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

Tag Results

5 Tag Results from Harvest to Table

Pagination:

5 result(s) displayed (1 - 5):

Yellow Potato Side Dish and Soup

Yellow potatoes like 'Yukon Gold' and 'Yellow Finn' are ideal for boiling and using in salads and gratins or adding raw to stews. They are moist with a dense flesh and low in starch which means they will hold their shape cooked.

You can boil yellow potatoes whole and unpeeled or cut and unpeeled or peeled and cut. Place them in a saucepan and cover with cold water. Add a pinch or two of salt and bring to a boil, then simmer, uncovered, for 15-20 minutes until tender. Drain boiled potatoes as soon as they are cooked just tender so they don't become soggy and unappetizing.

Here's an easy and tasty Boiled Yellow Potato Side Dish with blue cheese and fresh parsley (or you can substitute fresh chopped chives): Boil the potatoes until they are just tender, drain and cool or refrigerate. When ready to serve, cut the potatoes into halves or quarters and mix with mayonnaise, adding fresh crumbled blue cheese and fresh chopped parsley or chives to taste and salt and pepper to taste.

Continue reading "Yellow Potato Side Dish and Soup" »

Artichokes: Steamed and Stuffed

Artichokes are always eaten cooked. Once cooked, they can be served hot, warm or cold. Pull off each leaf; dunk it in the sauce; put it in your mouth and pull, scraping the tender flesh through your teeth. Cut the tender nut-flavored bottom into bite-sized pieces, dunk in sauce and eat. Serve with béchamel, butter, or hollandaise sauce.

Whole cleaned baby artichokes can be deep-fried to a golden brown.

Steaming is perhaps the best way to cook an artichoke. The flavor and nutrients will be retained.

Steaming an artichoke. Stand the artichoke in a stainless steel pot or steamer basket with 2 to 3 inches (5-7.5 cm) of salted water so that it does not completely water cook. Cover. Steam the choke until the stem end is tender--about 20 to 40 minutes. Remove the thistle-like choke and the small purple leaves. Tug on one of the leaves; if it comes off easily the artichoke is finished cooking. Stuffed artichokes are a favorite in Arabic cuisine. Stuff steamed artichokes with rice, ground meat, sausage, chicken, vegetables, cheese or combinations and bake until bubbling.

Continue reading "Artichokes: Steamed and Stuffed" »

Asparagus Raw or Steamed

Fresh and quick, serve raw or cooked asparagus in salads or as a side dish during spring.

Cut fresh raw asparagus into one-inch lengths with the kitchen scissors. Then add them to the greens salad to add a bit of substance. Choose firm, plump, straight, round asparagus spears with tips that are tight and compact. Give the asparagus bunch a squeeze; if it squeaks, it's fresh.

Steam asparagus for a side dish. Place the asparagus in a vegetable steamer over simmering water and steam, covered, until crunchy tender, about 5 minutes. Remove the asparagus and run under cold water to stop further cooking. Place on a kitchen towel to drain.

Here is a recipe for Provençal mayonnaise to serve with the steamed asparagus. Prepare the mayonnaise in advance.

Continue reading "Asparagus Raw or Steamed" »

How to Prepare and Cook Dried Beans

Dried beans eaten fresh meaning during the season just after they have been harvested and dried--will undoubtedly be the best tasting.

But a big plus for dried beans is that they have a long shelf life if stored in a dry, cool, airtight container away from sunlight. Quite easily, you can keep dried beans on hand for more than just a season or two after they have been dried.

Beans are packed with protein, vitamins, minerals and fiber, and they are low in fat. Beans--which are also known as pulses and are the edible seeds from plants belonging to the legume family--readily absorb the flavors of other foods. That means you can use beans as the base for many cooked dishes. That's why beans have been adopted by so many of the world's cuisines.

The preparation and cooking of dried beans is not difficult. It's worth trying as many different varieties of dried beans as you can. They don't all taste the same!

Here's some starter tips for preparing, cooking, and serving dried beans:

Continue reading "How to Prepare and Cook Dried Beans" »

Cooking Winter Squash

Winter squashes are the most plentiful from early autumn until late winter.

Unlike the summer squashes, the winter squashes must be cooked before they are eaten. Add winter squash to soups, stews, couscous, and curries. Use winter squash to make pies, cakes, muffins, cookies, pudding, soufflés, and cream desserts.

Choose a winter squash—such as the Hubbard, butternut, acorn, or buttercup—that is hard shelled and heavy for its size. That means the squash will be mature and the flesh is ready for eating.

To serve four, you will need to select a squash that weighs at least 2 to 3 pounds.

Winter squashes have tough, hard skins that are never eaten. It is best to cook a winter squash in its skin.

Acorn, butternut, Kabocha, and pumpkin should be cut in half length wise before cooking. Banana and Hubbard squash should be cut into serving size pieces. Use a heavy-bladed knife. Remove the seeds and stringy insides and you will be ready to cook. You can peel the skin away after cooking.

Continue reading "Cooking Winter Squash" »

Pagination:

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