Veggies P-Z
These veggies are all delicious and so good for you. Read through this list and learn how to prepare them, then eat up!
- Peppers
Bell peppers are sweet and smoky, while peppers like jalapenos and habaneros are very spicy and hot. Choose firm, brightly colored peppers and store them covered in the refrigerator for 2-3 days. Wash them, cut in half, and remove seeds before slicing or chopping. Roasting peppers, then placing them in a paper bag and removing the skin makes the peppers smoky, soft and sweet. The seeds and membranes in hot peppers store most of the capsacin, so remove them for less heat. Be very careful when preparing hot peppers to not touch your eyes, nose or mouth or your skin will burn. By the way, drinking milk or eating bread is the best way to reduce the heat taste of hot peppers on your tongue. - Potatoes
Potatoes store very well, so buy them in bulk! Make sure to store them away from onions, however, as they each release a gas that shortens the other's shelf life. Don't store potatoes in the refrigerator, as the starch will convert to sugar and the taste will be unacceptably sweet. Potatoes should be firm, heavy, and smooth with no soft spots or bruises. I almost never peel them before adding them to a recipe, but you certainly can peel if you prefer. - Spinach
Fresh baby spinach is a wonderful addition to salads. It is soft and sweet with a wonderful nutty flavor. Cooked spinach has more available nutrients, however. I prefer using frozen cut leaf spinach when a recipe calls for cooked, but cooking fresh spinach is very easy. Purchase spinach with crisp, deep green leaves with no bruises or soft spots. Wash thoroughly because it tends to be sandy. Steam the spinach with just the water that clings to its leaves for moisture, until it wilts and turns very deep green. - Squash
Winter squashes are hard skinned, heavy fruits (yes, fruits!) that should be firm, with a dry, attached stem. Winter squash is almost always baked. Pumpkins, butternut squash, delicata, Hubbard, acorn and spaghetti squash are common varieties. Summer squashes are more like cucumbers, with tender, soft skin and delicate flesh. Choose firm, small summer squashes with no brown spots. Peel if you like, wash, and slice. Summer squashes are wonderful cooked in a little butter, with salt and pepper. Varieties include yellow summer squash, crookneck and scalloppini. - Tomatoes
If you are lucky enough to grow fresh tomatoes yourself, you know how wonderful they are right off the vine. During the fall, spring and winter months, I prefer buying plum, cherry, or grape tomatoes rather than the large woody varieties that are bred for shipping sturdiness. Tomatoes should be firm, but give gently when pressed. If you can buy them from a farmer's market or roadside stand, so much the better! To seed tomatoes, cut in half and gently squeeze to remove the seeds and tomato jelly. To peel tomatoes, dip briefly in boiling water until the skin begins to split. Cool by plunging into ice water, and the skin will slip right off. - Zucchini
Zucchini becomes so prolific in backyard gardens during the summer months. It's best if eaten when fairly young; the large football-like zucchini become tough and bitter. The skin is edible, so you can peel it or not as you like.
Enjoy fresh fruits and vegetables and you will be much healthier and not only will you live longer, but your years will be more enjoyable because you'll be strong and in shape.
Linda
