The Allium Family

The allium family is composed of onions, leeks, garlic, shallots, scallions (or green onions), and chives. I will include chives in my herb section. The alliums are a member of the lily family and native to Asia and the Middle East but are now widely used worldwide. They are loaded with antioxidants, flavenoids, vitamins, and minerals. The alliums stimulate growth of a healthy intestinal tract bio-flora and suppress growth of potentially harmful bacteria in the colon. When eaten in fairly substantial amounts (4-5 times weekly) they are shown to lower blood pressure, blood lipids, protect against heart disease, and provide anti-clotting agents in the blood. When eaten in moderate amounts (1-2 times weekly) they show a protective activity against colorectal, laryngeal, stomach, and ovarian cancersI clearly remember visiting at a friend’s house when I was a child, and her mother prepared creamed onions as a side dish. This was when I realized that onions could be a vegetable unto them-selves, and did not only need to be added to other dishes. Our family stores onions in our insulated “cool room” in the barn, which we use as a “warm room” in the winter. They will often last well into spring, and when they start sprouting green shoots, we have fresh green onions to use.

GARLIC
Garlic is the pungent strongly flavored member of the onion family. We have found garlic very easy to grow in our home garden. It also reseeds and will sprout and grow a second year if you leave the soil undisturbed. Although many recipes call for garlic salt or garlic powder these are overpowering, taste artificial, and leave a strong aftertaste and in our family we now use mostly the fresh garlic and find it to be far more appealing. Garlic cloves will store quite long term in the refrigerator and I’ve used garlic stored for several months although it can dry out a little. Each garlic bulb usually contains from 12-16 cloves tightly clustered. Garlic cloves can be left whole, minced, or mashed. Whole garlic cloves will impart mildest flavors, while mashed garlic will give a much stronger taste. If adding garlic to long cooking dishes such as roasts, it is best to leave the garlic in large pieces. To peel garlic cloves, hit sharply with the heel of your hand. The skin will loosen and slip right off.
Many recipes that I find online use more garlic than our family is comfortable with so we just use a little less. Experiment to see what your family prefers, and try adding fresh garlic to potato dishes, mashed in vinaigrette salad dressings, and on almost any pasta dish.
Garlic replacement quantities: 1 large clove garlic=1 tsp chopped garlic= ½ tsp minced=1/4 tsp garlic salt=1/8 tsp garlic powder.
GREEN ONIONS (ALSO KNOWN AS SCALLIONS)
Green onions are also frequently called scallions and are the immature shoots of the onion bulb. I have used the terms scallion and green onion interchangeably. Certain onion varieties called bunching onions are usually grown and harvested for scallions. Just the milder upper green portion, or the stronger flavored lower white, or both, can be used. I nearly always use the entire onion shoot for great flavor and no waste. Scallions are great in salads, stir-fries, egg dishes, and as a garnish for soups. Although not frequently used on a vegetable platter, their mild taste and beautiful green color adds contrast and taste. Use the entire scallion, uncut. Dill dips go especially well with scallions on a vegetable platter. Store in the refrigerator until use, and plan to use soon after purchasing.
LEEKS

 Leeks are widely grown and utilized in Europe and add a subtle and mild flavor to dishes. We attempted to grow leeks one year but found them to be an extreme amount of work, and they grew disappointingly small. I believe they are better left to more specialized growers.
Leeks have a milder flavor than onions and are more easily digested. If replacing leeks with onions in a recipe, use a mild onion. To prepare leeks the roots and dark green tops must be cut off, and the leek rinsed thoroughly to clean. The leeks can be used for up to 2 inches where the white is turning into a green color. Leeks can be boiled, steamed, braised, or added to many soups, quiches, and side dishes. 2 lbs of fresh leeks = 1 lb cleaned leeks = 2 cups cooked leeks.

