors and shapes. They vary from green (unripe) to golden yellow or ruby red; from tiny spheres (currant tomatoes) to huge, squat ovals (beefsteak). Some, such as the plum tomato, have lots of meaty flesh with only a few seeds; others, such as the slicing tomato, have lots of seeds and juice, but only a few meaty membranes.

All tomatoes have a similar flavor, but the levels of sweetness and acidity vary depending on the species, growing conditions and ripeness at harvest.

Because tomatoes are highly perishable, they are usually harvested when mature but still green (unripe), then shipped to wholesalers who ripen them in temperature- and humidity-controlled rooms. The effect on flavor and texture is unfortunate.

Tomatoes are used widely in salads, soups, sauces and baked dishes. They are most often eaten raw, but can be grilled, pickled, pan-fried, roasted or sautéed as a side dish.

Choose fresh tomatoes that are plump with a smooth, shiny skin. The color should be uniform and true for the variety. Tomatoes are available all year, with a summer peak season for most varieties. Many canned tomato products are also available (for example. purée, paste sauce or stewed whole), as are dried tomatoes.



The Cucurbitacae or gourd family includes almost 750 species; its members are found in warm regions worldwide. Gourds are characterized by large, complex root system with quick growing, trailing vines and large leaves. Their flowers are often attractive and edible. Although some members of the gourd family originated in Africa, chayotes and most squashes are native to the Americas.
Chayotes
The chayote, also known as merliton or vegetable pear, is a food staple throughout Central America. The vine bears slightly lumpy, pear- shaped fruits with a smooth, light green skin and a paler green flesh. There is a single white, edible seed in the center. Chayotes are starchy and very bland and are usually combined with more flavorful ingredients. They may be eaten raw, but their flavor and texture benefit
from roasting, steaming, sautéing or grilling.

Choose chayotes that have well-colored skin with few ridges. Avoid those with very soft spot or bruises. Their peak season is the late fall and winter.

Cucumbers
Cucumbers can be divided into two categories: pickling and slicing. The two types are not interchangeable. Pickling cucumbers include the cornichon, dill and gherkin. They are recognizable by their sharp black or white spines and are quite bitter when raw. Slicing cucumbers include the burpless, the seedless English (or hothouse), the lemon (which is round and yellow) and the common green market cucumber.
Most have relatively thin skins and may be marketed with a wax coating to prevent moisture loss and improve appearance. Waxed skins should be peeled. All cucumbers are valued for their refreshing cool taste and astringency. Slicing cucumbers are usually served raw, in salads or mixed with yogurt and dill or mint as a side dish, especially for spicy dishes. Pickling cucumbers are generally served pickled, without any further processing.

Choose cucumbers that are firm but not hard. Avoid those that are limp, yellowed or have soft spots. The common varieties are available all year, although peak season is from April through October.
Squashes
Squashes are the fleshy fruits of a large number of plants in the gourd family. Many varieties are available in a range of colors, shapes and sizes. Squashes can be classified as winter or summer based on their peak season and skin type. All squashes have a center cavity filled with many seeds, although in winter varieties, the cavity is more pronounced. Squash blossoms are also edible; They may be added to salads raw, dipped in batter and deep-fried or filled with cheese or meat and baked.
Choose squashes with unbroken skins and good color for the variety. Avoid any squash with soft, moist spots.
Winter Squashes
Winter squashes include the acorn, banana, butternut, Hubbard, pumpkin and spaghetti varieties. They have hard skins (shells) and seeds, neither of which is generally eaten. The flesh, which may be removed from the shell before or after cooking, tends to be sweeter and more strongly flavored than that of summer squash. Winter squashes should not he served raw; they can be baked, steamed or sautéed. Most winter
squashes can also he puréed for soups or pie fillings. Their peak season is October through March.
Summer Squashes
Summer squashes include the pattypan, yellow crookneck and zucchini varieties. They have soft edible skins and seeds that are generally not removed before cooking. Most summer squashes may be eaten raw but are also suitable for grilling, sautéing, steaming or baking. Although summer squashes are now available all year, their peak season is April through September.

