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Back to Basics
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"Home
Back
to Basics
How to prepare,
store, and cook those vegetables.
..
Apples place
several in a paper bag at room temperature for a few days. Unrefrigerated
apples produce natural ethylene gas, and thus ripen themselves.
Apricots
must be stored in the refrigerator unless you plan to eat them within 24
hours. They will get overripe if you leave them unchilled for longer.
Artichokes: Store
artichokes before washing, in a plastic bag in the fridge. To cook,
place in a steamer with the stem ends down. Steam until the lower
leaves can be pulled from the choke — anywhere from 30 to 45 minutes.
Our artichokes are almost spineless, so there is no need to trim the tips
of the leaves. You may want to remove the first layer of big leaves
around the base though, since they may be tough.
Arugula: should
be washed before eating, and then spun dry. Stored in a plastic bag,
it keeps for 3-4 days.
Asparagus :
Store asparagus for just a few days in a wrapped plastic bag — keep moist.
To prepare, “snap”off the tough ends and cook whole or cut into pieces.
Soak the asparagus briefly to remove any silt. Traditionally, asparagus
is cooked standing up, in a bunch, with the tips out of the water. But
you can steam or saute briefly, until just tender — or add to soup just
before removing from heat.
ASPARAGUS
POLICE Don’t overcook your asparagus! ‘Gras should be crisp
but tender, never soft or mushy unless cooked in soup or pureed.
Thin asparagus will cook faster than fat asparagus, and you will probably
get so of each from us during the course of the season. That means
you will always have to be vigilant about cooking it carefully. The
simplest way is to steam it, but if you feel like buying an asparagus cooker,
more power to you.
&nb"
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