DOCSLIB.ORG

Vegetable Book

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Vegetable Book The Wright Way Farm Veggie Book What to do with your fresh produce! From using it fresh to freezing, blanching or dehydrating, this will be your guide to answering questions on “What do I do with this?” Table of Contents Vegetable Care ...........................................................................................................................................................6 Acorn Squash ..............................................................................................................................................................6 Arugula .......................................................................................................................................................................7 Asparagus ...................................................................................................................................................................8 Basil ............................................................................................................................................................................9 Beans ....................................................................................................................................................................... 10 Beets ........................................................................................................................................................................ 11 Broccoli .................................................................................................................................................................... 12 Brussel Sprouts ........................................................................................................................................................ 13 Buttercup Squash ..................................................................................................................................................... 14 Butternut Squash ..................................................................................................................................................... 15 Cabbage ................................................................................................................................................................... 16 Cantaloupe .............................................................................................................................................................. 17 Carrots ..................................................................................................................................................................... 18 Crookneck Squash .................................................................................................................................................... 19 Cucumber ................................................................................................................................................................. 20 Delicata Squash ....................................................................................................................................................... 21 Eggplant................................................................................................................................................................... 22 Garlic........................................................................................................................................................................ 23 Garlic Scapes ............................................................................................................................................................ 24 Greens ...................................................................................................................................................................... 25 Kale .......................................................................................................................................................................... 26 Kohlrabi ................................................................................................................................................................... 27 Lettuce ..................................................................................................................................................................... 28 Melons ..................................................................................................................................................................... 29 Mizuna Mustard Greens .......................................................................................................................................... 30 Onions ...................................................................................................................................................................... 31 Pak Choi ................................................................................................................................................................... 32 Patty Pan Squash ..................................................................................................................................................... 33 Peppers (Sweet) ....................................................................................................................................................... 34 Peppers (hot) ........................................................................................................................................................... 35 Potatoes ................................................................................................................................................................... 36 Pumpkins ................................................................................................................................................................. 37 Radishes ................................................................................................................................................................... 38 Rhubarb ................................................................................................................................................................... 39 Spaghetti Squash ..................................................................................................................................................... 40 Spinach .................................................................................................................................................................... 41 Straightneck Squash ................................................................................................................................................ 42 Strawberries............................................................................................................................................................. 43 Summer Squash ....................................................................................................................................................... 44 Sweet Corn ............................................................................................................................................................... 45 Swiss Chard .............................................................................................................................................................. 46 Tomatoes ................................................................................................................................................................. 47 Watermelons ........................................................................................................................................................... 48 Winter Squash ......................................................................................................................................................... 49 Zucchini .................................................................................................................................................................... 50 Recipes ..................................................................................................................................................................... 51 Acorn Squash ........................................................................................................................................................... 51 Acorn Squash Slices ................................................................................................................................................. 51 Acorn Squash Soup .................................................................................................................................................. 52 Asian Greens With Ginger Miso Dressing ................................................................................................................ 52 Asparagus Risotto Recipe ........................................................................................................................................ 53 Baked Apples with Mint ........................................................................................................................................... 53 Baked Kohlrabi Fries ................................................................................................................................................ 54 Baked Radish Chips .................................................................................................................................................
