Vegetable Literacy by Madison, Deborah -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents List of Recipes

Chapter One: The Carrot Family Chapter Two: The Mint Family Chapter Three: The Sunflower Family Chapter Four: The Knotweed Family Chapter Five: The Cabbage Family Chapter Six: The Nightshade Family Chapter Seven: The Goosefoot and Amaranth Families Chapter Eight: The (Former) Lily Family Chapter Nine: The Cucurbit Family Chapter Ten: The Grass Family Chapter Eleven: The Legume Family Chapter Twelve: The Morning Glory Family

Introduction A Few Notes about Ingredients Chapter One ~ The Carrot Family: Some Basic Kitchen Vegetables and a Passel of Herbs (Umbelliferae or Apiaceae)

Carrots

Varieties and Uses In the Kitchen

Chilled Spicy Carrot Soup with Yogurt Sauce Carrot Soup with Tangled Collard Greens in Coconut Butter and Dukkah Ivory Carrot Soup with a Fine Dice of Orange Carrots Carrot Almond Cake with Ricotta Cream Yellow Carrots with Coconut Butter and Lime Winter Carrots with Caraway Seeds, Garlic, and Parsley

Celery

Varieties and Uses In the Kitchen

Salsa Verde with Chinese Celery Celery Leaf and Vegetable Potage Celery Salad with Spring’s First Herbs and Mâche Celery Salad with Pears, Endive, Blue Cheese, and Walnuts

Celery Root

Varieties and Uses In the Kitchen

Celery Root Soup with Walnut-Celery “Salad” Celery Root and Hash Brown Cake Celery Root Mash Flecked with Celery Leaves

Fennel

Varieties and Uses In the Kitchen

Fennel Stock Braised Fennel Wedges with Saffron and Tomato Shaved Fennel Salad with Celery and Finely Diced Egg Fennel Tea

Parsnips

Varieties and Uses In the Kitchen

Parsnip and Carrot Puree Parsnip-Cardamom Custard Roasted Parsnips with Horseradish Cream

Umbellifer Herbs and Spices

Angelica Anise Asafetida Caraway Chervil Cilantro and Coriander Cumin Dill Lovage Parsley Parsley Root In the Kitchen

Rhubarb with Angelica Leaves Anise Shortbreads with Orange Flower Water Caraway Seed Cake Chervil-Chive Butter Cilantro Salsa with Basil and Mint How to Toast and Grind Cumin Seeds Dukkah (Toasted Nuts and Seeds with Cumin) Dill-Flecked Yogurt Sauce Parsley Sauce Braised Parsley Root

Chapter Two ~ The Mint Family: Square Stems and Fragrant Leaves (Labiatae or Lamiaceae)

Anise hyssop Basil Lavender Mint Oregano and Marjoram Perilla (Shiso) Rosemary Sage Chia Seeds Savory Thyme

In the Kitchen

Anise Hyssop Tea Lemon Basil–Mint Lemonade Basil Puree Thick Marjoram Sauce with Capers and Green Olives Orange and Rosemary Compote Butter Seasoned with Rosemary, Sage, and Juniper Sage Tea Sage and Fennel Tea with Fresh Mint Sage Bread Crumbs Chia Water Ground Chia for Cereals Lemon Thyme Tea Lavender Syrup White Nectarines in Lavender Syrup

Chapter Three ~ The Sunflower Family: Some Rough Stuff from Out of Doors (Compositae or Asteraceae)

Jerusalem Artichokes

Varieties and Uses In the Kitchen

Sunchoke Bisque with Pumpkin Seed Oil and Sunflower Sprouts Sautéed Jerusalem Artichokes with Rosemary and Smoked Salt Braised Jerusalem Artichokes with Mushrooms and Tarragon

Cardoons

Varieties and Uses In the Kitchen

How to Prepare Cardoons Creamy Cardoon Soup with Thyme Cardoon Risotto Cardoon Risotto Cakes from Leftover Risotto

