Beets are a nutrient dense food filled with natural sugars and have a very intense earthy flavor. The trick to successfully cooking beets is to soften them while also concentrating their sweet flavor.
Toss the baby beets with olive oil, rosemary or thyme sprigs, salt and pepper and spread them on a roasting pan or cover them in a foil packet. Roast at 375 for about 30 minutes turning them twice until they are tender. Remove skin while warm, and cut in half. Toss with vinegar or lime juice, and additional salt and pepper if needed and serve.
To maximize their nutrition and flavor steam the baby beets. Fill the bottom of the steamer with 2 inches of water and bring to a rapid boil. Add beets, cover, and steam for 15 minutes.
In salads, beets are best served chilled. Beets pair well with salty and sweet ingredients, so combining them with feta or goat cheese, berries, apples and oranges works well. Adding a nut or seed such as pumpkin seeds or walnuts works great to add some crunchy texture to the salad.
Pickled beets can be made with cooked or raw beets. They both work great! I like both but find the raw beets to result in a slightly crisper texture.
Boiling beets is likely the fastest method for cooking. In this method, it is best to leave them whole so they maintain more of their color.
Fresh beets can be eaten raw too. They work best in this way thinly sliced or grated on a salad or even as an ingredient on a veggie sandwich. Beets definitely taste different raw than when cooked. More earthy with some sweetness and a crisper texture. Wash and peel skin before using.
The true scallion. Not a spring onion which is what most cooks in India commonly use when the recipe requires scallions. Milder in taste. Also called bunching onions in some parts of the world.
Bunching onions are a scallion and never form a bulb and have hollow leaves. The leaves are prized when cooking unlike the more difficult leaves of the spring onion. Other names for Bunching Onion are Welsh Onion and Long Green Onion.
Both the white and the green parts are used in recipes and eaten both raw and cooked. These fresh young onions are identified by their slender shape and mild flavor. The white stalk has the same sharp, onion taste though with less bite, while the dark green leaves have a fresher, grassy milder flavor.
A popular ingredient in Asian cuisine, especially in East and Southeast Asia. It is particularly important in China, Japan, and Korea, even more than the bulb onion so common elsewhere. In the West, bunching onion is primarily used as a scallion or salad onion.
Scallions are mild enough that both the whites and the greens can be eaten raw, as in scallion salad, a popular side dish for Korean barbecue, or as a crunchy garnish for soups, and chili, and potato puree. Raw scallion whites and greens can be pickled whole or fermented in kimchi. Whole scallions are delicious grilled or roasted—the leaves become charred and the the whites tender and sweet.
Many stir-fry recipes call for separating the whites and the greens. This method mellows out the sharp flavor of the bulb, while allowing the raw greens to stay fresh as a garnish. An added bonus? The scallion whites are usually the first ingredient in the wok, infusing the cooking oil with their aromatics and flavoring the rest of the stir-fry.
Not Available at present - Rs. 290.00
Rainbow Carrots - Yellow, Purple and White carrots are available now.
Carrots were originally purple, red, white, green, yellow, or black. They were bred by taking the red and yellow carrots to create the orange root, just like using a paint box. So the orange carrot is actually the new kid on the block.
Rs. 220.00Celeriac, also called turnip-rooted celery or knob celery, is a variety of celery cultivated for its edible roots. It is sometimes called celery root. Beautiful in soup, sliced into salads or as a mash after roasting. Try it in big-flavoured, slow-cook dishes, or in its classic form, and as they do in France, as a remoulade.
Not Available at present - Rs. 950.00Please note that the price mentioned below is the kg price. Typically, a head of Green cauliflower weighs between 600 - 900 grams.
Not Available at present - Rs. 950.00Please note that the price mentioned below is the kg price. Typically, a head of Orange cauliflower weighs between 600 - 900 grams.
Not Available at present - Rs. 950.00
Purple cauliflower: it’s intriguing, alluring, and powerful.
Roasting cauliflower lightly caramelizes the sugars in the vegetable. It brings the sweetness, savoriness, and nuttiness out of the cauliflower. Simply toss the cauliflower in some olive oil, season it with salt and pepper and roast it in the oven. Its a super easy side dish that brightens any dinner table and is sure to bring excitement and lively dinner conversation.
Purple cauliflower is said to taste nuttier and sweeter than white cauliflower and does not have the slight bitterness sometimes found in white cauliflower. You can usually steam, simmer and roast purple cauliflower and it will retain its color. Serious overcooking will wash out some of the brightness of the colour.