Load more

Recommended publications
  • Ripley Farm Seedling Sale 2021 Plant List (All Plants Are Subject to Availability)
    Ripley Farm Seedling Sale 2021 Plant List (All plants are subject to availability) Family/Category Type of vegetable Variety/description Pot size Brassicas Broccoli Belstar 6 pack Brussels Sprouts Dagan 6 pack Cabbage, green Farao 6 pack Cabbage, red Ruby Ball 6 pack Cauliflower White 6 pack Kale Russian 6 pack Kale Curled Scotch 6 pack Kale Scarlet (curled) 6 pack Kale Russian/Curly Mix 6 pack Kohlrabi Green/Purple Mix 6 pack Pac Choi (Bok Choy) Mei Qing Choi 6 pack Cucurbits Cucumbers, slicing General Lee 3 plants/3" pot Cucumbers, slicing Diva 3 plants/3" pot Cucumbers, slicing Sliver Slicer 3 plants/3" pot Cucumbers, pickling H-19 Littleleaf 3 plants/3" pot Cucumbers, specialty Lemon 3 plants/3" pot Pumpkin Jack-B-Little (edible) 3 plants/3" pot Pumpkin Long Pie (edible) 3 plants/3" pot Pumpkin New England Pie (edible) 3 plants/3" pot Pumpkin Howden (Jack-O-Lantern) 3 plants/3" pot Summer Squash Yellow Patty Pan 3 plants/3" pot Summer Squash Yellow straightneck squash 3 plants/3" pot Watermelon Sugar Baby 3 plants/3" pot Winter Squash Butterbaby (mini butternut) 3 plants/3" pot Winter Squash Buttercup 3 plants/3" pot Winter Squash Butternut (full size) 3 plants/3" pot Winter Squash Delicata 3 plants/3" pot Winter Squash Ornamental Mix (orange, white, blue, bumpy) 4 pack Winter Squash Sunshine Kabocha 3 plants/3" pot Zucchini Dunja (dark green) 3 plants/3" pot Eggplant Eggplant Asian, dark purple 3" pot Greens/Herbs Chard, Swiss Fordhook Giant (green) 6 pack Chard, Swiss Red/Green Mix 6 pack Dill Bouquet 6 pack Fennel Preludio 6 pack
    [Show full text]
  • Winter Squash: Sink Or Float? Overview
    ABUNDANT CALIFORNIA WINTER SQUASH: SINK OR FLOAT? OVERVIEW In this lesson, students sample several winter squash varieties, comparing their color, taste, and texture. They also conduct a sink/float test to compare the densities of winter squash and summer squash to assess their suitability for storing. GRADE LEVEL: 3 – 5 C ENTER FOR ECOLIT ERACY Copyright © 2018 Center for Ecoliteracy Published by Learning in the Real World CALIFORNIA FOOD FOR CALIFORNIA KIDS ® downloadable resource All rights reserved under International and Pan-American Copyright Conventions. No part of this publication may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without permission in writing from the publisher. Center for Ecoliteracy David Brower Center 2150 Allston Way, Suite 270 Berkeley, CA 94704-1377 For more information about this activity, email [email protected] or visit www.ecoliteracy.org. Learning in the Real World is a publishing imprint and registered trademark of the Center for Ecoliteracy, a not-for-profit, tax-exempt organization. Created in 1997, Learning in the Real World offers resources to support schooling for sustainability, stories of school communities, and the ecological framework that informs the work of the Center. CALIFORNIA FOOD FOR CALIFORNIA KIDS® WINTER SQUASH: SINK OR FLOAT? CENTER FOR ECOLITERACY WWW.ECOLITERACY.ORG 2 WINTER SQUASH: SINK OR FLOAT? LESSON OVERVIEW Colorful winter squashes can brighten up cold-weather meals, and they are delicious in soups, desserts, and every course in between. But their name is a bit of a misnomer: They are actually a summer crop that is harvested in the fall and can be stored through winter, protected by their thick rind and dense flesh.
