Fresh Garden Vegetables

Summer is here and soon it will be time to have all those wonderful fresh vegetables. Here are some recipes you and your family might find good.

Asparagus

"Choose straight, round spears. The spears should be at least two-thirds green.  Top buds should be closed and compact. Avoid spears that have open or spreading buds, as well as those with large, woody white bases."  (Book 1)

1. "The best cooking method is to tie the spears into a bunch and stand them in the lower half of a double boiler in about 5 inches of water to which 1 teaspoon salt and 1 teaspoon sugar are added. Reverse the upper part of the double boiler and use as a cover so that the more tender tips will steam while the tougher lower stems cook in water.  Allow 20 to 30 minutes, depending on thickness of stems." (Book 2)

2. Asparagus can also be deep-fried after being slightly cooked in salted water.  Then, dip them in a beaten egg and roll in flour then fry in deep fat.  (Book 2)

Beets

"Choose richly colored red beets small to medium in size, with round shapes and smooth, firm flesh. Avoid spotted, pitted beets with scales and very large or flabby beets."  (Book1)

In my experience with choosing beets the medium sized beets have more flavor than the very large beets.

Cooking Beets

Remove the tops about 2 inches from the root there for you are leaving some of the stems.  Scrub and clean the beats.  Place beets that are uniform size in a pot of cold water with a 1/2 teaspoon salt per quart of water and bring the water to a boil.  Cook the beets over medium heat until they are tender.  To tell if the beets are tender pierce the beet with a toothpick or fork.  Drain the beets.  Either discard the liquid or save it to make borscht (borscht is a beet soup served hot or cold).  Slice or dice the beets, then add a very little water, butter, and salt and pepper to taste.  Heat to the desired temperature and then eat.  (Book 2)

Try Roasting Beets  

Start with beets that are uniform in size and are firm and heavy for their size.  Cut off the beet greens and wash and scrub the beets clean to remove all the dirt.  Next place the beets on a cookie sheet lined with extra foil next drizzle with olive oil.  Next sprinkle the beets with salt and pepper.  Place more foil over the beets and crimp the edges to keep the foil closed.  The beets covered with foil will keep them moist. Bake the beets at 375º F until tender.  Start after about a half an hour to check to see if beets are tender. When the beets can be pierced with a fork or tooth pick then are tender.  Remove the beets from the foil and let them cool until they can be handles then slip off the skins.  The beets can be eaten as a meal vegetable or can be used in salads.

Broccoli

Choose heads with firm, compact clusters of deep or purple green florets with tender, firm stalks. Avoid bruised, wilted and flabby broccoli or heads with yellow buds.  (Book 1)

Veggie & Rice Wrap

(Use extra broccoli from a package of fresh vegetables or a store bought vegetable tray.)

4 tortilla spinach wraps

2 cups white rice (cooked)

1 cup zucchini chopped into 1/2 inch pieces

1 cup broccoli chopped into 1/2 inch pieces

1 cup red pepper diced 1/2 inch pieces

1 cup Monterey Jack or Pepper Jack cheese cubed

1/2 cup bacon bits cooked

2 Tablespoon fresh parsley, chopped

Prepared Italian dressing

1. Combine rice, zucchini, broccoli, bell pepper, cheeses, bacon bits, and parsley blend well.

2. Toss with prepared Italian dressing.

3. Place 1/2 to 1 cups rice mixture onto each tortilla spinach wrap.

4. Fold one side of the wrap over salad fillings.  Fold one end of the wrap around up over to form a pocket, roll to seal in jelly roll fashion.  Serve.

(La Tortilla Factory Recopies')

Note: The stems of the broccoli can be eater by first peal the stems and trim away the tough part of the stems.  Also, remove the leaves.

Italian Stir-Fried Pork and Broccoli

1 tablespoon oil

1 pound learn pork loin, cubed

1 teaspoon minced garlic

1 (13 3/4 oz) can chicken broth

4 cups chopped broccoli (you can use frozen)

2 cups cooked pasta

1/4 cup Parmesan cheese

1. Place oil in a skillet, and add the pork and garlic; stir fry until browned.

2. Drain the grease, add the broth and boil, then add the broccoli, cover and simmer 7 minutes or until broccoli is tender.

