This green herb is widely used in cooking around the world. Great with potatoes, rice, fish and meat it is an all round herb that works great with most dishes! Curly parsley is also often used as garnish on dishes.
Artichokes were originally found in the Mediterranean and there were early records of its use during the ancient Greek and Roman times. Globe artichoke is considered to be the “true artichoke”. Both the end of the leaves, the base (or heart) are edible. A great starter for a few or a delicious, light meal for one.
Health benefits of the artichoke include boosting the body’s immune system, prevention of cancer and lowering of cholesterol.
Uses: often used in Italian dishes, sauces, and dips. You can boil, steam, grill, barbecue or bake it. Cook it in a pan of boiled salted water, you should be able to pull out a leaf easily when it is done. The heart of the artichoke is great for salads.
Tip: Iron, copper and aluminium cookware can cause discolouration during the cooking. It is better to use stainless steel, glass, or enamel during the preparation of the artichoke.
Yellow carrots has a milder and sweeter flavour than the orange, red or purple variants. They have a firm, crisp texture that is not too woody or fibrous. The flavour has hints that might seem similar to celery and parsley.
Yellow carrots carry the same nutrients as their more common orange variant, but they also contain high levels of vitamin A.
Uses: Carrots can be used in a myriad of ways. From salads to roasts to juices you can add these orange veggies to almost anything! Yellow carrots are especially great pickled, deep fried, grilled or pan roasted. Yellow carrots can be eaten raw in crudites, pureed into sauces, boiled and braised. All carrots pair well with other root vegetables such as turnips, beets and radishes.
Silverbeet, with its large green leaves and white stalks, has an earthy flavour and is a good source of folate, fiber and vitamins. In the same family as beets it is often thought to be similar to spinach and is often associated with Mediterranean cuisine though it is just as good with noodles, ramen or in stir-fries as well.
You can store both stalks and leaves in a sealed plastic bag. Or wash it and wrap it in paper towels for ultimate freshness and storage time.
Silverbeet is one of the most versatile greens for cooking. Its shiny green leaves fall somewhere between kale and spinach in toughness and bitterness. Blanch or sauté the silverbeet quickly so that they don’t loose too many of their nutrients and keep their crunchy texture before adding them to your dish.
Silverbeet can be used in pretty much any dish you can add spinach to. Add the young leaves raw and shredded to salads, or use them with the mature leaves in stir-fries, curries, quiches, soups and noodles.
Tip: Why not try seasoning the leaves and baking them in the oven for chips similar to kale chips?
Daikon literally means big root and is a winter radish with a mild flavour. Native to our part of the world here in Southeast Asia it is low in food energy, but it has a high amount of vitamin C.
There are many uses for this white root, especially in Asian dishes. It can be pickled, grated, simmered, shredded, dried and stir fried. Here in Singapore it is often used in carrot cake, a fried dish often found in hawker food centres.
Capsicum (commonly known as bell peppers) comes in several different shapes and colours and is often used in cooking all around the world as well as in spices. It is related to its spicier variety the chilli pepper, but is milder and larger than the spicier varieties.
Red, yellow and orange capsicums are sweeter than their green counterparts which have a more bitter flavour.
Bell peppers can be used in a variety of ways! Juice it, stir-fry it, sauté it, toss it in a salad… Only your imagination stops you when it comes to this versatile veggie!
Baby potatoes are small, with a thin skin and rich, creamy, buttery taste. Higher in moisture than the more floury varieties of potatoes, it holds shape better and it also contains less starch.
A good source of vitamin C, this creamy potato also contain potassium and fibre with virtually no fat! Storing them in a dry, dark and cool place is best but try not to store the potatoes in the fridge.
Uses: An all-purpose potato use them for mashing, boiling, roasting, backing or pureeing. Great in soups, stews or salads.
Barry’s Tip: Dutch potatoes make for a yummy mash with just a little bit of salt. You don’t even need butter or cream!
Summer squash is a type of squash normally harvested when it is still immature. This means the rind of these small yellow squashes is still very tender and can be eaten along with the flesh inside. The name often relates to the fact that these small squash have a much shorter storage life than fully matured squashes. Another variation of the summer squash would be zucchini.
The most common variety of summer squash arriving in our warehouse is often called Pattypan squash. Often just a few inches in diameter this tender squash can be used in several ways. You can roast it, stir-fry it or boil it. In some cultures it is also pickled in sweetened vinegar.
Jerusalem artichokes are native to the Central America and bear no relation to the city of Jerusalem contrary to what its name suggests.
Jerusalem artichokes are sweet and crunchy tubers that are in fact not a true artichoke, but instead a variety of sunflower. This white fleshed veggie resembles ginger but is sweet and crunchy when raw and smooth and aromatic when cooked. Its nutty, sweet white flesh is the perfect paring with other root veggies. Though small it is rich in nutrients such as iron, potassium and vitamin B1.
Uses: Cook them the same way you would for potatoes or parsnips. Jerusalem artichoke is great roasted, sautéed, puréed or dipped in batter and fried. Make sure to either wash them thoroughly or preferably peel them before use.
Packed with fiber, vitamins, potassium, magnesium and so much more, this vegetable is the perfect addition to either lunch or dinner!
Savoy cabbage is mainly a winter vegetable and seasonal in nature. Under those circumstances, savoy cabbage is mostly available from us only during the winter season in Australia.
Tip: Try it blanched, steamed, stir-fried or raw. It is also great in coleslaw for those that don’t appreciate the toughness of green or red cabbage!