Artichoke Round-Up
Looks like artichoke wasn’t too popular of a veggie. 
Steamed Artichokes with Lime and Garlic
Spinach and Artichoke Dip
Steamed Artichokes with Garic Butter
1 comment April 21, 2008
VTV Week 2 – Artichoke
My husband can be thanked for this veggie choice. We were shopping this weekend and WE (corrected to not tarnish John’s reputation) mentioned the artichokes looked very pretty. We started talking and neither of us has ever had a fresh artichoke. So we thought artichoke would be the perfect veggie. (It’s in season too!)
Deadline for this veggie is April 20. Please email with your link so I don’t miss anyone in the roundup.
(picture from www.elise.com)
Here is the definition of an artichoke from Food Network’s Encyclopedia:
Definition: A name shared by three unrelated plants: the globe artichoke, jerusalem artichoke and chinese (or Japanese) artichoke. Considered the true artichoke, the globe artichoke is cultivated mainly in California’s midcoastal region. It’s the bud of a large plant from the thistle family and has tough, petal-shaped leaves. To eat a whole cooked artichoke, break off the leaves one by one and draw the base of the leaf through your teeth to remove the soft portion, discarding the remainder of the leaf. The individual leaves may be dipped into melted butter or some other sauce. Once the leaves have been removed, the inedible prickly choke is cut or scraped away and discarded. Then the tender artichoke heart and meaty bottom can be eaten. Globe artichokes are available year-round, with the peak season from March through May. Buy deep green, heavy-for-their-size artichokes with a tight leaf formation. The leaves should “squeak” when pressed together. Heavy browning on an artichoke usually indicates it’s beyond its prime, though a slight discoloration on the leaf edges early in the season is generally frost damage and won’t affect the vegetable’s quality. Store unwashed artichokes in a plastic bag in the refrigerator for up to 4 days; wash just before cooking. Artichokes are best used the day of purchase. Artichoke hearts are available frozen and canned; artichoke bottoms are available canned. Artichokes contain small amounts of potassium and vitamin A.
Since I have not cooked this before, I don’t hav eany “tried and true” recipes, but here are a couple that I have found online.
Here is a good article about how to cook artichokes
Allrecipes.com always has a ton of recipes.
16 comments April 14, 2008
Summer Squash Roundup!
Thanks to all the great entries that everyone blogged about. I have many new recipes that I am anxious to try now.
A delicious squash casserole.
Bomb Digity Kabobs
A Foil Veggie Packet.
Dawn (Do you have a blog? I don’t have the link if so)
She cooked the squash with a little butter and onions. Yum!
Fresh Veggie Pizza with Pesto and Chicken and Apple Sausage
Orzo with Yellow Squash
Squash Pizza
Grilled Veggie Packet
Summer Squash Fajitas
(don’t worry, Beth fully cooked the chicken before serving it)
If I missed anyone that participated, I am so sorry. Please send me an email with your link and I will get the Round-up updated with your submission.
5 comments April 14, 2008
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. )
26 comments April 2, 2008
Squash Recipes
AllRecipes has a plethora of summer squash recipes http://allrecipes.com/Search/Recipes.aspx?WithTerm=squash. They also have ratings so you can easily see which ones are good.
My favorite way to cook squash is to cut each squash into little disk (discard each end) and roll them in a cornmeal mixed with a little sugar. Then place then in a skillet and cook over medium heat until they are soft. Make sure you stir the squash every 5 minutes or so, that way the squash on the bottom doesn’t scorch
Add comment April 2, 2008