GREENS

The term greens refers to a variety of leafy green vegetables that may be served raw, but are usually cooked. Greens have long been used in the cuisines of India, Asia and the Mediterranean and are an important part of regional cuisine in the southern United States. Most have strong, spicy flavors. Mustard, sorrel, spinach, Swiss chard, dandelion and turnip greens fall into this category. Greens have extremely high water content, which means that cooking causes drastic shrinkage. As a general rule, allow 8 ounces (250 grams) per portion before cooking.

Choose young, tender greens with good color and no limpness. Avoid greens with dry-looking stems or yellow leaves. Most greens are available fresh all year, especially from November through June. The more popular greens are also available canned or frozen.
Bok Choy
Bok choy, also known as pok choy, is a white-stemmed variety southern Chinese cabbage. The relatively tightly packed leaves are dark green, with long white ribs attached at a bulbous stem. The stalks are crisp and mild with a flavor similar to romaine lettuce. Although bok choy may be eaten raw, it is most often stir-fried or used in soups.

Choose heads with bright white stalks and dark green leaves; avoid those with brown, moist spots.
Fresh bok choy is available all year. jars of pickled and fermented bok choy (known as Korean kim chee) are also available.
Brussels sprouts
(Fr. choux de Bruxelles)They were first cultivated around 1700. The plant produces numerous small heads arranged in neat rows along a thick stalk. The tender young sprouts are similar to baby cabbages and are usually steamed or roasted.
Brussels sprouts have a strong, nutty flavor that blends well with game, ham, cluck or rich meats. Choose small, firm sprouts that are compact and heavy. The best size is 3/4 to 1 1/2 inches (2 to 4 centimeters) in diameter. They should be bright green and free of blemishes. Their peak season is from September through February.
Green and Red Cabbages
Cabbage (Fr. chou) has been a staple of northern European cuisine for centuries. The familiar green cabbage has a large, firm, round head with tightly packed pale green leaves. Flat and conical-shaped heads are also available. Red (or purple) cabbage is a different strain and may be tougher than green cabbage.

Cabbage can be eaten raw (as in coleslaw) or used in soups or stews; it can be braised, steamed or stir-fried. The large, waxy leaves can also he steamed until soft, then wrapped around a
filling of seasoned meat. Choose firm heads without dried cores. Cabbages are available all year.
Kale
Kale has large ruffled, curly or bumpy leaves. Its rather bitter flavor goes well with rich meats such as game, pork or ham. Kale is typically boiled, stuffed or used in soups.
Choose leaves that are crisp, with a grayish-green color. Kale is available all year, with peak season during the winter months.

Ornamental or flowering kale, sometimes marketed as "savoy," is edible, but its pink, purple, yellow or white-and green variegated leaves are best used for decoration and garnish.
Mustard
Mustard, a member of the cabbage family, was brought to America by early European immigrants. Mustard has large, dark green leaves with frilly edges. It is known for its assertive, bitter flavor. Mustard greens can be served raw in salads or used as garnish. Or they can be cooked, often with white wine, vinegar and herbs.
Choose crisp, bright green leaves without discoloration.
Sorrel
Sorrel is an abundant and rather ordinary wild member of the buckwheat family. Its tartness and sour flavor are used in soups and sauces and to accent other vegetables. It is particularly good with fatty fish or rich meats. Sorrel naturally become the texture of a purée after only a few minutes of moist-heat cooking.
Choose leaves that are fully formed, with no yellow blemishes.
Spinach
Spinach (Fr. épinard) is a versatile green that grows rapidly in cool climates. It has smooth, bright green leaves attached to thin stems. Spinach may be eaten raw in salads, cooked by almost any moist-heat method, microwaved or sautéed. It can be used in stuffings, baked or creamed dishes, soups or stews. Spinach grows in sandy soil and must be rinsed repeatedly in cold water to remove all traces of grit from the leaves. It bruises easily and should be handled gently during washing. Stems and large midribs should be removed.
Choose bunches with crisp, tender, deep green leaves; avoid yellow leaves or those with blemishes.
Swiss Chard
Chard-the reference to Swiss" is inexplicable-is a type of beet that does not produce a tuberous root. It is used for its wide, flat, dark green leaves. Chard can be steamed, sautéed or used in soups. Its tart, spinach like flavor blends well with sweet ingredients such as fruit.
Choose leaves that are crisp, with some curliness or savoying. Ribs should be an unblemished white or red.
Turnip Greens
The leaves of the turnip root have a pleasantly bitter flavor, similar to peppery mustard greens. The dark green leaves are long, slender and deeply indented. Turnip greens are best eaten steamed, sautéed, baked or micro waved.


