The oyster mushroom gets its name from its cap which, some say, resembles an oyster. The stem of the oyster mushrooms is perhaps more distinct; it unfurls something like one of those old-time paper lady's fans. The oyster mushroom has...

Never miss a recipe!

Enter your email address to subscribe to Harvest to Table free via email:

Topics Index

almanac apples artichoke arugula asparagus basil beans beets best bet varieties blueberries bok choy books broccoli brussels sprouts cabbage carrots cauliflower celery chard cherries chilies Chinese cabbage Chinese leaves compost cooking cool-season vegetables corn cucumbers dates delicious bite delicious bites dried beans eggplant farmers market fennel fresh this week garbanzo bean gardening tips garlic grapefruit grapes herbs horseradish hot peppers how to grow in the garden kale kitchen garden kitchen garden almanac kohlrabi leeks legumes lemon lettuce mandarin orange melons mint mushrooms mustard greens nectarines okra olives onions oranges parsnips peaches pears peas peppers pests and diseases pests diseases problems potatoes pumpkin radish recipes rutabaga salsify seed starting shallots soil Southern Hemisphere spinach spring onions squash strawberry summer squash sun-dried tomato sunchokes sweet corn sweet pepper sweet potato tangerine tomato turnip turnip greens vegetable garden watermelons winter squash zucchini

September 2006 Monthly Archive

Bok Choy

You might enjoy this simple recipe for bok choy chicken soup:

Combine thin ribbons of bok choy leaves cut lengthwise with chicken stock, shreds of chicken meat, and a snippet of ginger; simmer for 5 minutes.

Hmmm. Tasty!

In Cantonese “choy” or “choi” means “vegetable” and “bok” or “pak” means “white.”

Therefore, bok choy, or pak choi--as it is also known, is a white vegetable. Right? Well, not always, not exactly, not fully.

Continue reading "Bok Choy" »

Harvest to Table's New Encyclopedia:
The Kitchen Garden Grower's Guide

A practical vegetable and herb garden encyclopedia

The Kitchen Garden Grower's Guide is a how-to guide on planting, growing, and preparing more than eighty vegetables and herbs. This handy home companion is perfect for avid cooks, foodies, and both beginning and expert small scale vegetable gardeners.

Almonds

The almond harvest has just come to a close. The harvest lasts from mid-August to mid-September, but you will find almonds at the farm market almost all year long.

Almonds originated in Asia and North Africa, and the almond tree—which resembles a peach tree—can grow as high as 20 to 30 feet (6-9 m) tall. Because the almond is very sensitive to cold, the tree thrives in the Mediterranean-climate regions of Europe, Australia, South America and California.

The fruit of the almond contains an oval, off-white seed that is covered with a brownish skin. The shell itself is covered with a tough, fibrous green husk which breaks open when the fruit is fully mature.

There are actually two types of almonds: one bitter and one sweet. The sweet almond is the one that you will find at the farm market and the one you will use in the kitchen. (The bitter almond is strong flavored and after being processed to remove a toxic acid is used to flavor extracts.)

Sweet almonds can be found blanched or not, whole, sliced or slivered, chopped, candied, smoked, and in paste form. The mild flavor of almonds complements almost every kind of food. You can add almonds to cereals, salads, cakes, cookies, pastries, and ice cream. Whole, split, or ground almonds can be served with fish, chicken, and vegetables.

Choosing: Almonds still in their shells will not spoil quickly. When choosing shelled almonds, look for almonds that are uniform in color and that are not limp or shriveled. Almonds sold with their papery skin intact are called natural almonds. Almonds that have had the skin removed are called blanched almonds. A fresh almond will smell sweet and nutty.

Storing: Unshelled almonds can be kept in a cool, dark, dry place. Shelled almonds can be placed in a plastic bag and stored in the refrigerator or freezer for up to 6 months.

Blanching: Blanching will remove the thin layer of brown skin that surrounds the seed. Plunge the almond into boiling water for 2 to 3 minutes. When the skin starts to swell, rinse the almonds under cold water, then remove the skin by pinching the almonds between your thumb and finger.

Roasting: Place a single layer of almonds on a baking sheet. Heat them in the oven to 350°F (175°C) until they turn golden brown. Turn and stir them to ensure that they are evenly roasted. The time to roast will vary depending upon the size of the almonds. Remove the almonds from the oven and place them in a container to cool.

Two Very Tasty Pluots

You might compare the flavor of a pluot to a blend of fruit juices. That’s why you will often hear the pluot described as intensely sweet and fruity.

That’s not too surprising given that the pluot’s parents are the plum and the apricot. Because the pluot is ¾ plum, it is no surprise that it has a plum-like shape, skin and flesh. The pluot also has the plum’s texture and rich, juicy sweetness.

Five friends tasted five different pluot varieties available at the farm market this week. The pluots they tasted were: Emerald Beauty, Flavor Treat, Flavor Grenade, Dapple Dandy, and Black Cat.

They rated two varieties well ahead of the others. They were partial to Flavor Grenade and Emerald Beauty, with Flavor Grenade being the favorite of four of the five tasters.