3. Add the pasta and toss the mixture with Parmesan cheese.

Serves 4.

(cooks.com)

Carrots

"Choose firm, smooth, clean, well shaped, bright orange carrots with fresh green top."  (Book 1)

Ways to cook carrots

1. Steamed until tender but crisp.  I like to add butter, salt and pepper then drizzle honey over the carrots then add a handful of dried cherries to the carrots and cover with foil for about 10 to 15 minutes to combine flavors.

2. Baked: place on a baking sheet and brush with olive oil and then add salt, pepper and if desired Parmesan cheese.  Bake at 400º F for 10 to 20 minutes depending on the size of the carrots and desired crispness.

3. In stir fries: add a tablespoon or two of cooking oil and then add the chopped vegetables.  Be sure to stir very frequently until vegetables are cooked.

4. Boiled: place in water or a beef or chicken broth and bring to a boil then simmer until tender.  (Book 1)

Mapled Apple-Carrot Dish

1 large onion, sliced (about 3/4 cup)

3 tablespoons butter or margarine

6 medium carrots, peeled and sliced

2 tablespoons maple-flavored syrup

1/2 teaspoon salt

2 medium unpeeled tart apples cut into wedges

1. In a saucepan cook onion in butter till tender but not brown.

2. Add carrots, syrup and salt; cover and cook over low heat for 15 minutes.

3. Add apple, cover and simmer about 15 minutes more or till carrots are tender.

4. Stir occasionally

Makes 6 servings

(Better Homes and Gardens® Recipe Card Library)

A good way to have carrots is to place sliced carrots and steam then until they are tender crisp.  (The time to steam the carrots depends on the size and how crisp you like them.)

Place the cooked carrots in a bowl add butter and salt and pepper to taste.  Next drizzle honey over the carrots and add a handful or two of dried cherries.  Last cover the bowl with foil and let stand 5 or 10 minutes to let the flavors blend.

Corn

"Choose medium-size ears with bright green husks and dark brown silks.  Kernels should be shiny, plump and slightly firm.  Ears should be filled with kernels all the way to the tips.  Avoid ears with very large, deep yellow kernels.  Dry or yellow husks indicate age and ears should be free of decay."   Also be sure to have tight fitting husks.

Keep the husks on until you are ready to cook the corn because once the kernels are exposed the sugars will turn to starch and the corn will loose its flavor.  (Book1)

My favorite way of cooking corn on the cob is to:

Place the corn in a large pot of water with:

1 tablespoon salt

1 teaspoon sugar

1/2 cup milk

2 tablespoons of margarine or butter to the pot of water

1. Bring the water to a boil and cook for 5 to 10 minutes.

Creamed Corn

2 cups fresh whole-kernel corn (frozen corn also works)

1 cup heavy cream

2 tablespoon butter or margarine

1/2 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon paprika

1. In a 2 quart saucepan over medium high heat, bring all ingredients to a boil. Reduce heat to medium.

2. Cook uncovered until corn is tender and liquid is reduced by half (about 12 minutes).

Makes 6 servings.  (Book 1)

Corn Chowder

5 slices bacon

1 medium onion, thinly sliced and separated into rings

1 1/2 cups diced, peeled potatoes (2 medium)

1/2 cup water

2 1/4 cups creamed corn

2 cups milk

1 teaspoon salt

Dash pepper

Butter or margarine

1. In large saucepan cook bacon till crisp.

2. Remove bacon; crumble and set aside, reserve 3 tablespoons bacon drippings in sauce pan.

3. Cook onion slices in drippings till lightly browned.

4. Add diced potatoes and water; cover and cook over medium heat 10 to 15 minutes or till potatoes are tender.

5. Add corn, milk, salt, and pepper; cook till heated through.

6. Top with crumbled bacon and pats of butter or margarine.

7. Serve in warmed bowls with crackers, if desired, Makes 4 or 5 serving.

(Better Homes and Gardens® Recipe card Library)

Cucumbers

"Choose firm, well shaped dark green cucumbers of medium size.  Avoid yellow, soft, puffy or very large, dull-colored cucumbers.  Smaller ones are good for pickling."