    [Show full text]
  • Squash in Your Garden University of California Cooperative Extension Stanislaus County June 2007
    Squash in Your Garden University of California Cooperative Extension Stanislaus County June 2007 Squash belong to the family acorn, banana, spaghetti and Cucurbitaceae, which includes Hubbard squash. gourds, melons, cucumbers and pumpkins. SQUASH PLANTS & SEEDS SQUASH TYPES Summer and winter squash Squash are broken into two are normally planted from the bottom of the page from the groups: summer and winter. seed, and many varieties are University of Georgia has more These categories are available at local nurseries detailed information and an explained more fully below. and garden centers. Catalogs excellent illustration on which can also be a good source for crops will cross-pollinate. Summer finding seeds. Summer squash is picked and BUSH VS VINE eaten as immature fruit during Some varieties of summer When purchasing seeds, the the summer as its name squash are available as small packet will note whether the suggests. Types of summer plants at local nurseries and variety is “bush” or “vine.” squash include yellow, gardening centers. Commonly Bush types are ideal for straight or crookneck squash, found types include gardeners with limited space, as zucchini squash and white, crookneck and zucchini they only need 2-4 feet between saucer-shaped scallop or patty squash. them. If the packet does not use pan squash. Seeds and plants for squash the word “bush”, assume the Winter should be planted after the plant is a vine and needs at least The name “winter” squash possibility of frost has passed. 8 feet of space. Vines can also can be a bit misleading. This In Stanislaus County, this is be grown on a strong trellis, squash can be eaten in the usually after March 21st (10% with the squash hanging down.
    [Show full text]
  • Larworks at WMU
    Western Michigan University ScholarWorks at WMU Master's Theses Graduate College 8-1998 Spatial Analysis of Agricultural Cucurbita Sp. Varieties in the Eastern Broadleaf Province Kathleen M. Baker Follow this and additional works at: https://scholarworks.wmich.edu/masters_theses Part of the Geography Commons Recommended Citation Baker, Kathleen M., "Spatial Analysis of Agricultural Cucurbita Sp. Varieties in the Eastern Broadleaf Province" (1998). Master's Theses. 4789. https://scholarworks.wmich.edu/masters_theses/4789 This Masters Thesis-Open Access is brought to you for free and open access by the Graduate College at ScholarWorks at WMU. It has been accepted for inclusion in Master's Theses by an authorized administrator of ScholarWorks at WMU. For more information, please contact [email protected]. SPATIAL ANALYSIS OF AGRICULTURAL CUCURBITA SP. VARIETIES IN THE EASTERN BROADLEAF PROVINCE by Kathleen M. Baker A Thesis Submitted to the Faculty of The Graduate College in partial fulfillment of the requirements for the Degree of Master of Arts Department of Geography Western Michigan University Kalamazoo, Michigan August 1998 Copyright by Kathleen M. Baker 1998 ACKNOWLEDGEMENTS Thank you, first and foremost, to my friends and family who have added the word Cucurbitaceaeto their vocabulariesfor my sake. My thesis advisor, Dr. Rolland Fraser, and committee members, Dr. IlyaZaslavsky and Dr. Oscar Horst, have been marvelous, what can I say? Even when inedible cucurbits made you laugh, you tempered my crazy ideas withgood sense. To the grad students, faculty andstaff at Western, especiallythose of you who offered suggestionsalthough pumpkinswere far from your number one priority - you've been great, guys. May lightning never strikeyou.
