An intro to this new blog…
I’m not going to say that I love all vegetables because that would be misleading. But I do love to try new vegetables. I may not like them, but then I can honestly say why I don’t like them. I think many people’s perception of vegetables is somewhat skewed. They may remember being forced to eat brussel sprouts or green beans when they were a kid and hated them. But if they were to try them now they may enjoy them. I just want you to branch out and try 1 new vegetable a week and let me know what you really think of it. If you don’t like it, tell me why you don’t (is it a texture thing, smell, etc.). Who knows, we might just suprise ourselves with what we like. For more information about the specifics click on “The Details” tab at the top.
So without further adieu, I present the first week’s vegetable: Yellow Summer Squash.
From the FoodNetwork Encyclopedia : Summer squash have thin, edible skins and soft seeds. The tender flesh has a high water content, a mild flavor and doesn’t require long cooking. The most widely available varieties of summer squash are crookneck, pattypan and zucchini. Summer squash is best from early through late summer, although some varieties are available year-round in certain regions. Select the smaller specimens with bright-colored skin free of spots and bruises. Summer squash is very perishable and should be refrigerated in a plastic bag for no more than 5 days. It can be prepared by a variety of methods including steaming, baking, sautéing and deep-frying. Summer squash are high in vitamins A and C as well as niacin.
The deadline for this vegetable is April 13, 2008 at midnight. (Since this is being posted 1/2 through the week and it’s brand new, I’m giving everyone a little extra time. )