Vegetable Garden Basics

Vegetable recipes are boundless in number. You have so many ways to prepare vegetables. From roasting to steaming to boiling and frying, there are so many ways to cook vegetables. Raw vegetables are the best tasting and have the most nutrients.

When cooking, cook with as little water as possible. The more water you cook them in the more taste and nutrients you lose. You will find that frozen vegetables have more nutrition then canned ones.

Canned vegetables are usually boiled then packed in water further diluting them. Boiling for no more then 10 minutes is the most recommended advice for most vegetable recipes.

Vegetable Recipes – Advice

• Don’t boil any vegetable if you can steam it.
• Use the minimum amount of water possible if you must boil them.
• Let vegetables cook in their own juices as much as you can.
• Keep and use the water vegetables were boiled in as it contains lots of vitamins and nutrients.
• Put vegetables in the pot when the water has started boiling. Only old potatoes and Jerusalem artichokes should be started in cold water.
• In some of your vegetable recipes, use a little salt in your water. It adds more flavor than salting after the vegetables are cooked.
• If your water is hard, use a pinch of bicarbonate of soda to soften it.
• Save all peelings, parings, trimmings to go into your compost pile or worm compost.
• After your cooking water has cooled, use the water on your plants. They love it.
• Use a strainer and drain the water from your vegetables to get them dry before putting them on a platter or in a bowl. Dried they keep their shape longer.
• Once your vegetables are cooked and hot, do not put them in a cold container or dish. They should be put onto a dish that is warm.
• Unused vegetables can be put into salads or soups. Even in the compost pile once they are past serving.
• Gather fresh vegetables in the morning. Keep them in a cool, dry place until ready to use. A clean pail covered with paper works.
• When possible, buy vegetables if you must, and use them the same day. No telling how long they were harvested.
• Green vegetables should be crisp and green, not flabby and discolored.
• Root vegetables should be firm and stiff, not limp and stale.
• If worried about slugs and caterpillars being in your fresh vegetables, add a little vinegar to a bowl of water and soak them before preparing.
• Green vegetables should be boiled as quick as possible with the lid off of the pan.
• Root vegetables should be cooked with the lid on.

Roasting

Canned Vegetables

A lot of people have never tried to roast vegetables. I know my family didn’t and I only learned how just the last few years. Researching vegetable recipes has lead to some great tasting meals.

It’s real easy to roast vegetables and is a different way to prepare them then most people realize. Try this for something your family or friends haven’t seen and watch them smile when they bite into them. I’ll be putting lots of vegetable recipes up as we try them out.

• Preheat your oven to about 275 Fahrenheit.
• Cut your vegetables into bite sized chunks.
• Using a paper towel, wipe your vegetables dry.
• Use a cookie sheet.
• Place your vegetables on the cookie sheet.
• Break out some virgin olive oil.
• Lightly brush some olive oil over the vegetables.
• Flip the vegetables over and apply a light covering on the other side.
• Place in oven and watch them for about 10-15 minutes.
• When you think they are done, use a tooth-pick to piece them and ensure the middle is soft.
• Don’t over-cook.
• Serve and Enjoy!

Steaming

Vegetable Steaming

This is an excellent way to prepare your vegetables for your family and friends. Steaming will give you about three times the nutrients then when you boil vegetables. When steaming potatoes there are even more nutrients kept via steaming. A lot of vegetable recipes call for you to steam them.

You can steam vegetables that are frozen, canned or fresh. Corn, carrots, asparagus, broccoli and string beans are just a few.

By steaming your vegetables you’ll only lose about one third the loss of vitamins and nutrients you lose when boiling. You will have to steam them for about twice as long as by boiling. Keep this in mind when you are looking at vegetable recipes.

Vegetable Juicing

Vegetable juicing is a fantastic way to enjoy vegetables. The smaller your food is, the easier you can digest it and a vegetable juicer grinds vegetables up very small.
Vegetable Juice Recipes

Juicing Book Reviews

A good juicing book will show you not only what to combine but will have tons of tips that you might not think of.
Juicing Book Reviews

Vegetable Pizza Recipe

A fresh vegetable pizza is hard to put down. After trying the crap vegetable pizza from the supermarket you will really appreciate and know the difference when you make your own from fresh vegetables. Try this vegetable recipe and see how your kids love it.
Vegetable Pizza Recipe

Vegetable Soup Recipe

A fresh vegetable soup is something I look forward to. Coming home on a cold, wintery day to a surprise of fresh vegetable soup is hard to describe.
Vegetable Soup Recipe

How to Blanch Vegetables

Blanch your vegetables before freezing and you will have not only safe vegetables but ones that will last a lot longer. Enzymes are killed by blanching. Blanching is a common way to keep vegetables fresh for later vegetable recipes.
How to Blanch Vegetables

Low Carb Vegetables

Yep even vegetables can be even lower on the carbohydrate scale. Some vegetable recipes can be even better for you.
Low Carb Vegetables

Organic Food Home Delivery

If you have no time to grow everything you want, let others grow it for you. It’s easy nowadays to get what you want delivered straight to your door and it’s fresh also. Now you can try out those specialty vegetable recipes that have ingredients not available locally.
Organic Food Home Delivery