Here’s how Flavor Grenade and Emerald Beauty compared:

Emerald Beauty has a deep rich yellow to emerald green skin and is conical like an apricot, though larger. Eaten out of hand, its flesh is amber and plum-like near the surface but descends to an apricot-like pit that separates from the flesh just like an apricot. While the initial taste is sweet and plum-like, the aftertaste is remarkably apricot. The flesh immediately around the pit has almost the exact texture and taste of an apricot.

Flavor Grenade has the more traditionally rounded shape of a large plum and its coloring is similar to a light skinned plum with streaks and speckles of amber and red. Eaten out of hand its flesh is amber to the pit with a plum-like texture and juiciness to the last bite.

While the flavor of the Emerald Beauty is reminiscent of the apricot, the Flavor Grenade is simply an explosion of sweet fruit juices: the rich sweetness of a ripe plum and the drippy sugary taste of a very ripe apricot. “Wow!” is how one of our tasters described it.

Pluots

You only need to list a few of the varietal names of pluots—Flavor King, Flavor Queen, Flavor Prince, Flavor Supreme, Flavor Heart, Flavorosa, Flavorella, Flavor Grenade—to understand the most outstanding attribute of these hybrids between plums and apricots. A pluot—which is ¾ plum and ¼ apricot—is all about flavor. It has the flavorful blend of its parents and a higher concentration of sugar.

A pluot’s flavor will explode in your mouth.

Pluots are the late 20^th century creation of a California farmer named Floyd Zaiger. Zaiger’s work with pluots--and another apricot-plum hybrid called an aprium--has been built on the foundation of another California fruit breeder, Luther Burbank. One hundred years ago, Burbank, who was the horticultural equivalent of Thomas Edison, introduced more than 100 varieties of plums—including the taste standard the Santa Rosa plum-- and his own plum-apricot hybrid called the plumcot.

Plumcots are still around, but the pluot has captured the imagination of a new generation.

Pluots have the same smooth skin as a plum but are generally larger. Like plums their skins and flesh vary from red to purple to dappled to yellow to emerald green. In fact, an exceptionally tasty-sweet variety is name Emerald Queen. From sweet to sweet-tart, you certainly will find a variety that suits your taste.

Like plums, look for pluots that are plump, well colored and firm to the touch. Avoid pluots that are too soft or too hard.

Pluots will ripen at room temperature. When a pluot has ripened its skin will lose its shine. Then it can be refrigerated for up to 5 days.

But the best pluot eating comes when the fruit yields slightly to gentle pressure. That’s how you should pick a pluot at the farm market. Then take it home, wash it gently, slice it in half around the pit, rotate the halves to separate, pop out the pit, and pop the fruit in your mouth.

Ahhh, the flavor!

Just picked pluots, like plums, are available from June through the first weeks of October. The pluot's peak season is now.

Corn

How do you like your corn?

That’s what might be called an All-Americas' question.

Corn has been the most important cultivated crop in the Americas for nearly 6,000 years. It was first planted as a crop in Central America sometime around 3500 B.C. and became the basic food for the Incas, Mayas, Aztecs and native North Americans.

In the United States of America today, there are somewhere around 200 varieties of corn in cultivation.

How do you like your corn? The answer probably says a lot about where you are from.

If you prefer mixed yellow and white kernels in each ear, you are probably from New England. Your favorite varieties are likely ‘Bi-Colored’ or ‘Butter and Sugar.’

If you prefer all white kernels in each ear, you are probably from the Mid-Atlantic states. The variety ‘Silver Queen’ could be your favorite.

If you prefer all yellow kernels in each ear, you are probably from the Midwest. ‘Golden’ is undoubtedly your favorite variety.

If you prefer yellow, super sweet kernels, you are probably from the Southeast. The varieties you crave are probably ‘Sweetie’ or ‘Kandy Korn.’

How do you like your corn? Well, wherever you are from the answer should always be “Fresh!”

This is peak season for fresh, local corn just about everywhere.

In the east and northeast, local corn will be at the farm market from July to September. In the Midwest fresh corn will be at the market from August to October, and in California from May to October with the peak of the season from June to mid-August. (Now, don’t despair: fresh, local corn is at the farm market in Florida from October to June with the peak season from April to June.)

Here’s what to look for when picking corn: “Picked Today!” The fresher the corn you can get the better the taste. That’s because the sugar in the kernels starts converting to starch as soon as the corn is picked.

If you buy your corn down on the farm, the grower may have a pot of boiling water at the ready. In fact, some farmers hold corn parties this time of year. Guests pick their own corn and run, not walk, from the field to the kitchen.

When picking corn in the husk, look for fresh bright green husks that fit snuggly. The stem end should not be dry or discolored. The silks should be golden and dry, not soggy. Pull back the husk slightly and look for full, plump rows all the way to the tip of the ear. Kernels that are flattened are over-matured and will taste starchy.

For tasty corn on the cob, throw the ears into boiling water for one minute (but certainly not more than five minutes) then serve with spice- or herb-flavored butter or olive oil.

If you are barbecuing, remove the husks, spread softened butter on the kernels, and wrap the ears in aluminum foil. Put them over the hot coals along with your steaks or hamburgers and roast them on each side for 10 to 15 minutes.

Never Miss a Garden Tip!

Just enter your email address and you will subscribe to "Harvest To Table" Web site updates via email for free. Make sure you confirm your subscription from the confirmation message you'll receive in your mailbox right away.

Harvest to Table