Martha's Garden Harvest
Martha's vegetable garden is filled with an abundance of vegetables, including:
-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.