Braised Leeks
1. Clean leeks and slit down one side. In a large heavy skillet melt butter (about 1 TBS for each 2 whole leeks) and roll leeks around to cover with butter.
2. Cook on medium heat until leeks are nearly clear. Then add water or broth about halfway up the sides of leeks in skillet.
3. Bring to a boil, turn down the heat and simmer, partially covered, until leeks are tender. To prepare leeks more quickly, chop into 1 inch sections and braise.
ONIONS

 Our family raises red, yellow, and white onions, and we find them one of our most dependable and hardy crops, especially in years which lack in moisture. All-purpose storage onions have the most intense flavor and are best used in dishes which require long cooking as they hold their flavor better. They do well in stews, soups, and casseroles. The sweeter onions have a higher water and sugar content and thus do not store as well. Because of their milder flavor they are great in salads, on sandwiches, grilled, in onion soups, onion rings, creamed, or baked. . The strongest flavored, longest keeping onions also have the highest concentration of nutrients. When onions are bred to reduce pungency they also lose nutrient density.
 Onions can be grown from seed, sets, or plants. If growing from seed they must be started indoors at least 2 months before planting outdoors. Sets are simply tiny immature onion bulbs that are stored over the winter and then begin growing again as soon as they are planted. We grow onions from plants which are shipped from the grower right when it is time to plant, usually mid April in our area. We have found the little onion plants to be tough and once planted they thrive. Occasionally we have problems with birds pulling the little plants right out of the ground.
When the green onion tops begin to fall over the onions are mature and can be harvested. If keeping onions for storage, wait until the tops turn totally brown. Then pull onions and let them dry in the sun for a day or two. Sweet onions do not store as well as the storage onions due to their higher water content. Never-the-less, we store our sweet onions in a 38 degree room in the barn and they will usually last until March. Occasionally we may need to cut out a bad ring but most of the onion will be edible. If the onions in storage begin to sprout, just use the sprouts for green onions in recipes. Store onions in a cool dry area.
It is best to cut onions just before using as their flavor suffers if they sit around. If you only need part of an onion, do not peel the skin off the entire onion. Just cut off the part needed and leave the skin on the remainder of the onion. To reduce eye irritation and tears when cutting onions, first place onion in fridge to cool it down. Other tips are to place a piece of dry bread in your mouth or to wear goggles.
Preserving onions-Onions nay be frozen, canned, pickled, or dried. To freeze, peel and chop, then store in plastic bags or containers. Use within 3 months. To can, peel small onions and boil for 5 minutes in water to which ¾ cup vinegar has been added. Drain and pack into canning jars. Cover with a boiling brine made of ¾ cup vinegar, 3 TBS salt to 1 gallon water. Seal and process onions for 25 minutes at 10 lbs pressure. To dry onions, peel and slice thinly or chop. Spread in a thin layer on a drying rack. Stir daily until crisp. Store onions in airtight containers.
Preparing Onions: All-purpose storage onions are firm and crisp, and have the strongest flavors. They are the best choice to use in dishes which require long cooking as they hold their flavor better. Thus use them in stuffing, with roasts, meatloaf, and in many casseroles. Sweet onions such as Sweet Spanish types or Walla-Walla, have a more delicate flavor. They will do well in fresh salads, onion soups, onion rings, creamed, grilled, or baked. They are also our preference sliced for hamburgers and sandwiches of all types. We also like the red onions sliced on sandwiches. That being said, onions are very interchangeable and you can use any variety or color in almost any recipe
SHALLOTS

 Shallots are smaller and have a browner skin than onions. They also tend to have a milder flavor, are tender, and cook quickly. We do not grow shallots and thus have limited experience with their uses. It is said that they will make the very best sauces.

