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Martha's Garden Harvest

The Martha Stewart Show, September September Fall 2007 2007

Martha's vegetable garden is filled with an abundance of vegetables, including:

Swiss Chard
-Swiss chard is a member of the beet family.
-It has a mild yet slightly bitter flavor.
-The green leaves are usually prepared like spinach and the stalks like asparagus.

-Okra releases a sweet sap that naturally thickens any liquid it's cooked in.
-It's perfect in soups, stews, and gumbo because it both thickens and flavors.

-Celeriac tastes like a cross between parsley and a strong celery.
-Before using it, peel and soak it briefly in acidulated water (water with lemon) to prevent discoloration.
-It can be eaten either raw or cooked.
-When cooked, it is wonderful in soups, stews, and purees.
-When raw, it is delicious grated or shredded in a salad.

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