Terra Organics Recipes » Storage and Preparation Tips

Avocado

Danielle — Sun, 05 Dec 2010 08:00:49 +0000

To ripen, place in a brown paper bag and store at room temperature for 2-5 days, away from direct sunlight. Do not store unripened fruit in the fridge, as it will not ripen properly once stored this way. Once cut, avocados can oxidize quickly—the addition of lemon juice can help retard this process.

Broccoli

Danielle — Sat, 30 Oct 2010 10:00:58 +0000

http://www.flickr.com/photos/rickharris/

Refrigerate and use within 3-5 days for best flavor and quality. Wash before use. Broccoli is very sensitive to ethylene, which is a gas given off by some fruits and vegetables. The gas speeds up the ripening process so broccoli should not be stored with ethylene producing fruits and vegetables, such as, apples, bananas, cantaloupe, kiwifruit, mango, peaches, pears, and tomatoes.

Broccolini

Danielle — Wed, 22 Dec 2010 08:00:10 +0000

tastydays.com

Broccolini is a green vegetable similar to broccoli but with smaller florets and long, thin stalks—almost like a cross between broccoli and asparagus, both in appearance and flavor. This elegant vegetable is a hybrid cross between broccoli and gai lan (Chinese kale). Sweet with a subtle peppery edge in the stem, the entire veggie is edible, and makes for elegant plate or salad presentations.

Buttercup Squash

Danielle — Thu, 04 Nov 2010 07:21:02 +0000

landcareresearch.co.nz

Not to be confused with its cousin the butternut squash, the squat buttercup features dark green skin and dense, dark yellow-orange flesh (indicating its high Vitamin A content). Buttercup has a sweet and nutty flavor and creamy texture that lends itself well to baking applications.

Butternut Squash

Danielle — Mon, 18 Oct 2010 01:29:04 +0000

applepiepatispate.com

With its thin yellow skin, orange fleshy pulp, and pear-like shape, this variety of winter squash is easily recognizable in market stands this time of year. Butternut has a sweet, nutty taste similar to that of a pumpkin, and lends itself well to soups, stews, pastas, and baked dishes. This week we are featuring butternut from Inaba Farms in Wapato, WA.

Cabbage

Danielle — Fri, 10 Dec 2010 07:17:11 +0000

http://www.flickr.com/photos/globetrotter1937/

Part of the crucifer family, Cabbage offers many nutritional benefits to your diet including phytonutrients which work to protect the body from free radicals that can damage the cell membranes. Phytonutrients also signal our genes to increase its production of enzymes involved in detoxification. Rich in iron and sulfur, cabbage was praised by the ancient Greeks and Romans as the vegetable that surpasses all other vegetables.

Celeriac

Danielle — Thu, 11 Nov 2010 09:33:45 +0000

worldcommunitycookbook.org

Also called celery root, celeriac is a celery variety that was refined over time to produce a large, solid, globular, and rather knobbly-looking root that grows just below the soil surface. While its outer appearance may seem odd, when peeled, celeriac has a creamy white flesh like that of a turnip, and a flavor resembling a combination of celery and parsley. Celeriac is low in calories and high in fiber. Try this root veggie mashed, French-fried, roasted, or made into a soup.

Celery

Danielle — Mon, 18 Oct 2010 01:27:42 +0000

hyscience.com

Refrigerate celery in a plastic bag for a week or more. Celery is susceptible to freezing so don’t store in the back of the refrigerator where it is coolest. Wash before use.

Cilantro – Cooking Tips

Danielle — Sat, 30 Oct 2010 09:00:46 +0000

Garnish tomato-, carrot- or coconut-milk-based soups with chopped fresh cilantro.
Serve iced tea or freshly squeezed juice with a splash of lime juice and sprigs of cilantro.
Make a flavorful dip from chopped tomato, cilantro, cucumber, green chiles, and plain yogurt.
Try making pesto using cilantro in place of basil.
Rub chicken or fish with chopped cilantro, ginger, and black pepper before grilling.
Sprinkle chopped cilantro and chopped cashews or slivered almonds over cooked rice or
couscous.
Add cilantro to your favorite gazpacho or salsa recipe.
Add it to any beans or soup, stems included, then remove as you would a bay leaf.

From Fine Cooking Magazine.

Collard Greens

Danielle — Thu, 16 Dec 2010 09:48:49 +0000

Collard Greens are loose-leafed cultivars of the brassica family (the same family that includes cabbage and broccoli). They are characterized by their large, broad, dark green leaves. Collards are a good source of vitamin C and soluble fiber, and contain multiple nutrients with potent anti-cancer properties. The traditional way to cook the greens is to boil or simmer slowly with a piece of salt pork or ham hock for a long time (this tempers their tough texture and smooths out their bitter flavor) until they are very soft. However, collards are also excellent when steamed, stir-fried, blanched and chopped for use in salads, and added to soups and stews. This week we are featuring collards from Mustard Seed Farm in Newberg, Oregon.