Asparagus

One of the first vegetables to be harvested in spring, asparagus is a delight to eat, and also enjoyable to watch grow. Many years ago we planted an asparagus bed using the newer all male plants which do not throw seedlings. These asparagus plants have never wowed us with their flavor. A few years ago I started an old asparagus variety from seed in February, and set out the plants in May. They developed into the most delicate of little ferns and yes, the taste is better. We are harvesting sparingly for only a couple of weeks as in the first few years, most the nutrients need to go into growing strong and healthy plants. This is especially true when the plants are started from seeds. Each year we plan on starting a few more trays as our family feels one can never grow too much asparagus.
Buying and Storing Asparagus: If available, buy thicker spears. They have more of the tender inner flesh and less tough outer stalk. If the asparagus will not be prepared the day of purchase, store upright in an inch of water in the fridge to maintain freshness. Depending on the thickness of asparagus spears, it will take approximately 14 to 20 stalks to equal a pound. 1 pound of trimmed and peeled asparagus spears equals about 3 cups cut up. Plan on 1 to 2 lbs of fresh asparagus per 4 servings.
Preparing Asparagus: When preparing asparagus, often only the part of the spear which snaps off easily is used. But you can greatly increase your edible portion by cutting the spear off 1-2 inches from the ground, and peeling the skin off of the tougher part of the asparagus spear. Once the tougher skin is removed you expose the tender inner flesh for cooking. A potato peeler or small sharp paring knife works well for peeling. This will also work with store bought asparagus if the spears are at least ½ inch thick.
Boiled Asparagus: Add ½ tsp salt to each quart of boiling water used for blanching the asparagus. Always add the asparagus to water which is already boiling as this will better maintain its color and crispness. Cook just until stalks are tender-crisp, anywhere from 5 to 8 minutes. To test for tenderness pierce a spear with a sharp knife. The asparagus is done if the knife can pierce the spear.
Oven Asparagus: Arrange asparagus spears in an oblong baking dish sprayed with nonstick cooking spray. Cover and bake at 400 degrees until tender, 20-30 minutes. We also like to place asparagus in tinfoil with butter and seasonings and bake until spears are tender.
Grilled Asparagus: Place a couple of pats of butter and your asparagus spears in tinfoil. Seal well and place on grill. Grill until spears are tender, about 15 to 20 minutes. We have found that this method works well for tougher asparagus as it seems to tenderize the spears better than boiling does.
To Serve: Add butter salt and pepper to taste. You can also use a dash of lemon juice, sprinkle with homemade buttered crumbs, topped with your favorite cheese and place in the oven for a few minutes to melt cheese, or season with dill weed, marjoram, or allspice. Asparagus topped with Hollandaise sauce or vinaigrette dressing is also a tasty variation.

Bell Peppers

In the following recipes I often do not designate a certain color of bell pepper because they really are interchangeable in recipes. I tend to like the colored bells, as often the flavor seems more complete and sweet. That being said, green bell peppers will be much more numerous early on than colored bells, and the green work very well in almost all of the recipes.

Berries and Rhubarb

We raise fresh raspberries and blackberries but are finding them too fragile to travel a great distance. While they taste great fresh or frozen, I find that when they are frozen, the juice comes out and the taste is intensified. We fill ice cream buckets or other containers with the fresh berries straight from the garden, place in freezer, and then remove berries as needed to use as a topping on oatmeal, cereal, or ice cream, or to make berry slushies. These frozen berries can also be used in most of the dessert recipes.

Brassica Family

The brassica family includes several vegetables commonly consumed in our country. Each of these vegetables shares many similar traits. They tend to perform best in cooler weather and will not do well in the heat of the summer. Thus they are grown in home gardens as a spring or later fall crop. They are heavy feeders and need the proper nutrients for healthy growth. They can have strong odors when cooking which can in part, be ameliorated by certain cooking techniques. And like all vegetable families, they share insect pests and diseases so must be rotated to new ground in the garden on a three year rotation schedule.
BROCCOLI: Broccoli has gained tremendous popularity in the USA in the past several decades. Previously it was nearly unheard of except in certain ethnic areas. Broccoli is a cool weather plant and grows best in the early spring and later in the fall when the weather cools. If your desire is early broccoli, broccoli seeds must be started indoors about 8 weeks before transplanting out into the garden. The main head should be harvested when the buds are blue-green and tightly compressed. If little yellow flowers develop on the broccoli head it is over mature. I would not throw this into the compost heap but use it, unless the yellow flowers are really numerous . Broccoli stores well if kept cool at all times. Mostly it is the top part of the broccoli, the florets, that we are accustomed to using. But, if you peel the outer layer off the stem, the tender inner pulp is revealed and this can also be used in various recipes. Once peeled and sliced thinly, it will cook in approximately the same amount of time as the florets. The stems can also be julienned. Using the stem eliminates much waste and it works especially well in stir-fry’s. The broccoli head can be cut into florets, as large or small as you prefer.
Yields: 1.5 pounds of fresh broccoli yields about 6 cups raw trimmed pieces and about 4 cups cooked. This will serve 4 to 6 people.
Preparation: Broccoli can be blanched in hot boiling water. Add ½ tsp salt to each quart of water and add broccoli to the boiling water. Boil broccoli, uncovered for 4 to 5 minutes or until crisp-tender. Drain. If broccoli will not be used immediately, plunge into cold water to stop the cooking process. Broccoli can also be steamed using a steamer basket. This will usually take about 8 to 15 minutes to reach the tender-crisp stage.
Serving Suggestions: 1) With butter and a dash of lemon. 2) Topped with bread crumbs sauted in butter, until lightly browned. 3) Saute finely minced garlic in butter. 4) Topped with various flavored butter sauces 5) Fried bacon, crumbled 6) With various melted cheeses. 7) With hollandaise or vinaigrette sauces

