CUCUMBERS OR CUKES
FYI, cucumbers are botanically classified as a fruit and not a vegetable because they have an enclosed seed and develop from a flower!
RED GARDEN BEETS
Sweet, garden beets are a frequently overlooked vegetable. Could it be because the fresh beet juice has a powerful red pigment which stains dish towels, wooden cutting boards and hands? Soak hands in lemon juice to remove the colorful stain. Rubbing your fingers with salt also works. These beets are so sweet they can be used in the place of cane sugar when making brownies and no one will be the wiser. “Beeturia” is the word used for the interesting stains fresh beets will give to the inside of your body!
CAULIFLOWER
Pictured is a large head still in the garden. Cauliflower come in yellow, white, and purple varieties!
GREEN BEANS
These green beans are string-less and tender. If your beans have strings, just cook them longer!
YELLOW OR WAX BEANS
Yellow beans, sometimes called wax beans, start out green and turn yellow when ready for harvest. They can be cooked the same as green beans. The yellow ones above are a flat, broad bean variety.
ITALIAN ROMA BROAD BEANS
Italian Roma Broad beans are long and flat, but tender.
Treat them like any other bean. Leave then whole if you have a serving dish long enough and cut off a bite at a time–your meal will last forever! How’s that for a dieting tip?!
OKRA
Ever heard okra called by the nickname “Slick Jacks?” They ARE rather slimy! Try them tossed in butter until they are slightly browned and the slime disappears. Nothing else except a dash of lemon pepper. Or they can be steamed with the stem on. Use the stem as a handle when eating these fussy little veggies. Weather conditions must be absolutely perfect for them to grow!
RUTABAGA
The rutabaga is a root vegetable which originated as a cross between the cabbage and the turnip and has its origins in Sweden. In Scotland and Ireland rutabagas were carved out and used as candle lanterns in Halloween celebrations in the times before pumpkins were widely available. Rutabagas can be used in salads, thinly julienne as a side dish, in stews and casseroles. They are loaded with Vitamin C, have 1/3 the carbs of potatoes, and less than 1/2 the calories of potatoes with just a bit of spicy flavor!
CANTALOUPE
The cantaloupe is one of the few fruits besides tomatoes and cucumbers which are technically fruits and not vegetables.
If melons are vine-ripened, cut, seed, peel, and place in your refrigerator as soon as possible.
SPECIALTY POTATOES
Potatoes are considered “new” when they are freshly dug.. Store them in a cool, dry, dark place; but not the refrigerator! Cold storage causes a natural reaction whereby the starches turn to sugars.
RUSSET BAKING POTATOES
Russet Baking Potatoes have the most delicious skin when baked in a hot oven. These potatoes will last all winter when stored in a cool, dry, dark environment. When sprouts develop, simply break them off. Sprouting is a natural process. Most potatoes found in the grocery stores are sprayed with growth-retardant chemicals.to prevent sprouting!
POTATOES DUG FROM THE GARDEN “HILL”
If potatoes are growing close to the top of the soil and exposed to sunlight in the field, the new potato skin will turn greenish in color. This also happens if left out on a kitchen counter in sunlight! This green color is actually TOXIC. If this happens, peel of the any green color before cooking and all will be well.
SWEET, ORANGE TOMATOES
Vine-ripened tomatoes! Sweet orange tomatoes are delicate fruits which literally explode in your mouth . . . and often explode in one’s hand when being harvested. I suppose this is why they are not usually found in the markets.
SALAD TOMATOES
These are small, oblong tomatoes. They have the shape of a miniature Roma tomato and are quite tasty as a salad tomato.
HEIRLOOM TOMATOES
These are small, oblong heirloom tomatoes; but heirlooms come in all sizes and colors!
BIG SLICER & SMALLER CLUSTER TOMATOES
And what would summer be without vine-ripened, sweet, slicer, sandwich tomatoes? These succulent fruits are truly one of God’s gifts to the dedicated gardener. The smaller ones are of a cluster variety and not just small tomatoes All tomatoes can be roasted and stashed away for use at a later time. This is good to know if they are getting too ripe too quickly on your kitchen counter!
