Shopping at your local farmer's market is a fun experience, and good for so many reasons. Surprisingly, I often find myself slightly overwhelmed by the beautiful vegetables I don't know how to cook! Here are some common farmer's market finds and how to make the most of your bounty.
BEETS
PICK WISELY: The smaller the beet, the tenderer it will be. Bright greens are also better.
EASY PREP: Wrap in foil, and bake at 350¡F for 1 hour, or until tender when pricked. Rub off the skins with paper towels.
SAVE THE TOPS: Add chopped beet greens to salads, or thinly slice and garnish on soups.
GREEN BEANS
PICK WISELY: Select crisp, slender pods. Avoid brown spots.
EASY PREP: Instead of snapping each bean like Grandma did, line up the pods and remove stems with a chef’s knife.
BLANCH THEM: For crisp, tender beans, blanch in boiling water 4 to 5 minutes; then plunge into an ice bath for 4 to 5 minutes more.
EGGPLANT
PICK WISELY: No matter the size, color, or shape, choose a firm eggplant with shiny skin and green top.
EASY PREP: Small, young eggplants can be used as is; larger, older ones should be peeled.
ADD A PINCH: Curb bitterness in large eggplants by sprinkling with salt. Slice, salt, and let sit for 30 minutes. Rinse before cooking.
RADISHES
PICK WISELY: Choose plump, firm radishes with fresh green leaves. Bigger isn’t always better: The larger the radish, the less crisp it will be.
EASY PREP: Trim—doesn’t toss—leaves. The greens are great for sautéing or garnishing dishes.
SOAK AND SERVE: Prefer extra-crunchy radishes? Soak in ice water before serving.
Article courtesy of Southern Living