Purple cauliflower lets you add a vibrant color to a party vegetable dip, salad or vegetable roast.
The purple color is natural. It is the antioxidant anthocyanin that gives it the purple pigment.
Please note that the price mentioned below is the kg price. Typically, a head of Purple cauliflower weighs between 600 - 900 grams.
Rs. 170.00Kirby cucumbers are usually short and always bumpy. Kirbys are nice and crunchy for eating raw, and are eaten with the dark green skin. They are flavourful enough to be perfect for pickling too.
Edamame are immature green soyabeans that are often served as an appetizer. In Japan and China edamame is a common snack like eating roasted peanuts is for us. A great protein snack for a party which is the perfect combination of sweet and salty. Edamame is not only delicious to snack on but also packed with a nutritional punch. Like most beans, soybeans are sweeter and have more umami before they are fully mature.
Add the fresh edamame to salted water (5 grams salt in 450 ml water) once it reaches a boil for ten minutes, and then remove from heat and refreshed in ice-cold water to keep their bright green colour. Sprinkle salt before serving.
This has worked well for us but the length of time will depend on personal choice a lot, since some like the inner bean to only be minimally cooked and have some bite while others prefer it melting soft. Also the amount of salt is something you will have to adjust to your taste. So start testing them around six minutes into the boil.
The pods can also be steamed, microwaved or shallow fried if you prefer. The beans can then be extracted from the pods after cooking.You can quick blanch edamame and pan fry them seasoning with soy sauce and some hot pepper. You can also toss the shelled edamame into your salads or fried rice.
Cook just enough that the pods should easily release the beans from the outer skin when you pull the pod between your front teeth, but avoid overcooking where the outer skin begins to disintegrate.
Soybeans are highly nutritious, and they often become a cornerstone of plant-based diets thanks to their high protein levels. Indeed, about 15 per cent of the bean is protein. They also contain all nine of the essential amino acids, and are one of the only vegetables to do so.
Takes more work but if you cut and trim off both ends of the pods, the salt water will season the soybeans inside the pods when boiling.
Artichoke flesh is nutty, verdant, and a little sweet — with a flavour reminiscent of fresh corn.
You can boil, grill, braise, or stuff and bake artichokes. But my favorite way to cook artichokes, and the easiest way to cook them, is to steam them. The artichokes are done when a knife is inserted into the base and there is no resistance.
Whole steamed artichokes are a finger food. After cooking, You peel off a petal, then scrape off the tender portion at the tip with your teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. The outermost layers tend to be the toughest, and the leaves get softer as you get closer to the center.
Be careful when you reach the purple leaves at the very center — they tend to be prickly, so use a kitchen towel to discard them. When you reach the choke (the fuzzy bit), scrape it off with a spoon or carefully slice it off, and discard. All that’s left now is the heart.
The heart is completely edible and amazingly delicious. The other parts of the artichoke -- the actual leaves, the hairy stuff at the bottom, the stem, etc. - are not eaten. The fuzzy choke is too fibrous to eat in regular artichokes, but edible in baby artichokes.
Artichokes may be eaten cold or hot, but I think they are much better hot. They are served with a dip, either melted butter or mayonnaise.
They can also be barbecued or grilled: cut in half lengthwise, remove the choke, brush with olive oil and grill for 30 minutes, until tender.
A good guide on cleaning and trimming artichokes is at https://www.finecooking.com/article/how-to-clean-and-trim-artichokes-for-recipes
Haricots vert are longer and thinner than French bean varieties we grew up with and tend to be more tender and have a more robust flavor.
Stringless and slender green beans are especially tender and have a well developed bean taste. Haricots verts are green beans with a French flair.
Haricots vert are not the same as immature French beans. They have a full green bean flavor early in their development and are tender at a thin size. American green beans, on the other hand, are much thicker.
Snip then ends and blanch in boiling water for 6 minutes, remove and dress with dressing of your choice. Also great as a Chinese stir fry with oyster sauce. Or steam them and top with sea salt or chill the cooked beans and toss them in a salad. You don't need a recipe to deliver an impressive side dish when you use Haricot Vert.
The easiest way to use horseradish is to simply shave off the brown peel and shred or grate some fresh horseradish to serve as a flavoring for hearty soups or stews. Shred as close to serving time as possible, since horseradish turns bitter and discolors within a few hours.
The volatile mustard-like oil in horseradish brings tears to the eyes and heat to the tongue. Horseradish is at its best and most flavorful when freshly grated.
In cooked dishes, horseradish is added at the end of cooking as heat eliminates both the root's aroma and zing.