OysterÍs name refers to the broad oyster shaped caps. Used in soups, stir frys and saut_s, these mushrooms lend a mild woodsy flavor to dishes. The taste of all oyster mushrooms is fairly mild compared to many of the wild species and the shiitake. It is a versatile mushroom and can be used in a…
AKA: Agaricus Bisporus. Two brown colored strains developed from the common white mushroom; the Portabella and the Crimini. They are the same mushroom, the only difference is the stage to which they are allow to grow. Similar in appearance to Agaricus. Naturally dark cap ranges in color from light tan to brown. Flavor is deeper,…
Their meaty umami flavor is generally used in stir-frys and saut_s. The stems are usually not used as they take on a very rubbery texture.
AKA: Agaricus Bisporus. The common white mushroom has a classic mushroom like appearance, with a short thick stalk and a white cap. The mushroom is gilled beneath the smooth cap, and a small ring of flesh surrounds the stem where it meets the cap. When young, this ring of flesh forms a veil over the…
A traditional food plant in Africa, this little-known vegetable has potential to improve nutrition, boost food security, foster rural development and support sustainable land care. Scientific Name: Abelmoschus esculentus
Green Onions can be any variety of onion harvested before they bulb. Also called spring onions, stone leeks & scallions, these popular immature onions have small bulbs & long green stalks. Mild in taste, they offer a definite onion flavor. Scallions are actually considered to be even younger than a green onion having no bulb…
Member of the green onion and shallot family. Characterized by a long thick stem and large, drooping tops that range in color from green to blue-green. Some specific varieties are shorter and thicker with more erect green tops. Leeks exhibit a mild onion-like flavor. Leeks have a subtle and delicate flavor that is milder and…
Red Onions are a favorite for adding color and flavor when used raw. They don’t have the same intense bite as a white or yellow onion, their slightly milder taste is best suited for raw applications such as salads, sandwiches or hamburgers. They are also great for pickling or saut_ing. Onions (dry) are typically divided…
The Shallot is a hardy, bulbous perennial that is closely related to onion and garlic. The Shallot leaves are short, small, cylindrical, and hollow. The flowers are lavender or red, in a compact umbel. The bulbs are small, elongated, and angular and develop in clusters on a common base, much like the garlic plant. Shallots…
Any chef will tell you, if they don’t have onions on hand, they pretty much can’t cook anything. While we do know that is an exaggeration, onions are a kitchen essential. They are used as a base for everything; soups, stocks, saut_s or just caramelized and added to dishes. Onions can be used raw, or…
Any chef will tell you, if they don’t have onions on hand, they pretty much can’t cook anything. While we do know that is an exaggeration, onions are a kitchen essential. They are used as a base for everything; soups, stocks, saut_s or just caramelized and added to dishes. Onions can be used raw, or…
Sliced into a variety of shapes, the papaya can be cut and prepared ahead of serving time. It doesnÍt darken or discolor when exposed to air. Papayas can be served fresh, baked, stewed, saut_ed, barbecued or used as a garnish. Cook papaya chunks in meat, seafood and poultry dishes. Papayas contain the enzyme papain, which…
English Pea, garden pea, green pea. Whatever you like to call them, there is evidence that they were cultivated as long ago as 5,700 B.C. They are descended from the wild form, which is indigenous to the Eastern Mediterranean and to the Middle East. Only about 5 percent of the pea crop reaches the fresh…
Pods are edible and may be eaten fresh or cooked. Destringing pods is not necessary. Sugar Snap Peas are similar in appearance to regular pea pods, only smaller. Color will be a pale green, but, slightly darker than a snow pea. Pods are plump, edible, sweet and crunchy.
Snow peas are an excellent source of vitamin A, vitamin K, B complex vitamins and vitamin C. Most commonly available fresh pea. Flat green pods with small, immature peas inside. Pods are edible and may be eaten fresh or cooked. Destringing pods is not necessary.
Bell peppers or Sweet peppers – however you choose to call them; this mild mannered member of the capsicum family registers zero on the heat scale. Peppers are versatile and can be used raw or cooked. Herbaceous and grassy tasting, Green Bell peppers are great sauteed and served or stuffed and roasted. Essential to Creole…
Small, pointed pepper that ranges in color from bright green to greenish-black. These peppers are hot and should be used with caution. May be chopped and used in cooked or uncooked dishes. The heat scale for peppers is called the Scoville Scale. It was created by Wilbur Scoville in 1912 by using a solution of…
Sweet peppers are a fleshy-walled berry containing numerous whitish seeds in its inner cavity. The most popular variety is the bell peppers, which has four lobes and is somewhat square in shape. Certain varieties have three lobes, while others are more tapered in shape and have no lobes at all. Peppers date back to the…
Apricot is Latin for Precious, a label that this fruit has earned since it is ready to harvest earlier than other summer fruits. The Apricot is a relative of the almond and peach, and has a buttery sweet, intense flavor. It will give to gentle pressure once ripe and when halved, the pit will fall…
Although cherries most often are used in cold dishes and in breads, they are good when used as a garnish for meat dishes. Cherries also make tasty sauces or chutneys for pork, poultry, fish and beef. Do not overcook cherries. Add them during one of the last cooking steps.