Note: In the refrigerator, cut cumbers give off a strong odor that other foods may absorb.

Interesting ways of cooking cucumbers is boiling them, steaming them, using cucumbers in stir fries, deep-frying them or sauteing them.  (Book 1)

To saute them, place a skillet over medium heat and melt 2 tablespoons butter or margarine then place a medium cucumber, peeled and sliced.  Cook stirring often, 2 to 3 minutes or until tender-crisp.  (Book 1)

Garlic

"Choose firm, dry bulbs with skins that are dry and unbroken.  Avoid soft, dirty or sprouted bulbs with broken skins."  (Book 1)

Roasting garlic makes flavor milder and give it a nutty flavor.

According to Chef Brad on BYU TV, you can roast garlic.  First separate the cloves and clear off the skin. Next place the cloves in a skillet add olive oil and cook over medium heat for 10 to 15 minutes.  Be sure and keep the flavored olive oil to season other foods.  Store this oil in the refrigerator.

You can also roast garlic in the oven.  First cut off the top head to expose all the cloves.  Then place the heads in a ceramic baking dish cut side up.  Next add one tablespoon olive oil per head, if desired you can also season the heads with spices, salt and pepper.  Be sure to cover the dish with foil and bake at 375º F for 45 minutes or until light brown.

"Note: Do not store dry bulbs in the refrigerator. You can store in the refrigerator if peeled and in vegetable or olive oil. Store up to 2 months."  (Book 1)

Green beans

"Choose smooth, crisp but tender beans that snap easily and are free of blemishes and soft spots. Pods should be well shaped, with very small seeds. Avoid pods that are flabby, wilted, discolored, blemished or thick."  (Book 1)

Steamed Green Beans

1 pound green beans

1/2 cup or more of water

1/4 teaspoon salt

2 tablespoons butter

1. Wash the green beans and cut them up as desired.

2. Place in a well covered sauce pan with the water and cook 5 to 8 minutes.

3. Season with salt and butter before serving.  (Book 2)

Note: While the beans are boiling I like to add a slice of lemon to the boiling water.

Viennese Green Beans

2 lb green beans

2 tbsp butter

1 small onion

3 tbsp flour

1 tbsp chopped dill

1 tsp chopped parsley

1/2  to 1 cup chicken broth

1 tbsp vinegar

Salt and pepper to taste

1 cup sour cream

1. Cook beans in boiling salted water until tender drain.

2. Add butter and onions in a skillet and saute onions until brown.

3. Add flour make a rue.  Next add dill, parsley, and broth.

4. Bring to a boil, and stir constantly until the mixture thickens.

5. Add beans, vinegar, seasonings and sour cream  heat and serve. 

To cook the beans:

Beans: wash them then add to about 1 to 2 quarts water, add 1 teaspoon salt, and 2 teaspoons lemon juice.

(I have had this recipe for many years and have no idea where I got it.)

Lettuce

"Choose well shaped heads with clean, crisp leaves. All the greens should look fresh and be free of excess dirt. Avoid dry or wilted leaves with large, coarse stems. "  (Book 1)

Iceberg lettuce

1 The first steps after purchase are to remove any wilted or coarse outer leaves and to remove the core.

2. To core iceberg lettuce easily, smack the stem and down on a counter top or working surface.  Then, twist the core and lift out.  Cutting out the core with a knife hastens darkening of the lettuce edges.

3. Quickly rinse the lettuce under cold running water, letting water run into the cored end of the head of lettuce.

4. Drain the lettuce.  A thorough draining is important.  Not only does water dilute the salad dressing and keep it from clinging to the leaves, but too much moisture also can cause the lettuce to deteriorate.  Drain the lettuce head, cored side down on a rack, or drain lettuce leaves by tossing them on paper toweling, or by piling the washed leaves lightly into a wire salad basked.  Gently shake the basket to remove water.

