Food Fun and Facts - How to Use and Prepare Vegetables and Herbs

How To Use and Prepare Vegetables and Herbs



Celery

Every part of the plant can be used to advantage.

Stalks and hearts may be used raw, plain or with various fillings.

Outer stalks may be stewed, scalloped, or used in combination to give flavor to other vegetables such as potatoes.

Trimmings may be used for flavoring soups or in any cooked meat or vegetable dishes.

Dried seeds may be used in pickles, and to flavor soups and salads.


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Chives

Leaves are used in many ways.
May be used in salad, in cream cheese, in sandwiches, omelettes, soups and in fish dishes.

Mild onion flavor.



Garlic

Vegetable similar to a small onion but with the bulk divided into sections known as cloves.

May be used in very small amounts in flavoring meats, soups, sauces, salad and pickles.




Horseradish Plant in Garden
Horseradish

Valuable for its white fleshy, pungent roots which are grated, mixed with vinegar and used as a condiment for meat, oysters, fish, eggs, sauces and in some kind of pickles.

The young tender leaves may be useful in a salad.





Photo of Polish Mushrooms

Mushrooms

Have a delicate characteristic flavor.
May be used in meat or vegetable dishes, in sauces and soups or alone, creamed boiled or stewed.




Buying Vegetables

You can buy fresh, canned, and frozen vegetables.

Of course, fresh vegetables are highest in quality and have the lowest cost when in season.

Canned vegetables are very convenient because they take the least preparation time.
They are, however, not as good a choice as fresh or frozen.

Frozen vegetables come closest to fresh in appearance, flavor and texture.
They do cost more than canned.

Dehydrated vegetables are another choice
(dry peas, beans and lentils, instant potatoes, etc. )



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Old Advertising information including Trade Cards and Links to Good Books about collecting old advertisement items

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Nutrition for the whole Family-Calories, Vitamins, Minerals and Diet information

Parenting Tips
Tips for Parents of Kids of all ages







Field of Onions at Harvest in Italy

Onion
Popular vegetable which combines in flavor with practically off vegetables, and some fruits, e.g. apple and orange; also with all meat and fish.

Tender young tops may be minced and used as garnish for soups and salads.



Peppers

All varieties of green peppers and some of the red peppers may be used to give flavor to most forms of vegetable cookery.

The peppers of mild flavor and thick meaty type are particularly good for stuffing and for salad, also pickles.



Shallots

Have a mild onion flavor used in the same way as onions.




The world is changing, and along with it, so must our eating habits.

With 150 enticing recipes, Simply Organic encourages home cooks to embrace organics as a lifestyle rather than a fad.

Cool organizes her chapters seasonally to ensure that the freshest, ripest ingredients enhance the flavors of dishes like Filet Mignon with Smashed Potatoes and Leek Sauce in early spring to Pumpkin Raisin Bread Pudding in autumn.

Inspiring profiles on farmers and producers reveal how these individuals are working to create a sustainable future every day.
Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients




What's on the Menu Today?

Allergy Recipes
Sugar Free, Milk Free and Wheat Free Recipes

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Recipes for all types of drinks
Include Old Remedy for curing drinking too much alcohol

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Learn how to clean and repair books

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Easy Kids Recipes to Make with your Kids

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Recipes and Information on Cooking for groups of 25-100 People

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Learn how to entertain and cook for fancy holiday affairs

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At last, a field guide to identifying and selecting more than 200 fruits and vegetables from around the world!

The perfect companion for every shopper, Field Guide to Produce offers tips for selecting, storing, and preparing everything from apples to zucchini.

When an unfamiliar edible appears on your grocer’s shelf, simply flip through the full-color insert until you’ve found its photograph.
Turn to the corresponding page to discover its country of origin, common uses, and season of harvest.

This practical guide includes more than 200 full-color photographs of the world’s most popular fruits and vegetables, cross-referenced to in-depth descriptions and selection tips.

Step-by-step preparation directions tell you whether the item must be peeled, washed, trimmed, or blanched.
Grocery shopping—and dinner—will never be the same again!
Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market



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Excellent Soup for those on Diets

Recipe for Overnight Vegetable Salad
Must refrigerate Overnight and Serves 10

Storage of Vegetables
How to Store Vegetables Properly

Recipes for Vegetable Salads
All Types of Easy and Good Salad Recipes

Recipes for Vegetables
Various Good And Easy Vegetable Recipes




The demand for locally sourced organic foods continues to rise.
This resource is a prime reference for the many who are growing or wanting to grow their own vegetables, herbs and fruits.

The book features superb full-color photographs and illustrations and an easy-to-use A-Z directory

Practical aspects of gardening are explained in detail, with in-depth sections on creating a garden, pollination, soil fertility and greenhouse growing.
Vegetables, Herbs and Fruit: An Illustrated Encyclopedia




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