Challenge - 3rd Week Homework

[onesmartcookie]

I'll play!

okay, how about these:

kai lan (also known as gai lan or chinese broccoli)
bok choy
swiss chard
edamame beans
daikon
Jicama

Bok Choy is great in stir fries.
Swiss Chard, don't get me started.
I've had Daikon which I used in a 'coleslaw' type recipe.
Edamame beans. I've gone to websites to find recipes for that.

OSC

[photogirl67]

OSC - what about Swiss chard? love it or hate it?

I have a great recipe for it with onions and raisins, yummy!

[onesmartcookie]

Swiss Chard tastes like a milder version of spinach to me. My Dad grows loads of it in his garden and harvests it throughout the later summer/fall months. Love it!

[onesmartcookie]

Homework completed.

I had a hard time finding info. on this veggie. Rapini. Including prep. or nutritional value. Here's what I did find:

http://en.wikipedia.org/wiki/Rapini

It looks like Brocolli but has more of a bitter taste to it which is not unpleasant. Purchased at the Italian Center here in Edmonton, it is a vegetable used in Italian dishes. However, I put a different spin on it. Here is what I did:

Sauteed green onions, garlic and red peppers. Set aside. Cooked Soba Noodles and rinsed. Be careful not to cook to long or else noodles tend to be really glutenous. Boiled Rapini (no greens, veggie only) and set aside. Combined sauteed onions, etc. with soba noodles and rapini. Mixed in Udo's oil, balsamic vinegar and toasted sesame seeds.

[Michele]

Hey does anyone know what veggie this is? I have seen it before but not lately - the name fiddlesticks comes to mind (not sure why). It reminds me of asparagus but is curled up at the end.

[bearlyjoe]

Hey does anyone know what veggie this is? I have seen it before but not lately - the name fiddlesticks comes to mind (not sure why). It reminds me of asparagus but is curled up at the end.

That would be fiddlehead ferns. These are the new, unopened leaves of wild ferns, typically found in the early springtime in wet, northern climates. They can be cultivated, but are not usually found in stores.

I love them. They are crisp and tender, and have a delightful flavor. In my childhood we sauteed them in butter, but they are just as delicious in extra-virgin olive oil, lightly dusted with herbes de provence.

[Michele]

Cool! Thanks Joe!

When I first saw them, I thought I would give them a try and then forgot all about them until now...I guarantee the next time I see them, they will end up in my tummy!

[Michele]

Hey another question, with these fiddlehead ferns, do you just cut the very bottom ends off and eat the whole thing or do you just cut the top curly part off to eat?

[photogirl67]

i just cut off the dry ends and eat the stems too!

[bearlyjoe]

Yup, eat everything that's tender.