5. If you're planning to make lettuce cups, loosen leaves by running water through the hole where the core was.  Drain, if the lettuce head is compact place the head, base down, on a counter top.  Gently press the head of lettuce from side to side with palms of hands to loosen the leaves.  Carefully remove lettuce cups, one at a time, taking care not to tear or break them.

6. To store the lettuce, place it in a plastic bag or lettuce storage container.  Close tightly and refrigerate. (Will keep in the refrigerator for 3 to 5 days)

(Better Homes and Gardens® Recipe card Library)

The leaf kind of lettuces will keep 1 to 2 days in the refrigerator.

Onions

Green Onion are also called scallions. These are young onion that the top is still green and its bulb is not fully matured.  (Book 1)

Choose clean bunches of green onions with firm, white bulbs and crisp bright green tops.  Avoid ones with browned roots and wilted tops.

To caramelize onions, according to Chef Brad on BYU TV, place 1/4 cup of olive oil in a skillet, add 2 tablespoons sugar then sliced onions.  Cook until the onions change color or about 5 to 7 minutes.

Glazed Onions

(Glazed onions take only a few simple ingredients. The glaze for the small boiled onions is a mixture of butter, sugar, and some of the cooking broth, with pimiento added for a spark of color. Serve the onions with a variety of meats, from a fancy roast to everyday hamburgers.)

2 pounds boiling onions (20 to 24 onions)

1/2 cup butter or margarine

2 tablespoons sugar

2 tablespoons chopped pimiento

1. Peel onions; and cook in boiling salted water 15 to 20 minutes or till tender.

2. Drain onions well reserving 3/4 cup liquid.

3. In 10 inch skillet combine butter, sugar, and reserved liquid.

4. Cook and sir till blended add onions.  Cook uncovered, over low heat about 25 to 30 minutes or till mixture glazes onions.

5. Stir occasionally.

6. Garnish with chopped pimiento.  Makes 6 to 8 servings.

(Better Homes and Gardens ® Recipe Card Library)

Sour Cream Onion Dip

1 cup dairy sour cream

1/4 cup finely chopped onion

1 Tablespoon chopped fresh parsley

1 envelope powdered beef bouillon

In a bowl stir together all ingredients.  Cover and refrigerate at least 2 hours to blend flavors.  (Book 1)

Parsnips

"Chose well shaped smooth-skinned parsnips, small to medium in size.  Avoid blemished discolored, soft and shriveled parsnips which look and feel woody."  (Book 1)

Rinse under cold running water.  Cut off stem and root ends; peel as you would carrots.  Use whole, sliced, diced or chopped parsnips."  Soak parsnips in salted cold water for 5 minutes before cooking. Cook parsnips 10 minutes in just enough water to prevent sticking.  Add melted butter.  (Book 2)

French Fried Parsnips

Cut parsnips in strip or thick rounds.  Soak in salted water.  Drain and dust lightly with flour or crumbs seasoned with salt and pepper.  Fry like french fried potatoes.  (Book 2)

Sautéed Parsnips

Parboil (leach or partially boil) parsnips 5 minutes in slightly salted water.  Drain well.  Poll in flour or fine crumbs and fry in butter or fine crumbs and fry in better or oil till nicely browned on all sides.  (Book 2)

Peas

"Rub a handful of pods in your hands; if they squeak, they're fresh.  For sugar snap peas, choose light green, well-filled, crisp pods.  Avoid dark green, rubbery pods that are swollen with very mature peas.

For snow peas choose crisp bright green, flat pods.  Avoid light colored, spotted pods or pods with developed seeds. "  (Book 1)

Oriental Snow Peas

Vegetable cooking spray

1 teaspoon light sesame oil

1/2 pounds fresh snow pea pods trimmed

1/2 cup diagonally sliced carrot

1/4 cup sliced water chestnuts

1/2 cup canned chicken broth, undiluted

1 teaspoon soy sauce

1 teaspoon cornstarch

1. Coat a nonstick skillet with cooking spray.  Add oil and place over medium-high heat until hot.  Add snow peas and carrot.  Sauté 2 minutes.

2. Add water chestnuts and broth.  Bring to a boil.  Cover, reduce heat and simmer 5 minutes or until vegetables are crisp-tender.

