This fall Tiny New York Kitchen celebrates sweet parsnips, earthy beets, and mild turnips. These root vegetables offer flavor, nutrition, and versatility.
Look for root vegetables that are firm to the touch with smooth, blemish-free skin. If there are any greens attached, make sure they look fresh, not wilted.
Before storing parsnips, beets, and turnips, remove any greens and brush off any dirt. Wrap in a damp paper towel, place in a plastic bag, and store in the refrigerator crisper; most roots will last up to two weeks.
Root vegetables absorb nutrients from the soil they grow in, including antioxidants, iron, and vitamins A, B, and C. They also provide fiber, which helps you feel fuller longer. To maximize your fiber intake, leave the skin on and give parsnips and carrots a good scrub instead.
Parsnips: These pale, carrot-like root vegetables are sweet and earthy. They can be roasted, sautéed, mashed, and puréed. Choose small to medium parsnips, since larger ones can be woody.
Beets: Beets can be red, golden, or striped. Whether roasted, boiled, or steamed, they’re slow to cook, but packaged precooked versions are also an option. You can even enjoy beets raw. Simply peel and grate or thinly slice.
Turnips: Creamy white with pinkish-purple tops, turnips turn mellow and tender when cooked. Try them roasted, sautéed, mashed, or added to soups and stews.
Greens: If you’re lucky, your beets and turnips will have greens attached. These edible, nutritious, and delicious greens should always be removed for storage, as they pull moisture from the root ends. Wash the greens and use to make pesto, or sauté with garlic and oil for a quick side dish or simple pasta.
“Work With What You Got!”
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Constitution Week – Foods of Our Forefathers Part II
The standard grains included wheat, barley, oats and rye. Finely ground wheat flour, “boulted” or sieved through a fine cloth, was used to make white bread for the rich early in the fifteenth century. Most of the gentry ate what we would call cracked or whole wheat bread. The poor ate bread of coarse-ground wheat flour mixed with oats, ground peas or lentils.
During the ocean crossing to the New World, immigrants subsisted on an even more monotonous diet for weeks. The Mayflower provisions were typical – brown biscuits and hard white crackers, oatmeal, and black-eyed peas, plus bacon, dried salted codfish and smoked herring for animal protein. The only vegetables on the trip were parsnips, turnips, onions and cabbages. Beer was the beverage.
As pilgrims set foot on their new homeland, they hardly knew what to expect. Each brought a stock of basic foods to get them through the first year, as well as a variety of basic utensils and kitchen tools. Also included were the essential accompaniments for whatever they found or could raise when they arrived – a bushel of coarse salt, 2 gallons of vinegar, a gallon of “oyle” and a gallon of aquavite.
Nothing they had been told, however, prepared them for the staggering variety of totally unfamiliar plants that were being used as food by the Indians – corn, sweet potatoes, peppers, pumpkins, squash, sunflower seeds and cranberries were examples. In addition to the strange food, there were strange ways of cooking. In Europe, meat was boiled; the Indians, lacking iron pots, roasted theirs on a spit over a fire. The Indians also had a long, slow cooking process that yielded what we now call Boston baked beans, and they used a fire-heated, rock-lined pit for what we would now call a clam-bake. Where the pilgrims were accustomed to raised wheat bread, the Indians introduced them to corn based spoon bread. Corn also provided hominy, used as a vegetable, and later, of course, as grits. For sweetening, the Indians used maple syrup and honey, as sugar was unknown.
Although many of the food the Pilgrims and other colonists found were totally strange, others had travelled the route before them. The Spanish had brought pigs, which thrived especially in areas where peanuts grew. Peaches and oranges were also native which spread throughout climatically suitable areas in a short time.
Even the white potato was an early migrant to the New World, following a zig-zag route, from its original home in Peru to Spain in 1520, from Spain to Florida forty years later, from Florida to England in 1565, always being treated as a culinary curiosity. By the 1600’s they had become a popular food staple in Ireland, and were carried by Colonists both to New England and Virginia, where they quickly established themselves. There they served as a valuable source of vitamin C, protein and trace minerals, in addition to the starch.
Potatoes, incidentally were significant in another, later migration to America: the climate in Ireland proved so amenable to their culture, and their nutrient content was so high, that many poor Irish farmers grew only potatoes on their small farms. In fact, as fathers subdivided farms for their sons, many found themselves supporting whole families on the potatoes grown on less than an acre of ground, while the family itself lived in a roofed-over ditch. When blight struck in 1845, the sole food source of millions of people literally withered away before their eyes. A half-million of the 8 1/2 million population died of starvation or disease, and 1 1/2 million emigrated to England or America – following the “Irish potatoe.”
