From the humblest pea to the immensest squash.
3
votes
4answers
5k views
Can you purée without a food processor?
I'd like to experiment with making purées (particularly carrot and parsnip, if it matters), but I don't have a food processor or any other mechanical mixing/blending tool. Is there anything I can do ...
5
votes
4answers
184 views
4
votes
6answers
231 views
How should I use extra summer squash?
My CSA delivers me a lot of summer squash, more than I can actually find the time to cook in a week. Can I freeze the remainder in some way? Is there a quick recipe I should be making that stores ...
6
votes
2answers
3k views
Can I use the same board for meat and vegetables?
I've heard that it's not good to use the same board for vegetables and meat, not only when you are making a salad but in general. Something about the bacteria in dirt and the bacteria in the meat is a ...
11
votes
4answers
288 views
How do you efficiently clean a leek?
I've often found dirt deep within a leek, under several layers. Going through it all can be a very tiresome process. Is there any trick you can use to clean a leek, without cutting it up and ruining ...
5
votes
3answers
2k views
How briny should the water be when soaking broccoli to remove bugs?
I've seen advice to drop homegrown broccoli in a pot of salted water for a while so the bugs come out.
What's the right salt:water ratio and how long should I soak?
4
votes
3answers
132 views
Heirloom tomatoes
What makes a tomato "heirloom" and what is the difference to conventional tomatoes?
Edited: heritage -> heirloom, makes more sense that way.
8
votes
10answers
439 views
What do I do with a kohlrabi?
I've recieved several kohlrabi from my CSA, and I have no idea what to do with them. I found a recipe for a curry using kohlrabi, but it wasn't great.
Does anyone have suggestions on how to get the ...
16
votes
10answers
558 views
How to use tomatoes from your garden?
Our garden is starting to yield the first of our tomatoes for the year. We are always looking for new ways to use them. Generally we have made salsa and pasta sauces (some for eating right away, and ...
5
votes
7answers
628 views
How to prepare courgettes/zucchini?
I'm interested in an techniques for preparing courgettes? I cook mine either in a stew or I lightly fry them until brown. Are there any techniques to prepare the vegetable before cooking in either in ...
10
votes
3answers
6k views
Are Green Potatoes OK?
Sometimes when peeling a potato, I find that areas of it are a bright shade of green. Does this mean that:
A) The potato is OK to eat?
B) The potato is OK to eat, as long as the green parts are ...
10
votes
3answers
7k views
How do I clean kale and other leafy vegetables for cooking?
I'm eating a lot of kale and other leafy vegetables lately, and I'm concerned about removing pesticide residue. Is thoroughly rinsing the leaves in cold water enough?
8
votes
9answers
4k views
How do you steam vegetables?
Assuming you don't have a "vegetable steamer" that you received as a wedding gift, how do you steam vegetables?
8
votes
2answers
382 views
How to keep fruits and vegetables fresh
I enjoy fresh fruits and vegetables, but the problem is that they seem to go back extremely quickly. It isn't realistic for me to go shopping multiple times a week. Are there any tricks to keeping ...
8
votes
6answers
654 views
Preparing eggplant with less oil
I love cooking with eggplant (or aubergine/brinjal in your specific English flavor).
However to get rid of the bitter taste and slightly spongy texture, I end up using huge amounts of olive oil, ...
17
votes
2answers
2k views
Is it possible to preserve color in steamed vegetables?
When I steam green vegetables, like broccoli, they come out bright green. A few minutes later though, and they have darkened and dulled. Is this a symptom of cooking them for too long or is there some ...