3. Combine soy sauce and cornstarch, stirring until cornstarch dissolves.  Add to vegetables mixture.

4. Cook over medium heat, stirring constantly, until sauce thickens serve immediately.

Yields 4 1/2-cup servings.

 (Light and Easy Cooking Collection)

Minted New Peas

2 cups shelled peas

1/2 cup chopped green onion

3 tablespoons butter or margarine

2 tablespoons water

1 tablespoon fresh mint leaves, finely chopped

1 teaspoon sugar

1 teaspoon lemon juice

1/4 teaspoon dried rosemary, crushed

1/4 teaspoon salt

1. Shell peas until you get about 2 cups.

2. Cook onion in butter or margarine till tender.

3. Add peas, water, mint, sugar, lemon juice, rosemary, and salt.  Cover and cook about 8 to 10 minutes or till peas are just tender; add a little more water, if necessary.

4. Garnish with lemon twist and mint leaves, if desired.

Makes 4 servings.

(Better Homes and Gardens ® Recipe Card Library)

Peppers

"Choose peppers and chilies that are thick-fleshed, firm, glossy and heavy in relation to their size.  Avoid cracked shriveled, flabby peppers that have soft, watery skins."  (Book 1)

Bold Pepper Chicken

1 cup thinly sliced green peppers

1 cup thinly sliced red peppers

2 tbsp vegetable oil

1 pound boneless skinless chicken breast or beef steaks cut into strips

¾ cup A1 (A one) sauce Original or bold steak sauce

6 flour tortillas or 3 cups hot cooked white rice

Cook and stir pepper in oil in a skillet for 3 minutes or until tender-crisp.  Remove peppers with slotted spoon and set aside.  Cook and stir chicken or beef for 5 minutes or until no longer pink.  Add cooked peppers and steak sauce then heat to a boil.  Reduce heat and simmer for 5 minutes.  Serve over hot cooked rice or in tortillas.

(I have no idea where I got this recipe)

Potatoes

"Choose potatoes that are firm, well shaped and free from blemishes or sprouts.  Avoid soft, green shriveled or blemished potatoes."  (Book 1)

Funeral Potatoes

6 cups diced potatoes

1 can (10oz) cream chicken

2/3 cup can milk

1 cup sour cream

1 cup sharp cheddar cheese, grated

1/4 cup grated onion (optional)

1 tablespoon butter

Salt and pepper to taste

3 tablespoons butter, melted

3/4 cup corn flake crumbs.

1. Cook fresh potatoes.  Let them cook then peel and dice.  Place potatoes in a 9x13 cake pan.

2. Sauté onion lightly in butter until transparent.

3. Mix in a bowl soup, milk, sour cream, cheese, salt and pepper to taste.

4. Spread mixture over the top of the potatoes.

5. Melt 3 tablespoons butter and combine with the corn flake crumbs.

6. Sprinkle over the casserole.

7. Bake uncovered at 350ºF.for 30 to 45 minutes or until hot and bubbly.

Pumpkin

"Choose firm, deep orange pumpkins heavy in relation to their size, with stems intact.  Avoid soft skinned, cracked pumpkins and those that have no stems."  (Book 1)

Also the medium sized pumpkins make better pies and the very large pumpkins make good Jack-O-Lanterns.

In preparing pumpkins, do not throw away the seeds, they are edible.

Pumpkin Soup

6 cups chicken stock

1 1/2 teaspoon salt

4 cups pumpkin puree

1 teaspoon shopped fresh parsley

1 cup chopped onion

1/2 teaspoon chopped fresh thyme

1 clove garlic, minced

5 whole peppercorns

1. Heat stock, salt, pumpkin, onion, thyme, garlic and peppercorns.  Bring to a boil, reduce heat to low and simmer for 30 minutes uncovered.

