Vegetables and Potatoes
V
E G E T A B L E S A N D P O T A T O E S
Is there a vegetable hater in your home: Most likely there is; there seems to be one
in almost every family.
Frequently, we’ve tasted vegetables in the homes of
avowed vegetable haters and found them overcooked or devoid of taste or
color. Properly cooked and well-seasoned
vegetables will be gobbled up by the very ones who think they don’t like
them. With spices and herbs, with sauces
and combinations of vegetables to add variety, the vegetable hater can become a
vegetable lover, scraping every plate clean.
When you plan vegetables for a meal, remember that
contrast in color and texture are almost as important as flavor. One strongly flavoured vegetable, like
cauliflower or Brussels sprouts, is enough for a single menu. So is one green vegetable. Put sprouts and potatoes on the same
plate. They balance each other in taste,
color, and texture. And cauliflower in
company with fresh-cooked green peas looks inviting, tastes interesting.
McCall’s Vegetables Chart tells you when your
favorite vegetables are in season, how to prepare them, and how to cook
them. It starts with artichokes and goes
almost the full length of the alphabet down to turnips. Familiarize yourself with the information it
contains. It will save you money, time,
and trouble.
V
E G E T A B L E C H A R T
|
VEGETABLE |
BUYING GUIDE |
PREPARATION |
BASIC COOKERY |
|
All vegetables
|
Best buys are
in season |
Wash all
vegetables before cooking. |
Approximate
number of servings per pound and cooking time. Simmer,
tightly covered, in 1 inch boiling water with ½ to 1 teaspoon salt per
pound. Vegetables are done when
tender-crisp. |
|
Artichokes
(French or Italian) |
Compact, firm,
heavy globes; free from brown blemishes.
Good green color. Fleshy,
tightly closed leaf scales. Season: September – May |
Cut 1 inch
from top. Cut stem close to base. Remove lower tough outer leaves. With scissors, cut thorny tip of each leaf
. |
1 per serving
20 to 45 minutes, standing upright in saucepan. |
|
(Jerusalem) |
Free from
blemishes |
Pare
thinly. Leave whole, dice, or slice |
3 or 4
servings 15 to 35
minutes |
|
Asparagus |
Green, firm
stalk with close, compact tips; tender stalk is brittle and easily
punctured. Should not be woody. Free from blemishes. Season: March – June |
Break off
woody end of stalk. Remove tough
scales. Leave stalk whole, or cut into
1-inch lengths. |
3 or 4 servings
10 to 20
minutes |
|
Beans, Green
or Wax |
Clean, firm,
crisp, tender pods. Should snap when
broken. Free from blemishes. Season: All year Peak: March – August |
Remove
ends. Cut, into lengthwise strips, for
French-style. Cut on diagonal into
1-inch pieces; or serve whole |
4 to 6
servings French style: 10 to 20 minutes Cut or whole: 15 to 30 minutes |
|
Beans, Lima |
Unshelled
limas should be well filled, clean, free from blemishes; dark green, firm
pods. Shelled limas are very
perishable; should be light-green or green-white, plump, with tender
skins. Season: July-November |
Shell just
before cooking |
2 servings 20 to 25
minutes |
|
Beets |
Sold in
bunches. Smooth, free from blemishes
or cracks; fairly clean, firm roots with green tops. Small to medium in size. Season: All year |
Remove tops
(use as green vegetable); leave 1-inch stems.
Scrub well, Peel and slice after cooking. |
3 servings Cover with
cold water. Cook, covered, 30 to 45
minutes (Cook greens just with water that clings to leaves 5 to 15 minutes). |
|
Broccoli |
Firm, tender
stems with compact cluster of flower buds.
Dark-green or purple-green (depending on variety), free from bruises
or yellow. Season: All year Peak: October – March |
Trim stem
ends, split heavy stalks, (Entire stalk is edible) |
3 servings 10 to 15
minutes |
|
Brussels
Sprouts |
Firm, compact,
bright green. Avoid yellow or
worm-eaten leaves. Season: November – January |
Cut off stem
end. Soak in cold water 15 minutes. |
4 servings 10 to 20
minutes |
|
Cabbage |
Firm, heavy
heads; crisp, tender leaves. Avoid
yellowing or worm-eaten leaves. Season: All year Peak: October – March |
Remove outer
leaves; wash. Cut into wedges and
remove most of core; or shred |
3 or 4
servings Green, in wedges; 10 to 15
minutes Shredded: 3 to 10 minutes; Red
shredded: ( to 10 minutes) |
|
Carrots |
Firm, clean,
smooth, well-shaped, with good color.
Free from bruises and cracks. Season All
year |
|
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