Yukon Golds, Fingerlings, Viking Purples and Red Bliss demonstrate how a good-tasting food like the potato can taste even better. Photo by Kelly Cline | IST.
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Product Reviews / Main NibblesGourmet Vegetable Products & ReviewsPlus Articles, Glossaries & Recipes
IntroductionWe are often baffled by the vegetables offered at our farmers’ market. How can there be that many varieties of squash? Will our salad really be more interesting if we use exotic Japanese microgreens instead of romaine? How will we pair these “new” gourmet vegetables with the foods we eat everyday, and how should we prepare them for our special-occasion menus? Here we present interesting specialty vegetables as well as expanded uses for those that are familiar. We’d love to hear about your favorite vegetables. Use the Contact Us link on this page. The Difference Between Fruits & VegetablesFact: Your favorite vegetables may actually be fruits! Tomatoes are fruits, avocados are fruits, hot chiles are fruits, cucumbers and squash are fruits. Because they aren’t sweet, people think of them (and classify them in recipes and produce departments) as vegetables. But by botanical definition, fruits have their seeds on the inside; the only exception is the strawberry. With fruits, the seeds, or pits, are contained in the fruit’s ovary sac. True vegetables have no “pit” or seed sac. So, beets and other root vegetables, celery, lettuces, herbs, and the anti-carcinogen cruciferous family Brassicaceae (also called Cruciferae)—arugula, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, cress, daikon, horseradish, kale, kohlrabi, mizuna, mustard, radish, rutabaga and turnips—are all legitimate veggies. See our separate section on Rice, Beans & Grains. And find more to nibble on Blog.TheNibble.com.
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