Know Your Ingredients
Root Vegetables
The final harvest from most gardens culminates just before Thanksgiving which makes it all the more reason to reflect on the wonderful bounty that we have been able to experience throughout the year. If you take just a moment to visit the produce section of your local supermarket or if you are fortunate to be able to take still take in fresh markets, you will find all kinds of winter squash, carrots, winter greens and the first of the citrus fruit season. Of course, if you have a Potager of what is also known as a cook’s or chef’s garden, vegetables in one form or another are always available except during the winter months in regions where temperatures reach well below freezing.
There is a vast variety of root vegetables; some common and known to most people such as turnips, beets and carrots, but then still there are all kinds of other tasty varieties that can make your time spent in the kitchen a delectable experience.
This month’s Know Your Ingredients will introduce to some and perhaps be a reminder to others of the numerous varieties that are available in the world of root vegetables.
Potatoes
New potatoes — New potatoes are called such for the simple fact that these are your common potatoes that are harvested before fully matured or small and young. These include names such as Anya, Alex, Carlingford, Epicure, Jersey Royals, Finger, Linzer Delikatess, Maris Bard, Maris Peeet, Maori Chief.
Maincrop — This variety is usually available year-round and are known by names such as, Atlantic, Bel Rus, Cara, Desiree, Estima, Francine, Frisia, Golden Wonder, International Kidney, Kerr’s Pink, King Edward, Maris Piper, Nicola, Penta, Pentland Dell, Pink Fir Apple, Ratte, Red la Soda, Romano, Russet Burbank, Sante, Wilja.
Sweet Potatoes — Very distinct in flavor and sweet in flavor, this variety of potato is excellent when served as a side dish with savory dishes. They are very high in potassium, is a great source of fiber and contains Vitamin C and Betacarotene.
Yams — This vegetable has a long history dating back to thousands of years. The flesh of the yams is either white or red.
Taro — Like yams, the taro is very plentiful in tropical regions and is traditionally a staple food in their native regions. The two basic varieties include eddo or dasheen which is smaller than its counterpart which is a very large tuber. Although similar to a yam, the taro has a very different and unique flavor.
Cassava — Very popular for use in Caribbean dishes, it is also very commonly used in South America to make tapioca. It can be baked, boiled or fried and when pounded make a wonderful fufu, a savory African pudding.
Jicama — A native of Central America, the jicama is commonly referred to as the Mexican potato or yam bean. Jicama can be prepared as you would potatoes or sliced and used raw in salads.
Celeriac — Native to the Middle East and Europe, this is actually the root of certain types of celery. The flavor is generally milder than traditional celery flavor and can be eaten raw and when cooked has the texture of potatoes.
Jerusalem Artichokes — Believed to date back to the 15th Century, these knobby tubers originated in the central United States and were heavily cultivated by Native Americans. Contrary to the name, Jerusalem artichokes have no relationship to Jerusalem, but rather refers to the Italian word girasole, which means turning to the sun.
Parsnips — Very popular among the Romans in earlier times, they were traditionally used to make stews and broths; pre the introduction of potatoes. They have an earthy flavor and are generally sweet.
Carrots — Originating in Holland, the orange colored vegetable was purple up through the Middle Ages. They contain an abundance of Vitamin A and when eaten raw are rich in calcium and potassium, iron and zinc. Cooking destroys many of its natural nutrients.
Beetroot/Beet — A dark purple vegetable, you can also find beets in gold and a lighter shade of purple. They have been around since the Roman era and contain excellent detoxifying properties.
TOOLS
It’s getting to be that time of the year when everyone pulls out their favorite baking recipes and that means checking your inventory of baking dishes.
And that does not mean you have to buy a special baking dish for everything. With a little imagination and creativity, you can cook up all of your favorites with just a few pieces.
The holiday season is a great opportunity to shower your family and friends with great food from your kitchen. Nothing brings a smile on the face of someone than when homemade baked goodies are presented to them.
In this tough economy, homemade gifts of food are ideal for keeping your spending in check. I personally like baked goods as they can be easily packaged for easy transport and when cooked in large batches, can put quite a dent in a long shopping list. And although baking is my personal preference, you can also prepare other foods as a way of showing your love throughout the holiday season.
In order to make the job of food preparation easier, there are some basic tools that you may want to have on hand. And when thinking of your purchases, remem ber to check your current inventory; in the event an existing item can also be used for a new task.
And please save me a piece of pie. Enjoy!
Extra loaf pans — these can be used for baking quick breads and a simple meat loaf; and can be given as part of the gift. They come in a variety of colors and materials and will be a nice reminder throughout the year long after the gift has been eaten.
Extra Pie Tins or Plates — A homemade pie also makes a wonderful gift either as a hostess gift or for someone on your list. These also help to cut down on adding to the landfill.
Muffin tins — Although it has been around for a few years, the cupcake craze appears to be in place for years to come. Muffin tins are an essential when baking your favorite cupcakes. Be sure to purchase liners that fit nicely in the sections of the baking dish for the best results. Mini muffin tins are ideal for creating bite-sized cupcakes or other breads.
Cookie Sheets — Although there are a variety of materials on the market today for baking cookies, metal is still your best bet for great cookies. You can also use cookie sheets to bake breads such as rolls, as well as brownies and cookie bars. When making your selection be sure to choose a sturdy, heavy gauge, pan to avoid having the cookie sheet buckle at high temperatures.
Cake pans — cake pans come in a variety of different shapes and sizes. The most standard is the 9 inch which when the cake is iced, becomes a standard 10" cake. Think about adding other sizes such as 4" or 6" for mini cakes that work so well when entertaining and a large cake is too much or if you would like a variety of cakes.
