Pomegranates
STORE: 2 to 3 weeks at room temperature; 2 months in the refrigerator.
PREP: Cut the crown end off a pomegranate, removing with it some of the white pith. Lightly score the skin in quarters, from the stem to the crown end. Firmly yet gently break the sections apart, following the score lines. Bend back the skin and gently scoop the seed clusters into a bowl; remove any pith.
USE: Pomegranate juice can be used in drinks, syrups, and jellies. The liquid stains, so wear an apron and wipe up spills immediately. Sprinkle the gorgeous, sweet-tart seeds into salads, rice dishes, or even glasses of Champagne.
Image from flickr.com
Yellow Onions
STORE: Store whole onions in their mesh bag (or any container that lets air circulate) for up to 2 months in a cool, dark, dry space. Don’t store onions under the sink or near potatoes, because moisture and the gases emitted by potatoes will cause the onions to rot. Refrigerate a cut onion, skin on (it will last a bit longer) and tightly wrapped, for up to 4 days.
PREP: The best way to reduce tears when chopping an onion is to minimize the amount of time you spend working with it. Watch this video to learn how to chop the versatile onion properly, quickly, and efficiently.
USE: We consider this the all-purpose onion, and personally, it’s the one we use most often. Yellow onions have a nice balance of astringency and sweet in their flavor, becoming sweeter the longer they cook. They are usually fist-sized with fairly a fairly tough outer skin and meaty layers. Spanish onions are a particular kind of yellow onion and we find them to be slightly sweeter and more delicate in flavor. Check the back of this week’s newsletter for a tangy onion jam recipe from Chef Ashley Rodriguez…the perfect handcrafted holiday gift!
Image from flickr.com
Bunch Beets
STORE: Before refrigerating, separate the beets from the leaves (which leach moisture from the roots), leaving an inch or two of stem at the top. Store the beets and the leaves, unwashed, in separate bags in the refrigerator’s vegetable compartment. The greens will last for only a few days, but the roots stay fresh for up to 3 weeks.
PREP: Beet juice can stain, so protect your countertop when cutting. Keeping the skin on while cooking (it comes off easily afterward) preserves flavor and color.
USE: Small, young beets are tasty grated raw in salads. All types are delicious steamed or boiled, but to best bring out the flavor, roast them at 400º F for 45 minutes, then slip off the skins, slice, and top with goat cheese, olive oil, and balsamic vinegar.
Image from flickr.com
Yams
STORE: in a cool, dark and well-ventilated place, where they will keep fresh for up to ten days. Ideally, they should be kept out of the refrigerator in a cool, dry, dark place not above 60˚F /15˚C, which would fit the characteristics of a root cellar. Yet since most people don’t have root cellars, we’d suggest just keeping your yams loose (not in a plastic bag, but if desired, a brown paper bag with multiple air holes punched in it will work) and storing them in a cool, dark, and well-ventilated cupboard away from sources of excess heat (like the stove).
PREP: Wash the skins with a soft cloth so you don’t peel the tender skin off just before use. As the flesh of yams will darken upon contact with the air, you should cook them immediately after peeling and/or cutting them. If this is not possible, to prevent oxidation, keep them in a bowl covered completely with water until you are ready to cook them.
USE: Yams are delicious just baked and then dotted with butter. Often you can use a yam for recipes calling for Baked potatoes. Since these are certified organic you can enjoy them, tasty skins on! Steamed, they make a great side to chicken, pork or fish. Try shedding them and cooking like “hash browns” for breakfast, or add to a slaw with raisins and peanut sauce. You can also make “sweet potato chips by cutting peeled yams into 1/8” rounds, place them on a parchment-covered baking sheet, and drizzle with olive oil, sea salt and rosemary. Bake in a 350°F oven until crisp. For a homemade “fries” see http://sarahscucinabella.com/2008/04/07/parm-rose-sweet-potato-fries/