BRUSSELS SPROUTS
True to their name, Brussels sprouts were first cultivated near Brussels, Belgium.The sprouts look like tiny cabbages and develop along a nearly 2 foot tall stalk. They have a long growing period and taste better after the first frost
Yields: There can be great variation in the size of the sprouts. Small are less than 1 inch, medium are 1to 1.5 inch, and large are greater than 1.5 inches. ½ pound of spouts will yield about 2 cups of cooked, or 3 to 4 servings.
Preparation: When cooked, sprouts should be crisp and green. You may want to cut larger sprouts in half for more even cooking. You may also cut a shallow X at the stem end of the sprout so it cooks evenly. As with broccoli, Brussels sprouts can be blanched or steamed. They can also be baked or grilled by wrapping in tinfoil with butter and seasonings of choice. If steaming, small sprouts will take about 6-8 minutes, medium will take 8-10 minutes, and large will take 10-12 minutes. If blanching, small sprouts will take 4 -5 minutes, medium sprouts 5-8 minutes, and large sprouts 8-12 minutes. Test for doneness with the point of a sharp knife or by eating one. They should be tender with a slight crunch. Brussels sprouts can be blanched and placed in freezer for future use. Brussels sprouts keep their bright green color when cooked in a microwave. Just place in a small bowl with a little water and microwave until just tender.
Serving Suggestions: If using sprouts in stews, add during the last minutes of cooking until just tender. Parsley added to the cooking water will diminish strong cooking odors. See above under broccoli serving suggestions for additional ideas.

Cabbages

There are a great variety of cabbages available in seed form, in local grocery stores, and also at farmers markets. Everyone is familiar with the tough, long-storing green cabbages. In addition there are red, Chinese, Savoy, and Napa cabbages. And within each group there are many varieties. Like the rest of the brassica family, cabbages tend to grow better in cooler weather which means early in the spring, or for fall harvesting. All cabbages, except Chinese, grow best from transplants. Chinese cabbages do better if the seed is planted directly into the garden, or if planted in biodegradable peat pots which you can plant right out into the garden, pot and all. We start our plants in the greenhouse in May and do not transplant into the garden until June and July for late summer and fall harvesting. They actually do better when transplants are started in the garden in late April, but that does not fit our marketing schedule so we plant for fall markets.
Standard Cabbage--This is the type we are all familiar with. It is green, varying from light green, to dark green, to a bluish green. It is also tough and heavy and suitable for reasonably long-term storage. This cabbage can be used raw in coleslaws and other salads, and also is frequently cooked in soups, stuffed, and used in casseroles.
Red Cabbage—Probably the most tough leaved cabbage variety, the heads tend to be a little smaller than standard cabbage.. Red cabbage can be cooked, braised alongside fish, pork, game, or sausage, and used raw, finely shredded in salads.
Savoy Cabbage—The Savoy is a beautiful, crinkled leaf lettuce, and not as tightly leaved as the standard cabbages. The leaves are of a lighter texture and work especially well in salads.
Chinese Cabbage—These cabbages have a more elongated appearance, are somewhat similar to Romaine lettuce in appearance and are frequently used in Chinese stir-fry recipes. Both the Savoy and Chinese cabbages, because of their more delicate leaf structure, cook quickly.
Yields: A firm smallish cabbage, shredded will yield about 8 to 10 cups of shredded, and about 5 cups cooked cabbage. A medium sized Chinese cabbage will yield 6-7 cups shredded.
Preparation: Cabbages often tend to be overcooked which will lead to strong odors, disagreeable flavors, and a mushy texture. A light steaming is all many cabbages need to render them tender and palatable. Because of their tougher leaves, red cabbages will need to be steamed or boiled longer than green cabbage. Add lemon juice, vinegar, or apple juice to the cooking water when preparing red cabbage to keep their bright pink-red color. Else they turn an ugly brownish color. Cabbages can also be blanched in boiling water.

