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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

-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

-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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