Vegetable information

Here at Barrowcliffes vegetables are our main business, whatever vegetable you want and however you would like it prepared we aim to satisfy. We can peel, chop, dice, slice, shred, grate, baton, julienne, f loret…the list is endless. To find out a bit more about vegetables why not click on the links below and see what category your favourite vegetable falls into.
• Brassicas This group is generally available all year round, although their inherent strong flavours do suit the cooler seasons better. It is not uncommon for these vegetables to be overcooked which can produce unpalatable flavours. Brassicas in particular contain many nutrients including vitamins B and C, they are also rich in minerals, for example raw broccoli has a calcium content that is comparable to milk. • Broccoli • Brussels sprouts • Cabbages • Cauliflower • Curly kale • Kohlrabi • Leafy greens • Chard • Spinach • Spring greens	Courtesy of www.thinkvegetables.co.uk/mwmack
• Roots & tubers Many of these are staple vegetables are synonymous in our traditional winter dishes such as casseroles, soups and stews. Although nothing special to look at they provide a wealth of flavours, survive poor growing conditions and can be stored throughout the winter. Young root vegetables from the season’s first crop will have thin, tender skins and will reveal different flavours and textures to that of the older vegetables harvested later in the season. • Beetroot • Carrots • Celeriac • Horseradish • Jerusalem artichoke • Parsnip • Potato • Radish • Salsify • Swede • Sweet potato • Turnip • Yams	Courtesy of www.thinkvegetables.co.uk/mwmack
• The Onion family Where would we be without the onion, indispensable in so many of our dishes, its’ flavour ranging from tearfully fiery to mellow to mild and sweet. When using in cooked dish always ‘sweat’ the onion first in a little oil, this will reduce any bitter, raw flavour. As an onion cooks its starch content changes to sugars and the flavour becomes very sweet, the caramelisation of the sugars gives the lovely brown colour to the cooked onion. • Brown, yellow or white globe onions • Button or pickling onions • Red onions • Spanish onions • Shallots & banana shallots • Spring onions / scallions / salad onions • Leeks • garlic	Courtesy of www.thinkvegetables.co.uk/mwmack
• Mushrooms & other fungi Whilst cultivated mushrooms can not compete with the rich, earthy flavour of wild ones you can be sure that they will not be poisonous! Always take great care when picking wild mushrooms, use a guide or take an expert with you. Use cultivated mushrooms fairly quickly after purchase, they should not need peeling but may need a wipe over before using raw or cooked. • Cultivated white mushrooms Are all related to the field mushroom, ‘button’, ‘closed cap’, ‘open cap’ & ‘flat’ are all various stages of growth. Flavour develops as the mushroom grows so button mushrooms are the mildest whilst flat mushrooms have a deeper flavour & colour • Brown mushrooms, also know as Brown Cap or Chestnut • Oyster mushrooms • Portobello mushrooms • Enoki • Shiitake • Quorn • Wild mushrooms • Ceps / porcini / penny buns – available summer to late autumn • Chanterelles / girolles – available summer to late autumn • Morels – available late spring • Puffballs – available summer to autumn • Truffles – in season late summer to autumn	Courtesy of www.thinkvegetables.co.uk/mwmack
• Salad leaves Over the last decade there has been an explosion in the variety of salad leaves available, we can chose British leaves, Mediterranean leaves, Oriental leaves to provide a host of wonderful flavours, textures and colours to our meals. • Chicory & radicchio • Cos, Romaine & Little Gem • Iceberg • Oak leaf & lollo rosso • Lambs leaf / mache / corn salad • Oriental leaves – mizuna, mustard greens, Chinese cabbage, bok choi, pak choi & tatsoi • Watercress • Rocket • Vine leaf
• Vegetable fruits The beautiful colours of vegetable fruits reflect the sunny climate of their native lands. Nutritionally they are packed full of vitamin C. They should have bright, glossy and smooth skins. They will have maximum flavour if left to ripen naturally and can then be stored in the refrigerator • Aubergines • Avocado pears • Chillies • Peppers • Tomatoes	Courtesy of www.thinkvegetables.co.uk/mwmack
• Squash Squashes have both summer and winter varieties, with an array of fascinating shapes and colours. Winter squashes tend to appear in late October, they should be heavy and hard with a hollow sound if knocked. They have a mild yet distinctive flavour and are great for baking, roasting and soups. Summer squashes are young and can be eaten whole, including the skin; they should feel heavy for their size. Many summer squashes have flowers which are edible. Squashes are not generally suited to freezing due to their high water content. • Acorn squash • Butternut squash • Little Gem • Patty pans / custard marrows • Pumpkins • Spaghetti squash • Vegetable marrows • Courgettes • Cucumbers • Gourds	Courtesy of www.thinkvegetables.co.uk/mwmack
• Stalks & shoots This category encompasses a distinctive range of flavours, textures & shapes • Globe artichoke • Asparagus • Celery • Fennel	Courtesy of www.thinkvegetables.co.uk/mwmack
• Pods & beans Seasonally this category of vegetables belongs to summer, however many types of beans are now easily available all year round, peas, sweetcorn and broad beans all freeze well, keeping their nutritional content. Pods are very nutritious containing protein, carbohydrates, fibre, vitamins and minerals. • Broad / fava bean • Haricot / dwarf bean • Runner bean • Yard beans • Okra • Peas • Sweetcorn	Courtesy of www.thinkvegetables.co.uk/mwmack