For my earlier post about beet recipes, my Dear Husband (DH) sent me a 5-page Word doc titled "How to cook fresh veggies." It's from the cookbook he's been working on for years. He literally spends 30 minutes every morning copying selected recipes from old cookbooks into his
"Big Food Manual." ( He does all of the cooking & we hardly ever eat the same thing twice.) Anyway, I only posted the bit about beets, and he chided me! "Oh you were to give them the whole thing!!" And so here it is, in alphabetical order, if anyone needs to know how to cook pretty much every garden veggie imaginable:
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Okay, fellow survivalists: You’re now
growing your own home garden. Here’re easy ways to cook the bounty.
COOKING FRESH VEGETABLES
ARTICHOKESFrench or globe: Wash, cut off 1 inch of top, the stem, and tips of leaves. Pull off and loosen leaves. Brush cut edges with lemon juice. Place in boiling salted water to cover with 1 Tbsp lemon juice, 2 cloves garlic, and 1 Tbsp oil. Cover and simmer 20-30 minutes or until leaf pulls off easily. Drain.
Jerusalem: Wash and pare. Leave whole or slice. Cook covered for 15-35 minutes (depending on size) in a small amount of boiling salted water.
ASPARAGUSWash, scrubbing gently with a vegetable brush. If sandy, scrape off the scales. Break off stalks—they will snap where tender part starts. Cut up and cook covered for 8-10 minutes in a small amount of boiling salted water. OR cook whole spears covered for 10-15 minutes in a small amount of boiling salted water.
BEANSGreen or wax: Wash, remove ends and strings, Cook whole, cut into 1 inch pieces, or halved lengthwise. Cook covered for 20-30 minutes in a small amount of boiling salted water.
Lima, fresh: Shell and wash. Cook covered 20-30 minutes in a small amount of boiling salted water.
Lima, dried: Rinse, add 2 ½ times more water as beans, and soak overnight. OR bring to a boil, boil 2 minutes, cover, and let stand for at least 1 hour. Add salt, cover, and simmer 1 hour in water used for soaking.
Navy, dried: Rinse, add 3 times more water as beans, and soak overnight. OR bring to a boil, boil 2 minutes, cover, and let stand for at least 1 hour. Add salt, cover, and simmer 1 ½ hours in water used for soaking.
BEETSCut off all but 1 inch of stems and root and wash, scrubbing thoroughly. Do not pare. Cook covered for 35-60 minutes (depending on size) in boiling salted water, Peel when cooked. OR pare, and slice, shred, or cube, after washing. Cook covered for 15-20 minutes (10 minutes for shredded) in a small amount of boiling salted water.
Beet greens: Wash thoroughly and don’t cut off any tiny beets. Salt lightly and cook covered for 5-15 minutes without any water except drops clinging to leaves after washing. Reduce heat when steam forms and turn frequently using a fork.
BROCCOLIRemove outer leaves and rough parts of stalk, and split remaining stalk almost to flowerets. Tie stalks in a bundle using folded strips of foil, stand up in 1 inch boiling salted water, and cook covered for 15-20 minutes. OR cut in 1 inch pieces. Cook stalk pieces covered for 5-8 minutes, then add floweret pieces and continue cooking for 10-15 minutes total cooking time.
BRUSSELS SPROUTSCut off any wilted leaves, wash thoroughly, and cut large Brussels sprouts in half lengthwise. Cook covered for 10-15 minutes in a small amount of boiling salted water.
CABBAGEGreen: Remove wilted outer leaves and cut into 6-8 wedges. OR shred. Cook covered for 10-12 minutes (5-7 minutes for shredded) in a small amount of boiling salted water. OR cook wedges uncovered for 12-15 minutes in cooking liquid from corned beef.
CARROTSWash, and pare or scrape. Leave whole, slice, or cut in quarters or strips. Cook covered for 20-25 minutes (15-20 minutes for cut up) in a small amount of boiling salted water OR consommé.
CAULIFLOWERRemove leaves and some of the woody stem. Leave whole or separate into flowerets. Cook covered for 20-25 minutes (10-15 minutes for flowerets) in a small amount of boiling salted water.
CELERIAC (CELERY ROOT)Cut off leaves and root fibers. . Scrape or pare, and dice. Cook covered for 20-25 minutes in a small amount of boiling salted water.
CELERYCut off leaves, trim roots, and scrub thoroughly. Slice outer stalks into desired lengths. Cut celery hearts lengthwise. Cook covered for 10-15 minutes in a small amount of boiling salted water.
CHARD, SWISSWash thoroughly. If not young, cut midribs from leaves. Cook covered for 10-20 minutes in a very small amount of boiling salted water. If not young, cut midribs 10-15 minutes, then add leaves (15-25 minutes total cooking time).
