When I steam green vegetables, like broccoli, they come out bright green. A few minutes later though, and they have darkened and dulled. Is this a symptom of co
I love cooking with eggplant (or aubergine/brinjal in your specific English flavor). However to get rid of the bitter taste and slightly spongy texture, I end
I enjoy fresh fruits and vegetables, but the problem is that they seem to go back extremely quickly. It isn't realistic for me to go shopping multiple times a
Assuming you don't have a "vegetable steamer" that you received as a wedding gift, how do you steam vegetables?
I'm eating a lot of kale and other leafy vegetables lately, and I'm concerned about removing pesticide residue. Is thoroughly rinsing the leaves in cold water e
Sometimes when peeling a potato, I find that areas of it are a bright shade of green. Does this mean that: A) The potato is OK to eat? B) The potato is OK to e
I'm interested in an techniques for preparing courgettes? I cook mine either in a stew or I lightly fry them until brown. Are there any techniques to prepare th
I've recieved several kohlrabi from my CSA, and I have no idea what to do with them. I found a recipe for a curry using kohlrabi, but it wasn'
What makes a tomato "heirloom" and what is the difference to conventional tomatoes? Edited: heritage -> heirloom, makes more sense that way.
I've seen advice to drop homegrown broccoli in a pot of salted water for a while so the bugs come out. What's the right salt:water ratio and how long should I
I've heard that it's not good to use the same board for vegetables and meat, not only when you are making a salad but in general. Something about the bacteria i
My CSA delivers me a lot of summer squash, more than I can actually find the time to cook in a week. Can I freeze the remainder in some way? Is there a quick re
I'm looking for a safe method to remove the skin.
I'd like to experiment with making purées (particularly carrot and parsnip, if it matters), but I don't have a food processor or any other mechanical mix
I used a recipe for a mean black-eyed-pea salad this past weekend which called for a red onion. Since I wanted extra onion flavor in the salad anyway, I decide
A common meal That I make in a pinch is Italian sausage with peppers and onions. I'll cut up a few red and yellow peppers, a whole onion, and throw it in a pan
I have a glut of home-grown cabbage at the moment, more than I can eat before it goes bad! Is there any way to freeze cabbage (raw, cooked, whole, shredded...)
The family members who taught me to cook have always tossed carrot tops/greens into the compost pile or the trash (and my regular grocery store carries carrots
I'm looking to glaze some carrots, maybe some beets, and a decent chunk of the rest of the season's worth of farmshare. I'm sure there's plenty of recipes on th
An example would be green beans - some recipes call for parboiling green beans before stir-frying while others do not? Is there a reason behind this?