Shallots have a sweet, delicate flavor and aroma. They are more subtle than onion and less pungent than garlic. Shallots can be served raw or cooked. Shallots are most often used as a condiment to enhance the flavor of other foods, but they can be cooked alone as a vegetable. Fresh green shallots with the
Celeriac can be served cooked or raw. Celeriac combines the sweet taste of the mildest celery with the light peppery zip of parsley. Celeriac—which is also known as celery root, celery knobs, and turnip-rooted celery—is a cool-weather vegetable that comes to harvest between late fall and early spring. How to Choose Celeriac Select large, smooth
Salad with steamed fava beans tomatoes and red onion. The fava bean—which is also known as the broad bean, English bean, Windsor bean, and horsebean–can be eaten fresh or dried. As fava beans mature, their flavor grows increasingly starchy and strong. The smallest beans—less than the size of a small fingernail—are the sweetest. The outer
Asparagus has an intense rich flavor that is nearly impossible to describe. It is a universally favored vegetable that has been coming to the table for thousands of years. It is said that Julius Caesar simply like to eat asparagus with melted butter. Here are some suggestions for how you can serve asparagus: • Thinly
Chestnuts can be roasted, boiled, grilled, braised, puréed, preserved, and candied. You can add shelled and peeled chestnuts finely diced or chopped to soups, stuffings, and salads. The rich, sweet taste of chestnuts is a good match for savory dishes such as game and poultry. The chestnut harvest runs from autumn through early spring. There
Fresh radish salad with chives served on a lettuce leaf Radishes are commonly eaten raw but they are also quite delicious cooked in butter. Radishes can taste mild and sweet or peppery and pungent. Common round and oblong radishes can be bright pink to crimson red, purple, and white. Daikon radishes –common in Asian cooking–are
There are two harvest seasons for artichokes: a short one in early autumn and the main artichoke harvest from early spring to late spring. Select artichokes that have crisp, tightly packed or closed leaves that are deep green in color. How to Choose an Artichoke Select artichokes that have crisp, tightly packed or closed leaves that are
Fall is just a week away in the Southern Hemisphere, so now is the last chance to get fall and winter crops into the garden before the cool weather arrives. Autumn weather in the Southern Hemisphere—Australia, New Zealand, South Africa, Argentina, Uruguay and Chile—lasts from March until early June. Planting while the weather is still
March is harvest time in the Southern Hemisphere. Autumn will come officially in Australia, New Zealand, South Africa, Argentina, Uruguay, and Chile on March 21. Beans are harvesting now. Tomatoes, cucumbers, and corn can be picked now. Your potato harvest can begin as soon as the foliage dies back. Pumpkins can be cut with the
Turnips can be cooked in several ways. Roast turnips, braise turnips in butter, make turnip and potato purée, glaze turnips, or make a turnip gratin. Small young turnips are delicate and slightly sweet; larger more mature turnips can have the crisp flavor of an apple or offer the biting flavor of cabbage, mustard, or radish.
