Saturday, July 9, 2011

Vegetable confusion...

As I've mentioned before we've recently moved to a super tiny agricultural community aka Mayberry. In the week we've been living in Mayberry several different members of my congregation have given us home grown vegetables which I'm incredibly grateful for. Except for one problem, for the most part I don't actually know what the vegetables are or what to do with them.

Yes, I will fully admit that I am ignorant about vegetables. Part of this comes from being an incredibly picky eater. I don't like vegetables except for: corn, raw broccoli, and raw carrots. Anything other than that I don't eat. (I suck about food it's a constant source of embarrassment). However, I want my children to be better eaters than I am, and so I want to introduce them to all kinds of food. So here's my question for all of my intelligent, presumable vegetable eating friends, what are these?
I'm assuming the yellow stuff is squash. I'm only a little bit confident in my guess because last week someone else gave us some squash and it looked much different. But what is the green stuff. Is it a bean? Is it a pea?

This is what's inside. What is it and how do I cook it? Do I cook it in the green shell or do I take the bean looking things out? Help me please :~) 

(And try not to judge my lack of vegetable knowledge to harshly, I know it's shameful).

ETA: I've been informed that the green bean looking things are indeed Green Beans. Haha I'm brilliant. 


4 comments:

Debbie said...

It's a bean.

kvaughn said...

Trim up the green beans (sometimes there's a little stem part you can just snip off) put them in a pot with about 1/4 c chicken broth (or water if you don't have chick broth) some precooked and chopped bacon or ham, garlic, onion, and margarine (about 1/4 c). Put em all on med high heat and let them simmer (little bubbles...not a boil) for about 15 mins or until the are tender (not soggy!) add salt and pepper to taste and enjoy! btw those measurements are for a large handful of beans... sorry I don't really ever measure anything lol.

And for squash, you can make really awesome and easy summer pasta salads. I usually heat up some olive oil and garlic in a large skillet or pan. It's also really yummy to substitute olive oil with whatever garlic and herb marinade or salad dressing you have hanging out in your fridge. Once its hot (or sizzling) I throw in some cubed chicken and let it cook until it's no longer pink. You may need to add some more dressing/oil at this point then add any green/red peppers and onions you want and let them saute with the chicken. Then once they cook down a little add the squash. Saute until the are tender, throw the whole thing over some cooked pasta, add some more sauce to taste and enjoy! (I promise it really is easy to make)

Oh, and make sure you take off the outside layer of skin on the squash with a vegetable peeler

~Jess said...

Sadie, I love you :-)

There are a lot of different kinds of squash...summer squashes are the kind available right now. They're usually long and skinny, either yellow or green.

What I do with them is wash them good, cut off the ends. Slice them into 1/4" pieces (so they're still circles). Then saute them in a pan with olive oil, onions, garlic, some tomatoes (and any other veggies you want...broccoli etc), then shred some cheese over them (I use cheddar or pepper jack). Salt and Pepper to taste :-)

Email me if you've got any questions

Carlita said...

I have a theory that there is no vegetable (or combination thereof)that doesn't taste good roasted with some salt and olive oil. I usually do this with potatoes, squash, onions, tomatoes, eggplant (a bit more complex because it needs to be prepped), peppers, etc, etc. Just cut, place them in a bowl with the oil, mix up to coat, place on an oiled cookie sheet, sprinkle a bit of salt and put under a broiler, turning so as not to burn, until all are tender. This is the modern version of roasting veggies on the fire (which is still THE BEST). I promise, they taste great this way and it's dummy-proof.

I admit I've never done green beans this way. We usually just steam them and then add salt, olive oil and lemon juice when tender.

If your kids are pasta nuts the way mine is, I have a pasta method for pretty much every veggie that seems to work for the youngsters. Let me know if you're interested.