Preparing vegetables
| Vegetable | Preparation | Cooking | Time | |
|---|---|---|---|---|
| Beans - Green | Wash, remove ends & strings. Cook whole, in 1 inch pieces or slit lengthwise. |
Cover in small amount of boiling water. | 20–30 minutes | |
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Beets | Cut off all but 1 inch of stem & root. Wash & scrub, but do not pare. Or pare and slice or cube. | Cook covered in boiling water. Peel when done. |
35-60 minutes |
| Beet Greens | Trim an inch from teh beet. Wash thoroughly. Don’t cut off tiny beets. | Salt lightly; steam greens with water clinging to the leaves (no need to add extra). Cover, turn often with a fork. | 5–15 minutes | |
| Broccoli | Remove outer leaves and tough part of stalk. Cut stalk in 1 inch pieces. |
Cook stalk pieces in boiling water for 5-8 minutes. Then add florets. Steaming broccoli over 1/2 cup water is a great alternative. |
10-15 minutes total | |
| Brussels Sprouts | Wash and remove dried leaves. Add 2 T water and ½ tsp salt, if desired to 1 qt dish. Add sprouts. |
Microwave or boil. Rotate or stir during cooking. Rest covered and season. |
6-7 minutes per pound | |
| Cabbage | Remove outer wilted leaves. Cut in 6 or 8 wedges. | Cook in small amount of boiling water or liquid from corned beef or ham. | 10-12 minutes | |
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Carrots | Wash and pare or scrape. Leave whole, slice or cut in quarters | Cook covered in small amount of boiling water. | Whole 20-25 minutes, Cut up 15-20 minutes |
| Cauliflower | Remove leaves and some of the woody stem. Leave whole or separate into florets. | Cook covered in small amount of boiling water | Whole 20-25 minutes, Florets 10-15 minutes |
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Chard | Wash thoroughly; in not young, cut midribs from leaves. | Cook covered in very small amount of water. | If not young, cook midribs 10-15 minutes; then leaves, Microwave: 4 cups = 1 pound. Do not add water. 10-20 minutes, 15-25 minutes total, 6-7 minutes per pound. |
| Corn - kernel |
Remove husks and silk. Cut off tips with a sharp knife and use a dull knife to scrape the cob. |
Cook in small amount of boiling water or in milk and butter. |
5-8 minutes | |
| Corn - whole | Remove husks and silk. Rinse and cook whole |
Cook covered in boiling water. | 6-8 minutes | |
| Leeks | Cut off green tops to within 2 inches of white part. Wash. | Cook covered in small amount of water. | 15-20 minutes | |
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Onions | Peel under water. Quarter or leave small onions whole | Cook covered in small amount of water. | 25-35 minutes |
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Peas - green | Shell and wash | Cook covered in small amount of water. | 15-20 minutes |
| Potatoes - new | 2 medium = 1 pound Scrub thoroughly. Cook with skins on or wash and pare thinly. Cook whole, quartered or cubed. | Whole - Cook covered in small amount of water. | Whole – 25-40 min, Quartered 20-25 min, Cubed 10-15 minutes, Tiny 15-20 minutes, 30-40 minutes | |
| Potatoes- Sweet | Scrub. Roast in the oven whole, or chop and steam. |
Whole - in the oven Steamed on the stovetop. |
Roasted: 30 to 45 minutes Steamed: 15 to 20 minutes |
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| Spinach | Cut off roots; wash several times in lukewarm water, lifting out of water each time. | Cook covered without water, except drops clinging to leaves. Reduce heat when steam forms. Turn often with fork. | 3-5 minutes | |
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Squash - summer | Store in a plastic bag in the refrigerator. Wash and slice for sauteing or cut in half for stuffing. | Place sliced squash in pan with olive oil and saute. | 7 - 10 minutes |
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Squash - winter (acorn, butternut, delicata, buttercup, etc.) |
Store in a cool, dry dark room. Basements or cupboards are ideal. Can be kept for several months. | Cut in half and scoop out the seeds. Bake with butter or olive oil at 350 to 400 degrees. | 45 minutes - 1 hour |
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Tomatoes |
Store on the countertop to ripen and preserve flavor, or in a plastic bag in the refrigerator. | Slice or cube for sandwiches and salads. saute chopped tomatoes with other vegetables. Chop and cook for salsa. | saute for under 3 minutes |
| Tomatoes - cherry |
Store on the countertop to ripen and preserve flavor, or in a plastic bag in the refrigerator. | Great for salads and snacks. Wash before eating. | ||
| Zucchini - see summer squash |
