summer (warm season) vegetables. summer or warm season vegetables need: sunshine (long hot days)...
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SUMMER(WARM SEASON)
VEGETABLES
Summer or warm season vegetables need: sunshine (long hot days)
warm soilwarm air
In order to:grow and maturedevelop sugardevelop flavor
For warm season vegetables, cold temperatures mean:
no germination
no flowers
slow growth
no fruit
no flavor
What is in season?• Corn
• Cucumbers
• Eggplant
• Green beans
• Jimaca
• Lima Beans
• Okra
• Peppers
• Summer Squash
• Tomatoes
CORN
CORN
• VarietiesYellow Black
White Red
Blue Baby
Multi-colored
New varieties are extra sweet.Sugar converts to starch after harvesting.
BLACK CORN-PERU
BLUE CORN
RED CORN
MULTI-COLORED
ANCIENT CORN
WHITE CORN
CORN
• Cooking– Boiling – 3 to 5 minutes– Roasting– Grilling– Baking
• Commonly eaten on the cob in US.
CORN• CULTURE
– Mexico – 7,000 YEARS OLD– Thai – corn ice cream– Hispanic – masa, tamales, arepas, tortillas– US southern – corn meal, corn bread, corn
fritters– New England – corn chowder, corn pudding– Italy (north) - Polenta
• Animal fodder
MAYAN CORN MASK
INDIAN CORN
EVERYBODY LOVES CORN
CUCUMBERS
LEMON CUCUMBERS
ARMENIAN CUCUMBER
JAPANESE CUCMBER
WHITE CUCUMBERS ENGLISH (BURPLESS) CUCUMBERS
PICKLING CUCUMBERS
CUCUMBERS
• Native to India
• Commonly eaten raw – can be cooked
• Peeled or unpeeled
• 3 Basic Types
– Slicing or Salad
– Pickling
– Gherkins
CUCUMBERS
• Commercial – wax coating
• Shriveled ends = old
• Bitter taste – growing conditions
• Larger cukes = more seeds
• Remove seeds & gel– More digestible for some
– Prevents watering down dish
SNAP BEANS(GREEN BEANS)
SNAP/GREEN BEANS
• Varieties– Edible pod beans
• Snap
–Green
–Purple
• turn green
when cooked
SNAP BEANS
–Golden
–Wax • Look waxy• Don’ taste it
SNAP BEANS
– Romano
• Italian
• Thicker,flatter
– Haricot Vert
• Filet beans
• Pencil-thin
PEPPERS(CHILES)
PEPPERS
• Varities
Sweet• Bell• Pimiento• Banana• Italian
Hot• Chile• Jalapeno• Serrano• Tabasco• Cayenne • Hungarian Wax
Capsaicin Heat Veins and seeds Not the walls
Scoville Heat Units Measure of heat Jalapeno
2,500 to 4,000
Tabasco 60,000 to
80,000
Color not a factor
OKRA
OKRA
• Varieties– Green– Red– White
OKRA
OKRA FLOWER HIBISCUS FLOWER
OKRA• Large pods are tough
• Does not store well– Toughens
– Loses color
• Came from Africa on slave ships.
• Called “Lady Fingers”
OKRA
• Usually served hot
• Sticky juice – cooked
• Acts as thickener
• Described as
– Slimy
– Ropy
OKRA
Sti
• Popular in:– India
– Africa
– Caribbean
– Southern US
• Cajun
• Creole
OKRA• Cooking
– Boil– Braise– Steam– Saute– Microwave– Fry
• Southern US – dipped in cornmeal
TOMATOES
TOMATOES
• Varieties– Over 500
– Wide range of shapes, sizes, colors
• 3 Categories– Cherry Tomatoes
– Round/Slicing Tomatoes
– Plum/Paste Tomatoes
TOMATOES
• Heirloom– Old, non hybrid varieties
• Hybrid– A cross between 2 genetically different
plants
• Specialty– Different or unusual – might be a heirloom
or a hybrid
TOMATOES• Never refrigerate tomatoes – flavor loss
– Exceptions: extreme heat, over ripe
• Ripen in a brown bag out of sunlight• Vitamin A content determined by color
– Orange – most– Red and yellow– White – the least
• Nutrients in the gel aroundthe seeds
TOMATOES• Native to South America
• Believed poisonous until 1700’s
• In the top 5 favorite vegetables in US
• Each American eats 20 lbs. of fresh tomatoes annually, plus 70 lbs. of processed-ketchup, salsa, BBQ sauce
• Not a vegetable – a fruit
• Lycopene & beta carotene give red tomatoes their color
TOMATOES
• Southern US favorite– Fried Green Tomatoes
EGGPLANT
EGGPLANT• Varieties
–Color• Purple-black• Green• Pink• White• Yellow• Orange
EGGPLANT
–Shapes• Oval
• Oblong
• Round
VIETNAMESE EGGPLANT
TURKISH EGGPLANTCHINESE EGGPLANT
AFRICAN EGGPLANT
INDIAN EGGPLANT
ROSA BIANCA – ITALIAN EGGPLANT
AMERICAN EGGPLANT
THAI EGGPLANT
EGGPLANT• Name
– Early fruit small, white, round
• Culture– India or maybe China– Eggplant Parmigiana – Italy– Caponata – Italy– Ratatouille – France– Moussaka – Greece– Baba Ghanoush – Middle East
EGGPLANT• Cooking
– Never eaten raw
– Cook thoroughly
– Spongy texture
• Soaks up oil
– Cook quickly-hot pan
– Salt and press prior to cooking
• May remove bitterness
EGGPLANT• Limited storage
• Dull color, brown spots=old
• Peeling– Depends on the recipe
– Depends on the eggplant
• older & tougher - yes
• Discolors when cut
– Oxidizes
• lemon juice, water
NOT EVERYONE LIKES EGGPLANT
EGGPLANT – 0 – LANTERNS
SUMMER SQUASH
SUMMER SQUASH• Varieties
– Chayote – Crook-necked– Scalloped/Pattypan
• Green, yellow, white
– Straight• Green, yellow
–Zucchini– Round
• Sunburst
SUMMER SQUASH
• Summer and Winter Squash– Both grown in summer
– Summer is immature
– Winter is mature• Harvested in fall• Hardened rind
SUMMER SQUASH
• Small are best – no longer than 8 inches• Round squash – no larger than 4” dia.• Larger squash = more and larger seeds• 95% water• Absorbs other flavors• Do not peel• Eat raw or cooked• Flowers are edible
SUMMER SQUASH
• Cooking – DO NOT OVERCOOK!
• Steam
• Sauté
• Grill
• Bake
• Microwave
• Stuff
SUMMER SQUASH