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Vegetables!

Explore the world of vegetables with our detailed guide covering essential nutrients, storage methods, cooking techniques, and various plant parts. Learn about root vegetables like carrots and radishes, edible stems such as celery and asparagus, flowering parts like cauliflower and broccoli, and more. Discover the best ways to store fresh produce, canned items, and dried vegetables to maintain their quality. Uncover cooking tips to avoid overcooking and ensure vibrant colors and flavors in your dishes, along with valuable purchasing advice for selecting the best veggies.

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Vegetables!

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  1. Vegetables! Nutrients, Storage, cooking…

  2. Plant Parts • Root: carrot, radish • Grow deep in soil, smooth skin • Stem: celery, asparagus • Edible stems and stalks, picked very young • Flower: cauliflower, broccoli • Plant’s bloom

  3. Parts (cont.) • Seed: corn, beans, snow peas, other pods • Leaf: spinach, endive, lettuce • Serve raw or cooked, high water content • Edible seeds, some pods edible • Tuber: potato • Large underground stem growing just below the surface of soil

  4. Parts (cont) • Bulb: Garlic, Shallots, Onions, leeks • Grows underground, often used as seasoning, picked young, distinct flavor • Fruit: Eggplant, Tomato, Avocado • Comes from flowering plant, contains at least one seed

  5. Good Source of Protein! • Dried peas • Dried beans • soybeans

  6. Good source of Vitamin A • Carrots • Spinach • Potatoes

  7. Vitamin C • Cauliflower • Tomatoes • Green pepper

  8. Storage • Fresh: leaf, stem, seed, flower • Store in refrigerator • Wash when ready to consume • Use within 1-2 weeks Fresh: bulb, tuber, roots -store in cool, dark place -will keep for 3 or more months

  9. Storage • Canned • Cool dry place • Keeps up to one year • Mark with purchase date

  10. Frozen • Once thawed, DO NOT freeze again! • Shelf life 6-8 months

  11. Dried • Closed container, in a cool place • Keeps 6 months +

  12. Cooking • Fry, stir-fry, steam, bake, broil, grill, microwave • Use little or no liquid • Cook for short time • Use a lid • Eat raw

  13. Signs of overcooking • Mushy and dull color • Bland or bitter taste • Loss of nutrients

  14. Effect of overcooking • Green veggies • Look green-grey • Use little H2O • Yellow veggies • Cooking liquid will turn yellowish • White veggies • Turn dark gray or yellow • Red veggies • Will turn purple

  15. Purchasing Veggies…! • Root • Firm, unwrinkled, even in color • Stem • Firm, straight, unblemished • Flower • Bright color, unblemished • Leaf • Crisp leaf, bright color • Seed • Firm, well shaped

  16. Purchasing cont…. • Tuber • Firm , even color • Bulb • Firm, specific aroma without strong odor • Fruit • Smooth skin, unblemished

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