    [Show full text]
  • Zucchini and Squash Week Zucchini, Black Beans and Rice Supper
    Zucchini and Squash Week Zucchini, Black Beans and Rice Supper Stuffed Zucchini Boat Lasagna Stuffed Spaghetti Squash Grilled Summer Squash Chicken and Summer Squash Bow-Tie Pasta Chicken and Summer Vegetable Kebabs Zippy Zucchini Creamy Squash Soup Greek Zoodle Salad Zucchini Bread Additional Seasoning Ideas Squash: New Pasta Alternative Zucchini and it’s Health Benefits Zucchini, Black Bean and Rice Supper Ingredients 1 Tablespoon Canola Oil 1-1/2 cups fresh Zucchini 15 ounces canned no-salt-added Black Beans 1 medium Tomato 1 cup Water 1 cup instant Brown Rice, uncooked ¼ cup shredded Cheddar and Monterey Jack Cheese Blend Instructions 1. In a large skillet, heat oil over medium-high heat. 2. Slice zucchini lengthwise and chop. 3. Add zucchini to skillet and sauté until tender, stirring often. 4. Drain and rinse black beans from the can, then add beans to the skillet. 5. Chop tomato and add to skillet along with water. 6. Increase heat and bring to a boil. 7. Add rice; stir well. 8. Remove from heat and let stand 7 minutes or until liquid is absorbed. 9. Sprinkle each portion with 1 tablespoon cheese blend, if desired. Yield: 4 servings – 1 ½ cups each Recipe Suggestions: May use wild rice in place of brown rice – if doing this just omit water and precook wild rice and stir in with tomatoes – let heat through and ready to serve. Stuffed Zucchini Boats Ingredients 2 medium Zucchini 4 slices Bread or 1 1/3 cup Breadcrumbs ¼ teaspoon ground Sage 1 teaspoon Onion Powder 1 teaspoon No Salt Seasoning (like Mrs.DASH or any combination of seasonings) 1 teaspoon Lemon Pepper 1 teaspoon Dill Weed Instructions 1.
    [Show full text]
  • Dianne Onstad
    revised and expanded edition WHOLE FOODS COMPANION a guide for adventurous cooks, curious shoppers, and lovers of natural foods D IA NN E O NSTA D VEGETABLES SUMMER SQUASH VARIETIES be grown in America and Europe. Eaten in the summer when immature and thin-skinned, it is usually sliced Choose summer squashes that are tender and fresh into rounds and steamed or boiled and served with looking, with skin that is soft enough to puncture with a butter, salt, pepper, and herbs such as tarragon, dill, or fingernail. They perish easily, so store them in the refriger- marjoram. ator and use as soon as possible. Pattypan oror scallop squash looks rather like a thick, Chayote ((Sechium edule ) is a pear-shaped squash native round pincushion with scalloped edges. They are their to Mexico and Central America (its name is from the best when they do not exceed four inches in diameter Aztec Nahuatl chayotl ). Also known as mango squash, and are pale green rather than their mature white or pepinello, and vegetable pear, the chayote has soft, cream. Their flesh has a somewhat buttery taste, and pale skin that varies from creamy white to dark green. the skin, flesh, and seeds are all edible. Female fruit is smooth-skinned and lumpy, with slight Spaghetti squash ((Cucurbita pepo)) is a lla argarge, oblong ridges. It is fleshier and preferred over the male fruit, summer squash with smooth, lemon-yellow skin. Once which is covered with warty spines. Although they are cooked, the creamy golden flesh separates into miles of furrowed and slightly pitted by nature, they should not swirly, crisp-tender, spaghetti-like strands.
    [Show full text]
  • Coile, Nancy C
    THE PALMETTO,Winter 1992, Page5 after-school snack for American young- is native to Central America. Common (Duchesne) Poiret: butternut, pumpkin, sters is the peanut-butter-and-jelly green beans are grown as a winter veg- and winter crookneck. sandwich. etable throughout the state, commer- In winter, squashes are grown com- Corn, Zea mays l., is a grain or cereal cially as a winter vegetable in south mercially in south Florida. native to Mexico. In other English- Florida. Squash casserole made from yellow speaking countries, "corn" refers to any The Phaseo/us genus and Stropho- crookneck squash is a favorite of many grain (e.g., wheat), while Zea mays is styles genus of beans can be found Southerners, while many others disdain called "maize". growing wild in Florida. If they had been squash in any form. There are five kinds of corn: pop, flint, selected by the native Florida Indians What Southerner could long survive dent, flour, and sweet corn. Sweet corn for cultivation, perhaps we would havea without butterbeans and cornbread, is the kind grown in Florida throughout different bean as one of our foods! chowchow on the side, squash casserole, the state. Zellwood in Orange County has Beanflowers are mostly self-pollinating slices of tomato and Cayenne peppers, an annual sweet corn festival, scheduled and thus cherished cultivars "come true" and sweet potato souffle? How wou Id we when the corn gets ripe. when seedsare savedto replant. Beans get through Thanksgiving without turkey "Indian corn" has variously colored are a good source of protein, iron, and (another New World food), cranberry kernels and comes in flint or flour B vitamins.When eatenwith corn, all the sauce, cornbread dressing (not"stuffing"! varieties.
