A-Z: How to Prepare Every Fruit and Veggie
I once read that as you go through the alphabet, vegetables get progressively less tasty! And it's true! But all veggies can taste wonderful if properly purchased, stored, and prepared.
Veggies C-L
- Corn
Fresh corn on the cob is one of the joys of summer. Stopping at a farmer's stand is the best way to get the freshest, sweetest corn. Choose firm, heavy ears that have bright green, tightly attached husk and light, dry silk. Husk the cobs right before cooking and pull off the 'silk'. I usually boil the corn in a pot full of lightly sweetened water for only 2-3 minutes - really just heating the kernels. To remove the kernels from the cob, hold upright and cut down using a large chef's knife, being careful to cut only the kernels and not the tough casing.
- Cucumbers
Cucumbers you buy in the grocery store are almost always waxed to prolong freshness. I always peel cucumbers before using them. Cut in half and use a spoon to scrape out the seeds, which can be bitter. Then slice or chop and use in recipes. Cooked cucumber has a delicate taste and tender texture. - Fennel
Fennel looks like a fat bunch of celery. The delicate licorice taste and crunchy texture is delicious. Choose firm, heavy bunches with fresh leaves and no flowers on the stalks. To prepare, wash, then remove the stalks. Cut off the top and bottom of the bulb, then peel if necessary and cut into wedges, slices, or dice. Fennel can be served raw or steamed or boiled. - Greens
Fresh greens are very perishable. If you buy loose bunches, choose crisp, tight heads. Wash the individual leaves carefully and dry them thoroughly on paper towels. I love the prepacked prepared salad greens sold in most grocery stores.
- Jicama
Jicama is a fresh, crisp root or tuber with a sweet apple-y flavor that is delicious sliced raw in salads. Choose heavy tubers with no soft spots. Wash, peel, and slice to serve. It is sliced and served with lime and chili powder in Mexico. - Kohlrabi
Kohlrabi is a very nutritious, delicious root vegetable. Choose kohlrabi that is smaller than 3" in diameter. Wash and peel before slicing. It can be served raw in salads, or cooked by steaming or boiling. - Mushrooms
Fresh mushrooms are wonderful in salads, especially pasta salads. There is something about the tender, soft texture with a bit of crunch that is delectable. Choose mushrooms that are firm and creamy white, with no brown spots. Only buy mushrooms from reputable sources, and if you hunt your own, make sure you know what you're doing! Store them in a paper bag in the refrigerator. Rinse quickly to wash. Don't soak the mushrooms in water, or they will absorb lots of liquid and be watery. Cut off the ends of the stems, then slice or chop. The thin membrane under the cap that encloses the gills is called the veil. Mushrooms are still fine if the veil is open, revealing the gills. Open veil mushrooms won't last as long, but have a richer flavor. Wonderful exotic mushrooms varieties like portobella, crimini, morels, and oyster mushrooms are now available to add a rich, smoky flavor to your recipes. - Onions and Leeks
Buy firm, solid onions and leeks with no wet spots. Leeks should have crisp, dark green leaves and feel heavy for their size. Don't store onions in the refrigerator, or they will soften. Peeling onions under water is really the only way to avoid tears. When you cut an onion, you release sulfur compounds that irritate your eyes. Holding a match or piece of bread in your mouth just doesn't work. Make sure you rinse leeks very well, as they are grown in sand and the sand really can hide in between the leaves.