CORNRemove husks from fresh corn, remove silks (you can use a stiff brush for this), and rinse. Cook covered for 6-8 minutes in a small amount of boiling slated water. Or cook uncovered in boiling salted water to cover ears. OR using a sharp knife, cut of just the tops of the kernels and carefully scrape cob with dull edge of knife. Cook covered for 12-15 minutes in a small amount of boiling salted water, or in milk, or in butter.
DANDELION GREENSDiscard greens with blossoms or bud as they will be bitter. Cut off roots and wash thoroughly. Cook covered for 10-20 minutes in a very small amount of boiling salted water, turning frequently with a fork.
EGGPLANTWash, and pare if skin is tough. Cut into ½ inch slices. Dip in beaten egg, then in fine dry bread crumbs (see instructions in Basics section). Brown slowly on both sides, about 4 minutes total, in a small amount of hot fat. Season.
KOHLRABICut off leaves and wash. Pare, and dice or slice. Cook covered for 25-30 minutes in a small amount of boiling salted water.
LEEKSCut off green tops to about 2 inches of white part, and wash remaining parts thoroughly. Cook covered for 15-20 minutes in a small amount of boiling salted water.
LENTILS, DRIEDWash, add 2 ½ times as much water as lentils, and simmer covered, about 35 minutes or until tender.
MUSHROOMSWash, cut off tips of stems, and leave whole or slice. Add to melted butte in skillet, sprinkle with flour, and mix. Cover and cook slowly, about 8-10 minutes, turning occasionally.
OKRAWash pods, cut off stems, and cut large pods into ½ inch slices. Cook covered for 8-10 minutes in a small amount of boiling salted water. OR slice and dip in beaten egg, then in fine dry bread crumbs (see instructions in Basics section). Brown slowly on both sides, about 4 minutes total, in a small amount of hot fat.
ONIONSPeel, and slice, cut into quarters, or leave small onions whole. Cook covered for 25-35 minutes in a small amount of boiling salted water.
PARSNIPSWash thoroughly, and pare or scrape. Slice crosswise or lengthwise, as desired. Cook covered for 15-20 minutes in a small amount of boiling salted water.
PEASGreen: Shell and wash. Cook covered for 8-15 minutes in a small amount of boiling salted water.
Black-eyed, dried: Rinse, and add 2 ½ times more water as peas. Soak overnight, or bring to a boil, boil 2 minutes, remove from heat, cover, and let stand 1 hour. Add salt, cover, and simmer 35-45 minutes in water used for soaking.
POTATOESScrub thoroughly and cook with skins on, or wash and pare thinly. Cook whole, quartered, or cubed. Whole—cook covered for 25-40 minutes in boiling salted water to cover, and drain. Cut up—cook tightly covered for 20-25 minutes (for quartered; 10-15 minutes for cubed) in a small amount of boiling salted water. Drain at once.
New: Scrub thoroughly, and cut a narrow strip of peel from the center of each
potato, OR scrape. Cook 15-20 minutes in boiling salted water, and drain. Peel if desired.
Sweet: Scrub thoroughly, cut off woody portions, and cook in jackets. Cook covered for 30-40 minutes in boiling salted water to cover. Drain, and peel if desired.
RUTABAGASWash, pare thinly, and slice or cube. Cook covered for 25-40 minutes in a small amount of boiling salted water. Mash if desired.
SPINACHCut off roots and wash several times in lukewarm water, lifting out of water each time. Cook covered for 3-5 minutes, without any additional water except droplets left on leaves after washing. Reduce heat when steam forms and turn several times with a fork.
SQUASHAcorn: Wash, cut in half, and remove
seeds. Bake cut side down at 350o for 35-40 minutes, turn cut side up, and bake 15-20 minutes longer or until done. OR pare and cube, and cook covered for 15 minute in a small amount of boiling salted water.
Hubbard: Wash and cut into serving pieces, but do not pare. Place on baking sheet, season, dot with butter, cover with foil, and bake at 350o for 1 ¼ hours. OR pare and cube, and cook covered for about 15 minutes in a small amount of boiling salted water.
Summer: Wash, and slice or cube. Cook covered for 15-20 minutes in a small amount of boiling salted water.
Zucchini: Wash, do not pare, and slice thin. Season and cook covered in melted butter in skillet for 5 minutes.. Turn over and cook about 5 minutes longer or until tender, turning slices.
TOMATOESWash ripe tomatoes, plunge into boiling water, then cool under cold water. Peel, cut out stems, and cut up. (Or cook whole.) Cook slowly, covered, without additional water, for 10-15 minutes. Season with salt,
pepper, sugar, and a little minced onion.
TURNIPSWash, pare thinly, and slice or cube. Cook covered for 15-20 minutes in a small amount of boiling salted water. Mash if desired.
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