Leafy Greens

Some of the secrets to making a great salad are to make sure your salad ingredients are fresh and very dry. Nobody enjoys a soggy salad.

Hot Peppers

Hot peppers differ greatly in their degree of heat and the Scoville unit is a measure of this heat. We generally grow the following peppers and this is their heat rating.
Senorita Jalapenos: 600 scoville units
Hot or Mucho Nacho Jalapenos: 4,500 scoville units
Serrano: 4,500 scoville units
Anaheim Chili: 600 to 4,000 scoville units (varies per type)
Habanero: 250,000 scoville units

Legumes

The legume family includes fresh green beans, fresh peas, and also the many varieties of dried beans and dried peas. Our modern American diet is usually woefully deficient in legumes which is a shame, as they are indeed a healthy food source. Legumes have protein, fiber, many nutrients, and are low in calories. People who consume many legumes have a lower incidence of cancer, obesity, type two diabetes, and metabolic syndrome. In addition to recipes using fresh beans and peas, I have included many using dried beans and peas. It is very cheap and easy to add extra legumes to your diet by planning a little ahead and preparing soups, stews, and casseroles that feature legumes. There is nothing better on a cold winter night than a good hot pot of soup or stew with freshly baked bread.
COOKING TIPS FOR LEGUMES
For a gas free soak: Boil beans for 2 to 3 minutes, cover, and set aside overnight. The next day drain beans. 75% of the indigestible sugars that cause gas will have dissolved into the soaking water and will be drained away.
Cooked beans can be frozen. First cool down completely in cold water; then freeze.
1 lb dried beans equals 5 to 6 cups cooked beans.
Add seasonings and acidic ingredients near the end of cooking time when beans are just tender.

Root Crops

Beets are an often overlooked vegetable, but they are packed with nutrients a staple in most Eastern European countries. They can be stored for most of a winter in a cool room. Because beets take quite a period of boiling or roasting until tender, to save on energy I will take many beets of a similar size and boil all together. The skins will easily slip off and the boiled beets will last for 1 week in a covered bowl in the refrigerator, and can be used in several recipes during that time. If you have a very large amount just freeze the extra and remove from freezer as needed. Beets can also be roasted in the oven, peeled, and stored.

Tomatoes

To remove the skin from a fresh tomato, using a fork, dip the tomato briefly into boiling water until skin can be easily peeled off. Do not leave in water too long or the tomato will become mushy.

Winter Squash

Winter squash are simply loaded with Vitamin A and other nutrients. They also will store long term in a cool dry corner of the basement, in fact many may store for up to 5 months. We grow acorn, butternut, and buttercup winter squash. These squash are interchangeable in recipes. The butternut and buttercup squashes tend to be much larger than the acorn squash so you will need to adjust to fit recipes. Many of these recipes can be done in the microwave as well.

Zucchini and Summer Yellow Squash

HINTS:
1) You can exchange yellow summer squash for zucchini in many of these recipes, but do not exchange in baked goods.
2) It works well to buy a very large zucchini, peel and shred and freeze the shredded zucchini in 2 or 3 cup servings to use for future recipes.
3) See also eggplant recipes because many of those recipes also include zucchini.