Napa Cabbage
Napa cabbage, also known as Chinese cabbage, is widely used in Asian cuisines. It has a stout, elongated head with relatively tightly packed, firm, pale green leaves. It is moister and more tender than common green and red cabbages, with a milder, more delicate flavor.

Napa cabbage may be eaten raw but is particularly well suited for stir-frying or steaming. Choose heads with crisp leaves that are free of blemishes. Napa cabbage is available fresh all year.


Savoy
Savoy cabbage has curly or ruffled leaves, often in variegated shades of green and purple. (The term savoyed is used to refer to any vegetable with bumpy, wavy or wrinkled leaves.) Savoy cabbage tends to be milder and more tender than regular cabbages and can be substituted for them, cooked or uncooked.

Savoy leaves also make an attractive garnish. Choose heads that are loose or tight, depending on the variety, with tender, unblemished leaves. Peak season is from August through the spring.

FUNGI
Mushrooms
Mushrooms (Fr. champignon; It. funghi) are members of a broad category of plants known as fungi. (Fungi have no seeds, stems or flowers; they reproduce through spores.) Mushrooms have a stalk with an umbrella like top. Although not actually a vegetable, mushrooms are used and served in much the same manner as vegetables.

Several types of cultivated mushroom are available. They include the common (or white), shiitake, crimini (also known as the Italian brown), straw, enokidake (also called enoki) and cloud ear (also known as wood ear or Chinese black). Button mushrooms are the smallest, most immature form of the common mushroom. The largest cultivated mushroom is the portabella, which is actually an overgrown crimini; it can grow up to 6 inches (15 centimeters) in diameter.

Many wild mushrooms are gathered and sold by specialty purveyors. Because wild mushroom spores are spread around the world by air currents, the same item may be found in several areas, each with a different common name. Wild mushrooms have a stronger earthy or nutty flavor than cultivated mushrooms, and should generally be cooked before eating.

Mushrooms, whether cultivated or gathered from the wild, are available fresh, canned or dried. Because mushrooms are composed of up to 80% water, dried products are often the most economical, even though they may cost hundreds of dollars per pound. Dried mushrooms can be stored in a cool, dry place for months. When needed, they are rehydrated by soaking in warm water until soft, approximately 10-20 minutes.
Choose fresh mushrooms that are clean, without soft or moist spots or blemishes. Fresh cultivated mushrooms are generally available all year; fresh wild mushrooms are available seasonally, usually during the summer and fall. Cultivated mushrooms with exposed gills (the ridges on the underside of the umbrella like top) are old and should be avoided. Fresh mushrooms can be refrigerated in an open container for up to five days. Normally, it is not necessary to peel mushrooms; if they are dirty, they should be quickly rinsed (not soaked) in cool water just before use.
Procedure for Fluting Mushrooms
  • Use the sharp edge of a straight paring knife to cut thin curves into the mushroom cap. Fluted mushrooms may be baked or poached, then used as garnish. Onions are strongly flavored, aromatic members of the lily family.
  • Most have edible grasslike or tubular leaves. Almost every culture incorporates them into its cuisine as a vegetable and for flavoring.