Artichokes

Varieties and Uses In the Kitchen

Steamed Whole Artichokes How to Prepare Artichokes for Sautéing or Roasting How to Use the Extra-Long Stem A Crispy Artichoke Sauté Roasted Artichokes Griddled or Grilled Artichoke Wedges Braised Baby Artichokes with Tarragon Mayonnaise Artichokes with Walnut Tarator Sauce Fall Artichokes, Potatoes, and Garlic Baked in Clay

Chicory and Endive

Belgian Endive or Witloof Radicchio Frisée (Cut-leaf endive) Escarole (Broad-leaf or Batavian endive) Sugarloaf Chicory (Pain de Sucre or Pan di Zucchero) In the Kitchen

A Cheerful Winter Salad of Red Endive, Avocado, Arugula, and Broccoli Sprouts Shredded Radicchio with Walnut Vinaigrette, Hard-Cooked Egg, and Toasted Bread Crumbs Radicchio, Escarole, and Red Mustard with Golden Beets and Avocado Grilled or Griddled Radicchio with Gorgonzola and Walnuts Griddled Endive Braised Endive with Gorgonzola Treviso Radicchio Gratin Escarole and Butter Lettuce Salad with Hazelnuts and Persimmons Sunflower and Frisée Salad Bitter Greens with Walnut Oil and Mustard Vinaigrette Escarole, Green Garlic, and Artichoke Stem Tart in Yeasted Crust Escarole and Potato Hash

Lettuce

Varieties and Uses In the Kitchen

How to Dress a Salad without a Dressing Limestone Lettuce Salad with Creamy Herb Dressing Romaine Salad with Avocado-Sesame and Shiso (Perilla) Vinaigrette Chiffonade of Butter Lettuce with Parsley and Green Zebra Tomatoes Butter or Looseleaf Lettuce Salad with Tomato

Salsify and Scorzonera

Varieties and Uses In the Kitchen

Salsify, Jerusalem Artichoke, and Burdock Soup with Truffle Salt Sautéed Salsify with Hazelnuts

Burdock

Varieties and Uses In the Kitchen

Tarragon

Varieties and Uses In the Kitchen

Tarragon Mayonnaise with Orange Zest Egg Salad with Tarragon, Parsley, and Chives

Chapter Four ~ The Knotweed Family: Three Strong Personalities (Polygonaceae)

Sorrel

Varieties and Uses In the Kitchen

Sorrel Sauce with Yogurt Sorrel Sauce with Watercress, Parsley, and Chives Creamy Sorrel Sauce

Rhubarb

Varieties and Uses In the Kitchen

Red Rhubarb–Berry Ice Cream Rhubarb, Apple, and Berry Pandowdy Rhubarb-Raspberry Compote

Buckwheat

Varieties and Uses In the Kitchen

Yeasted Buckwheat Waffles Buckwheat Noodles with Kale and Sesame Salad Buckwheat–Five Spice Free-Form Apple Tart

Rau Ram

Multicolored Carrot Salad with Rau Ram, Mint, and Thai Basil

Chapter Five ~ The Cabbage Family: The Sometimes Difficult Crucifers (Brassicaceae or Cruciferae)

Cabbage

Varieties and Uses In the Kitchen

Braised Summer Cabbage Wilted Red Cabbage with Mint and Goat Feta Braised Cabbage with Chewy Fried Potatoes, Feta, and Dill Savoy Cabbage on Toast Cabbage Panade

Collards

Varieties and Uses In the Kitchen

Collard Greens Soup with Sweet Potatoes and Crumbled Coconut Butter Tangled Collard Greens with Sesame Long-Cooked Collards with Chiltepins, Spices, and Coconut Butter

