Vegetables From A to Z

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Vegetables From A to Z

 

We’ve

complied a list of vegetables
from A to Z that will help you choose and cook tastier, healthier
meals.

Whether
served stand alone or as a compliment to your
meal, this information can be very helpful with
regard
to vegetable
nutrition, the best buying tips and techniques,
the proper preparation (best ways to clean and trim), and of
course, mouthwatering healthy recipes and more.

Remember
… Whenever Possible
FRESH
IS BETTER !!Asparagus

Asparagus,
its fleshy spears topped with bud-like compact heads, is
often thought of as a luxury vegetable, prized for its succulent taste
and tender texture.

The
most common variety is green in color, but there are two
other edible varieties are available — white and purple.

 

Beets
The sweet taste of Beets
is reflective of its high sugar content.

The
bulb or root in the raw form has a crunchy texture that turns soft and
buttery
when cooked. The leaves or greens have a bitter taste similar to Swiss
Chard.

Brussel Sprouts

Brussel
Sprouts look just
like miniature cabbage.

They are an
important dietary source of many vitamin antioxidants, including
vitamins C, E, and A (in the form of beta-carotene).
Butternut SquashSkip the precut kind and buy whole sqaush – it’s healthier
for you.  Vitamin C leaches out when the flesh is exposed to the
air.

Also, the brighter the orange skin is, the sweeter it will taste.
Carrots
Carrots (along with pumpkin and
spinach) rank high on the list of all commonly-consumed US antioxidant
vegetables in terms of their beta-carotene content.

They are delicious eaten raw or cooked.
Cucumbers

Cucumbers are
a familiar vegetable in most produce sections at the grocery store.
They are grown in a wide variety of colors, sizes,
shapes, and
textures; most commonly dark green, long, and smooth-skinned.
It is not uncommon to find white, yellow, and even
orange-colored as well.

Eggplant
While varieties range slightly in taste and
texture, they can generally be described as having a pleasantly
bitter taste and spongy texture.
In many recipes, Eggplant
fulfills the role of being a complementary ingredient that balances the
surrounding flavors and ingredients.
GarlicGarlic is famous for its pungent smell that can linger … and linger.

Ward
off ‘garlic breath’ by chewing on a spring of parsley – the chlorophyll
in it works as a natural breath freshener.

Kale

Want to know how to keep your vision sharp?

Kale
is packed with nutrients that help prevent dry eyes and cataracts.
Although it may be alittle bland, if you saute it with
onion, ginger, garlic, and chili powder you won’t be disappointed.
Great served as a side dish.

Leeks

Leeks make an ideal partner for fish, shellfish, chicken,
and potoates.  Their subtle earthiness comes out when they’re
slgihtly sauteed.
Onions

Avoid a ‘teary’ scene by chilling Onions for about a half an hour
before chopping.  It helps to slow the release of sulfuric compunds
which keeps you from tearing up so much.

Scallions (Green Onions)
Scallions are milder in flavor than red or yellow onions, but stronger than chives.

They pair well with goat cheese, eggs, and Asian foods, but delicate enough to use as a garnish.

Shallots
Think of Shallots as a less pungent, slightly sweeter bulb of Garlic.

They are great served in salads or mixed with tomatoes or herbs such as thyme and tarragon.
More vegetables
from A to Z coming soon!
Artichokes

Arugula

Cherry TomatoesGreen Peas

Jalapenos

Leaf Lettuce

Mushrooms

Mustard Greens

ParsnipsPearl
Onions

PumpkinRadishRed
Leaf LettuceRed
Potatoes

More vegetables
from A to Z coming soon!
RhubarbRomaine
LettuceSnow
Peas

 

Summer
SquashSweet
Potatoes

TomatoesTurnipsYamsZucchini

A few tips to keep your vegetables fresh:
Choose vegetables that are not damaged, bruised, or wilted.

Store in the refrigerator away from meat, poultry, and
seafood.
When preparing, wash your hands first then wash the
vegetable under cold water, cutting away all damaged area.

We try to update this ‘Vegetables from A to Z’ list from time
to time so check back soon to see the newest additions.

Back
to Home from Vegetables From A to ZEverythingVegetableOnions
Acorn Squash

Artichokes Arugula

Brussel Sprouts

Eggplant

Cucumbers
Garlic

Green Peas Kale

Leaf Lettuce
Leeks

Mustard Greens
Okra

Parsnips Pearl Onions
PumpkinCherry
Tomatoes
Red Leaf Lettuce

Red Potatoes

Rhubarb  Shallots

Romaine Lettuce
Carrots
Summer Squash

Sweet Potatoes

Swiss Chard  Beets
Tomatoes  Turnips

Zucchini
Buttercup SquashAsparagus

Jalapenos Mushrooms
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