Truffles
Truffles are actually tubers that grow near the roots of oak or beech trees. They can be cultivated only to the extent that oak groves are planted to encourage truffle growth. The two principal varieties are the Perigord (black) and the Piedmontese (white). Fresh truffles are gathered in the fall and are rarely marketed outside their locale.
Truffles especially white ones have a strong aroma and flavor, requiring only a small amount to add their special flavor to soups, sauces, pasta and other items. Black truffles are often used as a garnish or to flavor pates, terrines or egg dishes. Because fresh imported truffles can cost several hundred dollars per pound, most kitchens purchase truffles canned, dried or processed.

BULB ONIONS
Common Onions
Common or bulb onions (Fr. oignons) may be white, yellow (Bermuda or Spanish) or red (purple). Medium-sized yellow and white onions are the most strongly flavored. Larger onions tend to be sweeter and milder. Widely used as a flavoring ingredient, onions are indispensable in mirepoix. Onions are also prepared as a side dish by deep-frying, roasting, grilling, steaming or boiling.

Pearl onions are small, about 1/2 inch (1.25 centimeters) in diameter, with yellow or white skins. They have a mild flavor and can be grilled, boiled, roasted or sautéed whole as a side dish, or used in soups or stews. Choose onions that are firm, dry and feel heavy. The outer skins should he dry and brittle. Avoid onions that have begun to sprout. They should he stored in a cool, dry, well-ventilated area. Do not refrigerate onions until they are cut. Onions are available all year.


Garlic
Garlic (Fr. ail; Sp. ajo) is also used in almost all the world's cuisines. A head of garlic is composed of many small cloves. Each clove is wrapped in a thin husk or peel; the entire head is encased in several thin layers of papery husk.

Of the three hundred or so types of garlic known, only three are commercially significant. The most common is pure white, with a sharp flavor. A Mexican variety is pale pink and more strongly flavored. Elephant garlic is apple-sized and particularly mild.

Although whole bulbs can be baked or roasted, garlic is
most often separated into cloves, peeled, sliced, minced or crushed and used to flavor a wide variety of dishes. When using garlic, remember that the more finely the cloves are crushed, the stronger the flavor will be. And cooking reduces garlic's pungency; the longer it is cooked, the milder it becomes.
Choose firm, dry bulbs with tightly closed cloves and smooth skins. Avoid bulbs with green sprouts. Store fresh garlic in a cool, well-ventilated place; do not refrigerate. Fresh garlic is available all year. Jars of processed and pickled garlic products are also available.



Leeks
Leeks (Fr. poireaux) look like large, overgrown scallions with a fat white tip and wide green leaves. Their flavor is sweeter and stronger than scallions, but milder than common bulb onions. Leeks must be carefully washed to remove the sandy soil that gets between the leaves. Leeks can be baked, braised or grilled as a side dish, or used to season stocks, soups or sauces.

Choose leeks that are firm, with stiff roots and stems. Avoid those with dry leaves, soft spots or browning. Leeks are available all year.

Scallions
Scallions, also known as green onions or bunch onions, are the immature green stalks of bulb onions. The leaves are bright green with either a long and slender or slightly bulbous white base. Green onions are used in stir-fries and as a flavoring in other dishes. The green tops can also be sliced in small rings and used as a garnish.

Choose scallions with bright green tops and clean white bulbs. Avoid those with limp or slimy leaves. Scallions are available all year, with a peak summer season.

Shallots
Shallots (Fr. êchalotes) are shaped like small bulb onions with one flat side. When peeled, a shallot separates into multiple cloves, similar to garlic. They have a mild, yet rich and complex flavor. Shallots are the basis of many classic sauces and meat preparations; they can also be sautéed or baked as a side dish.
Choose shallots that are plump and well shaped. Avoid those that appear dry or have sprouted. They should be stored in a cool, dry, unrefrigerated place. Shallots are available all year.

