Created: 2021-02-23T23:02:39-06:00
vegetable, pasta, legume, fruit, berries
onion, potato: store in dark
vegetables: store in fridge
tomato, fruit: store in the open or pantry
almonds: pasta reale, almond milk
apples: applesauce as fat substitute (use half as much as fat)
artichokes
arugula: store dry, in fridge; ruffage, sandwich stuffing, ground up and cooked with garlic
asparagus: store damp, stem down in inch of water; to prep: pel lower 2/3 and cut off stems
beets: leaves are edible, boil or bake and peel before use, small pieces in tossed salad, large pieces served w/ olive oil and vinegar
bell paper: halve, gut, chop to pieces and roast
broccoli: fridge 3 days, store in loose bag
brussel sprout: cut in half, peel, cook
cabbage: fridge 30 days; salads and ruffage
capers: store salted or brined.
carrot: base vegetable
cauliflower: blanch, steaming, baking, sautee
celery: braise with tomato and olive, or bake in oven topped with grated cheese
celery root: prefer with stalk, peel and serve in salad, cook with stew or potato, or roast/boil and peel
cherries:
chickpeas: sauces, soups, flour
cranberry:
eggplant: sautee with oil, salad
fava beans:
fennel: vegetable that tastes like licorice
fiddlehead ferns:
garlic: stronger flavor when cut to smaller pieces, 60 days in the pantry, one week if bulb taken from head
green beans: goes with grilled or roasted meat; melt cheese on top of beans
kale:
leek: sweeter, gentler onions
lemons: squeeze for acidic juice, use zester on rind to get lemon zest
lentils: make puree to use as spread, rince and place in to soup or boiling water for thirty minutes
shrooms and morels: sautee; use in sauces
nettles: poison is neutralized by cooking; use as ruffage when cooked
onion: base vegetable. peel, cut in half, wash and cut while still damp (water will capture some of the cutting vapors)
oranges: can zest like a lemon for citris topping
peas, snap peas
potato: boil, mash, bake, keep in pantry
fingerling potato: boil, roast
radicchio
raisins
ramps, scallions: gentler onions
rhubarb: tart; pair with pork and poultry
romaine: lettuce; ruffage
tomato: sauces; slices; tomato paste added to meats
truffle
turnips
winter squash: roast with vinegar; pasta filling
zucchini: slice for fritatas; pasta filling