    [Show full text]
  • Health Benefits of Winter Squash Healthy Bytes October 2017 Article
    Healthy Bytes October 2017 article Winter Squash Health Benefits of Winter Squash By Stephanie Polizzi, MPH, RDN There are many varieties of squash including both summer and winter types. You may recognize summer squash like green and yellow zucchini and crookneck squash. These types are typically available in summer but can be found year round in most markets. Winter squash tend to be available later in the fall and early winter but these, too, can be found year round, making summer/winter varieties more based on usage than growing seasons. Both summer and winter squash are highly nutritious and can be eaten raw or cooked. Winter squash varieties include acorn, banana, butternut, Hubbard, spaghetti squash and pumpkin, to name a few. We tend to associate these varieties with fall and use them in our Thanksgiving and holiday meals. Winter squash comes in round, elongated and pear-shapes with green, yellow or orange skins. They can range from yellow to bright orange inside. They grow on vines and take longer to mature than summer varieties. They are rich in vitamins and minerals including beta carotene, vitamins C and E, folate, calcium and potassium. They contain no fat or dietary cholesterol and can be roasted, baked, pureed or sautéed. You can also roast the seeds for a crunchy, high-fiber snack. Most people are familiar with using pumpkin puree in pies, cakes and muffins. Butternut squash is usually boiled and mashed, served with a sprinkle of pecans. Acorn squash is often cut in half and baked in the oven. Many have never heard of spaghetti squash.
    [Show full text]
  • HARVESTING and STORING SQUASH What's the Difference
    HARVESTING AND STORING SQUASH What’s the difference between a summer squash wide variety of other types including hubbard, and a winter squash? Summer squash, occasionally buttercup, turban, banana, pumpkin, Boston marrow referred to as “vegetable or Italian marrow”, is a and Japanese kabocha. There’s nothing like a tender, warm-season vegetable. (This means that steamed butternut squash for dinner on a cold it’s sensitive to frost and grows best in warm winter day. It’s simply scrumptious with a little weather.) Summer squash grow on bushy plants maple syrup and cinnamon. Winter squash are the instead of vines. They’re best when the fruit is opposites of summer squash in that they’re harvested immature. They don’t store well. harvested only when fully mature. This is when the Summer squash can be stored up to a week in the fruit has developed a hard skin and is a solid color. refrigerator in a perforated plastic bag and that’s Most of the fruit on the vine will ripen all at one about it. time. You’ll want to harvest before hard frosts if you plan to store the fruit. Zucchini is a type of summer squash, along with yellow straightneck, patty-pan or scallop, yellow To harvest winter squash, cut the fruit off the vine crookneck, cocozelle, and caserta. I believe the leaving a two inch portion of stem still attached. Be reason so many people don’t really care for summer careful not to bruise the skin. Allow mud to dry and squash, like zucchini, is that too many gardeners then carefully brush it off.