PODS AND SEEDS

Pod and seed vegetables include corn, legumes and okra. They are grouped together here because the parts consumed are all the seeds of their respective plants. In some cases, only the seeds are eaten; in others, the pod containing the seeds is eaten as well. Seeds are generally higher in protein and carbohydrates (starch and fiber) than other vegetables.
Corn
Sweet corn (Fr. mais; Sp. maiz) is actually a grain, a type of grass. Corn kernels, like peas, are plant seeds. The kernels, which may be white or yellow, are attached to a woody, inedible cob.

The cob is encased by strands of hairlike fibers called silks and covered in layers of thin leaves called husks. The silks and husks should be shucked prior to cooking, although the husks may be left on for roasting or grilling. Shucked ears can be
grilled, boiled, microwaved or steamed. The kernels can be cut off of the cob before or after cooking. Corn on the cob is available fresh or frozen; corn kernels are available canned or frozen.

Choose freshly picked ears with firm, small kernels. Avoid those with mold or decay at the tip of the cob or brownish silks. Summer is the peak season for fresh corn.
Beans
(Fr. haricots; It. ftigio1io)Beans and peas (Fr. pois) are members of the legume family, a large group of vegetables with double-seamed pods containing a single row of seeds. Of the hundreds of known varieties of beans, some are used for their edible pods, others for shelling fresh and some only for their dried seeds. Dried beans are actually several varieties of seeds or peas left in the pod until mature, then shelled and dried.
Fresh Beans
Beans used for their edible pods, commonly referred to as green beans, string beans, runner beans or snap beans, are picked when immature. Except for the stem, the entire pod can he eaten. This category includes the American green bean, the yellow wax bean and the French haricot vert, a long, slender pod with an intense flavor and tender texture. If there are any strings along the pod's seams, they should be pulled off before cooking.
Beans may be left whole, cut lengthwise into thin slivers (referred to as French cut) or cut crosswise on the diagonal.
Shelling beans
Those grown primarily for the edible seeds inside the pod. Common examples are flageolets, lima beans and five (broad) beans. Their tough pods are not usually eaten. All beans can he prepared by steaming, microwaving or sautéing. They can be added to soups or stews, and they blend well with a variety of flavors, from coconut milk to garlic and olive oil. Cooked beans can he chilled and served as a salad or crudité.

Choose beans that have a bright color without brown or soft spots.
Large pods may be tough or bitter. The peak season for fresh beans is from April through December. Most bean varieties are available frozen or canned, including pickled and seasoned products.
Dried Beans
Anthropologists report that for thousands of years cultures worldwide have preserved some members of the legume family by drying. Common dried beans include kidney beans, pinto beans, chickpeas, lentils, black beans black-eyed peas and split green peas. Shape is the clearest distinction among these products: Beans are oval or kidney-shaped; lentils are small, flat disks; peas are round.
Beans and peas destined for drying are left on the vine until they are fully matured and just beginning to dry. They are then harvested, shelled and quickly dried with warm air currents. Some dried legumes are sold split, which means the skin is removed, causing the seed's two halves to separate.

Most dried beans need to be soaked in water before cooking. Soaking softens and rehydrates the beans, thus reducing cooking time.
Lentils and split peas generally do not require soaking, however, and will cook faster than beans. After soaking, beans are most often simmered or baked in a liquid until soft and tender. One type may be substituted for another in most recipes, although variations in color, starch content and flavor should be considered.

Dried beans and peas are available in bulk or in poly-bags. They should be stored in a cool, dry place, but not refrigerated. Many of Pinto Beans these beans are also available fully cooked, then canned or frozen. Some dried beans may he fermented or processed into flour, oil or bean curd.
Procedure For Soaking Dried Beans

  1. Pick through the dried beans and remove any grit, pebbles or debris.
  2. Place the beans in a bowl and cover with cold water; remove any skins or other items that float to the surface.
  3. Drain the beans in a colander, then rinse under cold running water.
  4. Return the beans to a bowl and cover with fresh cold water. Allow approximately 3 cups (750 milliliters) of water for each cup of beans.
  5. Soak the beans in the cold water for the time specified in the recipe, usually several hours or overnight. Drain through a colander, discarding the water.
Procedure For Quick-Soaking Dried Beans