Mustard

Varieties and Uses In the Kitchen

Sautéed Mustard Greens with Garlic and Peanuts Elissa’s Mustard Green Dumplings with Sweet and Spicy Dipping Sauce Mustard Butter with Lemon Zest and Shallot Mustard-Caper Vinaigrette Mustard-Cream Vinaigrette

Kale

Varieties and Uses In the Kitchen

Kale with Smoked Salt and Goat Cheese Kale and Potato Mash with Romesco Sauce Smoky Kale and Potato Cakes Shredded Purple Kale, Sun Gold Tomatoes, Feta, and Mint Tuscan Kale with Anchovy-Garlic Dressing Kale Salad with Slivered Brussels Sprouts and Sesame Dressing Kale Pesto with Dried Mushrooms and Rosemary

Brussels Sprouts

Varieties and Uses In the Kitchen

Roasted Brussels Sprouts with Mustard-Cream Vinaigrette Brussels Sprouts with Caraway Seeds and Mustard Slivered Brussels Sprouts Roasted with Shallots

Cauliflower

Varieties and Uses In the Kitchen

Cauliflower Salad with Goat Havarti, Caraway, and Mustard-Caper Vinaigrette Cauliflower Soup with Coconut, Turmeric, and Lime Cauliflower with Saffron, Pepper Flakes, Plenty of Parsley, and Pasta

Broccoli

Varieties and Uses In the Kitchen

Broccoli and Green Zebra Tomato Salad Steamed Broccoli with Mustard Butter, Pine Nuts, and Roasted Pepper Broccoli Romanesco with Black Rice and Green Herb Sauce Broccoli Bites with Curried Mayonnaise

Turnips

Varieties and Uses In the Kitchen

Thinly Sliced Scarlet Salad Turnips with Sea Salt and Black Sesame Seeds Golden Turnip Soup with Gorgonzola Toasts Gorgonzola Butter Turnips with White Miso Butter Pickled Scarlet Turnips and Carrots Sautéed Broccoli Rabe with Garlic

Rutabagas

Varieties and Uses In the Kitchen

Rutabaga and Apple Bisque Roasted Rutabaga Batons with Caraway and Smoked Paprika Winter Stew of Braised Rutabagas with Carrots, Potatoes, and Parsley Sauce

Radishes

Varieties and Uses In the Kitchen

Finely Shaved Radish, Turnip, and Carrot Salad with Hard Cheese and Spicy Greens Spring Garden Hodgepodge of Radishes, Leeks, and Peas Depending… Radish Top Soup with Lemon and Yogurt

Kohlrabi

Varieties and Uses In the Kitchen

Kohlrabi Salad with Green Onions, Parlsey, and Frizzy Mustard Greens Steamed Kohlrabi Rounds with Lemon and Chives Kohlrabi Slaw with Creamy Herb and Avocado Dressing

The Peppery Greens: Horseradish, Watercress, and Arugula

In the Kitchen

Horseradish Cream Cress-Flavored Cream Cheese with Nasturtium Petals Watercress Sauce with Thick Yogurt Wilted Arugula and Seared Mushroom Salad with Manchego Cheese

Chapter Six ~ The Nightshade Family: The Sun Lovers (Solanaceae)

Potatoes

Varieties and Uses In the Kitchen

Potato Soup: One and Many Fingerling Potatoes Browned in Sage- and Rosemary-Infused Ghee First-of-the-Season Fingerling Potatoes with Fines Herbes Yellow-Fleshed Potatoes with Sorrel Sauce Potato Cakes with Red Chile Molido

Peppers and Chiles

Varieties and Uses In the Kitchen

How to Roast and Peel Peppers and Chiles How to Efficiently Slice a Pepper or Chile Red Chile Paste Grilled Pepper Relish McFarlin’s Pepper Sauce Romesco Sauce Pimientos Stuffed with Herb-Laced Cheese Chilled Avocado Soup with Poblano Chile and Pepitas Sautéed Shishito Peppers: Summer’s Best New Bite Smoky Roasted Pepper Salad with Tomatoes and Lemon Halloumi with Seared Red Peppers, Olives, and Capers Jimmy Nardello Frying Peppers with Onion