SWEET BELL PEPPERS
Sweet Bell Peppers start out green. When left to ripen on the vine, they will turn red, yellow and orange! The longer they spend in the garden and the sunnier the days, the thicker the walls develop and the sweeter the pepper becomes!
COLORFUL BELL PEPPERS
Interestingly enough, some bell peppers will continue to ripen even in the refrigerator. Of course, harvesting them colorful from the vine ensures the most nutrition. The only problem is the more colorful and sweeter they become, the more likely they are to be attacked by the garden insects!
OBLONG SWEET PEPPERS
One may look at the shape and think these oblong peppers are hot. These are not; but some varieties are so beware!
TRADITIONAL EGGPLANT
Many people are familiar with the traditional, large, purple eggplant. Eggplant are a tropical plant and very, very fickle. Some seasons are definitely better than other for growing this vegetable.
ASIAN & SPECIALTY EGGPLANT
The long eggplants are one of the Asian varieties. The oblong-shaped eggplant in the basket on the right is a specialty with a delightful lavender color but similar taste.
SWEET POTATOES
Sweet potatoes are loaded with vitamins and fiber. Please try them “naked” before adding sugar to discover the healthy, natural sweetness they have all on their own! As with most veggies, roasting brings out even more of the natural sweetness.
ACORN WINTER SQUASH
Acorn Winter Squash (green and on the left in this photo) are a wonderful treat. They have a slightly nutty taste. Do not peel this winter squash before baking. The orange winter squash on the right is called Sunshine.
LARGE SPAGHETTI WINTER SQUASH
The spaghetti squash come in two or three varieties. This is the large, family-sized version. Do not peel this winter squash before baking. After being baked, the flesh rakes out to look like spaghetti and can be eaten like spaghetti! The cooked pulp can also be frozen for a later meal.
INDIVIDUAL-SIZED SPAGHETTI SQUASH
This round variety of spaghetti squash is individual-sized when cut in half. They can be baked or roasted a grill and then eaten right out of the shell—no electricity or dishes needed!! Do not peel this winter squash before baking! The baked flesh can be removed and frozen for later use.
INDIVIDUAL-SIZED, GOLDEN SPAGHETTI SQUASH
This is an individual-sized, oblong, golden winter squash. Treat it the same way as the other spaghetti squashes.
BUTTERCUP WINTER SQUASH
In this photo the buttercup winter squash are the brilliant orange colored one. There are two varieties. The bright orange skin is like a neon light to the garden insects who love its sweet flesh. The green ones are acorn winter squash. There is no need to peel this particular winter squash before baking. The baked flesh freezes well if you want to save some for later. Roast and drizzle with maple syrup for a wonderfully, healthy dessert.
BUTTERNUT WINTER SQUASH
Butternut squash will come in a variety of sizes and will have a buff-color exterior. They have an excellent flavor and texture! These winter squash are easily peeled with a sharp vegetable peeler to remove any blemishes.Then cut open and remove the seeds before roasting or adding to recipes. They also make an unusual raw salad when shredded!
CARNIVAL WINTER SQUASH
There is no need to peel this particular winter squash before baking. The “ribs” or “ridges” actually make it a bit difficult to peel. The baked flesh freezes well if you want to save for later.
BLUE HUBBARD WINTER SQUASH
The Blue Hubbard squash has pulp which is darker than the rest. It has a delightfully, sweet and nutty flavor.
DELICATA WINTER SQUASH
The smallish, long, blimp-shaped squash is a cream to golden color with dark green stripes. The Delicata Squash has a somewhat nutty flavor. These winter squash are easily peeled with a sharp vegetable peeler to remove any blemishes. Then cut open and remove the seeds before roasting or adding to recipes.
ARRAY OF WINTER SQUASHES
As the local harvest season moves into fall, look forward to a colorful array of winter squashes! One can find recipes for soups, casseroles, roasted delights, souffles, and cheesecakes! Winter squash are hearty, versatile vegetables! They are on the Recipe Page under “W” for “Winter Squash” since many of the recipes are interchangeable with the various varieties. The size of the winter squash and how long they will last in their “natural state” will depend upon the growing conditions which vary each season!Most winter squash will keep well into the winter when stored in a cool, dark place. Or, the baked pulp can be frozen and used for any number of dishes at a later date.
