Saturday, January 02, 2010

Beyond Potatoes, Tomatoes, and Spinach

Hearty greens and savory roots add pizazz to your meals. However, potatoes, tomatoes, spinach and chard are ubiquitous in cooking, especially vegetarian and vegan. Perhaps you have not given much thought to some of the wonderful variety that is available (many which are grown locally and organically here on Oahu)?

For greens, try some of the hearty winter varieties that are high in minerals like calcium and iron. You can steam, blanch, saute, have raw in salad, and put in soups, stews, and casseroles:
  • Collards
  • Kale
  • Mustard Greens
  • Watercress
  • Broccoli Raab
  • Tatsoi
  • Daikon and radish tops
For root vegetables,
  • Hakurei turnips
  • Carrots
  • Parsnips
  • Burdock/Gobo
  • Lotus/Hasu/Renkon
  • Sweet Potatoes/Yams
  • Rutabagas
  • Daikon

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