Tag: Know Your Produce

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Know Your Produce: “Excuse me, but do you have the thyme?”

From http://homecooking.about.com

Thyme is one of the best known and most widely-used culinary herbs. It is quite easy to grow and is commonly found as a decorative as well as a functional plant in many home gardens.

You will find thyme a welcome flavor in salads, soups, chowders, sauces, breads, vegetable and meat dishes, and even jellies and desserts.

A member of the mint family, thyme is a perennial evergreen shrub, whose sometimes woody stems are covered with small, gray-green to green leaves. Its small, two-lipped flowers range in color from pale pink to purple and bear quadruplet nutlet fruits. The entire plant is aromatic.

There are over one hundred varieties of thyme, with the most common being Garden Thyme and Lemon Thyme. The many types are so close in appearance, it is often difficult to differentiate them.

Lemon thyme has a slightly more-pronounced lemony fragrance, particularly good with fish. All varieties of thyme are highly attractive to bees.

Honey from bees that feed on thyme flower nectar is a gourmet delight.

Yet interestingly enough, insects are repelled by thyme. Make a cup of thyme tea, put it in a plant mister, and spray around doorways and windows in summer to repel insects.

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Know Your Produce: Kale

Kale:

How to Store: Keep kale unwashed (moisture speeds decay) in a plastic bag in the coldest section of the refrigerator, which is usually in the back.

Shelf Life: Because kale contains a lot of water, it doesn’t last long once it has been bought. Use it within 1 to 3 days of purchase for the tastiest results. Kale that has been sitting around can develop a strong bitter flavor.

Best Uses: Kale has a slight cabbage-y taste but none of the bitterness of some other greens, like broccoli rabe. Remove the leaves from the tough center stalk before sautéing or adding them to salads. Try adding 2 cups chopped leaves to a pot of soup. Simmer until tender, about 4 minutes. Kale is also a good substitute for spinach.

Try this delicious sounding recipe for kale and olive oil mashed potatoes! http://www.101cookbooks.com/archives/001566.html

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Know Your Produce: Shiitake Mushrooms

Long a symbol of longevity in Asia because of their health-promoting properties, shiitake mushrooms have been used medicinally by the Chinese for more than 6,000 years.

Shiitake mushrooms are an excellent source of selenium and a very good source of iron. They are also a good source of protein, dietary fiber and vitamin C.


Tips for preparing Shiitake Mushrooms:

Mushrooms are very porous, so if they are exposed to too much water they will quickly absorb it and become soggy. Therefore, the best way to clean mushrooms without sacrificing their texture and taste is to clean them using minimal, if any, water. To do this, simply wipe them with a slightly damp paper towel or kitchen cloth. You could also use a mushroom brush, available at most kitchenware stores.

If the fresh mushrooms become dried out because of being stored for too long, soak them in water for thirty minutes.

A Few Quick Serving Ideas:

Shiitake mushrooms are traditionally added to miso soup.

Healthy sauté mushrooms with onions and garlic. Serve as a side dish or as a topping for chicken, beef, lamb or venison.

To give your vegetable stock an extra depth, add dried shiitake mushrooms.

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Know Your Produce: Swiss Chard

Chard belongs to the same family as beets and spinach and shares a similar taste profile: it has the bitterness of beet greens and the slightly salty flavor of spinach leaves. Both the leaves and stalk of chard are edible, although the stems vary in texture with the white ones being the most tender.

To store, place unwashed chard in the refrigerator in a plastic bag. It will keep fresh for several days. If you have large batches of chard, you can blanch the leaves and then freeze them.

To prep: Wash the chard well to remove any sand or soil that may be hidden in the leaves. One way to do this is to immerse pieces of cut chard in a bowl of cool water, swirling them around to remove any dirt and then quickly rinsing them with cool running water. Trim the bottom end of the stalk. If you find the stalks to be more fibrous than desired, make incisions near the base of the stalk and peel away the fibers, like you would do with celery.

To enjoy: Treat chard much like you would any other green (spinach, kale, bok choy), sauté, steam, or chop and add to soups, casseroles, and pasta dishes. Chard can also be baked into “chips” by removing the stems and tossing with sea salt and olive oil. Place on a baking sheet covered with parchment paper and bake in a preheated 350°F oven for 10-15 minutes, until the edges are brown but not burnt.

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Know Your Produce: Kiwi Berries

Berry meet kiwi. Kiwi meet berry. And you have kiwi berries!

They are the peel-less, fuzz-less cousin of the more well-known kiwifruit. Brought from Asia to the United States in the 1800s, the kiwi berry packs a big nutritional punch as the most nutrient-dense of all major fruits. One berry has five times the vitamin C content of an orange and twice the amount of vitamin E as an avocado. From folic acid and antioxidants to fiber and chromium, kiwi fruits contain 20 nutrients that are connected to reduced risk of cardiovascular disease, cancer and slowed aging.

Not just good for you, kiwi berries are delicious! Each variety has a unique flavor and color and their smooth skins make them the perfect snack. They can be eaten fresh, in salads, salsas, dessert sauces, ice cream and sorbets. Their tropical tastes pair well with orange, honey, and chocolate.

Kiwi berries should be allowed to ripen at room temperature. When they are ready to be enjoyed, the berries will turn a dark green color and feel slightly soft to the touch. Unlike most fruits, they are not ready to eat until they look wrinkled and soft. Once they are ripe, store them in the refrigerator for up to two weeks or eat immediately. Let them come back up to room temperature before eating.