Eggplants

Varieties and Uses In the Kitchen

Griddled Eggplant Rounds Eggplant Tartines Spheres of Eggplant with a Crispy Coat Small Plate of Grilled Eggplant with Tahini-Yogurt Sauce and Pomegranate Molasses Slender Eggplant with Miso Sauce Roasted Eggplant Salad with Tomatoes and Capers Eggplant Gratin in Parmesan Custard Eggplant, Tomato, and Zucchini Gratin

Tomatoes

Varieties and Uses In the Kitchen

Tomato and Cilantro Soup with Black Quinoa Tomato and Celery Salad with Cumin, Cilantro, and Avocado Beefsteak Tomatoes Baked with Feta Cheese and Marjoram Nutty-Seedy Whole Wheat Toast with Ricotta and Tomatoes Comforting Tomatoes in Cream with Bread Crumbs and Smoked Salt Fried Green Tomato Frittata Damaged Goods Gratin of Tomatoes, Eggplant, and Chard A Fresh Tomato Relish Salt-Roasted Tomatoes Simplest Summer Tomato Sauce

Chapter Seven ~ The Goosefoot and Amaranth Families: Edible Weeds, Leaves, and Seeds (Amaranthaceae and Chenopodiaceae)

Spinach

Varieties and Uses In the Kitchen

Open-Faced Sandwich of Spinach, Caramelized Onions, and Roasted Peppers Spinach Crowns with Sesame-Miso Sauce Supper Spinach Rice with Spinach, Lemon, Feta, and Pistachios

Lamb’s-quarters (quelites)

Varieties and Uses In the Kitchen

Quelites with Onion and Chile Quelites, Mushrooms, and Tortilla Budin

Beets

Varieties and Uses In the Kitchen

Steamed Beets Steamed, Then Roasted or Panfried Beets A Fine Dice of Chioggia Beets and Red Endive with Meyer Lemon and Shallot Vinaigrette Grated Raw Beet Salad with Star Anise Chilled Beet Soup with Purslane Salad and Sorrel Sauce with Yogurt Seared Beets with Walnuts over Wilted Kale with Micro Greens

Chard

Varieties and Uses In the Kitchen

How to Freeze Chard from the Garden Sautéed Rainbow Chard with the Stems Chard Stems with Sesame-Yogurt Sauce and Black Sesame Seeds Chard Soup with Cumin, Cilantro, and Lime Chard, Ricotta, and Saffron Cakes

Quinoa

Varieties and Uses In the Kitchen

Basic Quinoa Cucumber Soup with Yogurt and Red Quinoa Black Quinoa Salad with Lemon, Avocado, and Pistachios Summer Quinoa Cakes with Beet Greens and Beet Salad

Huauzontle Orach Four-Wing Salt Bush Epazote

Varieties and Uses In the Kitchen

Soft Corn Tacos with String Cheese and Epazote

Chapter Eight ~ The (Former) Lily Family: Onions and Asparagus (Liliaceae)

Onions and Shallots

Storage Onions or Common Onions (Allium cepa) Fresh Onions Sweet Onions (Allium cepa) The Small Onions: Cipollini, Boiling Onions, and Pearl Onions (Allium cepa) Shallots (Allium cepa var. aggregatum) Bunching Onions or Welsh Onions (Allium fistulosum) Egyptian Onions (Allium proliferum) Varieties and Uses In the Kitchen

Caramelized Sweet Onions Pan-Griddled Red Onions Sweet-and-Sour Cipollini, Small Red Onions, and Shallots with Raisins Torpedo Onion and Sweet Pepper Tian Pearl Onions Braised in Cider with Apples, Rosemary, and Juniper Mushrooms Stuffed with Caramelized Onions and Blue Cheese A Fragrant Onion Tart Grilled Onions with Cinnamon Butter

