EatingWell Vegetables For Spring & Summer

EatingWell Vegetables For Spring & Summer

EatingWell Vegetables for Spring and Summer guides you through the world of warm weather produce, including facts, shopping notes, and cooking tips on 100 vegetables, from artichokes to watercress, with notes on growing or purchasing the best produce possible. Organized alphabetically by vegetable, the book includes information on seasonality and the health benefits of each vegetable, including recipes with complete nutrition analysis, all tested in the EatingWell Test Kitchen. Each chapter gives core information on preparation, including roasting, steaming, or sautéing each vegetable perfectly. We also include tips to make summer’s produce last all year long with advice on freezing for freshness.

United States
Meredith Corporation

i denne utgaven

2 min
eating more veggies, and loving it

When you walk through a farmers’ market, do you stop to admire the piles of radishes, the bundles of greens and the assorted peppers? In early summer, do you count the days until the first local tomatoes are juicy and ripe? Spring and summer months mean that it’s time to celebrate the bold, varied, multihued splendor of vegetables. Eating well means finding a balance, not abiding by strict dictates. Instead of worrying about restricting the so-called bad stuff, fill your plate with the good stuff. That often means a salad as well as a side of vegetables. After that, the remaining space isn’t that big. A little protein and perhaps a whole grain round out the meal. Sounds healthy, right? And it can certainly be delicious. Well, this isn’t the way most…

5 min

The outward appearance of the artichoke is arguably intimidating, but it is actually one of the most beautiful forms found in nature: a flower bud. Artichokes are the unopened buds of a type of thistle that thrives in warm, sunny, temperate climates. As an ornamental plant, artichokes can grow to a height of 6 feet. The buds bloom into large, vibrant purple flowers. Artichokes are common throughout the Mediterranean and North Africa. In the United States, nearly all commercially grown artichokes come from the area around Castroville, California. Artichokes vary in size. “Baby” artichokes are fully mature but grew farther down on the stem, in shadier conditions than their larger counterparts. They do not contain a choke (see page 8). Artichokes can be steamed, boiled, braised, roasted, grilled or stuffed and baked.…

5 min

This peppery green goes by many names, including rocket (British); ruchetta, rughetta and rucola (Italian); and roquette (French). How it got to be called arugula in America is a bit of a mystery. It is likely a mispronunciation of one of the Italian names that got repeated often enough that it stuck. In the early 1980s, when Americans were just getting familiar with arugula, it was sold in small packages as an herb. Now it comes in bunches and bags and is enthusiastically tossed on pizza, turned into pungent pesto, even eaten solo. Drizzled with a little olive oil, a squeeze of fresh lemon, a bit of salt and pepper and a few shards of shaved Parmesan, a plate of arugula makes an extremely simple and very tasty salad. The spicy bite…

4 min

Botanically speaking, avocado is a fruit—a pendulous berry that grows on a tree and has a large seed, or pit, in the center. But with the exception of some recipes for chocolate pudding and smoothies that call for avocado to add richness and creamy texture, it is generally viewed as a vegetable and given the savory treatment—at its simplest, a squeeze of fresh lime and a little salt. Although avocados are native to Mexico and Central America, they have now firmly taken root in both Florida and California. Depending on the variety, avocados are distinctive in flavor, texture and size. The fruit can weigh from 8 ounces to 5 pounds. Much of the determining factor of flavor and texture is the oil content, which can range from 3% to 30%. Hass…

5 min
beans, shell

Evidence suggests that humans cultivated beans 7,000 years ago in what is now Central America. Shell beans are grown not for the pod but for the seeds inside. In late summer to early fall, you can find them fresh, but most are dried. (Fava beans—a staple of Italian cooking—are the exception; they are in season in the spring.) Common types include black-eyed peas, butter beans, cannellini beans, cranberry beans (also called borlotti beans), edamame, fava beans and lima beans. Beans that will be sold in dried form are harvested when 90% of the leaves have fallen off and both pods and seeds are dry. Fresh shell beans are harvested at the middle of their development, when the seeds are still plump and moist and the pods pliable. While dried and rehydrated…

7 min
beans, snap

Green beans, yellow wax beans and purple beans are all snap beans. (They are also referred to as “string beans,” but the tough strings that run the length of the pod have been bred out of most American varieties.) Snap beans are a bit like people. They all have the same basic form, but some are short, some are long, some are slender, some are rounder and some are broader and flatter. They come in a variety of colors, and some are speckled and freckled. Whatever their appearance, snap beans all have the same fresh taste and crunchy texture. Yellow wax beans are a bit more tender and have a milder flavor than green and purple beans. Purple beans have vibrant color when raw but turn green when cooked. Broad, flat…