How To Use This Guide:
If there is one dot in a box, I recommend using that method to cook that vegetable. If there are three dots, I think it's the best way to prepare it! That being said... Get creative!
Preparation categories are defined further below.
***Always wash your veggies first***
It's all in how you slice and dice when it comes to eating raw veggies. Try using a veggie peeler to get super thin strip of carrot or beet, or use the box grater to shred and combine flavors. A favorite combination of ours is carrot, golden beet, and salad turnip. Dressed any way it makes a delightful side dish.
A simple to cook that brings out the essence of the vegetable you are preparing . Bring an inch of water to boil in a large sauce pan with a lid and place a steaming basket in the bottom. Toss in the veggies and cover. In a few minutes they will be hot and tender. Using small amounts of vegetables will ensure even cooking. Finish with a little butter or olive oil, salt and fresh herbs.
Both processes use high heat & oil to cook vegetables over a short amount of time. If cooking several different kinds of vegetables in the same dish, add them to the pan at different times so that denser vegetables cook longer. Don't crowd, or veggies will steam rather than caramelize.
Starting with a high-quality stock or other flavorful liquid, cook vegetables slowly over low heat until meltingly tender and very flavorful. Serve the veggies in the broth, which will have strengthened during cooking.
Both methods use high heat- roasting generally 400 degrees or above. The high and dry heat of the oven or grill caramelizes the vegetables and concentrates their flavors.
Fermenting, canning, and freezing are the three ways we put up food here at the farm. There are lots of great resources out there for how to do this, so I won't go into detail here. If I blanch something before freezing it, I noted that- but otherwise (like for peppers) I just chop and freeze raw.