Leeks

Varieties and Uses In the Kitchen

Young Leeks with Oranges and Pistachios Leek and Fennel Soup with Garlic Scapes and Chives Braised Leeks with Lovage and Lemon

Chives

Varieties and Uses In the Kitchen

Chive and Saffron Crepes

Wild Plants: Ramps and Wild Onions

Varieties and Uses In the Kitchen

Ramped Up Spinach Soup with Lovage and Sorrel Supper Eggs with Ramps Braised Ramps and Asparagus

I’itoi Onions Garlic

Varieties and Uses In the Kitchen

Mortar and Pestle Garlic Garlic Scape and Walnut Pesto Mashed Potatoes with Black Garlic, Ghee, and Shallots

Asparagus

Varieties and Uses In the Kitchen

Asparagus with Salsa Verde and Scarlet Onions Roasted Asparagus with Chopped Egg, Torn Bread, and Red Wine Vinegar Griddled Asparagus with Tarragon Butter Asparagus and Leek Flan Asparagus and Fava Bean Salad

Chapter Nine ~ The Cucurbit Family: The Sensual Squashes, Melons, and Gourds (Cucurbitaceae)

Winter Squash

Varieties and Uses In the Kitchen

Roasted Squash Seeds Winter Squash Soup with Red Chile and Mint Butternut Squash Soup with Coconut Milk, Miso, and Lime Winter Squash Puree with Tahini, Green Onions, and Black Sesame Seeds Roasted Winter Squash with Parsley, Sage, and Rosemary Winter Squash Wedges or Rounds with Gorgonzola Butter and Crushed Walnuts

Summer Squash

Varieties and Uses In the Kitchen

Zucchini Logs Stewed in Olive Oil with Onions and Chard Sautéed Zucchini with Mint, Basil, and Pine Nuts Griddled Scallop Squash Summer Squash Tartines with Rosemary and Lemon Ann’s Squash Blossom Frittata Roasted Delicata Squash Half Rounds with Dukkah and Tahini-Yogurt Sauce Roasted Spaghetti Squash with Winter Tomato Sauce

Cucumbers

Varieties and Uses In the Kitchen

Melon and Cucumber Salad with Black Pepper and Mint Cucumber-Lovage Sandwich with Sweet Onion Lazy Cucumber and Onion Pickle

Chapter Ten ~ The Grass Family: Grains and Cereals (Poaceae, formerly Gramineae)

Wheat

Varieties and Uses

The Ancient Wheats: Einkorn, Emmer, Spelt, and Kamut

Einkorn Emmer Spelt Kamut Farro Frikeh Varieties and Uses In the Kitchen

Simmered Spelt and Other Large Grains Grain, Herb, and Buttermilk Soup for Hot, Hot Days Farro and White Bean Soup with Savoy Cabbage Frikeh with Cucumbers, Lovage, and Yogurt

Oats

Varieties and Uses In the Kitchen

Oat Groats Breakfast Oat Pudding with Raisins, Honey, and Toasted Almonds Chewy Oat and Maple Pancakes

Rye

Varieties and Uses In the Kitchen

Quick Bread of Rye, Emmer, and Corn Rye-Honey Cake with Five-Spice Powder and Dates

Millet

In the Kitchen

Toasted Millet “Polenta” Golden Millet Cakes Millet Cakes with Tomato Sauce Soft Millet for Breakfast or Supper

Barley

Varieties and Uses In the Kitchen

Barley Tea Toasted Barley and Burdock with Dried Trumpet Mushrooms Creamy Barley Soup with Mushrooms and Leeks

Corn

Varieties and Uses In the Kitchen

Corn off and on the Cob Corn Simmered in Coconut Milk with Thai Basil Corn Cookies with Almonds and Raisins Buttermilk Skillet Corn Bread with Heirloom Flint Cornmeal