The soaking procedure can be accelerated by the following technique:

  1. Rinse and pick through the beans.
  2. Place the beans in a saucepan and add enough cool water to cover them by 2 inches (5 centimeters).
  3. Bring to a boil and simmer for 2 minutes.
  4. Remove from the heat, cover and soak for 1 hour.
  5. Drain and discard the soaking liquid. Proceed with the recipe.
Fresh Shelling Peas
Of the shelling peas that are prepared fresh, the most common are green garden peas (English peas) and the French petit pois. Because they lose flavor rapidly after harvest, most shelling peas are sold frozen or canned. Shelling peas have a delicate, sweet flavor best presented by simply steaming until
tender hut still al dente. Peas may also be braised with rich meats such as ham or used in soups. Cooked peas are attractive in salads or as garnish.

Choose small fresh pea pods that are plump and moist, Peak season is April and May.
Edible Pea Pods
Snow peas, also known as Chinese pea pods, are a common variety of edible pea pod. They are flat and have only a few very small green peas. Snow peas have a string along their seams that can be removed by holding the leafy stem and pulling from end to end.
The pods can be eaten raw, lightly blanched or steamed, or stir-fried. Another variety of edible pea pod is the sugar snap pea, a cross between the garden pea and snow pea, which was developed during the late 1970s. They are plump, juicy pods filled with small, tender peas. The entire pod is eaten; do not shell the peas before cooking.

Choose pea pods that are firm, bright green and crisp. Avoid those with brown spots or a shriveled appearance. Pea pods are available all year, with a peak season in March and April.
Okra
Okra, a common ingredient in African and Arab cuisines, was brought to the United States by slaves and French settlers. It is now integral to Creole, Cajun, southern and southwestern cuisines. Its mild flavor is similar to asparagus.

Okra is not eaten raw; it is best pickled, boiled, steamed, or long periods, so it is used to thicken gumbos and stews.
To avoid the slimy texture some find objectionable, do not wash okra until ready to cook, then trim the stem end only. Cook okra in stainless steel because other metals cause discoloration.

Choose small to medium pods (1 1/2 to 2 inches; 3.75 to 5 centimeters) that are deep green, without soft spots. Pale spears with stiff tips tend to he tough. Okra's peak season is from June through September. Frozen okra is widely available

INFLORESCENT
Broccoli
Broccoli, a type of flower, has a thick central stalk with grayish-green leaves topped with one or more heads of green florets. Broccoli may be eaten raw or steamed, microwave or sautéed and served warm or cold.

Broccoli stalks are extremely firm and benefit from blanching Stems are often slow-cooked for soups. Generally, broccoli leaves are not eaten.
Choose firm stalks with compact clusters of tightly closed dark
green florets. Avoid stalks with yellow flowers. Broccoli is available all year.

Cauliflower
Cauliflower (Fr. chou-fleur) is the king of the cabbage family. Each stalk produces one flower or head surrounded by large green leaves. The head, composed of creamy white florets, can be cooked whole or cut into separate florets for steaming, blanching or stir-frying.

ROOTS AND TUBERS

Taproots (more commonly referred to as roots) are single roots that extend deep into the soil to supply the aboveground plant with nutrients. Tubers are fat underground stems. Most roots and tubers can he used interchangeably. All store well at cool temperatures, without refrigeration.
Beets
Although records suggest that they were first eaten in ancient Greece, beets are most often associated with the colder northern climates, where they grow for most of the year. Beets can be boiled, then peeled and used in salads, soups or baked dishes.

Choose small to medium-sized beets that are firm, with smooth skins. Avoid those with hairy root tips, as they may be tough. Beets are available all year, with a peak season from March to October.
Carrots
Carrots, (Fr. carotte) among the most versatile of vegetables, are large taproots. Although several kinds exist, the Imperator is the most common. It is long and pointed, with a medium to dark orange color. It has a mild, sweet flavor. Carrots can be cut into a variety of shapes and eaten raw, used for a mirepoix or prepared by moist-heat cooking methods, grilling, microwaving or roasting. They are also grated and used in baked goods, particularly cakes and muffins.