    [Show full text]
  • Summer Squash
    SUMMER SQUASH Where did Squash come from? Squash originated in the Americas and it is one of the major and earliest plants domesticated in Mexico and North America, along with maize and beans. Remains of squash seeds, rind and stems were found in caves in Mexico and were dated to 8,000BC. The American colonists developed the word "squash" from several Native American terms meaning "something eaten raw." These American Indians shared many varieties of squash with the European settlers, who took the seeds back to their countries and developed them over many generations. "Zucchini" were cultivated and improved in the very late 1800s in Italy, near Milan. Italian immigrants then bought the new improved version of squash back to the US in the early 1920s. This explains the strange name: "Zucca" is the Italian word for squash and "zucchina" means “little squash”. In England, Ireland and France the same thing is called a Courgette, while in South Africa, they are called baby marrow. On a side note, in England many children have been tortured by being forced to eat Marrows, but although they look like overgrown Zucchini they are slightly different – completely tasteless, very soggy and often tough. In the United States, squash was domesticated in Missouri, Florida, Pennsylvania, Kentucky, Tennessee and Maine. This wasn't the zucchini as we know it today, but a similar type of squash Cucurbita Pepo and its wild ancestor, the Ozark gourd, is still present in the area. Today, squash are grown all over the world, and are very popular in many Eastern European countries.
    [Show full text]
  • Summer Squash Grades
    SUMMER SQUASH GRADES 3-5 August:M Summer Squash Introduce a Zucchini Many children may not be familiar with summer squash. This guide helps you introduce one of the most popular – the Zucchini!! Bring a fresh zucchini to show the children. Pass it around so the children can touch and smell it. Ask the children: Does anyone know what it is? Has anyone ever tried zucchini before? How can you eat zucchini? By itself, steamed, with pasta, in pancakes, etc. How do they grow? Show picture on the next page What colors are they? Green and yellow What do you think they will taste like? Crunchy, soft? What food group do they belong to? Vegetable If possible, bring some cut up for dipping into ranch dressing or some other dip! Perhaps bring in some zucchini bread, or find a place to bake some with your children. August:M Summer Squash Summer Squash Facts Squash comes in summer and winter varieties. Summer and winter squash are both cultivated during the summer months, but winter squash is harvested as a fall crop. The word squash comes from the Narragansett and Iroquois words "askootasquash,” and "isquoutersquash" meaning "eaten raw” or “eaten uncooked.” Squashes are one of the oldest known crops--10,000 years by some estimates of sites in Mexico. Squash was the first dish Indians taught the settlers how to cook. The name zucchini is Italian, a derivative of the work “sweetest.” August 8th is national "Sneak Some Zucchini onto Your Neighbor's Porch Night.” Squash belongs to the same family of plants that includes pumpkins, cucumbers, melons, and gourds.
    [Show full text]
  • Crop Profile for Squash in Florida
    Crop Profile for Squash in Florida Prepared: August 2001 Prepared: October 2002 General Production Information ● Florida is ranked second nationally in the production of fresh market squash (2). ● Florida squash growers produce primarily summer squashes (Cucurbita pepo), such as crookneck squash, straightneck squash, scallop squash, and zucchini squash. Growers also produce some winter squashes (4), such as acorn (C. pepo), butternut squash (C. moschata), and spaghetti squash (C. pepo). There is some commercial production of calabaza or Cuban squash (Cucurbita moschata) in South Florida, and Floridians produce a variety of tropical squashes and related cucurbits [such as pumpkin (Cucurbita spp.), chayote (Sechium edule), banana squash (Cucurbita maxima), and gourds (Lagenaria spp. and Luffa spp.)] in home gardens, but this profile includes only summer and winter squashes (12,13,14,15,16). ● Cash receipts for squash produced in Florida in 1999-2000, which totaled $45.9 million, accounted for approximately 20 percent of the total U.S. cash receipts for squash production (2,8). ● Of Florida's vegetable crops, squash is ranked 6th in terms of harvested acres and 7th in terms of total value (4). ● During the 1999-2000 crop year, Florida squash growers planted 12,100 acres and harvested 11,800 acres, producing a total of 3.45 million bushels (145 million pounds). Average yield was 293 bushels per acre (12,310 pounds per acre) and total value of the crop was $45.9 million. During the previous year, 13,000 acres of squash were planted and 3.53 million bushels (148 million pounds), with a total value of $53.8 million, were produced on 12,600 harvested acres, yielding 280 bushels per acre (7).
    [Show full text]