Re: Hello/now vegetables

Auralie - your roasting method sounds yummy...I will try that one. 
All this talk about fresh veggies makes me wish I still had a veggie
garden...but, alas, too much shade now to make them happy.  Nothing
in this world like standing out in the garden scarfing sugar peas off
the vine...Lordy!

Marge Talt, zone 7 Maryland
mtalt@hort.net
Editor:  Gardening in Shade
-----------------------------------------------
Current Article: Wild, Wonderful Aroids Part 4 - Arisaema
http://www.suite101.com/welcome.cfm/shade_gardening
------------------------------------------------
Complete Index of Articles by Category and Date
http://mtalt.hort.net/article-index.html
------------------------------------------------
All Suite101.com garden topics :
http://www.suite101.com/topics.cfm/635

----------
> From: Aplfgcnys@aol.com
> 
> I think it's really surprising, and more than a bit sad, that so
many of you 
> good gardeners don't seem to like garden produce.  
> 
> As for cooking methods, there are so many good, easy and nutritious
ways.  
> For starters, firm veggies like asparagus, broccoli, cauliflower,
Brussels 
> sprouts, snow peas, green beans, etc. are delicious just blanched
in boiling 
> water for just a few minutes until crisp-tender and dressed with a
bit of 
> olive oil and lemon juice and garlic.  
> 
> A special treat for us is roasted vegetables, which take a bit more
time to 
> cut into bite-sized pieces.  Heat a flat pan containing a small
amount of 
> olive oil, Kosher salt and dried marjoram in a 450 degree oven. 
Put the 
> firmest veggies, like carrots, turnips, rutabagas, or sweet
potatoes in 
> first.  Plan your sequence and add each vegetable, stirring to coat
with the 
> oil, as it is cut up.  Onions, sweet peppers, mushrooms, snow peas,
green 
> beans, squash all are good roasted.  I usually combine four or five
kinds, 
> ending with the tenderist, like snow peas.  The whole process may
take 20 
> minutes to half an hour, but they are soooo good.
> 
> And then there are stir-fries.  Almost any combination of
vegetables with or 
> without a small amount of meat may be cooked quickly in a wok or
large 
> skillet.  I use lemon juice and canned chicken broth thickened with

> cornstarch or Wondra flour for the sauce, but soy sauce is more
conventional. 
>  As you can see, we avoid even the butter - I only use butter to
make 
> Christmas candy, though I would still enjoy it.  
> 
> This is the weekend to plant peas, and the garden here is still
covered with 
> about six inches of hard-packed snow.  At least I can dream.  Fresh

> vegetables from the garden are a real joy - sorry not everyone
appreciates 
> them.               Auralie

---------------------------------------------------------------------
To sign-off this list, send email to majordomo@hort.net with the
message text UNSUBSCRIBE GARDENCHAT
Other Mailing lists | Author Index | Date Index | Subject Index | Thread Index