Spices were in short supply in America’s earliest days. The English pretty well monopolized the trade with the New World. Within a few years, however, settlers had planted the seeds they had brought or imported, and most had adapted to the climate and were flourishing in orderly rows and patterns in kitchen gardens all along the Atlantic Coast. There were a few – ginger, pepper, cloves, mace, cinnamon, nutmeg, and allspice – that simply couldn’t cope with the weather or soil – and were scarce. Olive oil, lime juice, prunes and saffron were available, but only at high prices.
To Be Continued…
Have you ever come home from the market after purchasing fruit to find that you spent money for nothing? I have plenty of times and it ticks me off every time. Here are some Fruit Essentials that may help you have more fruit shopping success.
Did you know that many plants that are botanically fruits are not sweet? We think of them as vegetables or non-fruits. Avocados, beans, coconuts, corn, cucumbers, eggplants, green peppers, okra, peas, pumpkins, sugar peas, string beans and tomatoes all fall in the fruit category. Some cookbooks make a distinction between fruit, vegetables and fruit vegetables. Fruit vegetables are foods that are botanically fruits, but are most often prepared and served like vegetables. These fruits are considered fruit vegetables: Aubergine, autumn squash, avocado, bitter melon, cantaloupe, chayote, chile, courgette, cucumber, eggplant, gherkin, green bean, green sweet pepper, hot pepper, marrow, muskmelon, okra, olive, pumpkin, red sweet pepper, seedless cucumber, squash, sweet pepper, tomatillo, tomato, watermelon, wax gourd, yellow sweet pepper and zucchini.
Pectin is a substance contained in some fruit which is used for making jams and jellies thicker. High pectin fruits are apples, cranberries, currants, lemons, oranges, plums and quinces. Low pectin fruits are bananas, cherries, grapes, mangos, peaches, pineapples and strawberries.
Low pectin fruits seem to discolor quicker than high pectin fruits ( bananas and eggplants). Lemon juice or vinegar slows the discoloring process. Other fruits and vegetables that discolor quickly are avocados, cauliflower, celery, cherries, figs, Jerusalem artichokes, mushrooms, nectarines, parsnips, peaches, pears, potatoes, rutabaga and yams.
Bruising: When a fruit is bruised the cell walls break down and discoloration begins. The process can be slowed down by refrigeration.
Cleaning: It is important to clean our fruit and vegetables. Rinse fruit in cold running water and scrub as needed before cooking or eating. Soaking fruit in water for more than a few minutes can leach out water soluble vitamins.
Peeling: The fruit skin usually contains a lot of important nutrients, but if you need to peel a thick-skinned fruit cut a small amount of the peel from the top and bottom. Then on a cutting board cut off the peel in strips from top to bottom. A good way to peel thin skinned fruit is to place the fruit in a bowl with boiling water and let stand for about 1 minute. Remove and cool in an ice water bath. You could also spear the fruit with a fork and hold over a gas flame until the skin cracks OR quarter the fruit and peel with a sharp paring knife or potato peeler.
Wax: Oh those beautiful waxed apples that wink at us at the market. They are beautiful because they are waxed. I don’t know about you, but I would rather not eat wax. Wax can be removed from the surface of fruits by washing them with a mild dishwashing soap and then thoroughly rinsing them. This will remove most of the wax, but probably not all of it.
Purchasing Ripe: Purchase these fruits fully ripe: Berries, cherries, citrus, grapes and watermelon. All of the fruits in this list, except berries, can be refrigerated without losing flavor.
Purchasing Not-So-Ripe: Apricots, figs, melons, nectarines, peaches and plums develop more complex flavors after picking. Store these fruits at room temperature until they are as ripe as you would like them.
Refrigeration: You can refrigerate apples,ripe mangos and ripe pears as soon as you get them. Do not refrigerat bananas.
Seasonal Fruit: Winter is the season for citrus. Fall is the season for apples and pears. Late spring is the season for strawberries and pineapples. Summer is perfect for blueberries, melons, peaches and plums.
Washing: Dry fruit with paper towels or kitchen towels and then use a blow dryer on the cool setting to completely dry fruit.
Squeezing: A microwave can be used to get more juice from citrus fruits. Microwave citrus fruits for about 20 seconds before squeezing the fruit for juice.