Sorghum Rice

Varieties and Uses In the Kitchen

Brown Rice with Burdock, Black Sesame, and Toasted Fennel Seeds Black Rice Black Rice with Coconut Milk and Egyptian Onions Collard Leaf Rolls with Black Rice in a Vegetable-Coconut Broth Black Rice with Wilted Red Cabbage, Yellow Peppers, and Aniseeds Pea, Dill, and Rice Salad with Lemon Zest

Wild Rice

In the Kitchen

Native Wild Rice Native Wild Rice with Celery Root and Celery Leaves Savory Wild Rice Crepe-Cakes

Chapter Eleven ~ The Legume Family: Peas and Beans (Leguminosae or Fabaceae)

Fresh Peas

Varieties and Uses In the Kitchen

Pea, Leek, and Sorrel Soup, Hot or Chilled Peas in Butter Lettuce Snow Peas with Sesame Oil, Tarragon, and Toasted Sesame Seeds Peas with Baked Ricotta and Bread Crumbs

Dried Peas

Varieties and Uses In the Kitchen

Fava, or Yellow Split Pea Spread Green Pea Fritters with Herb-Laced Crème Fraîche

Southern Peas

Varieties and Uses In the Kitchen

Shelling Pea, Corn, and Squash Ragout Black-Eyed Peas on Rice with Tahini-Yogurt Sauce and Smoked Salt

Peanuts

Varieties and Uses In the Kitchen

Roasted Green Peanuts in the Shell Peanut and Sweet Potato Soup Peanut Sauce Made with Whole Peanuts Peanut Butter Cookies Studded with Salted Roasted Peanuts

Fava Beans

Varieties and Uses In the Kitchen

Golden Beets with Fava Beans and Mint Fava Bean Hummus with Cumin

Lentils

Varieties and Uses In the Kitchen

Lentils Pardina Lentils with Smoked Salt Lentils with Garlicky Walnuts, Parsley, and Cream Red Lentil Soup with Amaranth Greens Beluga Lentil Salad with Purslane and Green Coriander Buds Red Lentil and Coconut Soup with Black Rice, Turmeric, and Greens Green Lentil Soup with Plenty of Leaves, Herbs, and Spices

Soybeans

Varieties and Uses In the Kitchen

Soy-Braised Tofu with Five-Spice Powder Panfried Tempeh with Trimmings Salad Dressing with Shiro Miso and Sesame

Dried Common Beans

Varieties and Uses In the Kitchen

How to Cook Beans in the Pressure Cooker White Bean and Fennel Salad Pot Beans with Epazote and Corn Tortillas Rio Zape Beans with Salt-Roasted Tomatoes

Tepary Beans

Varieties and Uses In the Kitchen

Tepary Bean Puree with Toasted Cumin and Mexican Oregano Tepary Bean Gratin

Green Beans

Varieties and Uses In the Kitchen

Blue Lake Beans with Shallots, Pistachios, and Marjoram Sultan’s Green or Golden Crescent Beans with Basil Puree Rattlesnake Beans or Haricots Verts with Sun Gold Tomatoes, Shallots, and Olives

Chickpeas

Varieties and Uses In the Kitchen

How to Cook Chickpeas in the Pressure Cooker Chickpea and Tomato Soup with Garlic-Rubbed Bread and Beet Greens Crushed Chickpeas with Sage Crispy Chickpea Triangles Chickpea Fries with Smoked Paprika Mayonnaise Hummus

Mesquite

Chapter Twelve ~ The Morning Glory Family: The Sweet Potato (Convolvulaceae)

In the Kitchen

How to Cook Sweet Potatoes in the Pressure Cooker Sweet Potatoes with White Miso Ginger Sauce Asian Sweet Potatoes with Coconut Butter Japanese Sweet Potato Soup with Rosemary and Thyme Sweet Potato Flan with Maple Yogurt and Caramel Pecans

Acknowledgments Sources Bibliography About the Author Index

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