Vegetables Chapter 17 Objectives Outline the growth stages

Vegetables Chapter 17

Objectives • Outline the growth stages of marketable greens • Explain the function of bulb vegetables • Compare the differences among leafy vegetables • List various root vegetables, including different varieties of potatoes

Objectives (cont’d. ) • Explain the differences between heirloom and hybrid vegetables • Summarize the differences between fresh sweet and fresh chili peppers • Define the Scoville system for rating peppers

Objectives (cont’d. ) • Explain how fresh peppers become dried peppers

Global Sourcing • Vegetables may be sourced from local farms, transported internationally or a combination of both • Locally-grown, in-season produce appeals to both chefs and customers – Consult Table 17. 1 in the text for seasonal availability of fresh vegetables in the U. S.

Buying and Storing • Several methods of preserving vegetables – Refrigeration, cold storage, freezing, canning, drying, and marinating • When stored in a walk-in cooler, they should be kept in plastic storage bins with perforated lids

Leaf Vegetables • Leaf vegetables are plant leaves eaten as a vegetable • Usually come from short-lived herbaceous plants such as spinach and lettuce

Cabbage • A heavy, compact, leafy vegetable – Leaves encircle a core – Leaves removed from the core before serving • Choose firm, crisp, heavy cabbages with no sign of browning – Discard outer leaves and core before using

17. 1 Bok choy 17. 4 Napa cabbage 17. 2 Brussels sprouts 17. 5 a Green cabbage 17. 3 Celery cabbage 17. 5 b Red cabbage © Randy Van Dam 2008

Endive and Chicory 17. 7 Belgian endive 17. 8 Curly endive 17. 10 Escarole 17. 9 Chicory 17. 12 Whole radicchio 17. 11 Frisee © Randy Van Dam 2008

Greens • Greens are cooked by braising, steaming, or sautéing to tenderize 17. 13 Collard greens 17. 15 a Green Italian kale 17. 15 b Red Russian kale © Randy Van Dam 2008

Lettuce • Many varieties are available for commercial kitchens • Wash by floating and soaking in cold water – Use a commercial-sized salad spinner to remove excess moisture • Store in plastic bins in refrigerator

17. 22 Arugula lettuce 17. 24 b Red Boston lettuce 17. 23 Bibb lettuce 17. 26 Iceberg lettuce 17. 24 a Green Boston lettuce 17. 27 b Red Romaine lettuce © Randy Van Dam 2008

Micro Greens • Micro greens are the plant’s first true leaves – Usually harvested with stalk/stem attached 17. 28 a Bean sprouts 17. 28 b Onion (middle)and broccoli sprouts (right) © Randy Van Dam 2008

Bulb Vegetables • Bulb consists of an underground bud with overlapping leaves – Arising from a short stem • Most often used in conjunction with other items to flavor dishes • Examples include garlic, leek, and fennel

17. 33 Scallions (bunch) 17. 37 c Yellow onions 17. 36 Pearl onions 17. 38 Shallots 17. 37 a Red onions 17. 40 Vidalia onions © Randy Van Dam 2008

Root and Tuberous Vegetables • Underground portion of a plant that is used in cooking • Most roots and tubers have long shelf lives • Wash thoroughly or peel before use

17. 51 b Assorted fingerling potatoes 17. 56 Large and small taro root 17. 54 b Red sweet potatoes 17. 58 Daikon radish 17. 55 a Yams 17. 61 Yuca © Randy Van Dam 2008

Flowers • Blossoms that are used as vegetables – Broccoli and cauliflower are most common • There are some true flowers that are edible and used as garnishes 17. 62 Broccoli © Randy Van Dam 2008

Stem Vegetables • Stem section of certain plants used for culinary applications 17. 64 a Green asparagus 17. 64 b White asparagus 17. 65 b Nopales © Randy Van Dam 2008

Podded and Seed Vegetables • Seed pods and the seeds they contain are important nutritional items • Can stand alone or be used in soups, stews, salsas, dips, spreads, or vegetable blends

17. 67 Black beans 17. 81 Sugar snap peas 17. 75 Pinto beans 17. 82 b Sweet corn 17. 80 Soybeans 17. 83 Yellow wax beans © Randy Van Dam 2008

Botanical Fruits Used As Vegetables 17. 85 English, Kirby and common cucumber 17. 86 a Purple eggplant 17. 107 Acorn squash 17. 87 Anaheim pepper 17. 113 Tomatillo © Randy Van Dam 2008

Summary • Refrigeration is a common method of preserving vegetables • Vegetable types include leafy, microgreens, bulb, tuberous, stem, podded and seeded, flowers, and fruits used as vegetables – Many varieties and cooking methods exist