It trips to the grocery store aren't producing enough produce, you might think about picking up Christine Ingram's encyclopedia Vegetable Identifier. The book covers more than 160 varieties of veggies, with hundreds of color photographs for easy matching when scrolling the aisles.
Ingram offers tips to keep from losing vitamins and minerals while cooking, such as avoiding cutting veggies too finely because their nutrients will be more susceptible to seeping into the cooking oil. She even provides a history of each vegetable (apparently the Greeks went gaga for asparagus) and consumer advice (avoid pre-wrapped bundles of broccoli), which tend to deteriorate more quickly than loose bundles). Published in London, the book has a couple of jarring colloquialisms. In the section on the history of onions, Ingram suggests using an "outhouse" for storage. (Ewww, I thought, until I looked it up and found out this is another word for shed.) You need to start somewhere, people. Experts agree we should be getting a high proportion of vegetables in our everyday diets.
- Stephen Shupe
Yum...
Mexican Cheese Dip Ingredients
2 jalapeno chilies
1 tablespoon vegetable oil
1 onion, finely chopped
1 tablespoon corn starch
1 cup sour cream
2 cups grated Monterey Jack cheese
1 scallion, finely chopped
Instructions
Wearing rubber gloves, remove chilies and peelcharred skin. Discard seeds and chop finely. Set aside.
Place chilies on baking sheet; broil until skin blackens, turning frequently. Put in plastic bag, seal until cool.
Heat the oil in a medium saucepan over medium heat. Add onion, cook until softened and beginning to color.
Stir in chilies and cook 1-2 minutes longer. Stir in cornstarch until well blended.
Stir in sour cream and reduce heat (don't allow to boil). Add cheese and stir until melted. Pour into heatproof bowl, sprinkle with chopped scal-
lion. Serves 4-6.
Source: The Book of Dips and Salsas
--- Stephen Shupe
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