Vegetables

Chapter 17

Objectives

• Outline the growth stages of marketable greens

• Explain the function of bulb vegetables

• Compare the differences among leafy vegetables

• List various root vegetables, including different varieties of potatoes

Objectives (cont’d.)

• Explain the differences between heirloom and hybrid vegetables

• Summarize the differences between fresh sweet and fresh chili peppers

• Define the Scoville system for rating peppers

Objectives (cont’d.)

• Explain how fresh peppers become dried peppers

Global Sourcing

• Vegetables may be sourced from local farms, transported internationally or a combination of both

• Locally-grown, in-season produce appeals to both chefs and customers– Consult Table 17.1 in the text for seasonal

availability of fresh vegetables in the U.S.

Buying and Storing

• Several methods of preserving vegetables– Refrigeration, cold storage, freezing,

canning, drying, and marinating

• When stored in a walk-in cooler, they should be kept in plastic storage bins with perforated lids

Leaf Vegetables

• Leaf vegetables are plant leaves eaten as a vegetable

• Usually come from short-lived herbaceous plants such as spinach and lettuce

Cabbage

• A heavy, compact, leafy vegetable– Leaves encircle a core– Leaves removed from the core before

serving

• Choose firm, crisp, heavy cabbages with no sign of browning– Discard outer leaves and core before using

17.1 Bok choy 17.2 Brussels sprouts 17.3 Celery cabbage

17.4 Napa cabbage 17.5a Green cabbage 17.5b Red cabbage

© Randy Van Dam 2008

Endive and Chicory

17.7 Belgian endive 17.8 Curly endive 17.9 Chicory

17.10 Escarole

17.11 Frisee

17.12 Whole radicchio © Randy Van Dam 2008

Greens

• Greens are cooked by braising, steaming, or sautéing to tenderize

17.13 Collard greens 17.15a Green Italian kale 17.15b Red Russian kale

© Randy Van Dam 2008

Lettuce

• Many varieties are available for commercial kitchens

• Wash by floating and soaking in cold water– Use a commercial-sized salad spinner to

remove excess moisture

• Store in plastic bins in refrigerator

17.22 Arugula lettuce 17.23 Bibb lettuce 17.24a Green Boston lettuce

17.24b Red Boston lettuce 17.26 Iceberg lettuce 17.27b Red Romaine lettuce

© Randy Van Dam 2008

Micro Greens

• Micro greens are the plant’s first true leaves– Usually harvested with stalk/stem attached

17.28b Onion (middle)and broccoli sprouts (right)17.28a Bean sprouts

© Randy Van Dam 2008

Bulb Vegetables

• Bulb consists of an underground bud with overlapping leaves– Arising from a short stem

• Most often used in conjunction with other items to flavor dishes

• Examples include garlic, leek, and fennel

17.36 Pearl onions 17.37a Red onions

17.37c Yellow onions 17.38 Shallots 17.40 Vidalia onions

17.33 Scallions (bunch)

© Randy Van Dam 2008

Root and Tuberous Vegetables

• Underground portion of a plant that is used in cooking

• Most roots and tubers have long shelf lives

• Wash thoroughly or peel before use

17.51b Assorted fingerling potatoes

17.54b Red sweet potatoes 17.55a Yams

17.56 Large and small taro root

17.58 Daikon radish 17.61 Yuca

© Randy Van Dam 2008

Flowers

• Blossoms that are used as vegetables– Broccoli and cauliflower are

most common

• There are some true flowers that are edible and used as garnishes

17.62 Broccoli

© Randy Van Dam 2008

Stem Vegetables

• Stem section of certain plants used for culinary applications

17.64a Green asparagus 17.65b Nopales17.64b White asparagus

© Randy Van Dam 2008

Podded and Seed Vegetables

• Seed pods and the seeds they contain are important nutritional items

• Can stand alone or be used in soups, stews, salsas, dips, spreads, or vegetable blends

17.67 Black beans

17.83 Yellow wax beans17.81 Sugar snap peas

17.80 Soybeans

17.82b Sweet corn

17.75 Pinto beans

© Randy Van Dam 2008

Botanical Fruits Used As Vegetables

17.85 English, Kirby and common cucumber

17.86a Purple eggplant

17.87 Anaheim pepper

17.107 Acorn squash

17.113 Tomatillo© Randy Van Dam 2008

Summary

• Refrigeration is a common method of preserving vegetables

• Vegetable types include leafy, micro-greens, bulb, tuberous, stem, podded and seeded, flowers, and fruits used as vegetables– Many varieties and cooking methods exist