Choose firm carrots that are smooth and well shaped, with a bright orange color. If the tops are still attached, they should be fresh-looking and bright green. Carrots are available all year.

Celery Root
Celery root, also known as celeriac, is a large, round root, long popular in northern European cuisines. It is a different plant from stalk celery, and its stalks and leaves are not eaten. Celery root has a knobby brown exterior; a creamy white, crunchy flesh and a mild, celery like flavor.

Its thick outer skin must be peeled away; the flesh is then cut as desired. Often eaten raw, celery root can be baked, steamed or boiled. It is used in soups, stews or salads and goes well with game and rich meats. Raw celery root may be placed in acidulated water to prevent browning.

Choose small to medium-sized roots that are firm and relatively clean, with a pungent smell. Their peak season is October through April.
Jicama
Jicama is actually a legume that grows underground as a tuber. It is becoming increasingly popular because of its sweet, moist flavor, crisp texture, low calorie content and long shelf life. After its thick brown skin is cut away, the crisp, moist white flesh can be cut as desired. Jicama is often eaten raw in salads, with salsa or as a crudité. It is also used in stir-fried dishes.
Choose firm, well-shaped jicamas that are free of blemishes. Size is not an indication of quality or maturity. They are available all year, with a peak season from January through May.
Parsnips
Parsnips (Fr. panais) are taproots that look and taste like white carrots and have the texture of sweet potatoes. Parsnips should be 5 to 10 inches (12.5 to 25 centimeters) in length, with smooth skins and tapering tips. Parsnips, peeled like carrots, can be eaten raw or cooked by almost any method. When steamed
until very soft, they can be mashed like potatoes.

Choose small to medium-sized parsnips that are firm, smooth and well shaped; avoid large, woody ones. Parsnips are available all year, with peak supplies from December through April.
Radishes
Radishes (Fr. radis) are used for their peppery flavor and crisp texture. Radishes are available in many colors, including white, black and all shades of red; most have a creamy to pure white interior. Asian radishes, known as daikons, produce roots 2 to 4 inches (5 to10 centimeters) in diameter and 6 to 20 inches (15 to 20 centimeters) long.

Radishes can be steamed or stir-fried, but most often are eaten raw in salads or used as garnish. Radish leaves can be used in salads or cooked as greens. Choose radishes that are firm, not limp. Their interior should be neither dry nor hollow. Radishes are available all year.
Rutabagas
Rutabagas are a root vegetable and a member of the cabbage family. Their skin is purple to yellow, and they have yellow flesh with a distinctive starchy, cabbage like flavor. Rutabagas and turnips are similar in flavor and texture when cooked and may be used interchangeably.

Rutabaga leaves are not eaten. Rutabagas should be peeled with a vegetable peeler or chef's knife, then cut into quarters,
slices or cubes. They are often baked, boiled and then puréed, or sliced and sautéed. They are especially flavorful when seasoned with caraway seeds, dill or lemon juice.

Choose small to medium-sized rutabagas that are smooth, firm and feel heavy. Their peak season is January through March.

Turnips
Also a root vegetable from the cabbage family, turnips have white skin with a rosy-red or purple blush and a white interior. Their flavor, similar to that of a radish, can be rather hot. Turnips should be peeled, then diced, sliced or julienned for cooking. They may be baked or cooked with moist-heat cooking methods, and are often puréed like potatoes.

Choose small to medium-sized turnips that have smooth skin
and feel heavy. They should be firm, not rubbery or limp. Any attached leaves should be bright green and tender. Spring is their peak season.

STALKS

Stalk vegetables are plant stems with a high percentage of cellulose fiber. These vegetables should be picked while still young and tender. Tough fibers should be trimmed before cooking.
Artichokes
Artichokes (Fr. artichaut) are the immature flowers of a thistle plant introduced to America by Italian and Spanish settlers. Young, tender globe artichokes can be cooked whole, but more mature plants need to have the fuzzy center (known as the choke) removed first.