2 Puree the soup in small batches (1 cup at a time) using a food processor or blender.

3. Return to pan, and bring to a boil again.  Reduce heat to low and simmer for another 30 minutes, uncovered.  Stir in cream and pour into bowls garnish with Parsley.  (Book 1)

Note 1: To make pumpkin puree, I cut up the pumpkin and cut off the skin.  Wash each piece of cut up pumpkin.  Then, I bake in a 350º F oven until the pumpkin is soft.  I add no salt, pepper or butter.  Let the cooked pumpkin cool then place in a blender and blend to a puree.  You may need to add a little water so the blender can make a puree.

Note 2: A good pumpkin dish, as a cooked vegetable, is to cut up your pumpkin and leave the skin on. Wash and clean each piece.  Make several cut in each piece add butter, salt, pepper, and a dash of nutmeg to each piece.  Bake it in a 350º F. oven until the pieces are soft.

Roasting the seeds

Separate the seeds from the pumpkin pulp.  Spread the seeds in one layer on a cookie sheet.  For every 2 cups of seeds sprinkle 2 tablespoons vegetable oil and 1 teaspoon salt.  Bake in a 250 oven for about 1 1/2 hours or until dry and crisp but not brown.  Cool completely and store in a tightly covered container. (Book 2)

Radishes

"Choose medium-sized, smooth well formed radishes free from cuts or splits.  Avoid spongy soft, very large radishes with black spots or yellow tops."  (Book 1)

When you get them home trim off the tops then refrigerate, unwashed in a plastic bag for 1 week.

One of my favorite radish recipes is pickled radishes

Pickled Radishes

2 cups or 8 oz sliced radishes

1 small onion cut into thin wedges and separated – use a cup measurement

(This dish is best when equal amounts of onion and radishes are used.)

3/4 to 1 cup vinegar

1/2 cup sugar

1 1/2  teaspoons salt

1. Slice radishes and onions.  Place in a bow.

2. In another bowl stir together vinegar, sugar, and salt until sugar is dissolved.  Pour over radish mixture.

3. Cover and refrigerate a few hours before serving.

(I do not know where I got this recipe)

Tomatoes

"Choose firm, smooth skinned even-colored tomatoes that are heavy in relation to their size.  Avoid soft ones with blemished skins."  (Book1)

Cream of Tomato Soup

3 large ripe tomatoes, peeled and cut into 2 inch chunks

1/2 cup water

1 chicken bouillon cube

1 1/2 teaspoons butter or regular margarine

1 tablespoon fresh or freeze-dried chopped chives

1 teaspoon dried basil leaves

1/4 teaspoon seasoned salt

1 cup warmed milk

Tomato slices

Chopped green onions

1. In a 3 quart saucepan over high heat, bring all ingredients except milk, tomato slices and green onions to a boil.  Reduce heat to low.  Cover and simmer 10 minutes.  Remove from heat.  Cool slightly.

2. In a blender container place half of the tomato mixture; cover.  Blend at high speed until smooth.  Pour into a bowl.  Repeat with remaining tomato mixture.

3. Pour blended mixture back into sauce pan.  Gradually stir in warm milk.  Over low heat, cook 3 minutes or until heated through.

4. To serve, ladle soup into bowl; garnish with tomato slices and green onions.

Makes 4 1-cup servings.  (Book 1)

Turnips

"Choose turnips that are firm smooth and heavy in relation to their size.  Avoid large ones.  The greens should be crisp, young and tender.  Avoid wilted yellow ones or green with large mature leaves."  (Book 1)

Roasted turnips

2 pounds turnips

1 tablespoon olive

Salt

1. Preheat oven to 400º F.  Trim and peel the turnips.  Leave baby turnips whole; cut [full sized] turnips into pieces.  Place turnips into a baking dish.  Drizzle with olive oil and toss to coat.  Sprinkle with salt.

2. Roast turnips until tender and browned.  Check after 30 minutes.  Roast until tender.

(About.com/local foods)

Variation

Toss turnips with fresh ginger, and canola oil, salt and pepper.  Next drizzle with honey then roast.

(Real simple.com/food recipes)                        

I like to add diced turnips to flavor a pot roast.

References

1. Farm Journal's Best-Ever Vegetable Recipes, © 1984 by Farm Journal, Inc.

2. Vegetable Cooking of all Nations by Florence Schwartz