Whole artichokes can be simmered, steamed or microwave; they are often served with lemon juice, garlic butter or hollandaise sauce. The heart may be cooked separately, then served in salads, puréed as a filling or served as a side dish. Artichoke hearts and bottoms are both available canned.



Asparagus
Asparagus (Fr. asperges), a member of the lily family, has bright green spears with a ruffle of tiny leaves at the tip. Larger spears tend to be tough and woody, but can be used in soups or for purée. Asparagus are eaten raw or steamed briefly, stir-fried, microwave or grilled. Fresh spring asparagus is excellent with nothing more than lemon juice or clarified butter; asparagus with hollandaise sauce is a classic preparation.

Choose firm, plump spears with tightly closed tips and a bright green color running the full length of the spear. Asparagus should be stored, refrigerated at 400F (40C), upright in 1/2 inch (1.25 centimeter) of water or with the ends wrapped in moist paper toweling. They should not be washed until just before use. Canned and frozen asparagus are also available. Peak season is March through June.

A European variety of white asparagus is sometimes available fresh, or readily available canned. It has a milder flavor and soft, tender texture. It is produced by covering the stalks with soil as they grow; this prevents sunlight from reaching the plant and retards the development of chlorophyll.


Celery
Once a medicinal herb, stalk celery (Fr. céleri) is now a common sight in kitchens worldwide. Stalk celery is pale green with stringy curved stalks. Often eaten raw in salads or as a snack, it can be braised or steamed as a side dish. Celery is also a mirepoix component.
Choose stalks that are crisp, without any sign of dryness. Celery is available all year.

Fennel
Fennel (Fr. fènouil) is a Mediterranean favorite used for thousands of years as a vegetable (the bulb), an herb (the leaves) and a spice (the seeds). The bulb (often incorrectly referred to as sweet anise) has short, tight, overlapping celery like stalks with feathery leaves. The flavor is similar to anise or licorice, becoming milder when cooked. Fennel bulbs may be eaten raw or grilled, steamed, sautéed, baked or microwave.

Choose a fairly large, bright white bulb on which the cut edges appear fresh, without dryness or browning. The bulb should be compact, not spreading. Fresh fennel's peak season is September through May.


Kohlrabi
Although it looks rather like a round root, kohlrabi is actually a bulbous stem vegetable created by crossbreeding cabbages and turnips. When purchased, both the leaves (which are attached (directly to the bulbous stem) and the roots are generally removed.

Depending on the variety, the skin may be light green, purple or green with a hint of red. The interior flesh is white, with a sweet flavor similar to turnips. (Kohlrabi can be substituted for turnip in many recipes.)
Younger plants are milder and tenderer than large, mature ones. The outer skin must be removed from mature stems; young stems need only to be well scrubbed before cooking. Kohlrabi can be eaten raw, or it can be cooked (whole. sliced or diced) with moist-heat cooking methods such as boiling and steaming. The stems may also he hollowed out and stuffed with meat or vegetable mixtures.

Choose small, tender stems with fresh, green leaves. Peak season for kohlrabi is from June through September.

Nopales
The pads of a prickly pear cactus can be prepared as a vegetable known as nopales. Cactus pads have a flavor similar to green bell peppers. Their texture tends to be rather gelatinous or mucilaginous, making them good for stews or sauces.
To prepare fresh nopales, hold the pad with tongs and cut off the thorns and "eyes' with a sharp knife or vegetable peeler. Trim off the edge all the way around. Slice the pad into julienne strips or cubes. The pieces can be boiled or steamed and served hot, or chilled and added to salads. Nopales can also be sautéed with onions, peppers and seasonings for a side dish or added to southwestern-style casseroles. Some cultivated varieties have thin, thornless pads.

Choose pads that are stiff and heavy without blemishes. They should not be dry or soggy. Fresh cactus pads are available all year, with peak season in the late spring. Canned and pickled nopales are also available.

 
 
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